Chef John Olsen
The Art Institute of Philadelphia
Don't be afraid to make mistakes. You'll learn more from your mistakes than you will from your successes. Chef John Olsen III, CEC, AAC, MBA , Culinary Instructor , The Art Institute of Philadelphia
Was there a defining moment when you knew you were destined to become a creative professional?
The first time I cooked, I knew that was what I wanted to do.
How do you weave your professional background into the classroom experience?
I share experiences from my professional life, including the challenges I’ve faced, to add realism to the classroom experience.
What class assignment exemplifies your approach to teaching and mentoring?
I think every student should master the basics of classical cuisines, so I emphasize that in class.
How does collaboration contribute to students’ success?
I can’t over-state the importance of teamwork in the kitchen. It’s the way it works in the industry, so it’s the way we work here.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Don’t be afraid to make mistakes. You’ll learn more from your mistakes than you will from your successes.