Shows
Chef EducatorCurious Students Learn BestUnderstanding the brain's tendencies to avoid excessive thinking is crucial for educators. We need to leverage this knowledge to help foster a love for problem-solving and critical thinking among our students. Listen in as Dr. Colin Roche explores the idea that the human mind isn't inherently designed for thinking, and how we, as educators, can optimize our teaching strategies to encourage curiosity and encourage thoughtful engagement in our students.In this episode, Chef Roche also mentions the book "Why Don't Students Like School" by Daniel Willingham (https://amzn.to/3PlJKIj), which is an invaluable resource that all...
2023-09-1728 min
Chef EducatorPreparing Engaging PresentationsIt is a fact that effective and engaging presentations are the result of proper preparation. They don't happen by accident or chance. So whether you are a culinary educator, business professional, or anyone else just looking to improve your presentation skills and get some help on how to convey your ideas effectively, then this episode is for you. Listen in as Dr. Colin Roche talks about presenting with purpose and creating change in your audience.In this episode, Chef Roche also mentions the book "The Naked Presenter: Delivering Powerful Presentations With or Without Slides" by Garr Reynolds...
2023-09-0229 min
Chef EducatorNaked & Natural PresentingWe all know the struggle of enduring a monotonous presentation that leaves us counting down the seconds until it's over. But fear not, because in this episode we will be talking about some of the various ways that we can all become a more captivating and impactful presenter, by learning to deliver more powerful and engaging presentations. Listen in as Dr. Colin Roche talks about naturalness (the natural expression of ourselves) and presenting naked, which means putting your audience first, being transparent, and allowing yourself to be vulnerable and exposed. In this episode, Chef Roche also mentions t...
2023-08-2815 min
Chef EducatorActive Learning FacilitationActive learning is an instructional approach that encourages students to actively participate in their own learning process. In this episode, Dr. Colin Roche focuses in on how to facilitate an effective experiential active learning activity, including some suggestions on ways you can form your student groups quickly and efficiently in the classroom. Creating effective learning groups requires some thoughtful planning and implementation and Chef Roche gives you some strategies to help you form successful learning groups that foster a dynamic and conducive learning environment for your classroom. Chef Roche also mentions the book "Active Learning: 101 Strategies to...
2023-07-0220 min
Chef EducatorIntroduction to Active LearningActive learning is an instructional approach that encourages students to actively participate in their own learning process. In this episode, Dr. Colin Roche explains why this is important and shares some of the techniques he has used to engage his culinary students in meaningful ways to enhance their learning experience.Chef Roche also mentions the book "Active Learning: 101 Strategies to Teach Any Subject" by Mel Silberman (https://amzn.to/3XxgjXk), which is a comprehensive collection of active learning techniques to help enliven any subject in high school, college, or the adulty classroom!CULINARY EDUCATORS’ BOOK: To...
2023-07-0110 min
Chef EducatorAccepting Personal ResponsibilityPersonal responsibility is the ability to respond wisely at each fork in the road with choices that move you closer to your desired outcomes and experiences. In other words, personal “response-ability” is the foundation for creating success!In this episode, Dr. Colin Roche shares information from the book "On Course" by Skip Downing (https://a.co/d/aEZn60s), which is intended for college students of any age who want to create success in college and in life!CULINARY EDUCATORS’ BOOK: To get more information on the topics discussed in this podcast, be sure to check...
2022-12-0624 min
Chef EducatorEffective Class DiscussionsWhether you are a new teacher / faulty member or a teaching veteran, if you are looking for advice on how to hold a better class discussion, then this episode is for you! Effective class discussions, much like effective lectures, are the result of careful planning!In this episode, Dr. Colin Roche shares information from his book "Culinary Educators' Teaching Tools & Tips" on how to conduct better and more effective class discussions which is a very important skill for us as teachers to have in our toolbox!CULINARY EDUCATORS’ BOOK: To get more information on the to...
2022-09-1155 min
Chef EducatorConducting an Effective DemonstrationWhile there are a number of instructional strategies and methods that can be used to help our students achieve cognitive objectives, such as lectures, discussions, and case studies, the demonstration method is the primary method by which learners receive instructions related to psycho-motor objectives.In this episode, Dr. Colin Roche shares information from his book "Culinary Educators' Teaching Tools & Tips" on how to conduct an effective demonstration.CULINARY EDUCATORS’ BOOK: To get more information on the topics discussed in this episode, be sure to check out the book Dr. Roche co-wrote titled "Culinary Educators' Teaching To...
2022-07-2543 min
Chef EducatorBecoming An Effective TeacherA teacher's effectiveness is determined in large part by their subject matter competency, professional competency, and personal competency. Inadequacy in any one of these areas will have an adverse impact on student learning.In this episode, Dr. Colin Roche shares information from a variety of sources, including the research and writings of Dr. Andrew Johnson who is a Distinguished Faculty Scholar and Professor of Literacy at Minnesota State University. The knowledge he has and shares through his research is super valuable to the classroom teacher. Two of his books that Dr. Roche recommends, with their affiliate links...
2022-03-0547 min
Chef EducatorPresenting NakedThe ability to stand and deliver a powerful presentation that engages the whole minds of our audience is more important today than ever before, partly because of the fantastic reach that out talks can have!In this episode, Dr. Colin Roche shares information from two books on presenting, titled "I Can See You Naked" by Ron Huff, and "The Naked Presenter" by Garr Reynolds.Presenting Naked basically means connecting and engaging with an audience in a way that is direct, honest and clear. It means putting your audience first and being transparent, while allowing yourself...
2021-12-0239 min
Culinary School StoriesStory #055 - LaToya LarkinChef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coordinator at Spring High School in Spring, TX, where she was the first African American female chef in the district.Chef Larkin now operates her numerous businesses full time which reflect her passions in life. Her businesses include:“Black Girl Tamales” - a signature line of Soul Food fusion tamales such as Collard Green w/Smoked Turkey, Oxtail, Smothered Chick...
2021-11-211h 17
Kitchen LingoRUTABAGA - Kitchen Lingo Culinary Vocab Learning ChallengeDo you know what today's word "Rutabaga" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to...
2021-11-1602 min
Kitchen LingoPROVENCAL - Kitchen Lingo Culinary Vocab Learning ChallengeDo you know what today's word "a la Provencal" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be...
2021-11-1502 min
Kitchen LingoROSTI - Kitchen Lingo Culinary Vocab Learning ChallengeDo you know what today's word "Rosti" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to...
2021-11-1401 min
Kitchen LingoTAMALE - Kitchen Lingo Culinary Vocab Learning ChallengeDo you know what today's word "Tamale" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to...
