By Paul Sorgule, MS, ACC 

Like so many challenges faced in higher education, many programs tend to find reasons not to change and simply hope those challenges will take care of themselves. After all, look at the exponential growth of culinary schools and an equally impressive growth in restaurants from coast to coast since the 1980’s. For 30 years culinary education has been riding the highest waves.

It would appear, however, that post-secondary schools may have hit a wall. The major challenges we face include, but are not limited to: far too many competitors for the number of young people willing or able to invest in a degree; an industry that is crying for more qualified individuals to do the work; and the somewhat cost-prohibitive education model that has placed numerous graduates into significant debt that is difficult to cover with current compensation packages.

It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves. Just as most other goods or services reach a peak on the product lifecycle and face inevitable decline; the same fate now faces culinary education. To deny this reality may be one of the most serious mistakes that a program director and college administration can make.

In times where change is needed before the majority seeks solutions, there are always a few “disruptors” who take the challenge head on. 

“What we need to do is always lean into the future; when the world changes around you and when it changes against you – what used to be a tail wind is now a head wind – you have to lean into that and figure out what to do because complaining isn’t a strategy.” Jeff Bezos, Founder, Chairman and CEO of Amazon.com

There are a few institutions that have taken the bull by the horns and subsequently adopted a strategy for change that is drawing the attention of industry and potential students while at the same time confusing their competition. These innovators may just be onto something important. Let’s take a look at some creative educational solutions. 

PARK CITY CULINARY INSTITUTE: True partnership with industry – looking at alternatives to a degree
Park City Culinary Institute has approached the looming problem of student debt and ensuring that students have the right skill set to hit the ground running by partnering with exceptional restaurants to collaboratively provide culinary training without debt. This program approaches the need for properly trained employees through the provision of effective introductory foundations under a college umbrella and well-orchestrated industry internships that help to fund all or most of the cost of education.

“We are receiving a tremendous response for this unique approach to culinary education from both chefs and students. Students have been graduating from culinary school overloaded with debt. It’s not fair to make someone pay more for their education than they can earn when they graduate. We want our graduates to be debt-free, so we are making it possible to pay off school within four months. The restaurants love this, because they need ambitious and trained talent, and that talent often needs money for school. It’s a win-win for both students and the hospitality industry.” Laurie Moldawer, Park City Culinary Institute Founder

Click here to read more about the innovative Park City Culinary Institute’s six-month culinary program. 

HENRY FORD COMMUNITY COLLEGE - The educational guarantee
Although Henry Ford Community College in Dearborn, MI, is not a culinary school, their disruptive approach toward standing behind their program results is a true benchmark for others to follow. This disruptive policy requires the administration, faculty and staff totally commit to the integrity of the curriculum and teaching methods. The college offers an unheard of guarantee that helps to remove some of the angst about an investment in their programs by students and the comfort level associated with hiring their graduates.

“Any graduate of an associate degree program in occupational studies judged by his or her employer as lacking in technical job skills normally expected of a job-entry-level employee will be provided further skill training of up to 16 semester credit hours by Henry Ford Community College without charge.” https://policies.hfcc.edu/policy/5200

STERLING COLLEGE – Hands-on education preparing graduates to make a difference
Sterling College in Craftsbury, VT, is likely one of the most unique colleges in the United States. Culinary Arts is not their focus, although they do integrate a true appreciation for food throughout their areas of study. They are a federally approved work college where students work in different areas of this environmentally active college becoming a member of the community while helping with the cost of tuition.

“Sterling College is New England’s only work-learning-service college and one of only seven federally recognized work colleges in the nation.

“At Sterling, all residential students, regardless of financial aid award, work at least 80 hours each semester. Students earn a minimum of $1,650 toward their college costs. Additional earnings are possible through work-study positions, summer internships, and residence hall supervision.

“Work at Sterling, whether it’s on the farm, in the kitchen or dormitories, in an office, at the local public school, or at a local nonprofit, is invaluable for both the students and the community. 

“The Work Program allows all students to contribute to the day-to-day operation of the College. The Sterling community needs the cooperation and skills of everyone involved to prosper. Students learn valuable skills and practices applicable to their futures. While the Work Program is a résumé builder, it also demonstrates on a daily basis what it means to be a productive member of an active community.” http://www.sterlingcollege.edu/work-college/ 

In all three cases, these institutions are viewing the current challenges faced as opportunities to redefine how to view post-secondary education. These programs are worth serious study by all who have committed their careers to preparing young people for the rigor and opportunity that exists in the foodservice industry. 

This can and should be the basis for discussion and ideation among your faculty and administration. Take the leap – now is the time. 

Plan better – train harder!

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 atThis email address is being protected from spambots. You need JavaScript enabled to view it., www.harvestamericaventures.com.