Culinary School Highlights: Guest Speakers

Traditional and online culinary degree programs can provide a thorough culinary arts education through lectures, hands-on training, online culinary classes and internships. The benefits of regular contact with culinary instructors and fellow students are plenfiful. A lesser known advantage of membership in a culinary school community is access to the experience and inspiration of some of the most talented people in the food industry who appear as guest speakers.

As you progress through culinary school, hearing from chefs and other food experts can motivate and inspire you to be and do your best in school. You may also discover solid advice about future chef jobs.

Visiting chefs provide inspiration

In his role as visiting chef in Providence, R.I., playful Peruvian chef Adolfo Perret Bermúdez advised students in October 2010 to "make food with passion and love" and to keep family, friends and spirit close because fame means nothing if heart is lacking. He also demonstrated the making of ceviche two ways, as well as demonstrating the preparation of a number of other Peruvian dishes.

Guest speakers offer culinary school graduates new insights

Marian Nestle is an outspoken nutrition educator and professor of nutrition food studies and public health at New York University. She spoke on the subject of "Food Politics: Chefs in the Middle" at a culinary school lecture series. Joel Salatin, an organic farmer whose business has been featured in The New York Times and the film Food, Inc. delivered a lecture entitled "Dancing with Dinner: The Dynamics of Healthy Food Chains."

Culinary school commencement speakers offer advice

When award-winning Chef Richard Reddington addressed a group of culinary school graduates, he encouraged them to "work hard and stay focused." Attributing his own success to mentors like Daniel Boulud and Wolfgang Puck, he also advised students to "find mentors…ask a lot of questions and listen to the advice."

In celebrity chef David Chang's commencement address to culinary degree program graduates, he advised them to "set their standards incredibly high," and to not let themselves or "anyone else down." He said that an excellent chef is one who continually works to maintain high standards.

Take advantage of everything your culinary school has to offer. That includes the knowledge and wisdom that guest speakers and visiting professors and chefs can provide.