We Are Chefs catches up with Jeremy Abbey, CEC, CEPC, CCE, CCA, before his trip to Germany to learn about how competition has influenced his career.
Paul Sorgule knows firsthand what it means to represent the U.S. at the Culinary Olympics. Read his 10 characteristics of a culinary Olympian.
Your actions are your real resume.
Don’t expect others to sing your praises if you’re not willing to suggest the lyrics.
Sustainability is in truth no laughing matter, and today’s chef knows that.
Education is only half the story. Hands-on experience is an important part – if not the most important part – of the culinary game.
Contributor Paul Sorgule, M.S., AAC, has some helpful thoughts for anyone working in a stress-filled environment.