Education, opportunities to share, and a focus on the food industry’s future combine to create important investment opportunities for faculty.

By Paul Sorgule, MS, AAC

Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term. 

By Paul Sorgule, MS, AAC

An education containing multiple points of view gives students food for thought while creating a thoughtful education.

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.