A process to begin change that will drive culinary education into the future: Part one.

By Paul Sorgule, MS, AAC

The acceleration era is here; slow and methodical doesn’t win the prize anymore.

By Paul Sorgule, MS, AAC

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