In honor of our partnership with Culinard – The Culinary Institute of Virginia College, in this new quarterly series Chef’s Roll will highlight a featured chef or program director from Culinard’s esteemed faculties across the country. Born in Gourdon, France and educated at the famed French National Culinary School in Souillac, Chef Jerome Queyriaux brings both classical training and European real-world experience to the Culinard faculty. He became a full-time member of the Culinard staff in January of 2004, where his knowledge of classical French and International cuisine is shared with both students and fellow faculty members alike.
Chef Jerome Queyriaux at the Culinard Campus in Birmingham, Alabama.What inspired you to pursue a career in culinary arts?
When I was a child growing up in France, I loved helping my parents preserve meats and other food Items. I learned how to make many culinary items by watching and helping my parents, as well as grandparents prepare meals.
Was there a particular instructor from the French National Culinary School in Souillac who stands out in your memory?
Chef Jean-Hugues Guenon is the instructor who stands out in my memory. He was the most gracious and best teacher I ever had in my life. He was passionate about teaching his craft and always motivated me to be the best.
From La Coupole in Paris to The Studio in Kiev, you bring a well-rounded international experience to your students. What advice can you give students hoping to pursue a similar path in their careers?
The best advice I can give to students pursuing the same path is to not be afraid. Don’t be afraid to get out and travel the world. That is where you can meet new people and learn new things. In addition, don’t be afraid to ask questions, especially in the culinary world. Every chef has something to teach you. You will grow as a cook, into a world-class chef, if you take everything in while you work.
What inspired your career move into culinary education and what do you find most rewarding about being an educator with Culinard?
I find it most rewarding to share what I enjoy doing the most with people. When I see my students progress in areas of the culinary world they become passionate about, it becomes rewarding to me. Sometimes we have students who struggle with personal issues, which can distract them from their accomplishments and coming to school. Motivation is a big part of being an instructor. With the right motivation, students realize their goals, get focused, and become successful.
Walk us through a typical day at the School.
A typical day for me at school will look as such:
- When I arrive, I immediately prepare myself for class.
- I welcome students to class.
- We discuss what recipes and techniques will be used in that day’s lab.
- We then go to the Kitchen, where I perform demonstrations for the students, to show them how I would execute certain techniques that might be used in that day’s lab.
- Students gather all mise en place and start working on their recipes.
- At the end of class, the students present their plated Items.
- I will give them constructive criticism, so they will understand what they need to work on, and/or how they can make it much better.
Once they begin, they are a bit unsure as to how well they will perform. But as they progress through the program, I love watching them use the skills in which I have taught them, while in class. Their passion grows and they become more confident in the skills that they have learned. I enjoy watching students evolve into young Chefs.
Chef Queyriaux’ signature dish: Indian Rack of Lamb, Tikka Marsala, Broccolini, Rice Madras & Poppadum.Birmingham, AL has recently been described as one of America’s next hottest food cities. How would you describe the city’s growing culinary scene?
Birmingham has had several new restaurants open in the past few years, which expanded beyond the traditional scene of comfort/soul food. In the last 12 years, Birmingham has truly grown as a culinary city. The city has had several James Beard nominees, as well as, an increased knowledge base of customers about food. I believe people are becoming more educated about what good food is in the city and are actively seeking it out on a consistent basis.
How would you describe your cooking philosophy in five words or less?
Enjoy what you cook!
What was the last dish that you cooked at home?
The last dish I cooked at home was homemade macaroni and cheese, for my son.
Learn more about Chef Jerome Queyriaux at his Chef’s Roll Profile HERE.
