Culinary
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
When you go to a restaurant, you’re not just looking at the menu. You’re taking in the ambience, watching the flow of customers and employees, tuning in to the rhythm of the whole operation, even peeking into the kitchen. You know there’s more to it than just serving food. And if you’re willing to work for it, our Culinary Management degree programs can open up a career in the business side of a demanding industry. At a time when consumers expect more choices than ever, you need to be equally adept in the kitchen and the front of the house. That means knowing how to manage people, control costs, and create harmony among the menu, the ambience, the staff, and the customers. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty* who are committed to your success.
*Credentials and experience levels vary by faculty and instructors.
"The Art Institute of San Antonio [taught me] why recipes come out a certain way."
Read MoreLine Cook at Luke San Antonio
Andrew Satterwhite is working as a line cook at Luke San Antonio in Texas. He’s responsible for set up, prep, and running the grill station for dinner service. Andrew served in the United States Army for four years as a parachute rigger and has also worked in construction. “All [of these experiences] have taught me skills that I can use for myself, but also I have used them to help this country grow,” he says.
Andrew looks to his surroundings for inspiration and says that the best part of his culinary career is that it’s always changing. “This is one of the most diverse and exciting careers to have. I can go anywhere and learn recipes, techniques, and cultures to help me make new and exciting dishes [to] introduce to my family and others.”
Andrew, who in 2013 earned an Associate of Applied Science in Culinary Arts from The Art Institute of San Antonio, says that his education taught him why recipes turn out a certain way. “Growing up in California, I was lucky enough to encounter many cultures and the cuisines that accompanied them. In the Army, I used an electric skillet and a barbeque to make all my meals.” He recommends that current students open their minds to learning. “Figure out how to make [learning] a driving force in everything you do.”
Read More..."My education at The Art Institute of San Antonio gave me the skills, knowledge, and business sense to be successful in [any] genre of photography that I choose."
Read MoreReal Estate Photographer for Curb Views, LLC
Angela Lawson is a real estate photographer for Curb Views, LLC, in San Antonio, Texas. She photographs houses and collaborates with realtors to build virtual tours of real estate listings. To create her work, Angela visits homes for sale, photographing the inside and outside. “Sometimes, the home may not be photographically ready and I help the owners and realtors to straighten up,” she says. “I had a realtor specifically request me as her photographer because she liked my photographic style. The previous home I shot for her sold in the first 8 hours of being listed. She was so happy and that made me happy!”
Angela’s creative inspirations include Annie Leibovitz, Martin Schoeller, Herb Ritts, Jerry Uelsman, Christian Coigny, and Helmut Newton. She’s excited to be learning new skills and meeting new people. “I have the chance with each passing day to make better work than the day before. This work is seen by many, many different people and is a reflection of my hard work and knowledge of my craft. I always enjoy learning more about photography.”
Angela, who in 2015 earned a Bachelor of Fine Arts in Photography from The Art Institute of San Antonio, says that her education provided the skills, knowledge, and business sense she needed to be successful in photography. “I learned about lighting, photographic design, portraiture, photojournalism, corporate and architecture, business practices, and so much more. All of this knowledge sets me apart from many photographers out there in the world.” She adds that current students should take their time and stay focused on their goals. “While you may pick up certain skills quickly, others may be more challenging. Life events, finances, and learning curves may seem to overwhelm at times—it happened to me—but don't let them discourage you from your goals and passion for what you want to do.”
Read More..."My education [taught me] how to communicate with other designers. When they ask for particular items by name, I know exactly what they are talking about."
Read MoreDesign and Sales for KBK to Trade
Ayme Troas is working in design and sales for KBK to Trade in San Antonio, Texas. She assists designers in finding the right fabrics, furniture, accessories, and lighting for interior design projects. Ayme also works with vendors to get information for clients and to place orders. “The design industry is always evolving, as are the people. Every once in a while someone comes along and takes the industry by storm. I enjoy learning about the new trends and introducing them to our clients,” she says.
Ayme finds creative inspiration in the world around her. “Whether it’s people, food, my surroundings, or a movement, there is always something that will spark a start to my next project.” Her creative heroes are people in the design industry who go above and beyond to reach the best possible design outcome. Looking to the future, Ayme believes that computer renderings will continue to improve—and will soon look like actual photographs. “The industry is headed toward more digital advances [including] creating applications for tablets or phones [that will allow designers to make] on-the-spot renderings. These [applications] would be extremely beneficial to designers who are always on the go.”
Ayme, who in 2015 earned a Bachelor of Fine Arts in Interior Design from The Art Institute of San Antonio, says that her education taught her the industry language as well as how to be a strong communicator. “When [other designers] ask for particular items by name, I know exactly what they are talking about and therefore I can help them more proficiently. I’m also able to quickly draft plans or create sketches to show custom pieces or room layouts.” She adds that current students should push their creativity and don’t hold back. “Find your signature style but don’t be afraid to explore others.”
