Liane Herrick

Liane Herrick

I encourage students to keep an open mind and remember that there is not one perfect way to do things—you have to figure out what works best for you. Liane Herrick , Adjunct Faculty, Culinary , The Art Institute of California—San Diego, a campus of Argosy University
What would you say is the defining moment in your life when you knew you were destined to become a creative professional?

This is the only career path I have ever considered. I happened to get lucky that small jobs evolved into me attending culinary school and loving it.

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 profession?

In the classroom, I provide my students with real-world experiences. For example, when students are learning how to grill meat, I share my experiences of working a grill station and how many things you have to take into consideration such as temperature, ticket time, resting time and organization. There is a learning curve in every situation. I also try to explain food cost to them. With food, the more preparation that is done for you elsewhere, the more you will pay. If you own a business, you need to consider where you want to put your money—labor or food cost. 

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 the culinary skills class I love week nine, which is braising, because it is one of my personal favorite techniques. During week eight and nine students start to present full plates and you see the evolution of them taking pride in their work and understanding the techniques they have had the opportunity to learn since the beginning of class. 

What role does collaboration contribute to students' success, especially when students from other programs contribute to the same project?

Two heads are better than one. Even instructors can learn from each other to see what has worked in previous classes and what students respond to be. You will never know it all.

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?

I encourage students to keep an open mind and remember that there is not one perfect way to do things—you have to figure out what works best for you. When you are working for a Chef, make sure you do things the way they want you to until you become the Chef. This is a way of showing respect. When you are in charge, you will rule the kitchen; however, don’t forget that you can often learn from your staff.

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 love the outdoors. In 2012, I hiked the Pacific Crest Trail which runs from the border of Mexico to Canada. The trail is roughly 2,668 miles and it took me 5 ½ months to complete. Ever since I moved to California, I have wanted to do this hike. In the end, I had to make the decision to fully commit to it and take the time off of work.