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
TAC meetings should be led by industry experts and not culinary program instructors.
By Chef Adam Weiner, JD, CFSE
Dr. Fred Mayo discusses key aspects of presenting research findings via a visual medium.
By Dr. Fred Mayo, CHE, CHT
In August, Columbus State Community College dedicated Cameron Mitchell Hall, the College’s new home for the School of Hospitality Management and Culinary Arts. The building is named after renowned restaurateur Cameron Mitchell of Cameron Mitchell Restaurants’ (CMR) who generously took the lead on the philanthropic campaign and provided a $2.5 million gift in support of the project.