Hailing from Los Angeles, California, Chef Chanel Martinez experience and success in both the culinary and pastry arts not only enables her to educate students but invoke passion and inspire them as well. From working as a line cook in restaurants to owning her own thriving catering company, Chef Martinez knows what it takes to not only survive but be successful in such a competitive profession and was a welcome addition to the online culinary arts certificate program teachers at Escoffier.
What inspired you to pursue a career in the culinary arts?
Both my grandma and my mom have really inspired me. These women cooked for the love of it at a time where TV dinners and fast food were easy to choose. I wanted to be a part of dinner being made each night as well as learn all of the traditional dishes from our native country of Romania.
Was there a particular instructor from your own education who stands out in your memory?
The instructor that stands out to me most was my very first instructor Chef Brian Edwards. I actually still remain in contact with him. He is the current chef for the family that owns POM Wonderful and Wonderful Pistachios, and was the most nurturing and inspiring person. He kept me motivated and I wanted to always turn in my best work to impress him. He was a great chef, but most importantly a great teacher who was willing to share every trick of the trade. Not every Chef is willing to share their secrets or their own recipes. He was willing to give everything he had to his class.
What do you love most about being an educator with Auguste Escoffier?
What I love most about being an educator with Escoffier is that I am able to connect with so many students I would not be able to connect with if I was teaching in a traditional on-ground setting. I think teaching is a selfless job and I think this program lives with that idea by making it a program that is accessible to everyone on a schedule that works for everyone. I get to see my students each week and see their progression. This is by far the most cutting edge program I have ever taught.
Walk us through a typical day at the school:
We really work in weeks, so a typical day begins with our students reviewing that weeks topic and completing reading of these great visual tutorials and lessons on what we are studying that week. Then, we all get to meet in class. We all meet face to face in our Live Session and discuss the lesson and cover those tips and tricks about what they can expect with what they are making. There is closeness among the students and a real sense of collaboration. The students then have the rest of the week to complete their cooking. We are available to them to answer questions and offer hours where they can meet with us face to face.
From working as a line cook to owning your own catering company, what is the best piece of advice you give your students?
My advice to my students is to learn from everyone: dishwashers, executive chefs and line cooks all have experiences that will teach you something.
What are some of the added benefits an online culinary arts program can offer students?
The online program at Escoffier allows students to have school brought to them. The students can manage their time and complete each week’s lesson when it is convenient for them. Of course we have due dates and times but they can work when it is convenient for them in the comfort of their own home. I also believe we focus on technique. There is no subjectivity.
How have you found forming personal connections with your students teaching via an online platform?
Yes! I think the connections you build are actually strong. The students are not rushing off to miss traffic or rush to work because we meet in the evening at the same time each week. Also, the feedback I can offer my students is very detailed. I get to spend more time with them than in a traditional setting. We have multiple ways to connect within our online campus so students can share what they are cooking with the entire class on the weekend or ask a one question.
Apricots Galettes by Escoffier School of Culinary Arts Corporate Chef.How would you describe your cooking philosophy in five words or less?
Complex flavors delivered in a bite! (It’s actually six words!)
What (if any) podcasts, magazines or chef TV shows do you enjoy keeping up with?
I get Food and Wine as well as Fine Cooking magazines. I love food science so some of the Ted Talks topics interest me and as far as food TV, I think there is something to learn from everyone so I don’t discount any shows! I can find inspiration from just about everyone!
What was the last dish you cooked at home?
It is summer time so my husband and I love making burgers. We just made lamb burgers with homemade tzatziki on fresh ciabatta! For dessert, I kept it simple with brookie ice cream sandwiches… a mixture of brownie batter and cookie dough baked together and topped with vanilla ice cream! Daily, I make all sorts of purees for my 8-month old son.
Find out more about Chef Chanel Martinez at her CHEF’S ROLL PROFILE.
