George Buell

George Buell

It is an honor to take part in building the next generation of hospitality professionals. George Buell , 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?

That happened when I coordinated my first event, a casino night fundraiser, when I was 17.

How do you weave your professional background into the classroom experience?

I work in the culinary industry as well as teach, so I’m able to share the kind of anecdotes and scenarios that link lecture material to the real world.

What class assignment exemplifies your approach to teaching and mentoring?

I like to make the learning as reality-based as possible. For instance, recently I took my students down the street to my restaurant for a “field lesson” on product storage management and inventory control. Putting topics like that into a real-world context really makes a difference. Also, many students ask to work with me in the "front of the house," so they can learn what it’s like outside the kitchen.

What’s the most important thing you impart to students to help them succeed in class and the real world?

Show up. And I don’t mean just be on time. I mean be ready to adapt, to do something you weren't expecting, to contribute ideas, to make your way without needing to be told what to do.

What’s the most critical advice you would offer any student embarking on a creative career?

The industry needs you. Never feel “less than” in any circumstance.