Betsy Futryk

Culinary Management

Chef Instructor
The Art Institute of Philadelphia

Chef Instructor Betsy Futryk

There's always someone else working their way up, looking to be the best. Never assume you're good enough. Betsy Futryk , Chef Instructor
, The Art Institute of Philadelphia

Was there a defining moment when you knew you were destined to become a creative professional?

When I was working as a sous chef training new line cooks, one of them told me how much they appreciated my efforts to inspire new cooks to grow. That’s when I realized that I loved helping others shine.

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

To me, it’s very important to have a classroom that reflects the standards of the industry. I try to blend my experiences—both my accomplishments and, just as importantly, my mistakes—into my lessons.

What class assignment exemplifies your approach to teaching and mentoring?

I feel it’s my job to emphasize industry standards and traditional methods, without restricting creativity. I’ve found that, for the creative mind, the biggest obstacle is usually one’s self.

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

There’s always someone else working their way up, looking to be the best. Never assume you’re good enough.

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

Trends change constantly, but methods are standard. The key to success is balancing the two.