SERIOUS COOKING / COOKING SERIOUSLY
There are cooks and there are cooks – such a profound statement. My experience has shown me that there is a place for numerous levels of skill and commitment in our profession. People do need to eat, and in this regard all restaurant cooks provide a valuable and important service. On the other hand, there… Continue reading
WHY SERIOUS COOKS WILL ALWAYS BE MY FAVORITE PEOPLE
I hope that this article is not viewed as just another stab at nostalgia, but rather a testament to what made and will continue to make the environment of the kitchen so special. Some will say that kitchens are changing; many will continue to refer to the challenges of attracting cooks to work in an… 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.