One Chef's Overdue Introduction

Hello again to all you foodies! Chef Mike here with my second installment. I just rolled in to school to teach my class this evening, and I thought I could use these few extra minutes to tackle the job of introducing myself. Last week I wrote a post that examined the human disgust reflex and how chef instructors often feel responsible for helping their students overcome this feeling when encountering new (and possibly scary) ingredients in the kitchen/classroom. I became so involved blabbing about my profession and my students that I neglected to mention anything about my past or how I spend most of my daytime hours.

I’m fortunate enough to have my days free to take care of my two young kids (yet another benefit of many jobs in the foodservice industry). My beautiful daughter, Delilah, who turns five in May, attends a pre-K program in the afternoons. My energetic son, Jacob, is thirteen months, and is just on the verge of walking. He's really loud...and really cute. He gives very wet kisses. My wonderwoman wife is also a culinary instructor at a great place geared towards home cooks called The Chopping Block. She teaches during the day, and also designs and writes the curriculum and recipes for all of the classes there. We live close to Lake Michigan, north of Chicago, and my wife and I both commute into the city to teach.

Prior to my life as a culinary instructor, I attended The University of Illinois Urbana-Champaign and graduated with a BA; English major, History minor...not exactly the fast track to chefdom. When I returned home to Chicago, I began working as a cook and a caterer, and then enrolled in culinary school. With culinary school under my belt I began cooking on the line in a small restaurant, and eventually worked my way up to running the kitchen there. We cooked fine dining menus served in a casual, neighborhood setting. It was an intense and often humbling learning experience. In addition to working as a personal chef cooking dinner parties in clients' home kitchens, I've also worked on the fringes of the industry as a butcher and a fishmonger.

So, like many others working in this industry for a number of years, I've done a little bit of this, and a little bit of that. I've been an instructor here at the Le Cordon Bleu College of Culinary Arts Chicago for almost eight years now, and I enjoy doing this more than all of the other jobs I've had combined. As if teaching isn't rewarding enough, I also get to eat all of the great things my students and colleagues whip up every day!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • 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
            Show more [+]