senses
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A COOK’S SENSUAL OVERLOAD – SMELL
Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses. One of the most amazing aspects of the human mind is its capacity to store and remember every single experience from birth to last breath. These experiences whether they are tactile, social, psychological,… Continue reading
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THE SENSUAL EXPERIENCE OF BEING A COOK
I miss the full experience of working daily in a busy restaurant kitchen. When that kitchen is the hub of activity in a hotel or resort then the experience is even more pronounced. From the moment that a chef walks into the hustle and bustle environment of the hotel kitchen, his or her senses are… Continue reading
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COOKING THROUGH THE SENSES – THE CHEF’S UNIQUE SKILL
We are familiar with the human senses and likely understand that they are all connected as individuals try to distinguish flavor and the experience of eating. As cooks we know that there are many more opportunities for people to distinguish smells than tastes, that texture impacts how our mouths separate the experience of one ingredient… 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.
Harvest America CUES BLOG 