As instructors, we often think we are not doing much. But, says Chef Weiner, we are actually changing the world with every student.
By Adam Weiner, CFSE
In May 2014 I shared a graduation speech for you to give to your students. One year later I think it is time to take a break from my “how to” articles of recent months on ordering, blanching, measuring, etc., and have us all take a moment to realize the impact we have on the world as culinary instructors. This applies to high schools, culinary academies, community colleges and four-year institutions.
Yes, the modern culinary world gravitates out from us. In the previous era, which didn’t end all that long ago, learning on the job or being an apprentice was the norm.
Today, almost everyone gets some form of culinary training before hitting the terra-cotta tiles of a commercial kitchen. We as instructors have a duty to send them out into the world with basic skills, a passion for cooking and, more importantly, knowing how to work. (As I frequently tell people, I don’t teach people how to cook; I teach them how to work in a commercial kitchen.)