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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...

Ramp Up Your Career: Become ACF-Certified

"My company seeks to hire top graduates from culinary schools to join our nationwide teams in the education, health care, government and business segments....

5 Key Traits for Success in the Kitchen

By Paul Sorgule, MS, AAC What does a chef look for in a new hire? Certainly the foundational skills learned in culinary school or a...

Struggling to recruit new members? Try these six tips

 by Kenya McCullum The ACF 90-Day Chef to Chef Challenge has entered its final month and you may be wondering what you can do to increase your...

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...

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...