Chef Instructor

A typical day tends to mix lecture, demo, hands-on lab work, and tasting and critique. You'll often work in a teaching kitchen where 16-20 students are simultaneously executing the same recipe at different speeds, which requires constant rotation and intervention. Sanitation and safety enforcement is a non-negotiable thread through everything.

Coordination involves culinary program directors, fellow instructors, externship partners at restaurants and hotels, and sometimes accreditation bodies like ACF. Students who romanticized restaurant work often hit reality fast when they realize the volume, repetition, and physical demand. Curriculum tends to balance classical foundations with current industry trends.

People who tend to thrive here are technically rigorous, generous with their craft, and comfortable enforcing kitchen discipline without crushing enthusiasm. If you miss the energy or pay of a working brigade, teaching can feel slower. If you find satisfaction in watching a student go from holding a knife wrong to running a station competently, the work tends to feel like genuine craft transmission.