Continuous Learning
As a culinary instructor, what are some methods that you have used to keep your skills and knowledge current?
Magazines are a great way to keep up to date with culinary trends. I for one am a firm believer that the sky is the limit when it comes down to keeping up to date within your career.
I have owned and operated a small catering company and it has proved remarkable in keeping not only myself but my students who help out and externs that work for me up to date and current in this area of food. It was very easy and inexpensive to start up and I have gradually grown to a profitable enterprise.
Attending food shows, magazines, talking to other instructor, cooking classes.
I hold pop-up restaurants quarterly and cater nearly every weekend.
I continually read professional periodicals as well as shop other restaurants locally and when in other states. Since I perform a wide range of off premise catering I am always seeking to develop new recipes and turn a new twist on classics. I also consult classic texts both old and new from renowned chefs and study what they have learned or are willing to teach to others. I am seeking a nutrition degree to take my career to another level as well.
In order to keep up my skills and knowledge in the industry. I continue to work part-time. I also enter food shows and competitions both with students and separately.
I have taken continuing ed classes in sugarwork, chocolate and cake decorating
I bring in new books for each course to supplement our handouts and participate actively in many local tradeshows and foodie festivals. We also organize the students to volunteer for the festivals to get exposed to the newest tricks of our trade.
I attend shows & other educational opportunities e.g. Carersource, The Chocolate Festival, IBE, etc. Traveling road shows, traveling chefs associated with a company that do demo's showcasing new prosucts & techniques. These events usually look for volunteers, I recommend students. I share all new knowledge with the class
I go to trade shows and attend seminars, when I travel especially abroad I try to take a cooking course in that country.
I talk about news and trends I either see on TV or hear on the radio, I bring books and share articles with them. I also invite them to share news with the whole class. I invited them to volunteer at school events and to participate in competitions. And I share the experiences I have with my own professional development. As I always tell them, "the day I stop learning, is the day I died.".
Alex
I read constantly and try to eat out at least once a month. When I am able to take a vacation I usually base my destination on the local cusine.
Peter,
Food expos are marvelous places of learning for both the seasoned professional and students.
Jae Gruber
I have been involved in many simposiums, laboratories and different techniques for keeping up to date
I go to food show ACF conference and I am an ACE judge and a culinary coach
I am an approved culinary evaluator ACE and I certify other chefs. I am also0 a coach of the student competition team
I try to attend the southwest food expo every year and as many local food shows as possible. I promote my students to attend these too.
Aside from all the TV cooking shows, I like to attend food shows and food competitions to keep myself current.
Brenda,
I completely agree. Instructors need to set the example for students that education, professional development and continuous improvement never ends.
Jae Gruber
