You’ve put your efforts into cooking a perfect dinner and now you find out that a guest is a vegetarian, or intolerant to cheese, or both! Asking guests in advance is the easiest way for choosing a menu that everyone can enjoy, but it’s also good to have alternatives. Stocking fresh lemonade as an alternative to alcohol or keeping cheese out of the salad, is much easier than rushing for last minute solutions while dinner is being served!
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?