You are the role models for the next generation. Just like parents, your attitudes, actions, thorough research and message delivery will become the road map that these graduates will follow throughout their careers. So, which attitudes, aptitudes and beliefs do we want to portray through our actions? Which tools do we want to provide each and every student who passes through the halls of a culinary education?

Here are my thoughts:

RESPECT for people and product. In an industry that only recently has become vocal about the relationships with the sources of products used in kitchens, we now have a responsibility to instill a deep appreciation for the farmer, the producer and the distributor and the integrity of the ingredients they grow, process and deliver. Each student should be an advocate for this priority, and it starts in the classroom.

This respect must be apparent within and outside the kitchen as they live a life of acceptance and tolerance. Kitchens have always been melting pots of ethnicity, ideology, size, age, gender and cultural beliefs. Respect for others can be a hallmark of the food industry, and it will be our example that builds a generation that learns to accept and simply get along.

PROFESSIONALISM as an unwavering standard in kitchens. The uniform, the way that graduates care for equipment, the manner with which they interact with staff members and guests, the standards of excellence that are second nature to a professional, and the ethical standards that this new generation holds close to their hearts begins in the classroom.

QUALITY OF LIFE for those who intend to dedicate their lives to a career in food. This is a challenge that has plagued the food industry forever. We can, and should, always prepare students to work hard and not pull any punches when referencing the level of commitment that is required, but far too many talented, creative, dedicated culinary professionals find themselves burned out after 10 or 20 years in a professional kitchen. There must be an answer that goes beyond “Deal with it.” With our help, we can become a catalyst for realistic change and solutions that will allow great food people to continue to serve for the length of their careers.

AN IMPACT ON A HEALTHIER AMERICA. The facts are well researched. Many of the diseases that Americans face—obesity, heart disease, diabetes and some forms of cancer—can be directly linked to what we eat, how much we eat and how we approach the selection and preparation of the foods that grace our dinner table. The food industry has a significant responsibility to educate and modify the habits of America. How we approach this in our classrooms and kitchens will set the tone for how graduates approach the menus in their restaurants, the selection of ingredients and the methods of preparation that become their food signatures.

ACCESSIBILITY to well prepared food. Great food should not be something reserved for those who can afford it. Preparing students to understand how to take less-expensive ingredients, apply appropriate cooking methods and build exciting, flavorful, healthy and affordable meals that can become a staple in people’s homes and on restaurant menus.

COMMUNICATION and EDUCATION are part of a modern chef’s job description. Standing behind the range on the protected side of the kitchen door and ignorant to the needs of every customer is no longer acceptable. This next generation of chefs must be able to increase each customer’s base of food knowledge, encourage their inquisitive nature and interact using all of the exciting forms of communication at their disposal. This generation of cooks and chefs must be adept at effective writing, appropriate use of social media, succinct menu design and face-to-face interactions with internal and external customers.

BUILDING AN APPRECIATION FOR COMMUNITY. The generosity of restaurant folks is well known. Each generation must know that they have a responsibility to be involved and supportive of the communities that make up their personal and professional lives. Supporting and helping others is paramount to a successful life. It may be professional food organizations, advocacy for a cause related to food, support of local families in need, or a commitment to bring your message about food to those who are willing to listen; whatever avenue chosen, this community involvement will help to make a chef’s life so much more meaningful. This sense of community begins in your classroom.

THE KEEPER OF TRADITIONS. We all represent a proud industry that is based on cultural traditions that date back centuries. As much as it is important to always understand and present new technologies and trends to our students and in our restaurants, it is even more important to build an appreciation and base of knowledge about what came before. The foundational principles of hospitality and the established methods of cooking that came before will always be the backbone of the food business. If we do not pass this on to future generations of cooks and chefs, then we will lose a very important part of who we are, collectively. Passing on these traditions will make our graduates stronger and proud to be a part of the business that holds its head very high.

So as you prepare your students for the final stretch, take some time to reflect, go through this checklist and take the time to set each graduate on a course of success and a path of integrity. The map that you place in their hands will define the food industry of tomorrow.

Paul Sorgule, MS, AAC, president of Harvest America Ventures, a “mobile restaurant incubator” based in Saranac Lake, N.Y., is the former vice president of New England Culinary Institute and a former dean at Paul Smith’s College. Contact him at This email address is being protected from spambots. You need JavaScript enabled to view it., www.harvestamericaventures.com.