It’s been more than 80 years since one of the finest master chefs of the 20th century, Auguste Escoffier, left his mark on the culinary world. It would be an understatement to say his contributions are not still felt throughout the foodservice industry. It would also be an understatement to say the industry has not evolved since his death in 1935.
In fact, it is breath-taking to witness the revolutions the world has endured during the last nearly century in areas such as population growth, technological advances, political and social attitudes and more. Change has come more rapidly in the last 20 years than it has ever before. The dizzying pace is only expected to quicken. Many of the beliefs we held even five years ago will no longer be relevant in the next two years.
In this environment of change, a decision maker either makes his or her decision, or the world makes it for him or her. And, those forced-down decisions are rarely good.
The “Gold Medal Classroom” addresses the idea of navigating change throughout both the December and January editions. Each story tackles change from a different perspective, such as from a classroom perspective where lessons need to be updated to the programmatic level where curriculum is established.
The goal of this double issue is to help culinary educators courageously plot their future course through change and come out on the other side as fearless and successful navigators of the next chapter in the foodservice industry.
Read the first installment of these two-part stories:
Fearless innovation in the face of unflinching change: A look at leadership qualities required for guiding businesses through change.
Culinary education adopters or disruptors: A process to begin change that will drive culinary education into the future.
Changing culinary curriculum one class at a time: A vegetarianism case study from Ben Franklin to the Whooper. Change is afoot.
The change process: The early-stage steps required for changing programs, courses or programmatic activities.