In honor of our partnership with Culinard – The Culinary Institute of Virginia College, in this quarterly series Chef’s Roll highlights a featured chef or program director from Culinard’s esteemed faculties across the country. Committed to sharing their knowledge and passion for the culinary arts, the school’s team of faculty and staff not only help graduates develop a taste for success, but the skills required to develop a successful career in the hospitality industry. This month, Chef’s Roll sat down with Chef Bill Wright, the Lead Culinary Instructor at the Culinard Chattanooga, Tennessee Campus.
Lead Culinary Instructor Chef Bill Wright at the Culinard Chattanooga Campus.What inspired you to pursue a career in culinary arts?
The foundation of my inspiration came from my upbringing. My mom and dad, two sets of grandparents who lived several hours from us at most, and an uncle who lived 30 minutes away. My mom’s mom had a flair for fresh baked breads and pies. My dad’s mom lived on a small freshwater Michigan lake and I fondly remember her going down the road to get Whitefish caught only hours before so she could prepare a family style fish fry. My uncle was a farmer. Among regular farming duties, he also raised pigs and cows for our families. Our families, spanning 3 generations, would quarter and hang them one weekend and fabricate them the following weekend. I was introduced to meat fabrication in my teens.
Was there a particular instructor from your culinary school who stands out in your memory?
Chef Don Garrett stands out the most. He was an instructor, the culinary department chair, and my mentor. He encouraged my creativity while emphasizing the fundamentals. Chef Garrett would let me make mistakes but when I did, he always focused on positive critique. He pushed me academically and acknowledged my successes. Practices I still use today.
What advice can you give students hoping to pursue a similar path in their career?
Don’t let anything stand in the way of your dreams. Push through the obstacles. Embrace your mistakes and apply what you learned from them to avoid repeats. Approach learning with an open mind. Ask questions. Stay current with trends in the industry. Join the American Culinary Federation. Perfect the fundamentals. I have a philosophy I share often. “You have to have a solid foundation of practiced techniques in order to build your culinary career”. Oh yes, and TASTE all your food, seasoning is crucial.
Chef Bill Wright with students at the Culinard Chattanooga Campus in Tennessee.What inspired your career move into culinary education & what do you find most rewarding about being an educator with Culinard?
The opportunity of a lifelong goal led me to being a culinary educator. The most rewarding thing for me as an educator at Culinard is watching the student’s progression from timid, fearful novices to confident successful graduates.
Walk us through a typical day at the school.
My classroom “mise en place” actually begins the day before. Verifying I have the food products available for the next day’s production. Printing the recipe handouts. Having my multimedia materials ready to go. Having interactive bellringer and icebreaker topics in place. The day of class I begin with uniform inspection and have an agenda posted on the board so students have clear expectations of the day’s events. The “10 Habits” are utilized I proceed with the agenda for the day. I like to include little extras for the students. Grain, herb, spice identification exercises. Identifying what is in season produce wise. Weekly restaurant report card health inspections of local establishments because proper sanitation is so vitally important. During lab, demonstrations are done so students have a clear idea of what techniques are being taught. Hands on observation of each student as they proceed with their recipes so I can catch the confused while still allowing individual creativity. The last 10 minutes of class or so, I do a recap of the day’s culinary topic, review the next day’s agenda, then thank the students. After class I am available for students as needed, check ordering, communicate with the PD and my fellow instructors, and finish end of the day paperwork.
Pâté Forestier stuffed Airline Breast of Chicken with Parmesan Herb Risotto, Grilled Vegetable Batonnet Bundle, Jus Lie Pan Sauce & Gaufrette Potato garnish by Chef Bill Wright.How would you describe Chattanooga’s culinary scene?
Chattanooga is known as the “Scenic City” and the culinary scene here is definitely progressive and dynamic. The diversity of eating venues are incredible. With a push towards freshness, organics and locally sourced foods, Chattanooga’s restaurants meet these trends and capitalize upon them. Chefs are using these ingredients creatively with both classical and modern preparation techniques alike. Whatever your food cravings may be, Chattanooga has it for sure.
How would you describe your cooking philosophy in 5 words or less?
Proper technique using quality ingredients.
What was the last dish that you cooked at home?
Grilled Ribeye steaks, potatoes and a nice tossed salad.
