NRAEF : Blog
National Culinary Arts Month Educator Highlight- Leigh Howlett
We are continuing to celebrate Culinary Arts Month with another feature on one of our ProStart Program Educators. Our program wouldn’t be possible without the culinary skills and passion for food that our educators have, and we can’t be thankful enough for them!
About
Leigh Howlett has been teaching the ProStart Program at Taunton High School in Massachusetts for five and a half years. Prior to teaching, Leigh graduated high school from Attleboro Vocational Technical High School with a concentration in Culinary Arts. She continued her education at The Culinary Institute of America and finally finished her Bachelor’s Degree at Johnson & Wales University with a BA in Foodservice Education. After all of her education, she worked and studied with mentors such as Russell Morin of Russell Morin’s Catering & Events, Chris Spinazzola of the Spinazzola Foundation, and Guy Abelson of Café in the Barn.
After such an extensive education, Leigh looks back on her Culinary Arts education and career by saying that the relationships she built with employers, employees, and guests are the lifeline of her career. She says they are friends she can call upon for absolutely EVERYTHING!
Leigh’s Classroom
In Leigh’s classroom she teaches her students a lesson that she learned early on and still uses, Mise En Place, or “everything is in it’s place”. She even has it tattooed on her foot as a daily reminder to plan and be prepared! She says, “A lesson is easier to teach… A student is better prepared to learn!” One of her favorite concepts to teach is restaurant management. Leigh has her students participate in food truck wars to learn the skills of restaurant management.
Advice
Leigh left us with a bit of advice for upcoming and aspiring chefs in the culinary world. She says, “Be humble, you have a lot to learn ahead of you.” Leigh continues with, “we are lucky to be in a field with endless opportunities, students should take a moment to savor each of those opportunities and learn from each and every moment.” What great advice that is! Thank you Leigh for all your contributions to our program and the culinary world!
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