2021-11-1002 min
Kitchen LingoTANNIN - Kitchen Lingo Culinary Vocab Learning ChallengeDo you know what today's word "Tannin" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to...
2021-11-0902 min
Culinary School StoriesStory #054 - Judy DohertyChef Judy Doherty’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she held her first food service job at 15 and was then accepted into the Culinary Institute of America at age 18 for their AOS degree where she graduated second in her class. From there, Judy went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking.Being a lifelong learner, Chef Doherty worked as an executive pastry chef for Hyatt Resorts for over 8 years before returning to school where she received a Bachelor of Sc...
2021-11-0754 min
Culinary School StoriesStory #053 - John-Michael CollinsChef John-Michael Collins was born in San Diego, CA and from his earliest memories growing up he can remember a life full of abuse, including physical, mental, and sexual. John-Michael tried to end his life at the age of 10 though thankfully his grandparents stepped in to rescue him from the foster system. Due to this traumatic upbringing, he never believed in himself, nor though he deserved anything good, which he believes is what set him up to make a lot of bad choices throughout the early parts of his life.These bad choices are what eventually caused...
2021-10-231h 01
Chef EducatorPodcasts in the ClassroomPodcasting has been around for many years but has recently gained new interest and popularity due to new topics and celebrity hosts, as well as easier access to mobile technology apps that let you easily download and listen to podcasts “on the go”.Podcasts are a versatile medium which have also become more and more a part of education. Today students may encounter podcasts alongside other materials in their reading and listening assignments and teachers are starting to use podcasts in place of lecture videos, with some faculty even asking students to create their own podcast episodes to d...
2021-10-1230 min
Culinary School StoriesStory #052 - Tadgh ByrneChef Tadgh Byrne grew up in Portugal before moving to Ireland at the age of 9. After high school, he went on to study culinary arts at the Technological University in Dublin. After honing his skills in restaurants and hotels around Ireland and Australia, as well as teaching culinary arts at Ballyknocken Cookery School, Tadgh went on to study Gastronomy and Food Studies in the master’s program at the Dublin Institute of Technology.A trained chef, he also opened his own catering company called “Fed Up Catering” and founded and writes for a blog about food and cultur...
2021-10-1043 min
Culinary School StoriesStory #051 - Jorge de la TorreChef Jorge de la Torre is the Director of Culinary Arts for Kitchen Network-Park Hill, a non-profit incubator/accelerator/commissary for minority owned businesses and a workforce development learning center in Denver, Colorado.Chef de la Torre graduated from the University of New Mexico with a bachelor’s degree in business before going to the California Culinary Academy in San Francisco. After graduation from culinary school, Jorge worked at various restaurants in San Francisco and Hawaii. He then moved to Vail, Colorado, and worked for Vail Associates and was a chef/owner of a restaurant. He also wo...
2021-09-261h 01
Chef EducatorImproving Teaching Through PracticeTeaching is a cognitive skill just like any other, so how can we increase the space in our working memory, our factual subject knowledge, and our procedural knowledge? Well, listeners to this podcast have heard me say many times, it is virtually impossible to become proficient at a mental task without extended practice. Therefore, our best bet for improving our teaching is to practice teaching! In this episode, Chef Roche discusses a few strategies that he recommends, including peer observations using video, as well a keeping a teaching diary and / or starting a discussion group with fellow teachers.
2021-09-1441 min
Chef EducatorPractice Testing for StudentsA recent survey of undergraduate students revealed that 84% studied by rereading their notes or textbook. Despite its popularity, rereading has inconsistent effects on student learning. In addition, rereading does not always enhance students’ understanding of what they read, and any benefits of rereading, over just a single reading, may not be long lasting. Though rereading might be relatively easy for students to do, they should be encouraged to use other strategies when they revisit their text and notes. In this episode, Chef Roche discusses one strategy he recommends which is called practice testing.Hosted by Dr. Professor Ch...
2021-08-3020 min
Get Global - Global Health TalksGlobal Health Talks with Colin Roche - Episode 8In this episode we speak to Colin Roche, the programme coordinator for Climate Justice and Energy at Friends of the Earth Europe. Colin has worked for over 20 years in global justice campaigning, previously working for Oxfam in Ireland and internationally and with other campaign groups on trade, finance, corporate justice, climate and other issues. He discusses the early influences that inspired him to become a climate justice activist. From school Concern debates, to currently working on the EU Green Deal. He emphasizes how climate change affects all aspects of our lives, across the whole globe, with heavier impacts in...
2021-08-1723 min
Culinary School StoriesStory #050 - Will GlassChef Will Glass, co-owner and co-founder of HotSugarPop LLC, was born and raised in Pittsburgh, PA. Will developed a passion for Culinary Arts in high school and attended Johnson & Wales University in North Miami, earning a bachelor’s degree in Culinary Arts.While at Johnson & Wales, Will immersed himself in school activities, becoming a member of the Leadership Team, Special Functions Team, and Collegiate Ambassador Team. After graduation, Will enlisted in the United States Army Reserve as a Food Service Specialist and later commissioned as a Food Service Warrant Officer. Will has multiple overseas and stateside deployments an...
2021-07-0552 min
Culinary School StoriesStory #049 - Joe PeroneyGUEST’S NAME: Joe PeroneyCULINARY SCHOOL AFFILIATION: Westmoreland County Community College, Youngwood, PABIO: Joe Peroney’s culinary career began in 2007 after his division with SONY Electronics outsourced all production overseas. Given the chance to pick a new career path, Joe enrolled in the culinary arts program at Westmoreland County Community College in Youngwood, PA. During his time at Westmoreland, Joe would serve as team captain for their ACF culinary knowledge bowl team and lead them to second place victory at the ACF nation convention in 2011. Joe would earn his degree in culinary arts, as we...
2021-06-281h 01
Culinary School StoriesStory #048 - Shane SchaiblyGUEST’S NAME: Shane SchaiblyCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Born and raised in a small town just outside of Tampa, FL, Chef Shane Schaibly has been in the industry since the young age of 14. He has worked in all facets of the industry from small, locally owned casual dining spots to high end hotels and everything in between. After graduating from Johnson & Wales University’s North Miami campus with a degree in culinary arts, Chef Schaibly went on to work at The Ritz-Carlton, South Beach before returning home t...
