Culinary School
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WHY CULINARY PROGRAMS FAIL
There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this… Continue reading
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CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered… Continue reading
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WORDS OF ADVICE FOR EVERY CULINARY COLLEGE GRADUATE
It is May and all across the country students from the more than 1,000 culinary schools will be graduating and starting their careers in the business of food. You have accomplished a great deal, assimilated more information than you thought would be possible, and built a suitcase full of skills that will serve you well… Continue reading
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THINK ABOUT WHY YOU WANT TO BECOME A CHEF
In another week or so the hundreds of culinary schools across the country will welcome a new class of freshmen with visions of becoming a chef. It is interesting to note that many if not most of these aspiring cooks have failed to give adequate thought to the reason for this career choice. Having spent… Continue reading
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A LETTER TO CULINARY SCHOOL GRADUATES – 2017
It’s that time of year again when thousands of students will walk the stage and graduate from culinary school. This, of course, is an exciting time for them, a time when they view the world as their oyster with limitless opportunities. This may be true, but with the caveat that requires the student, now graduate,… Continue reading
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IS THE SCHOOL OF HARD KNOCKS JUST AS GOOD AS A CULINARY DEGREE?
This is a question that weighs heavy on the minds of many who are contemplating a career in the food business. With the requirement of time without pay, and the high cost of tuition, many people have mixed feelings about investing in college as a portal to a career. Many others who have the desire… Continue reading
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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER
This is the time of the year when culinary schools pass out diplomas and send their graduates out into the world of professional cooking. These young culinarians are eager, full of energy and loaded with ambitious ideas about who they are, what they are capable of today and where will be in a short period… Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.