The Culinary School at Indian Hills Community College continues its excellence for training the chefs of tomorrow.
OTTUMWA, IOWA -- The Culinary School at Indian Hills Community College is accredited by the American Culinary Federation as one of the best professional chefs organizations in the entire country. Around 75 students are given a hands-on instruction by the top chefs. What they learn here is not just a technique, but an art.
"And that's what I like first and foremost is that, as opposed to a machine and we're churning out 230 to 240 students, we've got hands-on [instruction]. We're working with small classroom size, 15 people max and they are getting a better education," said Chef Gordon Rader, the Program Director at Indian Hills Community College in Ottumwa.
Students learn all aspects from cooking to baking in a new state-of-the-art kitchen and studio facility on campus. Those chefs striving to appear on Food Network are encouraged to apply.
“It is amazing. If that is what they like to do at home, they should really explore the career of it because it’s a lot of fun and there are a lot of different options of what you can do,” said student Kira Haumersen.
“It’s just been fantastic, getting to create and be original; use your mind. Chef [Gordon] has been great about teaching us all the basics and really getting us ready for the real world,” said student Charlie Schiller.
Some graduates have taken their techniques across the globe, and are working in a variety of venues from restaurants and hotels to clubs and resorts.
“I’ve got students in Phoenix. I’ve got students in Chicago. Actually I’ve got one going on an internship to Seattle right now for Rovers [Apprenticeship Program]. We’ve got students here in the state,” Chef Gordon said.
He added that one of the benefits of learning a cooking technique is that it can bring the whole family together.
“It’s not just about fast food. It’s not just about convenience. It’s about actually getting together and cooking meals. And I love to see that cycle coming back again,” Chef Gordon said.
Chef Mark Fisher is a Baking Instructor at the school. He described one important technique when creating a dessert.
"Plate presentation is real important. We do not put a lot on a plate, except add a little bit of color which enhances the dessert, and goes along with the dessert and compliments the dessert too," Chef Mark said.
The Baking Program is six months and covers every aspect of baking and pastry.
“You have got to enjoy what you’re doing and have the passion to do it. I love baking, I love the pastry side of it. It’s fun. You are creating products from flour and water and on through the finished products. So I think it’s a great career to get into. A lot of opportunities out there.”
“You can be original, and not just be hampered by a recipe, and be able to go out there and create your own thing,” Schiller said.
“You can take any recipe and if you have bad technique, it’s not going to turn out the way you want it, or the way anyone else wants it so if you really have a good technique, you can turn any recipe into a good meal,” Haumersen said.
There is even a scholarship available to the Culinary School.
“Four we choose. And it all depends on, obviously, their grades; financial needs and the passion that they bring to the program because that’s an important piece of the puzzle,” Chef Gordon said.
He and his students agree that cooking transcends all languages.
“Cooking brings everybody together," Chef Gordon added.
TV Station Profiles & Public Inspection Files forKTVO