Culinary education is in the midst of very challenging times. Unlike other downturns in enrollment - programs are faced with diminished interest from the general public in culinary careers, significant costs in maintaining building and culinary needs, and rising tuition and fees that discourage some from seeking a college education. At the same time, the restaurant industry is finding it difficult to grow and thrive because of an acute labor shortage.

The challenges before us require different thinking, innovation, and dramatic reassessment of what and how we teach. We must all focus on future planning and that will require significant changes from everyone.

I hope this column can help stimulate thought and conversation about stepping away from what we are comfortable with and setting a new course for tomorrow. Change begins with a renewed emphasis on the opportunities provided by a new direction. Let’s stand tall as future thinkers and leaders in change.  

Click here to read the inaugural Future Thinking in Education column, “Creating a Change Mindset in Culinary Education.”

PLAN BETTER – TRAIN HARDER – EMBRACE CHANGE

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..