Read More..."Working on game based training for the military has exposed me to things I never would be doing when I started at [The Art Institute of San Antonio]."
Read More3D Modeler and Consultant for Booz Allen Hamilton
Sommer Bostick is working as a 3D modeler and consultant for Booz Allen Hamilton on the San Antonio Riverwalk in Texas. She works on game based training for the military, and is responsible for creating and texturing 3D models, video editing, and demonstrating products and capabilities at marketing events. Sommer says that she learns something new each day. “I think that's one of the coolest things about being in the animation industry because when you have to model and animate something you know nothing about, you have to learn everything about it so you can accurately represent it.”
Sommer is especially proud to have created a welcome video for Booz Allen Hamilton’s incoming CEO—it was played for hundreds of employees. “That video gained me recognition from leadership and other teams in the firm. I met and talked with the CEO one-on-one during the event [where the video] was played, and it was an amazing experience for me.” Since her video was viewed, Sommer says that the company’s leadership has relied on her more and more. “I realized how much I proved myself to my team, and the whole firm.”
Sommer, who in 2014 earned a Bachelor of Fine Arts in Media Arts & Animation from The Art Institute of San Antonio, says that her education provided her with the knowledge, tools, and skills she needed to transition into her current career. She recommends that current students give it everything they’ve got—even if it means taking a job that isn’t a “dream job.” “It’s experience and you need that.” She adds that the future of her industry lies in staying on top of new technology and developing applications and training. “Currently we are diving into virtual reality with technology like Oculus Rift and Google Cardboard. We are exploring how these technologies can benefit training in the military. I believe that virtual reality can go beyond that into health care and other professions, and be incredibly useful in training capabilities.”
Read More...Through our rigorous and well-rounded Culinary Management curriculum, you’ll explore both the front and the back of the house, as you become familiar with both traditional and emerging flavors from every corner of the world. You’ll study:
At The Art Institutes system of schools, creativity is our core, our calling, our culture. Our Culinary Management degree programs are built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But we’ll support you along every step of your journey. That’s why we provide the mentoring and real-world experience you need to make your creativity marketable. We provide the mentoring and real-world experience it takes to prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens and classrooms. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.
*Credentials and experience levels vary by faculty and instructors.
"Be true to yourself and work hard."
Read MoreWas there a defining moment when you knew you were destined to become a creative professional?
When I was 20 years old and recovering from a life-threatening illness, I began to see my life differently. I spent the better part of two years in physical, occupational, and speech therapy. After recovery I decided to take on a new challenge...to take my love of cooking and make a career out of it.
How do you weave your professional background into the classroom experience?
With over two decades in the hospitality industry, I have plenty of real-world experience to share in the classroom. It all works into discussions on motivation, self-discipline, and pride. I use my contacts in the San Antonio area to bring in guest lecturers, take students on trips to hotels and restaurants, and bring them to seminars and restaurant association events where they can begin doing some networking.
What class assignment exemplifies your approach to teaching and mentoring?
I love to teach Capstone. It’s an all-encompassing class that lets me see just how much student have learned in my program. Watching them during their cooking practical shows me where the school is in terms of attention to teaching the core basics.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Listen, ask questions, and stay current with trends and technology. Be true to yourself and work hard. Work in as many different places as you can when you’re young... explore the industry, then settle down and make a career of what you love best.
Anything else you’d like to share?
As a program chair, I treat every student and every one of my team members as if they were family.
Never stop learning, and don't be afraid to fail.
Read MoreWas there a defining moment when you knew you were destined to become a creative professional?
When I was around five years old, my brother and I opened a “restaurant” at our house for our friends. We set the kitchen floor on fire with a flaming grilled cheese sandwich. I’ve been cooking ever since.
How do you weave your professional background into the classroom experience?
I‘ve enjoyed plenty of success in this industry, but it’s my failures that I like to bring up in class. Students need to know that, as professionals, they’ll fail at something. The key is to not let it get you down...and to learn from every mistake, and every failure.
What class assignment exemplifies your approach to teaching and mentoring?
It’s not a single assignment, but a class called À La Carte. I take a hands-off, advisory role and let the students take control of our student restaurant. The students help devise the menu, lay out the kitchen, and experience running an actual restaurant. When they’re empowered, when they’re praised for a job well done, students take the extra steps—and, in many cases, perform beyond their own perceived limits.
How does collaboration contribute to students’ success—particularly when students from various programs work together?
Many culinarians think that being a great cook is all it takes to succeed. Not true. All great restaurants work with other talented creative professionals to bring their vision to life. It takes photographers, graphic designers, web designers, interior designers, and more to create a restaurant. We’re all good at what we do, but few are good at everything. Collaboration lets each person play to their strengths to create something great.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Never stop learning, and don’t be afraid to fail. That’s the advice I’d give my younger self if I had the chance. The first part is simple—you can never learn too much. In our industry you can bet that your competition is up late doing research, practicing, or checking out new trends. Don’t lose out because you weren’t educated.