2021-06-211h 10
Culinary School StoriesStory #047 - Emilia TomaszyckiGUEST’S NAME: Emilia TomaszyckiCULINARY SCHOOL AFFILIATION: Culinary Institute of Michigan, Port Huron, MI BIO: Chef Emilia Tomaszycki is originally from Richmond, Michigan. Right after high school, her studies at the Culinary Institute of Michigan became the main focus for two years. Specializing in baking and pastry, she has worked at some of the top athletic and country clubs in the nation.Onward she marched to the hotel industry, working at the Ritz Carlton Dallas, Naples, and Bachelor Gulch. Now she is the Executive Pastry Chef at Bonita Bay Club. Her favorite past...
2021-06-141h 00
Chef EducatorUpset Students Can't LearnAlmost every student becomes angry at some point in school. After all, anger is a normal human emotion. And it is not a problem if a student becomes angry, as long as he or she expresses their feelings appropriately. However, it is a problem if they express their anger in a way that is hurtful to those around them or is disruptive to a class. A student who displays angry outbursts can throw a classroom into turmoil. They can also trigger strong feeling in us as the teacher. Our challenge in working with a student whose emotional temperature often...
2021-06-1133 min
Culinary School StoriesStory #046 - Jesse MacDonaldGUEST’S NAME: Jesse MacDonaldCULINARY SCHOOL AFFILIATION: Culinary Institute of Canada, Charlottetown, Prince Edward IslandBIO: Chef Jesse MacDonald had no aspirations of becoming a chef when he was growing up in Launching, Prince Edward Island. His childhood home was located on the corner of his grandfather’s large family farm, so he was able to spend ample time as a youngster gaining an appreciation for all things local. In middle school he quite innocently got a summer job washing dishes at Rodd Brudenell River even though he was born into a fourt...
2021-05-241h 13
Culinary School StoriesStory #45 - Rando KaugeGUEST’S NAME: Rando KaugeCULINARY SCHOOL AFFILIATION: Cesar Ritz, Culinary Arts Academy, SwitzerlandBIO: Chef Rando Kauge grew up in Estonia, which is where his love of food began. In addition to food, he also loved football (soccer) and played professional in his younger years. He eventually gravitated to the hotel and restaurant industry and after working in numerous areas of the industry, established his own catering company in 2012. His catering service provided high-end delivery to demanding international and local customers like NATO, Estonian Government members and UEFA.After many years running his...
2021-05-1759 min
Chef EducatorLong-Term MemoryNeuroscience researchers have shown that when you learn something new, there is a physical change in your brain. You have approximately 86 billion brain cells and when you learn something new, some of your brain cells establish connections with other brain cells to form new networks of cells, which represent the new learning that has taken place.When frequently activated, these new networks have the potential to become long-term memories. And in this episode, we specifically focus on "long-term" memory which is helpful for any educator because knowing how long-term memories are formed and acting accordingly can lead...
2021-05-1457 min
Culinary School StoriesStory #044 - Danielle BensonGUEST’S NAME: Danielle BensonCULINARY SCHOOL AFFILIATION: Georgian College, Ontario, CanadaBIO: Chef Danielle Benson is from Ontario, Canada and first got started in the culinary industry in 2015. She had been looking to find a better relationship with food and control over food after struggling with mental health and an eating disorder. Chef Benson wanted to take her love of food and cooking to the next level, so she enrolled in culinary school at the Owen Sound campus of Georgian College where she learned a lot about culinary techniques. While only there for one yea...
2021-05-1054 min
Culinary School StoriesStory #043 - Carroll WebbGUEST’S NAME: Carroll WebbCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RIBIO: Originally from Washington DC., Chef Carroll Webb started his culinary career in Baltimore Maryland. It was there that he met Pamela Rouch, a recruiter from Johnson and Wales University, while attending a hotel / restaurant convention in the city. She encouraged him to apply to JWU’s College of Culinary Arts, which he did. His application was accepted, and Chef Webb packed up and relocated to Providence, RI in 1996. Overall, he spent six years at Johnson & Wales University where he obtained an Assoc...
2021-05-0358 min
Culinary School StoriesStory #042 - Charles RedmonGUEST’S NAME: Charles RedmonCULINARY SCHOOL AFFILIATION: Ivy Tech Community College, Muncie, INBIO: Chef Charles Redmon planned on making a career out of the military after he enlisted in the US Army in 1995. His plan however was cut short by an injury after just over 12 years of being an Infantryman / Combat Lifesaver. Now permanently out of the military, Chef Redmon needed to find a new career path. He was approved by the Veterans Administration to go back to school for training for vocational rehabilitation which is when culinary arts piqued his interest.H...
2021-04-2642 min
Culinary School StoriesStory #041 - Utpal DigheGUEST’S NAME: Utpal DigheCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Utpal Dighe’s journey to the kitchen came after a long career as a courtroom trial attorney. For many years, while working in South Florida as an attorney, his passion for cooking grew until he finally made the decision to change professions.After closing his law practice, he enrolled at Johnson & Wales University where he earned his associates degree in Culinary Arts and a bachelor degree in Food Service Management. After working and gaining experience in both front...
2021-04-191h 20
Culinary School StoriesStory #040 - Derek CorsinoGUEST’S NAME: Derek CorsinoCULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NYBIO: Pastry Chef & Educator Derek Corsino has been a chef, creator, and foodie loving traveler for over twenty years. As a graduate of The Culinary Institute of America in Hyde Park, New York, Derek has achieved delectable successes most pastry chefs have yet to perfect the recipes for. As a four-time Food Network competitor, he has baked himself a place in the national spotlight. Formerly, Derek put the icing on the cake in his niche business venture as a master cak...
2021-04-121h 14
Culinary School StoriesStory #039 - Chris StruckGUEST’S NAME: Christopher StruckCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern US family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age.He began cooking professionally within Chef Tim Creehan’s fine dining restaurant group at the age of 14 and supplemented his formal restaurant apprenticeship with self-study trips to Europe, working in both kitchens and vineyards to gain greater knowledge of regional cuisines and wines.After...
2021-04-051h 16
Culinary School StoriesStory #038 - Adam RoyGUEST’S NAME: Adam RoyCULINARY SCHOOL AFFILIATION: Joliet Junior College, Joliet, ILBIO: Chef Adam Roy was born and raised in Chicago, IL, USA. He started his career as a dishwasher in a small 9 table restaurant in his hometown of Frankfort, Illinois. He continued working there for many years and eventually took over as chef. After working in various other food and beverage establishments, he decided to attend culinary school and enrolled in the nearby Joliet Junior College where he earned an associate degree in Culinary Arts.After graduating from Joliet Junior Col...
