THE FALLACY OF RECIPES
Let me begin by setting the stage for this articles title: I do believe in the importance of recipes, but…. they are not the answer to consistently great cooking. Recipes fail in the following ways: Recipes do not factor in variances in the quality of raw materials based on freshness, maturity, the impact of soil… Continue reading
THE DIFFERENCE BETWEEN A COOK AND A CHEF
A few years back I read of an interview with a prominent chef who was asked: “what is the difference between a chef and the millions of cooks throughout America.” The response, to me, was a perfect definition: “Most reasonably intelligent people can follow a recipe with mixed results, a chef can be given a… Continue reading
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.