“Price (for education) is what you pay. Value is what you get.” -Warren Buffett
Culinary leadership should separate the interesting from the critical to determine forward thinking methodologies.
The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.
Successful programs cultivate and develop an entrepreneurial spirit from students to faculty to administrators – they treat it as if they own it.