Creating High Performance Cultures

Service Description

September 15, 2026, 10:00 AM - 12:30 PM. Topic: Leading the Modern Culinary Organization. Facilitator: Prof. Brian Connors Designed for chefs, kitchen managers, sous chefs, and culinary professionals preparing for greater leadership responsibility. Participants explore modern kitchen systems, technology, operational excellence, and leadership practices that improve consistency, profitability, and team performance. Participants will be able to: • Improve kitchen productivity through modern operating systems and technology. • Apply practical strategies to reduce food, labor, and operating costs. • Evaluate emerging culinary technologies and AI applications. • Our Culture: Strengthen kitchen leadership, communication, and accountability.