From politics to profitability, Chef Paul Sorgule gazes into a crystal ball and discusses a different, dynamic and fruitful future for culinary curricula.

By Paul Sorgule, MS, AAC

Help faculty members make it real by staying relevant, thinking differently and getting a good start.

By Paul Sorgule, MS, AAC

A teaching joy is to witness self-enlightenment which helps change the world – one student at a time.

By Paul Sorgule, MS, AAC

Question answered from the student perspective.
Part Two

By Paul Sorgule, MS, ACC

Question answered through the eyes of the chef and restaurateur
Part One

By Paul Sorgule, MS, AAC