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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...

Certification Journey: Carpe Diem

By: Robert Gracey, CC Quite often, folks my age and younger express interest in learning more about the culinary arts and pursuing their interests in cooking and...

Don’t fall victim to the Peter Principle

by Chef Paul Sorgule of Harvest America Ventures In most respects the reality of full-employment in the U.S. (everyone who wants to work has a job) is wonderful news....

8 Traits of a True Kitchen Professional

By Paul Sorgule, M.S., AAC Escoffier was known to have a temper, but was able to control it by taking a step back, sometimes taking...

The Workplace: How Chefs Celebrate the Holidays

By Amelia Levin As chefs, it’s no secret many of you are forced to move around your own family holiday plans to accommodate the nature...

Toques Off to ACF Southeast Region Competition Winners

Chefs and students from across the Southeast gathered at the American Culinary Federation (ACF) Southeast Regional Culinary Salon to battle it out for ACF’s...

Chefs Have a Responsibility to Invest In and Harvest Young Talent

By Paul Sorgule, M.S., AAC Think back to when you were just starting out.  Maybe it was at the age of 15 or 16, that...

The Unique Camaraderie Among Cooks and Chefs

by Chef Paul Sorgule of Harvest America Ventures Sometimes it’s just a nod of recognition, maybe a handshake or a fist bump. But there's always something that signifies...

Lessons from the Line: How Not to be a Victim of your Own Success

By Adam M. Lamb There have been times in my career when I have been my own worst enemy. "Chef, I can’t keep," my voice caught...
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