Holding office hours and preparing lesson plans are things all teachers do. But how many can say they taught ice carving or sauce making? That’s how Kevin Mitchell, chef instructor at the Culinary Institute of Charleston, spends his days. “I’ve worked in many different aspects of the industry, but now I have the opportunity to train future chefs,” says Mitchell, who is in his third year of preparing the next generation—16 students at a time—through culinary arts and regional cuisine classes.
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