Nina Hunter, CEPC


Act professionally, because it's a small chef world out there. Nina Hunter, CEPC , Pastry Chef Instructor , The Art Institute of Dallas, a branch of Miami International University of Art & Design

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

I bring up—almost daily—the challenges and other issues that a professional chef and business owner may face in the real world of the culinary industry.

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

Always listen when a chef is talking—and take notes. Act professionally, because it’s a small chef world out there.

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

Stay current with trends, try new things, and keep up with your hand skills.