Dr. Kenneth Hargreaves
Adjunct Faculty, Culinary
The Art Institute of California—San Diego, a campus of Argosy University
In the classes I teach, I bring my culinary and military experience using real world scenarios in the classroom. Dr. Kenneth Hargreaves , Adjunct Faculty, Culinary , The Art Institute of California—San Diego, a campus of Argosy University
In grade school, I helped feed the homeless and then worked in Mom and Pop restaurants. Later, I went on to serve sailors and troops in the United States Navy for 24 years. In my mind, everyone should be able to have a good meal and no one should ever go hungry.How do you weave your professional background into the classroom experience to provide an industry veteran’s sense of the realities / challenges / opportunities of the
In the classes I teach, I bring my culinary and military experience using real-world scenarios in the classroom. The objective is to ensure that the student gets the best education possible by presenting the past, present. and future of the hospitality and culinary industries. Explaining the pros and the cons will give the student a good perspective of what is to be expected when they apply what they have had the opportunity to learn as a creative professional. Passion is what is needed to truly needed to be a creative professional in the culinary industry.Is there a class assignment that exemplifies your approach to teaching and mentoring? Similarly, how does your approach inspire each student to push themselves beyond their own perceived limits?
In my Sustainable Purchasing class, the student is given a menu/costing project where they will develop their own menu and cost it out using their creativeness and disciplined mindset. Most of the classes that I teach have projects that challenges the student to be creative and use their resources. The approach to these assignments is to propose questions to make the student consider what they want to do and give them the resources to ensure that they will be able to produce a quality product.
What role does collaboration contribute to students' success, especially when students from other programs contribute to the same project?
Team work, motivation, and passion for the respective goal that each individual wants to complete all contributes to student success.In your opinion, what is the single most important thing you impart to your students to help them succeed in your class and in the real world? Alternatively, what is the most critical advice you would offer any student as he / she embarks on a creative career?
The single most important thing that I tell my students is to have passion for the work they want to do and be consistent. There will be challenges but you will have to face those challenges in a way that is conducive to your creative career as well as your community, finishing with a positive outcome for all.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?
My creative career started in 1978 and has been going strong ever since. Being a culinary educator, a cookbook author, business owner, and retired military member of 24 years has helped me bring the most out of my students. Some of my experience is shared with them so that they know what to expect in the real world, both good and bad.During the course of my career, I have completed degrees from Associates in Hotel/Motel Management to a Doctorate in Business Administration. I have attended the New England Culinary Institute, Escoffier International Culinary Academy, San Diego Miramar College, San Diego Mesa College, American Inter Continental University, DeVry University (Keller Graduate School), Capella University and the University of Southampton.
My tenure in the United States Navy from 22 July 1980 till 31 July 2004 has been an outstanding joy in my life. Meeting so many great individuals from around the world has made me a better educator and overall person. My family also has a lot to do with me being a successful person. Without them, who knows where I would be.