Jae Gruber-Price

Jae Gruber-PriceCHEP

About me

Jae Gruber-Price instructed more than a dozen classes in culinary technique and hospitality education. She served as a member of the Academic Leadership Team for Le Cordon Bleu College of Culinary Arts in Atlanta for 13 years and completed her service to the organization as Interim Director of Education. Her responsibilities included: conducting bi-annual employee evaluations; faculty observations; classroom, syllabus, rubrics and student customer service quality control; curriculum development and enforcement of syllabus standards; student worker management; payroll responsibilities; coordinator of faculty development activities; talent acquisition; retention initiatives; records management; accreditation preparation; regulatory compliance; scheduling for an average of forty instructors during four shift periods for over 70 classes.

Additional experience includes the role of Executive Chef for several fine dining restaurants, as well as an extensive background in high-end exclusive catering, kosher catering, a personal chef, and the opportunity to cook at the James Beard House. She worked as a restaurant consultant in Atlanta and Central America, specializing in menu and wine list development, training, and sanitation improvement.  Jae is currently the owner of Life Cuisine, a Personal Chef and private home culinary and wine instruction service.  She is also a professor at Underwood University, for the Bachelor of Hotel Management degree program.

Jae was the recipient of the 2016 Distinguished Educator of the Year award for Academic Leadership from Career Education Corporation. She has earned several professional certifications, such as CCE, FMP, and CHEP. Jae is a Culinary, Hospitality, and Events Specialist evaluator for ACICS and ACCSET.

Jae was previously the host for the Le Cordon Bleu Radio Show and later, her own culinary talk radio show. She contributed articles to Le Cordon Bleu publications, has had recipes published in Dine Out Atlanta and Lisa Boalt Richardson’s Book, The World in your Tea Cup, and she has also had a stint as an online syndicated food columnist.  She is also the author of the online MaxKnowledge course:  Introduction to Culinary Instruction.

Activity

Said, This can indeed be a fun small group project. Do you find that students are open to the ideas of others, or that a leader emerges? How do you ensure that each student within a group is able to contribute? Jae Gruber
Rassiel, It is very true that the nature of a subject has much to do with the way it is taught. In most subjects, there are ways to reach different types of learning styles and generations. Jae Gruber
LAURENT, Students often do like to compete against each other and it helps establish a sense of urgency. Using the brigade system during a banquest service is an excellent idea! Jae Gruber
Robert, Demonstrations during lecture are very effective, especially if the student can participate in some sort of way - stirring, mixing or even helping the chef instructor set up the demo can help students focus and stay engaged. Jae Gruber
Ray, You make a very good point! There are many ways to do the same thing, but following the direction of your Chef instructor or your Chef employer is always the right thing to do. Jae Gruber
Said, The cause and effect examples are extremely important! When students understand the "why" behind direction given by the Chef instructor, it makes it much more likely that they will do their best to perform well. Particularly if they realize what problems may occur if they do not follow instructions! Jae Gruber
Lawrence, You make a very good point in mentioning that instructors need to reflect back upon their aspirations when they were in culinary school and see through the eyes of a student once again. Students enjoy hearing stories aobut the culinary world that relate directly to their course material. Jae Gruber
Jorge, I think it is extremely important to this and to get their feedback as well on what they could have done better. Sometimes students already know where they went wrong by the time they present their plate. The process of making the food and getting the final product to the instructor are just as important as the product itself. Jae Gruber
Ray, This is an excellent idea and also a reminder that some day it is THEIR class that will be inspected by another Food Safety class! Jae Gruber
cole, I agree, it is important to convey a realistic picutre. Doing so also helps the student understand why mise en place, urgency, technique and other concepts are so important to the craft. Jae Gruber

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