dealing with disgust in the kitchen

As a culinary instructor, not a week goes by when I don’t witness one or another of my students facing certain tasks in the kitchen that they have never before attempted. Depending on my particular frame of mind that day, these episodes are either completely hilarious, or completely maddening. The “certain tasks” I’m referring to are those goopy, raw, moist, squishy, and/or smelly ones that manage to overwhelm the novice cook with feelings of fear, revulsion, and disgust.

Continuing education for the professional chef:

I’m currently reading, for the second time, Michael Pollan’s lifestyle-changing book The Omnivore’s Dilemma (, in which the author spends several pages discussing the idea of human disgust reflex in relation to how far most of us are from the actual source of our food. In the chapter titled Hunting: The Meat, Pollan hunts and kills a wild pig, and then assists as his hunting partner proceeds to disembowel (dress) the animal. As the internal organs flop to the ground with a wet thud and the odor of partially digested pig food wafts up into his nostrils, the author is so overcome with a wave of nausea and disgust that he is forced to walk away and regain his composure, lest he lose his lunch. Even though he knows that the meat of the pig is a delicious treat he’s eaten many times before, being so close to the post mortem in progress is still a difficult thing to be comfortable with. The case in point here is that as we move forward as a society that embraces commercial agriculture and the supermarket method of gathering our food, we are also moving father and farther away from any real connectedness to the animals and plants that we consume on a daily basis.

The job of a chef-educator:

After eight years of teaching people how to cook at the Le Cordon Bleu College of Culinary Arts Chicago (, it no longer surprises me when I come across a student who has never before cut up a whole chicken into pieces, or one who has never even seen an oyster, let alone shucked and eaten one while it is still vibrant and quivering. As their culinary ambassador, I feel that it is my job to help them embrace and reconnect with the whole, unprocessed ingredients they regularly eat. Standing up in front of the class demonstrating how these things are done, as I observe my students’ faces, it is almost immediately apparent who among the group has a problem with the thought of actually touching these ingredients with their bare hands. I always make a mental note to spend extra time with these individuals…for their own good, but also for my own amusement. On oyster day, it is these individuals that I insist try to eat a raw oyster. If they don’t like it, that’s fine, but at least they tried it.

Cooking in the professional kitchen:

As a professional chef, it’s easy to forget how difficult these types of things are to do the first time…or the first few times. We do them all the time, so the novelty has worn off…I can’t tell you how many thousands of chickens I’ve cut up, or scores of oysters I’ve shucked (and eaten!), or how many kilos of fish entrails I’ve yanked. But the truth of the matter is that many people cannot easily overcome the natural human reaction to dealing with these visceral things: disgust. And once you have truly experienced the feeling of disgust in relation to a certain food item, it is extremely difficult to get back to a place where you might actually eat that thing again.

Obviously, the disgust reflex is a necessary and helpful evolutionary tool that has protected many of us and our ancestors over the years. Usually the things that people feel the most disgusted with are those items that would make you very ill, or possibly kill you were you to ingest them. When you work in a professional kitchen though, any reactions to the disgust you feel for an ingredient that the chef loves should be held in check. No chef wants to hear that one of their cooks is grossed out by something they’re working with. Chefs are typically passionate about a lot of ingredients that other people might find strange, and they like to have cooks working for them that feel the same way.

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            5 Program(s) Found
            • 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.
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            • 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
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            • 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.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • 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.
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            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.

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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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