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The Workplace: Creating Balance in a Chef’s Life

By Paul Sorgule, M.S., AAC Working 80 hours a week in a restaurant and viewing this as a badge of honor is misleading and not...

Sweat the Small Stuff

by Chef Paul Sorgule of Harvest America Ventures There was a best-selling book authored in 1996 by Richard Carlson titled Don’t Sweat the Small Stuff. Now I know,...

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....

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...

Allergens & Cross-Contamination: Education vs. Ignorance

Chef Danielle M. Gleason C.H.E., C.S.C. This article originally appeared in Food Safety Magazine. Approximately 15 million people live with food allergies, according to the Food Allergy...

When working on your ACF certification, sometimes the third time’s a charm

By Derrick Connor, CCC® My culinary mentors and yours will tell you how important it is to practice for certification. They are right. After three...

You’ve decided you want to become a chef. Start with the ones who started it all.

by Jocelyn Tolbert An education isn't always enough. Ask any young person who's having a hard time finding a job — companies often want experience,...

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...