Glenn Ochi, CCE, ACE
Knowledge is power. Cooking great-tasting food is a bonus. Glen Ochi, CCE, ACE , Chef Instructor , The Art Institute of California—Hollywood, a campus of Argosy University
Was there a defining moment when you knew you were destined to become a creative professional?
After an automobile accident, I got a different perspective on things. It’s my time to pass the torch and share my culinary experience with future cooks. This is why I became an educator.
How do you weave your professional background into the classroom experience?
I offer students some trade secrets that can be helpful if they’re willing to put them to use. I do everything I can to keep it real. I don’t sugarcoat it.
What class assignment exemplifies your approach to teaching and mentoring? And how do you inspire students to push themselves beyond their own perceived limits?
Students who want to be successful will do whatever it takes. The others need to wake up and understand that this is real—they must know how to cook correctly. There are no shortcuts to making quality, wholesome food.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Stay humble and learn to follow directions. This is basic training...graduating doesn’t make you an expert or a chef.
What’s the most critical advice you would offer any student embarking on a creative career?
Prove that you can do the skills required for the job. Knowledge is power, cooking great-tasting food is a bonus.