restaurant work
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CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered… Continue reading
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OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS
Too much idle time leads to reflection and analysis. “What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern. If you have been cooking at a professional level, if you have always been driven towards doing things right and have shunned mediocrity, and if you… Continue reading
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LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS
When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums. Purdie, a studio musician, was responsible for the Purdie shuffle that made hits of dozens… Continue reading
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WALK A MILE IN A RESTAURANT WORKER’S SHOES – PART ONE
Sure – every person’s job can be challenging at times and the good, the bad, and the ugly is a fair way to describe nearly every career choice, but looking in from the outside rarely gives and outsider a realistic view of another person’s challenges. As a whole – restaurant work is difficult. At times… Continue reading
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MASLOW’S HIERARCHY STILL APPLIES TO RESTAURANT WORKERS
I continue to hear the arguments: “Young cooks don’t want to work hard, they aren’t dependable, they lack passion, and they simply don’t have what it takes.” I have been there myself – touting many of the same woes about how the younger generation is not like us. It is easy to point a finger… Continue reading
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IS COOKING LOSING ITS COOL IMAGE?
Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it.… Continue reading
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KITCHEN LIFE- HEY, IT’S HARD WORK!
From the outside looking in, things always seem different than they are. This has always been one of my major concerns with young people anxiously applying to culinary school, believing only the fun and creative part of the job and avoiding an understanding of what it is like 90% of the time; or entrepreneurs unfamiliar… 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.