Christopher William Delaney
The Art Institute of Charleston, a branch of The Art Institute of Atlanta
I am thankful for being able to be involved with so many students with so much potential. Being able to give back to an industry through educating the next class of culinary professionals is the thing I am the most proud of. Christopher William Delaney , Culinary Instructor , The Art Institute of Charleston, a branch of The Art Institute of Atlanta
When I started working for Sean Brock at McCrady's restaurant, I realized that, with the right team, we could do anything. After that it was just a matter of how far we’d go. I found that to be very empowering.How do you weave your professional background into the classroom experience?
I use my experience to give students a sense of the ways they’ll apply what they’re learning when they launch their careers.In what way do you encourage students to push themselves beyond their own perceived limits?
I expect things from my students that I know they can accomplish—even if they don't. I try to make them believe that cooking is the easy part.How does collaboration contribute to students’ success—particularly when students from various programs work together?
It’s always inspiring for everyone involved when, for instance, Photography students get involved with our projects. One student is helping to capture the beauty of another’s culinary creation, while the culinary student is helping their peer behind the camera showcase their own talents. It’s a win-win.What’s the most important thing you impart to students to help them succeed in class and the real world?
I try to foster the right attitude and the desire to be as successful as possible. Success is measured in many ways, so I encourage them to find what motivates them. There are easier ways to make a living, so you’d better love it.Anything else you’d like to share?
I focus every day on getting as much out of each and every student as I can. Watching them turn into culinary professionals is exciting.