In this exclusive video, the chef zooms in the unique flavor he obtains from ingredients in the Amazon like the priprioca, he uses for exclusive recipes like the one he shared with Fine Dining Lovers. He also talks about his passion for blending world class flavors with Brazilian comfort foods and traditional methods of cooking.
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'?