Feb 8, 2023
“Let’s not forget that we are cooks.” This was a wake-up call from
Chef Andre Soltner at an ACF Conference many years ago. It brought
home the importance of the tactile work that we do and for those of
us in education – the opportunity we have, to draw individuals into
a profession with a proud history. It was also a call to each of us
to note that it is in the “doing” where we learn the craft of
cooking. The hands-on approach whether it be through internship,
externship, coop activity, or formal apprenticeship is the
difference maker when approaching the process of skill development
and the mentoring of a new generation of cooks and chefs. Join CAFÉ
Talks as we chat with Chef Richard Kugelmann of Central Piedmont
Community College about the importance of learning by
doing.