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.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.