MELBOURNE — Cuisine and culture aren’t just interests, but a way of life, for the new culinary arts director at Ozarka College in Melbourne.
Steven Raymond, an American Culinary Federation Certified Executive Chef, has 10 years of higher-education experience under his hat, previously working as an instructor and program director at multiple universities and colleges in Maryland.
Raymond said his goal is to assist Ozarka College in becoming a choice for students seeking degrees in culinary arts, and baking and pastry arts programs.
He assumed the role of director of culinary arts on July 10.
“With the explosion of the career potential of the culinary-arts profession today, people need to understand that these daily exposures do not make you a chef. Becoming a chef is hard work that takes dedication and practice every day to master the basic skills, terminology and exposure to specific cooking methodologies,” Raymond said.
“Understanding the basic cooking principles is critical to new students entering and entertaining the ideas of progressing in the profession or the workforce, and serving better nutritious foods to their families on a daily basis,” he said.
Raymond said he plans to instruct students on the skills needed to be successful in the culinary field, as well as to share and serve others by volunteering time to enriching those who are less knowledgeable in the profession.
God-given talent, hard work and dedication were Raymond’s recipe for success, he said.
Though he didn’t graduate from an accredited American Culinary Federation culinary-school program, Raymond said he was dedicated to learning and perfecting his skills as a chef.
A love for helping, instructing and exposing others to the benefits of the profession inspired him to go into the career field, he said.
Raymond said chef Karin Ornberg, a past student of his, is someone he admires and looks up to.
“[She] strives to improve her culinary and baking skills on a daily basis through practice and perfection,” he said. “She has a love for learning and exploring new tastes and culinary techniques, and the willpower to practice and fail, but to keep trying until these new ideas are perfected in her profession and daily life.”
Ornberg said Raymond was her instructor when she attended Stratford University in Baltimore.
“Chef Raymond was one of only two chefs who consistently fought for the best possible outcome for every student, irrespective of other leadership’s individual biases. He also served as a consistent reminder to the leadership, and each student, exactly what it takes for aspiring chefs to make it in the hospitality industry — hard work, dedication, practice, work-life balance, engagement and continual learning — not what the Food Network glamorizes the industry to be,” she said.
Ornberg said Raymond helped students overcome fears and self-doubt with encouragement, and she took every class she could under his instruction.
Raymond is cheerful, positive, respectful and professional, she said.
“As a professional who is consistently seeking self-improvement through certifications, remaining active in the industry, self-education and professional education, he is truly an admirable role model. Chef Raymond’s certifications, paired with his education level, are not common in this industry. He is a rare gem in that regard,” she said.
According to a press release from Ozarka College, Raymond holds certifications as a Certified Executive Chef, a Certified Culinary Educator and an Approved Culinary Certification Evaluator with the American Culinary Federation.
Raymond is also a certified ServSafe instructor and food-service manager, as well as a registered ServSafe examination proctor with the National Restaurant Association.
Raymond said he enjoys exercising, exploring new food, traveling, reading and fly-fishing in his free time.
Keith McClanahan, provost and executive vice president of learning at Ozarka College, said Raymond is dedicated to student success.
“He is passionate about his profession but down-to-earth in his approach and works very hard to help students learn,” McClanahan said. “He takes the extra time to re-explain a process, re-demonstrate a skill or to set aside extra time for one-on-one student instruction.”
McClanahan said Ozarka College has offered a culinary program since 1985, but American Culinary Federation Accreditation was not granted until December 2016.
“It is a very rigorous process that requires a great commitment of time and other resources to obtain,” he said. “Ozarka College is the only rural college in the state that has made the commitment to obtain the ACF Accreditation and is one of only three ACF-accredited programs in Arkansas.”
McClanahan said the program is important because it produces highly trained culinarians who can obtain jobs within the community.
“The program provides an avenue for students who are interested in the culinary field and who do not have the resources to travel to the Little Rock or Fayetteville-area programs to learn the culinary arts,” he said.
McClanahan said graduates will also have the skills and knowledge to find work in large metropolitan areas around the country, should they choose to leave Arkansas.
“We have had several graduates who have entrepreneurial spirits and have started their own culinary businesses in their communities,” McClanahan said.
Of all the chefs interviewed for the position, McClanahan said, Raymond is the most positive about student success at Ozarka College.
“Chef Raymond is able to get down to the student level in teaching required skills and knowledge. He uses humor to reduce student stress and makes learning fun,” McClanahan said.
“Chef Raymond is most fitting to be the director of culinary arts at Ozarka College,” Ornberg said, “based on his passion for student success, education and certification levels, real-life experiences and his unwavering compassion for the industry. His impact on the college will be great and small. Given Chef’s innovative teaching styles and overall understanding of what it takes financially and through solid curriculum development, he will make a difference, not only one student at a time, but he will also collectively form a solid basis for a strong culinary program that draws aspiring chefs into the college.”
Staff writer Kayla Baugh can be reached at (501) 244-4307 or kbaugh@arkansasonline.com.