2017 brought a significant number of challenges to the table for chefs and for restaurants. Here’s what to change in 2018.
“We are ladies and gentlemen serving ladies and gentlemen.”
Education is only half the story. Hands-on experience is an important part – if not the most important part – of the culinary game.
Contributor Paul Sorgule, M.S., AAC, has some helpful thoughts for anyone working in a stress-filled environment.
Contributor Paul Sorgule, M.S., AAC, discusses the benefits of mentoring young chefs and explains how to “pass it on.” He offers examples of how to help these new chefs succeed.