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Matthew Putzier is a culinary arts instructor for juniors and seniors at the Mahoning County Career and Technical Center in Canfield.
CANFIELD – Matthew Putzier recalls that he wanted to play sports all his life while he was in middle school at Columbia Station, Lorain County.
However, Putzier quickly came to the realization that playing sports would not be a lifelong vocation. It was taking a home economics class and cooking with his mother at home, which ignited his love for the culinary arts.
“I discovered that I love culinary arts and I enrolled in the culinary program at the Lorain County Joint Vocational School (JVS). Then I went to the culinary school at Sullivan University in Louisville, Kentucky, where I studied my “I studied associate in culinary arts. I moved to the Cleveland region, where I got a job at a Mediterranean restaurant called M Bistro in Westlake. The owners of M Bistro were Greek, so we had an American and Greek menu.” said de Putzier.
Putzier worked full time at M Bistro for years to gain industry experience to qualify for his career tech teaching license in culinary arts education. The plan paid for as a plasterer a culinary arts instructor for juniors and seniors at Mahoning County Career & amp; Technical center in Canfield for the last 15 years.
“Tim Michitsch, Chief Instructor at Lorain County JVS encourages me to teach culinary art classes after I one day replace him. I applied for jobs all over northern Ohio. I judged a food contest on RG Dragon’s professional career in Massillon. The instructor there encouraged me to apply to MCCTC because a teacher is retiring there.I felt like I was in the right place at the right time.I interviewed for this position about three or four times with MCCTC Superintendent John Zehentbauer, and he hired me, “Putzier said.
Putzier discovered his love for Southern cooking while attending culinary school in the southern United States. He said he enjoyed the slow home style that is the essential feature in Southern cuisine.
“Working with the Greek / Mediterranean style of cuisine at M Bistro was a dramatic contrast to Southern cooking. If you live in the Midwest, everything is steak and potatoes. I lived in the South for two years and then moved back to the Midwest. “The experience of Greek / Mediterranean cooking has taken me down a bit,” said Putzier.
Even if the plasterer has not traveled the world, the experience of cooking a wide variety of cuisines is a way to experience different cultures.
“In recent years, MCCTC has hosted several events for Taiwanese chefs. It was a cool experience where I learned that food is a common language and the language of food is universal. The language of food easily translates when you ‘ Do not understand the language of another culture, “Putzier said.
For the grower, there is a contrast between working as a culinary instructor and a restaurant. However, in both experiences you will train in cross-training that you work with in the kitchen atmosphere.
“I’ve noticed that when you work in a restaurant, you constantly produce products. When you go into culinary training, you also release food products. When you work with students, you become your students and your product. You have to keep your students. “If you are a culinary artist instructor, your goal is to try to adapt your students to the workplace and stay in tune with the industry,” Putzier said.
Putzier said the COVID-19 pandemic presented a major challenge to the restaurant industry as well as enrollment in the culinary arts program at MCCTC. Putzier said enrollment in the culinary arts program during the 2021-2022 school year was back to pre-pandemic levels.
“I taught culinary classes for 12 or 13 years and told the students that you will always have a job. As 2020 rolled around, the restaurants closed during the pandemic. This had an impact on our enrollment. All these restaurants are looking for “At the moment, in 2022, the interest in culinary arts, hotel and restaurant management has increased again. People are currently going out to eat again. Restaurants need new employees,” said Putzier.
The job in the restaurant industry had previously prepared Putzier to be an educator in the field.
“When I worked in the restaurant industry, I always trained new servers, new chefs and new employees. So, when it came time to become a teacher, it became natural. When you work in a restaurant, you want your food products to a certain extent. Similar to that, in culinary education, you try to bring your students to a certain standard in the professional world, you constantly try to ensure that students have a standard level of education, passion and drive, so that they are ready can be for the workforce, “Putzier said.
Students enrolled in the culinary arts program at MCCTC run their own restaurant at the school, called The Bistro at MCCTC. Putzier said the restaurant runs students and is run. The Bistro at the MCCTC is open for lunch from early November to April.
The Bistro at the MCCTC is open to the public (from early November to April) and the staff at the school eat there too. We run The Bistro at MCCTC like a regular restaurant, the only difference is that I have the standard menu the same “The students rotate through the different stations in the restaurant so that they can learn the whole menu,” he said.
If the cleaner does not learn, he spends time with his family, and most importantly, does his fair share of cooking.
“I’m married and have three boys under the age of 6. When it comes to cooking at home, I try to get my boys to eat what they need to eat and I try to get them to experience new foods. When I go home to I cook with my family, I keep up with the variety and I keep up with what’s in the season. Home cooking, “said Putzier.
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No Advantages.
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Philippine School of Culinary Arts The Culinary Arts program varies from 5 months to 2 years, depending on the level of education the student wants to receive. They also have a 10-month baking and pastry program.
Is culinary a 4 year course?
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The cost to visit Le Cordon Bleu College of Culinary Arts in Los Angeles ranges from $ 20,000 to $ 70,000 depending on the qualification, with a median cost of $ 41,000. When asked how they paid for their education, most reviews responded: “I received scholarships and / or scholarship funding”.
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The tuition fee for the Le Cordon Bleu School of Culinary Arts is $ 38,000 to $ 41,000 per year. These costs do not include room and board of directors.
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