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.
Contributor Paul Sorgule, AAC, shares how success is determined, to a great extent, by the people with whom you work, play, and communicate. He offers suggestions on how cooks and chefs can build their networks.
Contributor Paul Sorgule, AAC, shares advice for young cooks.