2021-03-2959 min
Culinary School StoriesStory #037 - Jyaira MooreGUEST’S NAME: Jyaira MooreCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL & Charlotte, NCBIO: Chef Jyaira Moore’s "Culinary School Story” started in 2008 when she was getting ready to leave middle school and had to choose where she was going to go to high school. All of the high schools in her area had programs that she wasn’t interested in, which was cooking, so Jyaira decided to go to a school 2 ½ hours away by school bus to pursue her dream of becoming a personal chef at the Jacobson Culinary Arts Academy at Tarpon...
2021-03-2255 min
Culinary School StoriesStory #036 - Ryan NielsenGUEST’S NAME: Ryan NielsenCULINARY SCHOOL AFFILIATION: Western Culinary Institute, Portland, ORBIO: Chef Ryan Nielsen grew up learning how to cook from both of his Grandmothers, but it was his Grandfather, a cook in the Army, whose footsteps he ended up following even though he never intended to do so. Chef Nielsen served in the Marine Corps from 1994 to 1998, and it was while he was completing the first stages of becoming a Marine in Basic Training that his culinary path was chosen, starting as a Food Service Specialist.While studying at the...
2021-03-1545 min
Culinary School StoriesStory #035 - Ashten GarrettGUEST’S NAME: Ashten GarrettCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Born and raised in Akron, Ohio, Ashten Garrett began his professional culinary career when he was 16 years old washing dishes in a high-end fine-dining restaurant. After graduating High School, Ashten was selected to be on the opening executive board for the ACF Young Chefs Club. He served for two years as the very first ACF Young Chefs Club Eastern Regional Vice President, before accepting his current role as an ACF Young Chefs Club Ambassador.Chef Garrett attended Johnson & Wale...
2021-03-081h 07
Culinary School StoriesStory #034 - Colleen GrapesGUEST’S NAME: Colleen GrapesCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, R.I.BIO: Currently an adjunct professor for New York University’s Steinhardt Food Lab, Chef Grapes has been in the restaurant world as a pastry chef for over 30 years. She started her training at Johnson & Wales University in Providence, RI. While there, she worked for Al Forno restaurant which was the same time period when the restaurant received the James Beard award for best restaurant in the New England.After graduations, she moved to New York City where...
2021-03-011h 04
Culinary School StoriesStory #033 - Christine Guzman-MartinezGUEST’S NAME: Christine Guzman-MartinezCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Christine Martinez has always been inspired by the culinary and hospitality worlds. After obtaining her degree in Culinary Arts from Johnson & Wales University, she went on to gain experience in numerous professional kitchens and properties, including the AAA, 5- diamond Breakers Hotel and Resort in West Palm Beach FL, as well as with Michelin-star chef Michael Psilakis and Chef Geoffrey Zakarian.She also worked with numerous local chefs and restaurants, including Chef Cesar Zapata of Phuc Yea / The...
2021-02-2255 min
Chef EducatorWorking MemoryMemory is what enables us to learn by experience, therefore memory is essential to survival. And in this episode, we specifically focus on "working" memory, the term most scientists prefer over "short-term" memory. We first discuss working memories limitations and then talk about some of the methods teachers can utilize for overcoming some of them.Hosted by Dr. Professor Chef Colin Roche, the podcast is available for free in any app that supports podcasts (Sticher, Google Podcasts, Apple Podcasts, Spotify, etc.) or through this link: www.chefeducator.comTo get more information on this topic...
2021-02-1739 min
Culinary School StoriesStory #032 - Marilyn BaligodGUEST’S NAME: Marilyn BaligodCULINARY SCHOOL AFFILIATION: Le Cordon Bleu, Bangkok, ThailandBIO: Chef Marilyn Baligod is from the northern part of the Philippines, called Pinukpuk, Kalinga, a very small town where civilization was very limited. Sharing the home with her parents and 6 brothers and sisters, Chef Baligod spent most of her time as a child watching her mom cook and bake. By the age of nine, Marilyn was cooking rice for the family over an open flame stove. At that time, she never thought that she would become a chef, instead her dream was...
2021-02-1554 min
Culinary School StoriesStory #031 - Kami SmithGUEST’S NAME: Kami SmithCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RI and Charleston, SCBIO: Prior to joining the world of food manufacturing, Chef Kami Smith began her life of pastry arts with the team at Emeril’s Restaurants and Marriott International Hotels located in heart of New Orleans, Louisiana. While in New Orleans, Kami was able to develop skillsets in breads, chocolate work, pulled and poured sugars, and helped manage the pastry team to support major event such as opening of the D-Day Museum, Super Bowl, Microsoft, Arthur Anderson, ACF National Conference, and so...
2021-02-0855 min
Culinary School StoriesStory #030 - Alex RubenicGUEST’S NAME: Alex RubenicCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Alex Rubenic, a native of the western suburb of Chicago, was gripped by the desire of the hospitality industry in early 2007. As a former cadet Captain in the U.S. Air Force Auxiliary, Chef Alex’s aspirations had always been to pursue a career in the U.S. Air Force. After his second year of AFROTC with Det.195 he felt a change in his passion.After taking some time to reassess, the hospitality industry had won him over...
2021-02-011h 06
Culinary School StoriesStory #029 - Ben SheltonGUEST’S NAME: Ben SheltonCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Charlotte, NCBIO: Ben Shelton is currently the Executive Pastry Chef at Greensboro Country Club. He is a North Carolina native and received his formal culinary and pastry training from Johnson and Wales University in Charlotte.In 2013 he won first place and was named U.S. Pastry Chef of the Year at the 24th Annual U.S. Pastry Competition, one of America's most prestigious pastry competitions. He most recently received his Certified Executive Pastry Chef and is working towards receiving his Certified Culinar...
2021-01-2551 min
Culinary School StoriesStory #028 - Stephanie HellerGUEST’S NAME: Stephanie HellerCULINARY SCHOOL AFFILIATION: Le Cordon Bleu, Scottsdale, AZBIO: Stephanie Heller was born and raised in New York, however an early mid-life crisis / career change at 30 years old led her to move across the country from New York City to Scottsdale and enroll in Le Cordon Bleu culinary program. She then started an in-home personal chef service called Ripe Personal Chef Services, where she prepared meals and boutique dinner parties for discerning guests. After growing the company to mid-six figures, with 8 chefs and some very high cliental, she relinquished control to st...
2021-01-1858 min
Culinary School StoriesStory #027 - Kimberly Brock BrownGUEST’S NAME: Kimberly Brock BrownCULINARY SCHOOL AFFILIATION: El Centro College, Dallas, TXBIO: Kimberly Brock Brown was born in Chicago, Illinois & raised in the western suburb of Maywood. Cooking has always been a part of her story. Because snow & cold are four letter words, Kimberly decided to stay in the warmth of the South to hone her skills and develop her culinary career. Beginning in Dallas, TX and settling down in Charleston, SC, Kimberly has been blessed to achieve and receive, and to pay it forward to our future culinary leaders.In...
