A Valuable Lesson
Several times a year, chef instructors teaching for the Le Cordon Bleu culinary schools participate in some form of professional development meant to improve our skills as educators and chefs. Today was one of those days.
When one of my students makes a mistake in the kitchen, I always let them know that I am a sincere believer in the value of a lesson learned the hard way. In other words, producing a catastrophic failure often hits home very deeply, and an introspective person that spends the next several days mulling over their error is almost certain to never make that mistake again.
At my school, once or twice a year, we are visited by the head of culinary education for all of the Le Cordon Bleu schools in North America. This chef typically schedules a co-teaching seminar for the instructors with the intention of making us more effective educators in the classroom, often by helping us to live through what our students experience every day.
We had been previously informed that the visiting chef was going to demonstrate a whole slew of classical knife cuts, along with two new recipes to be inserted into our evolving curriculum. After observing one or two basic knife skills techniques, what we discovered was that instead of thoroughly demonstrating anything, the chef, in a thick French accent, hurriedly talked his way through the two unfamiliar recipes and then told us we had two hours to get them both done. In addition to that, we were to present a tray of a dozen or so different French knife cuts for critique. Mon Dieu!
Needless to say, we were all caught off guard. But, as professional chefs it's our job to instantly acclimate to any situation, no matter how unfamiliar. Well, as you may have guessed, the time flew by, and very few of us finished everything. None of us did everything perfectly. Every one of us felt a whole lot of stress and some humiliation, as well.
The visiting chef wasn't being cruel, though. Our failure was all part of his master plan. He was teaching us a valuable lesson as to what many novice culinary students go through in the kitchen every day. With that knowledge in hand, we can all take a step back before teaching each lesson and make certain that we are being as clear and demonstrative as possible to ensure the understanding and success of every student in the class. It was a painful lesson to be taught, but it is one that my colleagues and I will never forget.
Browse Culinary Arts Schools & Colleges
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).