For anyone who is contemplating a career in the culinaryfield or those who have chosen to teach the nextgeneration of professional cooks, this book will provide somecomic relief, some realistic definition of expectations, somecandid observations and numerous stories that paint a vividpicture about a field that one rarely chooses; the field morefrequently chooses them.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Paul Sorgule is a Certified Culinary Educator with 26 years ofteaching experience, a member of the AmericanAcademy of Chefs and currently the Executive Chef at theMirror Lake Inn Resort and Spa in lake Placid, New York. Hewas awarded a gold medal in the 1988 Culinary Olympics inFrankfurt, Germany; as a member of the New EnglandCulinary Team. Additionally, he was recognized by theAmerican Culinary Federation as the Culinary Educator ofthe Year in 2001, served as the chairman of the NationalEducation Committee of the American Culinary Federationand as a board member of the Research Chefs and CooksAssociation. He holds Associate, Baccalaureate, andMasters degrees in the hospitality field.He lives in Saranac Lake within the Adirondack Mountains ofNew York State with his wife Sharon. Paul and Sharon are theparents of three children: Erika, Jessica and Leif who arecurrently pursuing their own professional interests (none ofthem in the restaurant field).
For anyone who is contemplating a career in the culinaryfield or those who have chosen to teach the nextgeneration of professional cooks, this book will provide somecomic relief, some realistic definition of expectations, somecandid observations and numerous stories that paint a vividpicture about a field that one rarely chooses; the field morefrequently chooses them.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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