2021-01-111h 05
Culinary School StoriesStory #026 - Season Two TrailerCulinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each week we bring you the culinary school stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview-style podcast allows for longer, more in-depth, open discussions about issues...
2021-01-0406 min
Chef EducatorMemory and LearningThe brain's programming promotes survival of the animal and the species. This programming has guided mammalian development and adaptations for survival in the unpredictable and perilous environments in which most mammals live. And memory is what enables us to learn by experience, therefore memory is essential to survival. Without the ability to learn, store, and recall how we should respond to environmental dangers and to know when and how to run or fight, the individual has little chance of survival. There is only a very small formal distinction between "learning" and "memory" and the study of one...
2020-12-2334 min
Culinary School StoriesStory #025 - Joyce Esther CalayagGUEST’S NAME: Joyce CalayagCULINARY SCHOOL AFFILIATION: Center for Culinary Arts, Manila, PhilippinesBIO: Joyce Esther Calayag was 16 when she began her formal culinary training at the Center for Culinary Arts in Manila. She remembers that at the time this decision was not supported by her Filipino parents who were very traditional when it came to education. To them, culinary training was considered a vocational hobby and frowned upon. Coming from a family of doctors and engineers, Joyce was expected to go to college, complete a 4 year degree and then follow in the same pa...
2020-11-021h 07
Culinary School StoriesStory #024 - Rebeca StevensonGUEST’S NAME: Rebeca StevensonCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Rebeca Stevenson has always loved food and the ability it has to create memories and help restore our bodies. She is dedicated to providing freedom from a restrictive mentality surrounding food. Chef Stevenson believes you can eat all the delicious food you like (yes, including pizza!) and still reach your wellness goals.As a Registered Dietitian and Licensed Nutritionist, Chef Stevenson empowers clients to make lifestyle changes. She provides coaching through nutrition, healthy cooking to help her clients me...
2020-10-261h 06
Chef EducatorWriting Your Teaching PhilosophyA teaching philosophy (also known as an educational philosophy, a teaching statement, a philosophy of education, a philosophy of teaching, etc.) is a self-reflective statement of your beliefs about teaching and learning. In addition to general comments, your teaching philosophy should discuss how you put your beliefs into practice by including concrete examples of what you do, or anticipate doing, in your classroom. Defining, explaining, and clarifying your educational philosophy will enhance your ability to align it with your teaching practice.Listen to this episode to find out exactly what they are, what they should contain, what...
2020-10-2237 min
Culinary School StoriesStory #023 - Samuel SpencerGUEST’S NAME: Samuel SpencerCULINARY SCHOOL AFFILIATION: Bishop State Community College, Mobile, AlabamaBIO: Samuel Spencer grew up in Mobile, AL and has been passionate about cooking his entire life. He started his career as a fry cook at Kentucky Fried Chicken before moving on to a Catering Coordinator and Assistant to the Sous Chef position in the dietary department at Springhill Medical Center.Chef Spencer attended Bishop State Community College in Mobile, Alabama where he studied Culinary Arts. While pursuing his education, he served as the Class President and was named Ou...
2020-10-1937 min
Culinary School StoriesStory #022 - Amber PlechaGUEST’S NAME: Amber PlechaCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Miami, FloridaBIO: Amber Plecha is a private chef and culinary nutrition educator in Savannah, Georgia. She holds a Culinary Arts degree from Johnson & Wales University in North Miami, Florida, an Education degree from NYU, and a Law degree from the CUNY School of Law and is licensed to practice in the state of New York.Since changing careers from law to food, Chef Amber has worked with many families, high profile clients, and institutions over the past decade. She has studied nu...
2020-10-121h 13
Culinary School StoriesStory #021 - Rizwan YargattiGUEST’S NAME: Rizwan YargattiCULINARY SCHOOL AFFILIATION: Symbiosis School of Culinary Arts, Pune, IndiaBIO: Rizwan Yargatti is a Chef with over a decade of experience in food production who has worked in many different areas of the food service industry. Currently a Chef Instructor at the Symbiosis School of Culinary Arts in Pune, India, where he is responsible for daily lesson plans, demonstrations and theory work in the culinary fundamentals.Armed with a bachelor’s degree in Hotel Management and Catering Technology and an MBA in International Hospitality & Business Culture, Chef Yarg...
2020-10-0547 min
Culinary School StoriesStory #020 - Linda KenderGUEST’S NAME: Linda KenderCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RIBIO: Linda Kender is a Chef and a Food Safety Content Expert who has worked in the industry and at Johnson & Wales University’s College of Culinary Arts for 45 years. She is a member of the second graduating class of JWU – CCA. She also holds a Master’s Degree in Teaching and is a Certified Professional – Food Safety, (CP-FS).Chef Kender spent fifteen years teaching Garde Manger, her passion, at the College of Culinary Arts, and 16 years teaching Menu Planning & Cost Contr...
2020-09-281h 05
Culinary School StoriesStory #019 - Keisha ProsserGUEST’S NAME: Keisha ProsserCULINARY SCHOOL AFFILIATION: The Restaurant School at Walnut Hill College, Philadelphia, PABIO: Chef Keisha Prosser, aka “The Mobile Cooking Teacher”, has loved food and cooking her entire life. She is also the brilliant woman behind “Ree's & Kei's Mobile Cooking Teacher”. Based out of Philadelphia, she is a culinary arts instructor who teaches a variety of cooking techniques to a wide variety of audiences.Chef Prosser is a graduate of The Restaurant School at Walnut Hill College where she received her degree in Pastry Arts through the "Say Yes To Educa...
2020-09-2149 min
Culinary School StoriesStory #018 - John McFaddenGUEST’S NAME: John McFaddenCULINARY SCHOOL AFFILIATION: Hamilton TAFE, Newcastle, AustraliaBIO: Australian born and trained, Chef John McFadden commenced his career in the kitchen at the age of 12, starting as a humble kitchen hand. He has over 37 years in the food industry and is well recognized for his attention to detail and leading multiple teams and operations.John commenced his apprenticeship aged 15, at the Lantern Palace, Wamberal before completing at La Mer Fine Dining at Peppers on Sea at the age of 19. John moved quickly through the ranks with postings at no...
