Emadene Travers

Culinary Management

Culinary Management Instructor
The Art Institute of Pittsburgh — Online Division

Emadene Travers

Always be professional. Emadene Travers , Culinary Management Instructor , The Art Institute of Pittsburgh — Online Division
How do you weave your professional background into the classroom experience?

As an attorney. I discuss relevant legal principles as they apply to the hospitality industry. This is actually a multi-disciplinary approach that also includes marketing and management. There are a lot of legal considerations with respect to hotel and restaurant operations. The industry faces legal challenges every day, so I try to prepare students for that.

What class assignment exemplifies your approach to teaching and mentoring?

There’s an assignment in Culinary 327 where students research an article on a technology topic. I provide the topics, which change from time to time; they’re timely and relevant, and represent cutting-edge concerns like big data, Cloud computing, and the Internet of things. It’s one of my favorite assignments because it makes students think about things they might not have been exposed to otherwise.

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

A sense of personal responsibility, punctuality, and thoroughness in all their course work.

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


Always be professional. Do your best, keep learning, keep trying, and have an open mind.