Learn to Cook from a Classically Trained Chef Instructor

Doug O.

A few years ago, I started a second career in the culinary arts. I went back to school and got a culinary Degree from Kendall College in Chicago. I was inducted into Phi Theta Kappa in 2006 and awarded the Capitanini Family Scholarship in 2006.

My Career has been the journey of a "black hat" chef. After working in a fine dining restaurant, I went to work for the airlines cooking for first class passengers in an exclusive lounge. It was fun to cook for the rich and famous. I left to cook and supervise at a university. It was a great challenge to cook huge volumes in an action station concept. It taught me how to flourish and open up to the constant crowds of student diners. I had great fun creating new dishes for my customers. I got my own shot at my own kitchen shortly afterwards when I went to work in corporate dining. I was able to succeed despite the intense competition from local restaurants. From there I went to running the kitchens of a work release center where we prepared nearly 1500 meals a day. I got tired of the cold and moved South and became Executive Chef running the kitchens of multi Unit Defense Contractor. I did lots of training and coaching culinary techniques because scratch cooking is always cheaper and better than ready made. From there I dabbled in catering. Most recently, I have been the food service director of a small hospital. I would like to share my knowledge.

I work in the Culinary Field and I teach concepts on a daily basis. I find that the best way to learn is to explain a concept and then try a practical application of the concept.