2020-09-1457 min
Chef EducatorExercise for the BrainWe know that exercise is great for our bodies, but what about for our brains? Does going for a run, hitting the gym, or lifting some weights really affect the health or strength of our brains? The answer is yes according to current research! Exercise is as good for brains as it is for our bodies!An abundance of evidence supports the importance of exercise in students’ ability to learn. Our brains were shaped and sharpened by movement, and we continue to require regular physical activity in order for our brains to function optimally.A fe...
2020-09-0840 min
Culinary School StoriesStory #017 - Maureen ChoateGUEST’S NAME: Maureen ChoateCULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NYBIO: Chef Maureen Choate has been in the culinary field for over 40 years, having worked in restaurants, hotels, cooperate dining, assisted living, nursing home, personal & private chef, and has been a culinary instructor for 15 years. Chef Choate graduated from the Culinary Institute of America in Hyde Park New York in 1983 with an Associate’s degree in Culinary Arts and went back to school in 2013 to pursue a Bachelors degree in Culinary Arts from the New England Culinary Institute, which...
2020-09-0754 min
Culinary School StoriesStory #016 - Jennifer LewisGUEST’S NAME: Jennifer LewisCULINARY SCHOOL AFFILIATION: Kendall College, Chicago, ILBIO: Chef Jenny Lewis, a fifth generation Chicagoan, has enjoyed food, and especially sweets, her entire life. Her passion for food has become 20+ years of work in various areas of the hospitality industry: preparing food (sweet and savory), serving guests and currently teaching the next generations of cooks and hospitality professionals. Classes taught include chocolate, confection, bread, savories, and pastries.Chef Lewis is a Certified Culinary Educator (CEC) by the American Culinary Federation, as well as a Certified Hospitality Educator (CHE) by...
2020-08-3146 min
Culinary School StoriesStory #015 - Sam GlassGUEST’S NAME: Sam GlassCULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, New YorkBIO: Chef Samuel Glass CEC, CCE, AA, is a Chef/Professor teaching at Centennial College’s School of Hospitality, Tourism and Culinary Arts. Chef Glass was the lead faculty member for the development and implementation of the school’s two-year Culinary Management program and the one-year Culinary Skills – Chef Training program. A member of the American Culinary Federation (ACF) and the Canadian Culinary Federation (CF), Glass was the 2005-2006 Chef of the Year for the Central Region of the CF and re...
2020-08-241h 02
Culinary School StoriesStory #014 - Joseph KeeferGUEST’S NAME: Joseph KeeferCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Joseph Keefer was born in the small town of Spring Hill Florida, which is where he discovered his love for cooking in a home economics class. He went to Nature Coast Technical High School and studied Culinary Arts under Chef Peter Diulio. The next decision was an obvious and that was to further his culinary education at the post-secondary level.Chef Keefer enrolled in the College of Culinary Arts at Johnson & Wales University’s Miami campus where he sp...
2020-08-1751 min
Culinary School StoriesStory #013 - Stacey Welch-AndradeGUEST’S NAME: Stacey Welch-AndradeCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Stacey’s passion for cooking started at home when she first purchased an Easy Bake Oven with her own money at the age of 7 and made various "creations" for her Mom and Dad. This love of cooking was solidified at age 11 when Stacey first watched the Lifeftime Television show "The Main Ingredient" with Chef Bobby Flay.During high school, Stacey had various food service industry jobs, including one at a local smoothy shop were she was the super...
2020-08-1053 min
Culinary School StoriesStory #012 - Christopher TerryGUEST’S NAME: Christopher TerryCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Terry’s passion for cooking started at home with interest coming from his mother and grandmother’s cooking. A former student of St. Joseph’s Academy and Princess Margaret School, Christopher went on to receive his Associates Degree in culinary arts from the Antigua & Barbuda Hospitality Training Institute. During his studies at the institute, he worked as a commis cook at the Trade Winds Hotel, which is where he was first introduced to a professional kitchen.In 2009, he was giv...
2020-08-0352 min
Culinary School StoriesStory #011 - Nikki PettineoNAME: Nikki PettineoCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Nikki Pettineo started her culinary training in 2005 at Johnson and Wales University in Miami, Florida. She quickly began her career as a private chef for some of the most talented athletes in the NFL by executing heathy, power-packed meals for players from the Miami Dolphins, Tampa Bay Buccaneers and New York Giants. She has opened an acclaimed South Florida restaurant, cooked all over the world on a Super Yacht, and taught culinary education courses to students at Keiser University....
2020-07-2732 min
Culinary School StoriesStory #010 - Keshawn AdamsNAME: Keshawn AdamsCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Keshawn Adams was born in Cleveland, Ohio. He developed a passion for Culinary Arts when he was very young and often helped his grandmother in the kitchen. After high school, he went on to attend Johnson & Wales University in North Miami, where he earned a bachelor’s degree in Culinary Arts. While at Johnson & Wales University, Keshawn immersed himself in a wide variety of school activities and volunteered in numerous ways. After graduation, he plans to relocate to Arizona to pursue a...
2020-07-2035 min
Chef EducatorHow the Brain WorksLearning is a complicated process. Several thousand years ago, the primary job of the human brain was to figure out how to find food, avoid getting eaten by a predator, and to find a mate. Today, in addition to those three basic functions, our brains are inundated with other tasks and facts that need to be learned. And now, thanks to breakthroughs in neuroscience research, we can observe how the brain responds during learning. And these new insights into how the human brain learns makes it clear that many of the learning practices that faculty currently use o...
2020-07-141h 03
Culinary School StoriesStory #009 - Greg GorgoneNAME: Greg GorgoneCULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RIBIO: Gregory Gorgone, CDM, CFPP, FMP is a graduate and former Chef Instructor of Johnson & Wales University with over 34 years of experience in food service and hospitality management. With a successful track record in the restaurant and hospitality industry, Greg has brought his unique insights and leadership style to the healthcare industry to deliver a more patient centered, culinary driven experience while still keeping careful focus on financial objectives and Resident/Patient Satisfaction Scores. During the initial stages of his career, Greg q...
2020-07-131h 01
Culinary School StoriesStory #008 - Halie WallaceNAME: Halie WallaceCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Halie Wallace graduated from Johnson & Wales University’s College of Culinary Arts at the North Miami campus in 2015 with a degree in Baking & Pastry Arts. After her internship at the Four Seasons Hotel in Palm Beach, Florida, she went straight into a pastry cook position at the world famous Breakers Resort in Palm Beach, Florida. After a year of experience with the Breakers Resort, Halie accepted a position at the Eau Resort in Palm Beach where she spent over 2 yea...
