Utah Valley University instructor honored for lending his and his students’ time and talents to several events serving thousands of people and raising thousands of dollars for event sponsors in the process.
By Lisa Parrish, GMC Editor
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As chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people’s lives.
Join CAFÉ Talks as we chat with Chef John Schopp – culinary educator, seasoned chef and pastry chef, caterer, entrepreneur, and lover of all art forms as we delve into that altruistic side of cooking that draws so many into the profession.
Everyone learns differently, yet many educational models focus on a standardized approach. To some, a traditional college education sets the stage for a successful future while for others a trade school is more appropriate. With respect to culinary education there is little argument over the value of a hands-on approach and the importance of real-life experiences. Evolving from the early apprenticeship model, culinary schools have been very successful at teaching the “why” associated with skill development and only with the addition of “how” experiences such as on-campus restaurants, internships, and externships have they found a level of success with building real competence. Is it time for the apprenticeship model to regain its rightful place as a preferred educational means to an end?
Join CAFÉ Talks Podcast for a convincing conversation with Chef Randall McNamara, Director of Special Products for Rouxbe Culinary School.