How do you choose culinary instructors?

Skills background and attitude are the keywords on this point. Diploma certificate etc .. are nice.. but real Experience on field , good environment of provenience and good soul and good attitude.. are better. Of course, technical skills in what they has to teach is not negotiable.

Obviously, their training is key, but after that their personality is most important. My instructors were teaching people to cook at home for friends and family so keeping the atmosphere fun and educational at the same time was extremely important.

It’s nice to find someone who (like myself) started as a pot scrubber/dishwasher and worked their way up instead of just going to culinary school and calling yourself a chef on the day of graduation.

Totalmente de acuerdo, aunque un Instructor Culinario por experiencia no solo basta con calificaciones, títulos o diplomas, etc. ; para mi lo más importante es la experiencia y por supuesto que le guste la profesión y que el trabajo lo realice con #amor , #MasHumanizacion y con mucha capacidad resolutiva de incidencias o problemas que puedan surgir. Por supuesto el catering es fundamental y que sepa y tenga la habilidad de poder enseñar a otras personas, sean estudiantes o compañeros de trabajo, es la excelencia. Nuestro Objetivo, el bienestar de nuestros #mayores y #dependientes. #amorincondicionalconlosmayoresydependientes #alimentossaludables #cocinaconcorazon 💞

My best culinary instructors never had prior teaching experience. However, they were skilled chefs who loved their craft and were still excited to learn themselves. Most importantly, they believed in the vision and mission I communicated daily. Leaders must lead by example.

The hospitality industry is vast and growing day by day, Culinary instructors should have experience not only in hotels or restaurants but also verticals such as FMCG, food processing & manufacturing, QSR, so he/she can educate their students in different aspects.

I would like to answer this in a very simple way. To gain something from institution -you have to pay the fees To gain something from individual - you have to work under him with your 100% of brain, 100% of Intelligence, 100% of your own safety, 100% of your wisdom sense. Content is available everywhere-now you decide your able to learn in a institution or you are a person only teach and taught by individual.

How about looking at chefs who can think outside the 'cuisine box' and appreciate the culinary delicacies not found in the haute cuisine restaurants? The preparation of food has lost its way from it's origin of shared foods from streetside vendors. The industry has lost its way by forgetting it's about bringing people together over good food, not about stars or awards. Find instructors who understand what the true origins of the food are, worldwide.

I personally feel that communication skills are the most important tool to connect with the majority and transfer knowledge to your students. A modern approach and the ability to connect with the younger generation with examples and ideas relevant to that particular age group. Examples are a great way to inculcate knowledge and understanding given that they are relatable to your students. And most importantly a good joke has never ruined a broth.

One thing I found helpful when i was an educator, is building rapport with students where interpersonal skills play a vital role, Secondly culinary is more practical than theory so arranging activities like CSR, food festivals, industrial visits, coordination with hospitality personnel is very important.

Como diria o grande Guimarães Rosa: Professor é aquele que, de repente, aprende. Na minha opinião, a principal habilidade de um professor é saber passar os seus ensinamentos e aceitar quando erra ou não sabe exatamente o que o aluno perguntar. Infelizmente, tenho encontrado professores que esperam ser endeudados e admirados não aceitando nunca que estão errados, mesmo que você prove que ele está. 🤷

Culinary instructors should have self confidence, when self confidence with experience is automatically re seen in personality. hands-on experience in the field, the skills to pass on the basics learnings creativity, pressure handling to the next generation.

Totally agree online platforms like instagram, facebook, linked in are the reflections of your career path, personality nowadays, the more you are active, the stronger your portfolios are, and you are a role model for future chefs, students they might follow your footprints.

A culinary instructor should be able to plan an academic calendar for a prospective course. He/she himself / herself has a learning attitude,keeps adding, learning different courses online, attending seminars, hospitality events. Which is add on to their profile.