Paul Sorgule

10 New Year’s resolutions for chefs

by Chef Paul Sorgule of Harvest America Ventures When a chef reflects on his or her major responsibilities, it would be hard to ignore the ever-present requirement to...

10 ways to create a culture of excellence in your kitchen

How can a restaurant strive for excellence regardless of price tag? Here are ten simple ideas to implement in any operation with an eye on excellence.

The Chef’s Most Important Job

The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That's why the best chefs know that training and building their cooks' confidence is by far their most important job.

The Unique Camaraderie Among Cooks and Chefs

When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.

The Workplace: Creating Balance in a Chef’s Life

By Paul Sorgule, M.S., AAC Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not...

Sweat the Small Stuff

by Chef Paul Sorgule of Harvest America Ventures There was a best-selling book authored in 1996 by Richard Carlson titled Don’t Sweat the Small Stuff. Now I know,...

Great Cooking Comes From The Heart (And Soul)

by Chef Paul Sorgule of Harvest America Ventures Anyone can be trained to assemble ingredients, follow a recipe and even present food in an attractive manner. To this...

Don’t lose sight of solid cooking

by Chef Paul Sorgule of Harvest America Ventures There are many exciting, innovative things happening in the field of culinary arts from ethnic fusion to sous vide and...
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