As instructor and role model I believe it is important as mentioned to share our experiences and explain to students the various culinary paths that exist in the industry without presenting a bias. It’s imperative for the industry to guide students with passion and the the urge to improve their skill and craft to all parts of the industry.
It is also important for us to continually be educating ourselves whether it be with food trends, food science, latest ingredients, food politics, food systems, etc to really be able to answer and students questions or intrigues they have for us.
