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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...

Everything you ever needed to know about eggs

Anatomy of an egg The egg is a versatile ingredient that can be incorporated into dishes or prepared on its own. It has a cylindrical...

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...

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....

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...

Eight Chefs Make Forbes’ 30 Under 30 List

On Jan. 4 Forbes  announced its fifth annual "30 Under 30" list in categories such as tech, finance, arts/entertainment and, most importantly to us, food...

Jamaican Chefs test for ACF Certifications

The first batch of Jamaican students were tested for ACF certification March 29-31 at Montego Bay Convention Center, Rose Mount Cres, Montego Bay, Jamaica. Thirteen Jamaican...

Culinary Education Series: Ozarks Work Education Program

By Amelia Levin While many colleges and universities offer the federal work-study program, College of the Ozarks, Point Lookout, Missouri, has built its 100-plus-year history...