2020-07-0645 min
Culinary School StoriesStory #007 - Jacob AnguianoNAME: Jacob AnguianoCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Jacob Anguiano was born in Boynton Beach, Florida and has lived in and around Palm Beach County most of his life. He studied at Johnson and Wales University's North Miami campus in the College of Culinary Arts where he received his Bachelor's degree in culinary arts and food service management. Chef Anguiano has worked in a variety of industry segments including different establishments and venues such as private catering, hotels, fine dining, fast casual, as well as resorts such a...
2020-06-2934 min
Culinary School StoriesStory #006 - Luis YoungNAME: Luis YoungCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Luis Young started his career at a very young age in his hometown in Panama City, Panama. While all his school friends were playing during summer vacation, Luis was learning how to work the garde manger station at Eurasia. Soon after finishing high school, Luis got a cooking diploma from the Academia de Artes Culinarias in Panama.In 2008 Luis enrolled at Johnson & Wales University in North Miami, Florida where he earned an Associate Degree in Culinary Arts and a...
2020-06-2239 min
Culinary School StoriesStory #005 - Tamara EarlNAME: Tamara EarlCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Tamara Earl has always loved to be in the kitchen since she can remember! Around the age of 12 is when she remembers really getting serious about food when she would make food for her family, with some dishes being “out of the ordinary” while other not so much. She remembers setting a timer and would then make something out of nothing, with whatever was available. She loved the rush and expectancy of the created dishes.Fast forward to high school, whic...
2020-06-1532 min
Culinary School StoriesStory #004 - Doug WisnioskiNAME: Doug WisnioskiCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Douglas R. Wisnioski entered the Army through the Army’s Reserve Officers Training Corps program at Eastern Kentucky University majoring in Criminal Justice. He served as an Infantry Platoon Leader and Pathfinder Platoon Leader in Wiesbaden, Germany. He then volunteered for Special Forces training and earned his Green Beret in 1985. While in the Special Forces, he served in leadership and staff positions for 16 years including Desert Shield and Desert Storm, Germany, Haiti, and Central and South America until his retirement in 20...
2020-06-0832 min
Chef EducatorPercentage Grades and the use of ZerosPercentage grading systems that attempt to identify 100 distinct levels of performance distort the precision, objectivity and reliability of grades. And when averaging on a 100-point scale, the use of zeros is particularly damaging to a student’s grade. The mathematical problem with zeros is they represent an extreme score and their effect on the grade is always exaggerated. To recover from a single zero in a percentage grade system, a student must achieve a perfect score on a minimum of nine other assignments.In this episode, Dr. Colin Roche (www.chefeducator.com) provides two alternatives to the ou...
2020-06-061h 04
Culinary School StoriesStory #003 - Jordan FulchieroNAME: Jordan FulchieroCULINARY SCHOOL AFFILIATION: Le Cordon Bleu Institute of Culinary Arts (Pennsylvania School of Culinary Arts) in Pittsburgh, PABIO: Jordan Fulchiero graduated from the University Of Pittsburgh with a Bachelors Degree in Laboratory Science after having spent her entire undergrad life with medical school as the end game. However, after working at a Jewish Bakery in Squirrel Hill she was bitten by the culinary bug!Her father, an amazing physician, one day asked her what she loved to do? She told him that she loved to cook and that her dr...
2020-06-0134 min
Culinary School StoriesStory #002 - John Noble MasiNAME: John Noble MasiCULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NYBIO: John Noble Masi started his career in food service when he was just knee high to his Dad making fresh baked rolls, cookies, and danish in his father’s bakery. John loved food so much, he later attended The Culinary Institute of America before he moved to Florida to earn his Bachelor’s degree in Hospitality Management and Master’s degree in Business Administration at Florida International University.Since graduating, John has dedicated more than 28 years to a career...
2020-06-0150 min
Culinary School StoriesStory #001 - Will GlassNAME: Will GlassCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North MiamiBIO: Will Glass, co-owner and co-founder of HotSugarPop LLC, was born and raised in Pittsburgh, PA. He developed a passion for Culinary Arts in high school and then went on to attend Johnson & Wales University in North Miami, where he earned a bachelor’s degree in Culinary Arts. While at Johnson & Wales University, Will immersed himself in a wide variety of school activities, including becoming a member of the Leadership Team, the Special Functions Team and the Collegiate Ambassador Team.After graduation, Wi...
2020-06-0141 min
Culinary School StoriesStory #000 - Season One TrailerCulinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Every Monday we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview-style podcast allows for longer, more in-depth, open discussions about issues, stories...
2020-05-1703 min
Chef EducatorGrade ConfusionWhen most students come into our classrooms, they bring with them an unhealthy attitude toward grading, which has often been instilled in them by parents and past teachers. It is an attitude based on the flawed assumption that grades are supposed to function as "carrots and sticks"In this episode, Dr. Colin Roche shares how he tries to explain grading to his students in order to ensure that they understand the process a little better and acquire a more accurate conception of grading so that it enhances, rather than impedes their learning.This episode is...
2020-05-0930 min
Chef EducatorFormative vs. Summative AssessmentMost aspects of grading and reporting have been around forever and reflect traditions that have been a part of our education system since the early 1900's. Though these traditions are entrenched in our education culture and part of everyone's school experience, it doesn't mean that they work, are accurate, or are in the best interest for our students.In this first episode of the series on the subject of Grading, Assessment and Evaluations, Dr. Colin Roche defines and discusses formative and summative assessment, and why teachers first need to understand their uses before designing their assessment instruments.
2020-04-1333 min
Chef EducatorTop Ten Tips For Remote LearningToday's episode is titled "Top Ten Tips for Remote Learning" and is basically the same message that Dr. Colin Roche sent out all of his students this week to help them adjust to online learning.He shares it here in the podcast in case you think any of your students may find the information to be helpful. If so, please use it / share it as you see fit. Remember, we are all in this together!Hosted by Dr. Professor Chef Colin Roche, the show is available for free in any app that supports podcasts (iTunes, S...
2020-03-2908 min
Chef EducatorChef Educator Podcast TrailerListen to this short trailer to find out what the Chef Educator podcast is all about! Hosted by Dr. Professor Chef Colin Roche, the show is available for free in any app that supports podcasts (iTunes, Spotify, etc.) or through this link: www.chefeducator.com If you find the show to be of interest, please be sure to subscribe and to share with all of your podcasting friends and teachers! We appreciate the support! ABOUT THE SHOW: The Chef Educator podcast was created to be a comprehensive resource for new and "seasoned" culinary, baking & pastry, and...
