SAIT instructor, Gerd Steinmeyer, left a fulfilling
Fairmont Hotels career to join the school 25 years ago. ”It was time for a change, and Calgary summers are the time to be off work. I had a young family.” His career began in Germany’s Frankfurter Hof hotel, then to Bermuda, England and Switzerland. Calgary’s Four Seasons Hotel followed before joining the Palliser. ”Teaching has allowed me to travel all over the world for culinary competitions as coach. It is rewarding to come back with the top awards for competitions in Singapore and the Culinary Olympics. Competitions are a job on their own, so I have to treat it as a hobby.” What bugs him? ”How do we approach the next generation? Kitchen culture has a reality for survival in the industry. It’s not all stars.” To pursue teaching? ”Get a solid career and knowledge. Confidence comes from having been there. Excellence motivates - do it better the next time! Make food beautiful and simple, cook it perfect and to taste like what it is.”
With the recent explosion of interest in food and cooking, we asked Fred Malley CCC to peep behind the scenes and investigate the other side of the coin: life as a culinary educator. Here he shares insights from Calgary instructors who teach our upcoming chefs.
a B.Ed. after 10 years working at every station in hotel and restaurant kitchens. ”It’s a lifestyle choice, I wanted a family and working nights and weekends lost its appeal. I’m not as hard-nosed as some and like teaching and learning. The reward is a longterm investment, when a former student returns to say thanks, you made a difference.” She believes, ”keep food realistic and accessible; organic and local is sometimes not in the budget.” Advice to aspiring teachers: ”Network, get support from those who do it to determine your voice in the classroom.” Biggest peeve? The ”whatever attitude; they don’t invest in themselves.”
Mikael Volke grew up in Copenhagen House restaurant and worked for the Palliser, Smed Falkridge and Moxies; the latter as corporate chef, which meant lots of teaching. ”It’s a gift to be able to train young people and develop great professional relationships. People who don’t care annoy me. You need to be yourself and know your subject matter. No BS. Keep food fresh and simple, unadulterated. Respect the food, techniques and methods”. Joining SAIT two and a half years ago to spend more time with a young family, he’s a hockey dad and soccer coach. He takes pride in ”knowing I’m affecting students in a positive way. I see the industry in a different light, both environmental and sustainable.” 35 years later Larry Frandle is Chef Instructor at Centennial high school. He enjoys working with young people and takes pride in student success, particularly challenged students. ”Kids look up to you and seek positive attention.” He dislikes lazy people, works at Stampede Park part-time and continually upgrades himself - most recently to the US for a vegetable and fruit carving course. He believes food should be health conscious, ”know what you eat.” Advice for pursuing teaching: ”Work in industry for knowledge and experience. I started too soon.”
Andrew Springett left the coast to join SAIT one year ago - far from the Wickaninish Inn and the Black Rock Resort. He competed in four Olympics and was Canada’s Bocuse d’Or representative. He loves food and believes it’s important to ”pass down history and tradition along with modern techniques. Capture the product and enhance, rather than manipulate it. Try teaching before committing, you need to enjoy the work.’” Andrew coaches students for competition and is pursuing the Certified Chef de Cuisine designation.
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