Paul Sorgule

US veteran chef, Paul Sorgule, shares his learnings from decades at the coal face of his profession. Anything you'd add?

US chef Paul Sorgule steps up with some sage advice on the qualities it takes to be both a successful chef and leader in a kitchen.

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.

Experienced industry professional, Paul Sorgule, offers up ten tips to chefs to encourage a motivated and productive team in the kitchen. What would you add?

From the veteran to the angry chef, which one are you and how many have you worked with? US chef Paul Sorgule defines the ten most common types of cook found in professional kitchens.

Chef Paul Sorgule writes about what makes a chef great and how every chef can get there.

From the first day stepping into the kitchen to racking up a lifetime of experience there's a lot that happens in between. Chef Paul Sorgule explains what.

A professional chef says there are five distinct types of chef working in kitchens today – do you agree?

A professional chef shares 16 pieces of advice for anyone entering a professional kitchen for the first time.

A professional chef dishes on 15 unwritten laws that anyone who's ever worked in a professional kitchen should recognise.