Anything else you’d like to share?
I always say that getting into teaching was my happy accident. I never thought I’d be in this role, and I’m glad I was given the chance. Being a part of people’s education, growth, and lifelong success is a great honor.
Read More...Do what you love... life's too short not to enjoy it.
Read MoreWas there a defining moment when you knew you were destined to become a creative professional?
While I was serving during Operation Desert Storm/Desert Shield, I learned that one person could make a difference. I was a food service sergeant preparing meals for the soldiers in my unit. I used my years of experience and my creativity to make sure everything they ate was the best it could be. Good food boosts morale...and it’s my first love.
How do you weave your professional background into the classroom experience?
I use my life and professional experiences—good and bad—to add context to classroom lessons and help students better understand the material. My stepmother is from Vietnam, and I’ve traveled to many countries in Asia, which is why I specialize in Asian Cuisine.
What class assignment exemplifies your approach to teaching and mentoring?
I ask students to build a business plan...I love teaching the purchasing and cost-control aspect of it. I try to relate all the material to students’ everyday lives. Most of my students don’t like math, so I give them as many resources as possible to help them feel more confident with the project.
How does collaboration contribute to students’ success—particularly when students from various programs work together?
They have a wonderful opportunity to work with students from other programs in their business plans, portfolios and menu design—not to mention the chance to make friends for life.
What’s the most important thing you impart to students to help them succeed in class and the real world?
My life philosophy is that the more I know, the more I know I don’t know. Life is really just an education outside the classroom. I love teaching students about food, which is my passion
What’s the most critical advice you would offer any student embarking on a creative career?
Do what you love...life’s too short not to enjoy it.
Anything else you’d like to share?
I’ve been in the culinary industry for over 35 years, and I’ve seen many changes in the industry. But one thing has stayed the same: success takes hard work and perseverance. Food may be a necessity of life, but it’s also my passion. And it’s an honor to be able to teach what I love.
Read More..."Collaboration is essential in the kitchen. If one person falls behind, the whole kitchen falls behind."
Read More"One of the greatest assets of what we do is that culinary is the world’s most portable profession."
Read More"Continue to refine your speaking skills so that the ability to communicate never stands in the way of your success."
Read More"The most critical advice I give to students is to never accept things at face value."
Read MoreI have come to find a home at The Art Institute of San Antonio. I thought it was going to be a challenge to teach the discipline of Sociology in a creative environment but I come to find that it blends very well in the creative environment of Ai San Antonio. If I can point to a defining moment, it would be when my first term teaching, on the last day of class, some of my students’ final words to me were, “This is the BEST class I have ever taken.” “I learned A LOT.” “You are the BEST instructor I’ve EVER had.” “I didn’t think I was going to make a connection with sociology and ________” (insert graphic design, game art design, interior design, fashion management, culinary, etc.). The impact that I have had on students has been far reaching and rewarding at the same time.
If I can point to one particular assignment in my course, it would be the paper and presentation. The paper involves them choosing a current social problem in our society today and they have to incorporate a chapter from the textbook, along with other sources online and research. This allows them to synthesize everything we’ve discussed in class and apply it in some way in the analysis that goes into their paper. THEN, they also have to present their paper to the class as well. Those who are writing challenged are challenged to really focus their thoughts unto paper. Those who are presentation shy are challenged to come out of their shells. These are two skills that students must master before they get out there in real world. They have to be able to effectively present their thoughts in writing AND they have to be able to express those thoughts to other people. I simply use the perspective sociology gives students to help them accomplish this.
I often say, no matter your major: graphic design, game art design, interior design, fashion management, culinary, etc.; you will be dealing with people, as customers, as clients and the like. Sociology as a discipline helps you do this. Understanding the groups people inhabit and the effect groups have on people as individuals gives students, who are future creative professionals an edge no one else has. The most critical advice I give to students is to never accept things at face value. That, the real challenge lies in seeking the real reasons why things happen, why people act the way they do. This is critical because we live in a world now where things are just accepted as truth, because it’s on a website, or someone important said it.
Is there anything else you'd like us to know about you, your experience, or your role as a faculty member at The Art Institutes?
I do what I do because of education. Education is many things. Education is empowerment. Education is liberty and liberation. It is a driving force that fuels the future; that enables people to carry on even when the odds, the challenges the barriers seem insurmountable. I am living proof of this. I am proud to say, I am from the westside of San Antonio, born and raised. I come from humble beginnings where sacrifice for education was the mantra; was the mission statement; was the vision. Education above all else was something my migrant worker grandparents and parents instilled in me from the beginning, for two simple reasons. That is the only way you can be truly free, and it is, “the only thing that they can’t take away from you”, as my mother would say.
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