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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...

12 Skills That Will Never Fail a Cook

by Chef Paul Sorgule of Harvest America Ventures As cooks, we never stop learning. So, where does one begin — what foundational skills do chefs expect of every...

Ingredient of the Month: Honey

Honey is a silky sweet liquid produced by honeybees from flower nectar. It has the same sweetness as granulated sugar, but is a more...

10 ways to invest in the young chefs in your kitchen

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

AMERICA’S CULINARY TEAM — Harvest America Ventures

By Paul Sorgule, M.S., AAC This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month...

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....

Twists and turns take former apprentice Matt Phillips to top of the culinary world

By Diane Carroll for Johnson County Community College/ACF Greater Kansas City Chefs Association • Editor's note: This story was originally published in November 2015. It...

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...

Chefs Need to Practice Critique – Not Criticism

The battle scars are evident in any kitchen that carries on in the shadow of the school of the tyrant chef.  “Like father, like...