My Teaching Philosophy:
Teaching allows me to fulfill what I believe to be a fundamental responsibility of society: To communicate wisdom gathered by years of experience to students entering into the culinary field so they can make informed decisions regarding necessary technical and interpersonal skills in a kitchen environment.
There are basic culinary principles that should be understood by educated cooks. Among these are the history of food, cultures, and the process of evolution and migration of plants, animals, and food cultures that mold modern food movements, trends, and traditions. They should also have a basic understanding of the science of food preparation techniques.
Cuisine should be a fusion of Science, History, and Art on one plate that inspires those who experience it. It is not Art, it is Craftsmanship.
I want students to appreciate and value where food comes from, its journey from the farm to the table and leave my classes with a sense of ownership and pride for the cuisine they create.