Nathan Shelby

Nathan Shelby

Never accept good enough. Nathan Shelby , Adjunct Faculty, Culinary Arts , 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?

I’ve always had a passion to cook and make people happy through my food.

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?

I try to make sure that all my students are well prepared for life in the kitchen through anecdotal stories, real-world tools and techniques, and injecting the curriculum with previous experiences.

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?

Every week exemplifies this as my students are given a market basket of ingredients to create a menu from and execute their cooking to realize that menu.

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

I have not experienced this, but I would imagine that it would prepare the students for real-world possibilities of collaboration.

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?

How to approach food and cooking through your experience and your creativity, not by reading recipes. The only advice I give is to never accept good enough or you will not get any better.