Paul Rocque, the Culinary Instructor at NCTC and a graduate of BFA, returned to share his culinary story and thoughts on February 6th, for any hopeful culinary students.

He then went on to share that he used to be a culinary student at the NCTC and a student at BFA as well. He went to culinary school and got an Associate’s degree in culinary, not baking, before moving up to a Bachelor’s degree. After that, he worked as an executive chef at Universal, at hotels, and at a racetrack. He also taught at the US’s Le Cordon Bleu.

Through his Experience in the field and learning as a student and instructor, he became an expert in things culinary. His goal, why he teaches at NCTC, is to help students find an easier path to learning culinary and to teach them how to make it easier for themselves. 

Chef Paul has always liked consistency in the work of his culinary students  ¨It’s all about techniques.¨ Techniques can be used to make sure you get a good, consistent project and are needed in the Culinary field, whether for knife cuts or cleaning. He likes his culinary classes of both afternoon and morning well, and thinks they all work well together ¨I think you’re all good team players…¨

He made it clear that he hopes Culinary will be a safe class and environment for future or current students, for them to learn and grow, whether they are in the culinary field or are just taking culinary to learn how to cook. He shared how he started his journey as a young boy on his family farm, always in the kitchen, helping his mother bake and cook, along with his siblings. 

He also remarked that if he were to stop being an instructor, he´d love to sell fresh produce at a stand, travel, and get to see the world.