IN RESTAURANTS – IT’S ALL ABOUT THE SMALL STUFF
Running and working in a restaurant is challenging, but it’s not really that hard. Let me explain: Having invested a full career in the kitchen, in restaurants, and in culinary education, I know, first hand, how challenging it is to work in that environment and how physically, emotionally, and mentally taxing it can be. But,… 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.