In honor of our partnership with the Auguste Escoffier School of Culinary Arts in this new regular monthly series Chef’s Roll will be highlighting a featured chef or program director from Escoffier’s esteemed faculties across the country. Bringing a wealth of experience from the culinary world into its classrooms and kitchens, Escoffier’s supportive chef educators provide hands-on, experiential learning, mentoring and one-on-one coaching to help students acquire essential skills needed to succeed in the workplace. Based in Mississippi Executive Chef Graham Mitchell brings decades of industry experience to his students as the instructor for Escoffier’s online culinary arts certificate program.
Executive Chef Graham MitchellWas there a particular instructor/mentor from your own educational journey who stands out in your memory?
There are a lot of mentors along the way, but the first Chef I looked up to in education was Karl Guggenmos. He was the Dean of the program at Johnson and Wales in Charleston, SC. His demeanor and calm sense of professionalism was truly inspirational. I’ve never forgotten his presence and influence.
You’ve worked in some prestigious kitchens around the world, was there a particular favorite?
Most of my experience has been in the US, but there is definitely one kitchen that stands out – Restaurant Hapa in Scottsdale, AZ under the tutelage of Chef James McDevitt. We did more with food with fewer resources than anywhere I had worked until that time. That experience transformed me into who I am today.
What has been the most rewarding moment of your career thus far?
This is a very difficult question as my career has been made up of many small rewarding moments. From having the opportunity to work with amazing mentors like Lenard Rubin, Garth Washburn and James McDevitt to doing events with chefs from across the country to being inducted into the Disciples of Escoffier, it has all been great. I think the most rewarding moment is that point when you realize that you have the opportunity to be a part of something much bigger than yourself. I get the chance to go to work and do what I love every single day. What could be more rewarding than that?
How and why did you make the transition from professional kitchens into culinary education?
Honestly, I had been interested in culinary education since I originally went to culinary school. There were those teachers who made such an impact that I knew I would enjoy being that person one day. I was given that opportunity about 10 years ago and have never looked back.
What do you love most about being an educator with Auguste Escoffier?
It’s all about the student. I have the opportunity to influence lives and see personal and professional growth amongst our students. Every student is an individual and every student is important. The most rewarding thing about being an educator is witnessing that “AHA” moment. That point in time where you realize that cooking is very different from just reading recipes. All culinarians have that moment at some point in their education and career. It’s quite the warm and fuzzy moment to say the least.
What are some of the added benefits an online culinary arts program can offer students?
Geography and time; not everyone is able to move to an area that has a culinary school that they are interested in. Some may have families, careers or a myriad of other reasons that prevent relocation. Also, it can be difficult to dedicate 20, 30 or more scheduled hours at a campus. With good time management, online students are able to work around other life schedules.
Shrimp Bisque by Escoffier School of Culinary Arts Corporate Chef. Have you found it easy or challenging to form personal connections with your students teaching via an online platform?
Actually, I have found that it is much easier to develop connections in an online platform. I’ve had the opportunity to give much more individualized attention than I ever have at a brick and mortar school. Most of what we do involves being a mentor and giving focused feedback. I feel like I really understand the students I get to work with online. It’s quite rewarding.
How would you describe your cooking philosophy in five words or less?
Love your food.
Being based in Mississippi, what are some of your favorite local ingredients?
Despite what many believe, we eat a heavy plant based diet. I can remember being away for years and just wanting a plate of corn, blackeyed peas, butter beans and green beans with cornbread when I came home to visit. Simple but great.
What was the last dish you cooked at home?
Sous Vide BBQ pork ribs. I did a side by side comparison of traditionally smoked baby back ribs along some that were cooked sous vide and finished in a smoker. Amazing!
Learn more about Executive Chef Graham Mitchell at his Chef’s Roll Profile HERE.
