Making the transition from working Executive Chef to Chef Instructor is and has been a natural progression for many chefs and is now the path that I have taken. Rewarding, humbling and challenging are three words that have summed up my experience so far.
Rewarding for me to be able to teach and demonstrate my style of culinary techniques for students who are eager to learn the necessary skills to be successful in the modern kitchen. To be more specific, the type of kitchen where food is the focus and culinary arts reigns supreme. I tell my students that although taste is king – presentation is queen when it comes to food because as we all know, that we eat with our eyes first before we ever take a bite.
In my first semester at Ozarks Technical College, I have taught classes in Garde Manger, Fabrication, World Cuisine, and Contemporary Cuisine. Garde Manger is basically the techniques and methods of cold food production. It includes many different skills that take years to learn and master and are applicable in many different environments. The main segments that I teach are cold appetizers, canapes, fruit and vegetable carving, salads, patés and terrines, and smoked and cured seafood. The class is an 8-week class and with a subject so broad I am only able to touch on many of the skills that are a part of this discipline. Certainly, a challenge to teach such a broad subject in such a short span of time.
Fabrication which was also an 8-week class is a technical name for a butchering class. This is also a broad field and encompasses both meat cutting and fish and seafood portioning and cooking. The challenge that students have is that cutting a piece of meat or filleting a fish once or twice does not enable them to become proficient. However, all chefs need to be quick and efficient in breaking down large pieces of meat such as beef, pork, chicken or game into usable parts before the cooking process begins. As with all eye/hand techniques practice is the key to mastering these skills.
Humbling is the word that best describes the emotion that I often feel when teaching culinary arts. So many students with different skill levels, abilities, and experiences. All look to me to lead them on the path of learning how to cook and run a kitchen. In our Contemporary Cooking class, we operate a working kitchen for lunch once a week in a 16-week span of the course. The students rotate through the stations of Sous chef, Sautée, Middle/vegetable, Grill, Pantry and Desserts in a 2-week cycle. They have to produce a core menu along with their own personal signature items on a weekly basis. Here is the menu that we serve.
In world cuisine, I share my experiences and philosophy for cooking ethnic cuisines from the major regions and countries on the globe in a 16-week class that meets once a week. As I expressed to the class, this type of cooking can be interpreted and produced in three ways: authentic, in the style of, and fusion. Most of the recipes and techniques that I teach in this class are from the area of what I label as “in the style of”. I have also been honored to have some authentic trained chefs come to visit the class as well. Chef Steve (Yutaka) Oshita is one of these chefs who hails from a well known Japanese restaurant here in Springfield. He came to class to demonstrate the basics of Sushi and also gave some history from his homeland in Japan as well. A field trip to visit Chef Andy Hampshire, owner of a British gastro pub (Farmers Gastro Pub) has also been a topic for one of these classes. Researching and studying the cuisines of the world has been quite a humbling experience. The challenge that I have discovered in this class is that the more I think I know about a subject the more I find out that I need to know before I write my lesson plans for world cuisine.
In closing, I am happy and honored to be have been given this chance to teach and share my experiences at OTC to a diverse range of students in a well-run ACF accredited program. A new path in my ever-evolving culinary journey.
Until next time I remain yours in all things culinary,