“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.

“If you’re any good at all, you know you can be better.”  Lindsay Buckingham

Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.

It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves.