There are a lot of debates about the state of culinary school in America, and as Metro CC's Dean of Hospitality & Horticulture,  Brian O'Malley has heard them all. In a wide-ranging conversation, we discuss the debate of attending culinary school versus learning solely in professional kitchens, the state of leadership in modern kitchens and avoiding toxicity, the importance of Metro's on-site restaurant, and so much more. References: Metro Community College – https://www.metro.edu Sage Student Bistro – https://www.metro.edu/sage-student-bistro ProStart Competition – https://www.prostart.americanculinaryfoundation.org This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: One of Omaha’s Most Influential Culinary Leaders 00:00:57 – Meet Brian O’Malley (Metro Community College) 00:03:57 – Culinary School vs Restaurant Experience (The Real Answer) 00:08:45 – Why “Learning How to Learn” Changes Everything 00:13:30 – How Chefs Actually Improve (The Scallop Example) 00:18:20 – Why Metro’s Culinary Program Stands Out 00:23:00 – Why Guests Matter More Than Grades in Restaurants 00:27:30 – Inside Sage Student Bistro (Student-Run Restaurant) 00:32:45 – Bridging the Gap: Classroom vs Real Kitchen Pressure 00:38:40 – Toxic Kitchen Culture & Leadership Problems 00:45:30 – What Makes a Great Chef (Hint: It’s Not Cooking) 00:50:00 – Building Better Kitchens Through Leadership 00:54:30 – What Every Culinary Graduate Should Know 01:00:00 – Final Thoughts: The Future of Restaurants Learn more about your ad choices. Visit megaphone.fm/adchoices