The Art Institute of Charleston, a branch of The Art Institute of Atlanta
Luck favors a prepared mind. Dillon Snider , Culinary Instructor
, The Art Institute of Charleston, a branch of The Art Institute of Atlanta
Was there a defining moment when you knew you were destined to become a creative professional?
There was never one single moment. It’s been a lifetime. I’ve always worked as a culinarian. It’s made me who I am today.
How do you weave your professional background into the classroom experience?
Through projects and activities, and by exposing them to industry professionals, I try to give students a sense of the real world of the culinary industry.
What class assignment exemplifies your approach to teaching and mentoring?
In my Food Service Technology class, I have students interview an IT professional at a restaurant or hotel here in Charleston.
In what way do you push students to go beyond their own perceived limits?
I push my students with challenging assignments and high expectations. At first, they’re not sure they’ll succeed; when they ultimately do, they’ve gained a great sense of accomplishment.
How does collaboration contribute to students’ success—particularly when students from various programs work together?
Students gain valuable knowledge and experience when they work with peers from with other departments. They can pick up some handy skills along the way, too.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Never stop trying to reach the next level. Seek out the opportunity that lets you create the life you want.