By JIM CULLEN
Students Justin Hammond of Lehman High School (back, left) and Katy Trotter of Hays High School (front, right) work the serving line, plating and saucing the entrees before they go out to the guests. Photo by Jim Cullen.
Hays CISD Culinary Arts instructor Ryan Georgi runs a continuously fascinating program for those more typically familiar with textbooks and classrooms. A component of the district’s comprehensive Career and Technology Education (CTE) program, Culinary Arts under Georgi provides an undeniably unique setting—in a professional kitchen—for an undeniably unique student experience. Now entering its fifth year, the program is offering more than ever to its motivated participants.
Culinary Arts had its inaugural run during the 2007-2008 school year, opening up with about 20 students – in two classes – no doubt looking for something different in their schedules. At that first year’s end, we reported on the amazing response the program had received from the Lehman faculty, staff and administration, with Georgi noting that he and his students had even had to turn down some requests for services because of prior bookings.
“Knowing that there is such a great demand not only from within the district, but from outside groups amazes me,” the young culinary professional said at the time and his experience since has only served to reinforce the observation.
This year the program – its home now known as the Back Burner Bistro – offers three classes and enrollment reflects a virtual doubling since the program’s first year. The first-year Culinary Arts class focuses on basic cooking techniques and service skills, safety and sanitation, and some elemental business skills. The higher level, second-year students are enrolled in Practicum in Culinary Arts, which Georgi describes as revolving ”primarily around leadership skills.”
“These students have mastered the basic techniques and are often working independently or assisting, teaching and reviewing skills with the Culinary 1 students,” he explains.
As for the initial or much higher subsequent expectation of the program, Georgi jokingly says, “I just know that everybody at Lehman expects to be fed…and as often as possible! I guess they were hoping that everybody would keep their fingers and not get stabbed!”
Well, yes, those were likely two of the most basic expectations from those following the program, but the results to date have fulfilled much higher expectations than personal safety issues. For himself, Georgi says that he’ll be happy “to keep heading in the right direction.” Student growth and interest are exactly where he wants them to be.
“Our exposure throughout the district, community and area are becoming more noticeable,” he says, adding, “The kids are happy. They’re getting scholarships and going to college, and we’re helping with that, so I really can’t ask for much more.”
That reference to scholarships is directed toward the annual practice of awarding what are called the “Back Burner Culinarian Awards” to Culinary Arts students who “have represented the program extremely well” over their time there. Georgi noted that not every graduating senior gets one of the awards “because not everybody earns it. It takes leadership, commitment, and (he adds, with just the right note of jest – and seriousness) the ability to wash a lot of dishes and not cry about it!”
And what does this popular, but demanding, teacher believe is the most important thing about what his class offers? “It would have to be the hands-on approach and the real-world application. There’s just no other way to teach it – you have to physically do the work and you have to do it right and do it on on time,” he says emphatically.
Traditionally one for sharing credit with others who play important roles in the success of his program, Georgi points to the Nutrition and Wellness classes taught by Betsy Davis and Karen Mitchell at Lehman and Hays high schools, respectively. Davis and Mitchell instruct their students in a wide range of knowledge and skill sets that can easily lead into Culinary Arts.
It’s all part of the larger picture of Career and Technology Education in HCISD and, while our natural appetites keep our eye on Ryan Georgi’s Culinary Arts program, there’s a wide array of offerings in the department preparing local students for an equally wide array of other professions. Get a taste of the occasional samplings from Culinary Arts when you can, but watch these pages in weeks to come for looks at other CTE offerings.
