Culinary curriculum sequencing should mirror the progressive, sequential needs from survival to actualization described by Maslow’s theory.

By Paul Sorgule, MS, AAC

Workplace settings must be cleansed of chefs with minimal leadership skills, an inability to build teams and those who exhibit erratic behavior.

By Paul Sorgule, MS, AAC

Build effective measurement devices for you and your students that factor in both external- and self-assessments.

By Paul Sorgule, MS, AAC

As teachers we must understand the role of the educator is not to direct as much as it is to draw forth.

By Paul Sorgule, MS, AAC

A culinary educator’s summer project: How to collectively face challenges head on and create outcomes that demonstrate education’s importance to the success of a changing food industry.

By Paul Sorgule, MS, AAC