Culinary educators have a dual role of preparing students for business and businesses for change.

When and where should skills such as social media management and managerial accounting be taught? Chef Paul Sorgule suggests that perhaps it should not be in the traditional classroom.

Look into the future of culinary education and dare to “think different.”

Core curriculum concepts such as forcing teamwork, building a sense of urgency and making students sweat should be included in every educational program because they are required in the food business.

Keep your program relevant by making program assessments and begin the third quarter on a path to success.