Chef educators are tasked with demands to stay relevant while teaching soon-to-be graduates “kitchen-ready” skills all the while meeting institutional standards. A difficult task that can be accomplished with assistance. Educators, you are not alone!
Summer signifies a time to map out successful future program strategies.
“Price (for education) is what you pay. Value is what you get.” -Warren Buffett
Culinary leadership should separate the interesting from the critical to determine forward thinking methodologies.
The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.