Now that the holiday season is in full swing, why not start planning treats for all of your soon-to-be guests? For those who are gluten intolerant (or following a gluten-free diet by choice), you can consider making any of the heavenly treats below. They're so delicious they'll satisfy any sweet tooth.
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'?