The Art Institute of Charleston, a branch of The Art Institute of Atlanta
Always strive to be and bake better. Kelly Kleisner , 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?
My family were hospitality professionals, so I grew up cooking and baking. I enjoyed it so much, I decided to take it to the next level—culinary school.
How do you weave your professional background into the classroom experience?
I try to give students the most honest impression of what’s it’s really like to work in the culinary field, and what’s going to be expected of them as professionals.
What class assignment exemplifies your approach to teaching and mentoring?
Every day I work right alongside my students on their individual and group projects, just as though we’re working in the real world. I encourage them use what they’ve learned to answer their own questions so they can feel confident about their new skills.
How does collaboration contribute to students’ success—particularly when students from various programs work together?
To me, perhaps the most important benefit is that students who are stronger at certain tasks have a chance to help others who may be struggling at that same task.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Achieving success and developing your skills takes time. Persistence and practice will set you apart.