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Find A Mentor – Be A Mentor

By Paul Sorgule, MS, AAC An often repeated statement on what it takes to succeed is familiar to most people: “It’s not so much what you...

10 ways to create a culture of excellence in your kitchen

by Chef Paul Sorgule of Harvest America Ventures Are you a chef in a Michelin-starred restaurant, a AAA-four-diamond operation, a family style neighborhood café, a decades-old hamburger diner...

Stress Less: Tips for Cooks and Chefs

By Paul Sorgule, M.S., AAC There is little question that working in a busy kitchen can be very stressful.  The demands of time (never enough),...

6 Reasons “Yes, Chef” is Still Important

By Paul Sorgule, MS, AAC   There is no denying that some have accurately pointed to problems with the chain-of-command structure. This hierarchy was initially designed...

The Chef’s Most Important Job

by Chef Paul Sorgule of Harvest America Ventures Sitting down at a tucked away desk in the back of the kitchen, a chef begins the process of planning...

Prison Culinary Training Programs Change Lives and Provide a Second Chance

Despite the successes of Bridges of America and Reality House, the Florida Department of Corrections has made a decision that could negatively impact not only the lives of inmates struggling with addiction issues, but the community as a whole.

Culinary school wasn’t in the cards. They became cooks anyway.

She was an insurance saleswoman. He was a former costume designer. With the help of a Chicago community center and some ACF chefs, they became Certified Fundamentals Cooks and forged a new path.

You’ve decided you want to become a chef. Start with the ones who started it all.

  An education isn't always enough. Ask any young person who's having a hard time finding a job — companies often want experience, not just...

Sodexo’s Commitment to Diversity and Inclusion

When it comes to diversity and inclusion in the business world, Sodexo USA leads the way. For the last six years, the Quality of Life...