Onions – The Most Important Ingredient
Two things occurred in the same week a few years back when I was the Executive Chef at a four-diamond resort. A server approached me when I was expediting and stated that a guest was allergic to onions and wanted to know what items on the menu he could eat. I thought for a few… 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.