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The Power of Teamwork in the Kitchen

By Paul Sorgule, M.S., AAC The parallels to sports are everywhere. Although the kitchen brigade was based on a military model, I find that there...

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...

The Definition of Hospitality

“Yes.” That was Kevin Mitchell’s answer when he was approached by food historian Dr. David Shields to take on the part of 19th century...

The Value of Intrapreneurship and Loyalty

By Paul Sorgule, M.S., AAC There is no question that as a cook moves toward the career goal of chef, he or she will need...

Young Cooks Need to Pay Their Dues in the Kitchen

By Paul Sorgule, M.S., AAC One of the downsides to a formal culinary education is that young culinarians tend to lack the patience to pace...

ACF Apprenticeships growing in New England

by Jocelyn Tolbert Southern Maine Community College and Central Maine Community College are teaming up with Sunday River Resort on a new culinary apprenticeship program...

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),...

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...

Clean as you go — everywhere you go

By Costa Magoulas, CEC, CCE, CCA, AAC Being a chef can sometimes be very stressful, not at work, but at home. All the things I...