Paul Sorgule is back with some pretty solid advice, this time hitting on the idea of the things cooks consistently do wrong when working in the kichen.
Sorgule is actually a little stronger in his description, saying that he is in fact listing the 22 surefire ways chefs fail at their job.
From the obvious and common sense approaches to the more obscure things you may have never considered before in the kitchen, Sorgule offers up a pretty solid list of things that many chefs seem to forget.
As with all of his advice, Sorgule comes from a position of experience. Don’t miss some of the articles he’s written specifically for FDL also.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look