Contributor Paul Sorgule, M.S., AAC, has some helpful thoughts for anyone working in a stress-filled environment.
Paul Sorgule, M.S., AAC, offers 8 steps to help you confidently pass the practical exam.
John Pereira, CEC, is a prime example of how a culinary career can take you anywhere in the world. Learn about his certification journey from being a pilot to becoming a Certified Executive Chef.
Contributor Paul Sorgule, M.S., AAC, shares essential components of building a cohesive team unit with a common goal. He also explains the role chefs and restaurateurs play in building their teams.
Do you know the fastest way to cut a watermelon? Or how long it stays fresh once it’s cut? Learn more about the many uses of this juicy fruit from research provided by The National Watermelon Promotion Board and the Food Innovation Center.
Learn more about the path to certification, and take your culinary career to the next level with ACF-accredited programs!
With its own creamery, gristmill, USDA animal processing plant and on-campus farm, College of the Ozarks’ culinary students have lots to learn during their work education program.