Monthly Archives: January 2016

THE COOK’S OBSESSION

Originally posted on Harvest America Ventures:
Walking through the back door of the kitchen the cook transitions from a street civilian to a professional cook the moment he or she changes into those crisp, clean chef whites and hounds tooth…

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Healthy Ingredient Substitutions

This gallery contains 6 photos.

Originally posted on We Are Chefs:
These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes are  more customizable. Healthy subs More people these days define…

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Life as an African-American Female Pastry Chef

Originally posted on We Are Chefs:
Editor’s Note: In the restaurant industry, women make up 39% of the workforce according to a 2012 report from the U.S. Department of Labor, filling such positions as line cook, pantry, prep and pastry. Yet, according…

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The Workplace: Creating Balance in a Chef’s Life

Originally posted on We Are Chefs:
By Paul Sorgule, M.S., AAC Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not sustainable. I know many old-school chefs, such as me,…

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