restaurant life
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WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. It is this dichotomy of experiences that draws people into a… Continue reading
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A LINE COOK’S MANIFESTO
What we believe is drawn from our life experiences, our history, our family and friends, our heritage, and what we do during our time on earth. That may sound a bit too philosophical, but it is based on reality. To a large degree, and maybe even larger than we admit – what we do in… Continue reading
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24 HOURS IN A PROFESSIONAL LINE COOK’S LIFE
Yes, the life of a cook is based on routine – a routine that may be different, but a routine never the less. What differs is the amount if time dedicated daily to the environment of the kitchen and the people who call it home. So, for a moment put yourself in the shoes of… Continue reading
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THE FOUR TYPES OF COOKS – WHERE DO YOU FIT?
We work – this is what people were meant to do, this is what helps to give us purpose, this is what shapes, to a large degree, the person that we are. How we approach this work, the type of work that we choose or that chooses us, and the level of satisfaction that we… Continue reading
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THE HEAT OF THE KITCHEN
It’s August and the latest data points to July (last month) as the hottest on record for the United States. Think about that – it has never been hotter than this since records have been kept! While others may think about those lazy summer days with toes in the beach sand; an iced tea, gin… Continue reading
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LINE COOKS ARE AS CRUSTY AS A PIRATE
It has been said that you can’t judge a book by looking at the cover – yet we do. This may never be more truthful than when you observe a crew of line cooks ready for battle. Well seasoned, hardened through time in the trenches, often tattooed with expression of their beliefs or accepted lot… Continue reading
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GIVING THANKS FOR A LIFE IN THE KITCHEN
Like many in our industry, my first job was washing dishes at a diner. I was fifteen years old and eager to earn a paycheck, regardless of the job. Fifty years later, I am still actively involved in the food industry and proud to say so. Certainly, there were times when I gave fleeting thought… Continue reading
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COMING OF AGE IN A RESTAURANT KITCHEN
Where and when were you first introduced to the world of work and a snapshot of what your future might bring? Well, if you are like one-third of the American population, then this start was in some type of restaurant. Yes, one out of three working Americans secured their first job in a restaurant. Today,… Continue reading
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“I’M NOT READY”, A LINE COOKS GREATEST FEAR
It’s 20 minutes before the first reservation arrives and John the line cook knows that his mise en place is not tight. In a few minutes the chef will be walking the line checking to see that everything is in order. He will taste sauces, review specials and ask a series of questions of each… Continue reading
About Me
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.