2020-03-2101 min
Chef EducatorInstructional ContinuityWhen classroom instruction is interrupted due to emergencies, we as faculty need to use alternative methods and tools to continue teaching our classes at a distance. Now how we do this may vary depending on the subject and teaching methods we use, however in this episode Dr. Colin Roche shares with us how he did it during this time of global crisis.Hosted by Dr. Professor Chef Colin Roche, the podcast is available for free in any app that supports podcasts (Sticher, Google Podcasts, Apple Podcasts, Spotify, etc.) or through this link: www.chefeducator.com Please be...
2020-03-1624 min
Ride AI61: Scooter parking - a missing part of the puzzle with Colin Roche from SwiftmileThis week Oliver interviews Colin Roche from Swiftmile. Shared scooters cluttering up the streets is one of these things that have largely been discounted in the hype of the recent explosion of these new vehicles. The Swiftmile team build scooter parking infrastructure and in this episode with Colin, Oliver’s initial skepticism is assuaged as he learns of the importance of the work that they’re doing in the ecosystem. This conversation really enlightening, and I really hope that you do to.
Specifically we dig into:
- the history of Swiftmile and how they got into making ‘the gas stations of the...
2020-02-2835 min
Micromobility61: Scooter parking - a missing part of the puzzle with Colin Roche from SwiftmileThis week Oliver interviews Colin Roche from Swiftmile. Shared scooters cluttering up the streets is one of these things that have largely been discounted in the hype of the recent explosion of these new vehicles. The Swiftmile team build scooter parking infrastructure and in this episode with Colin, Oliver’s initial skepticism is assuaged as he learns of the importance of the work that they’re doing in the ecosystem. This conversation really enlightening, and I really hope that you do to. Specifically we dig into: - the history of Swiftmile and how they got into...
2020-02-2835 minRide AI61: Scooter parking - a missing part of the puzzle with Colin Roche from SwiftmileThis week Oliver interviews Colin Roche from Swiftmile. Shared scooters cluttering up the streets is one of these things that have largely been discounted in the hype of the recent explosion of these new vehicles. The Swiftmile team build scooter parking infrastructure and in this episode with Colin, Oliver’s initial skepticism is assuaged as he learns of the importance of the work that they’re doing in the ecosystem. This conversation really enlightening, and I really hope that you do to.
Specifically we dig into:
- the history of Swiftmile and how they got into making ‘the gas stations of the...
2020-02-2835 min
Chef EducatorThe LectureThe success of your lectures depends as much on the planning as it does on the delivery. There is a lot of information available on the factors that make lectures effective and in this episode Dr. Colin Roche shares a variety of helpful tips, tools and techniques that can be implemented in any classroom, by any teacher, to help make your lectures more effective in your classroom!To get more information on this topic, as well as many others, including charts, templates and examples, be sure to check out the book titled "Culinary Educators' Teaching Tools and...
2020-02-1939 min
Chef EducatorThe First Year TeacherAs a new teacher, your life is already stressful. You are entering a new job, setting up a new classroom, dealing with new procedures, completing a ton of paperwork, and having to meet and relate to so many new people over the course of a day.Unfortunately, this stress will not end anytime soon. For the first several months in your new position you will find yourself running from task to task, trying to keep up with everything that is required of you. There will be more forms to complete, papers to grade, lessons to plan, and...
2020-01-2044 min
Smarter CarsColin Roche - SwiftmileIn this episode, we interview Colin Roche, co-founder and CEO of Swiftmile. Swiftmile is a company that makes and deploys charging stations in cities for micromobility devices such as electric scooters and bikes. We discuss how Swiftmile deploys in cities on public and private land, its partnerships with hotels and scooter companies to provide mobility hubs, how their unattended solar-powered charge systems for shared light electric vehicles work, future developments for autonomous scooters, and the company’s goal to reduce car traffic and city congestion in our daily lives. We also discuss Swiftmile’s new charging stations with screens for...
2020-01-1431 min
Chef EducatorThe First Day of ClassA successful first day of class can be a key component of a successful course. You should envision the first day as more than just a time to review the course syllabus. In this episode, Dr. Colin Roche shows you how to turn that first day into an opportunity to establish expectations, set the tone for the class, and to get to know your students through introductions and ice breakers. Community building in the classroom should start on day one!To get more information on this topic, as well as many others, including charts, templates and examples...
2020-01-0329 min
Chef EducatorEffective Lesson PlanningWhether you are a new teacher, a part-time adjunct teacher, or even a veteran teacher, lesson plans matter! Learning is our ultimate goal when we deliver lessons to our students and a lesson plan is the instructor's road map of what students need to learn and how it will be done effectively during the class / lab time. Therefore, good lesson planning is essential to the process of teaching and learning. And in this episode, Dr. Colin Roche explains the elements of a good lesson plan and shares with you the process he uses when he writes his lesson plans.
2019-12-0532 min
Chef EducatorConstructing the SyllabusThe syllabus is one of the most important documents that you will create for your class because when it is done well, it communicates a variety of important information about your overall course, including activities, expectations, and even your teaching style and philosophy.It is also a course-planning tool because it helps us, the faculty, prepare and organize our course by defining our course goals, planning the course structure and assignments, and helping to determine how much time we should devote to particular topics. In this episode, Dr. Roche will share and discuss at the various parts...
2019-11-2431 min
Chef EducatorDesigning A CourseThe Chef Educator podcast was created as a comprehensive resource for new and "seasoned" culinary, hospitality, and pastry arts teachers, instructors and faculty in both secondary and post-secondary schools. This show will address the many issues related to student learning and instructor effectiveness, starting with this episode on Designing a Course. Effective course design begins with a systematic process to help you plan and structure your course so that you can effectively reach your desired instructional goals.To get more information on this topic, as well as many others, including charts, templates and examples, be sure to...
2019-11-1831 min
The Sports Card ShowAttorney Michael Roche Interview – Suing Panini America Over Redemption CardsRyan talks with Michael Roche, one of the attorneys representing Kevin Brashear in a class action lawsuit filed against Panini America.
2019-02-1057 min
Infuse présenteThéâtralité en musique: 20 degrés dans le noir et la musique de Colin RocheTouts les gestes sont importants, disent Shao-Wei Chou et Lola Malique, flûtiste et violoncelliste de l'ensemble 20 degrés dans le noir, en parlant de la musique de Colin Roche. Infuse présente 20 degrés dans le noir le jeudi 12 avril 2018, à l’espace des arts sans frontières à Paris.Concert : https://www.facebook.com/events/514222222266750/20 degrés dans le noir : http://ensemble20degres.com/(Réalisation et montage : Sarah Elzas) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
2018-04-0806 min