August 8, 2024 • 51 mins
Imagine elevating your culinary skills by learning from the very best—Chef Susanne Grier shares her wisdom, passion, and resiliences in this heartening episode. Discover the secrets behind working with farm-fresh ingredients as we spotlight dishes like marinated and smoked goat meat from Happy Tails Farm. Hear about the intricate flavors of fondant potatoes and miso-rubbed pistachio-dusted cauliflower, and the challenge of crafting a sumptuous whipped goat cheese with lemon marmalade. This is not just a cooking lesson; it’s a journey through the art of culinary excellence.
Chef Susanne Grier’s story is one of overcoming societal barriers and finding her true calling. From facing gender biases to transitioning from a fine arts degree to becoming a corporate executive chef, Susanne’s journey is as inspiring as it is educational. She discusses the balance between her career and personal life, especially
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
hello food fam.
This is the walk and talkpodcast where you will find the
perfect blend of food fun andcooking knowledge.
I'm your host, carl fiordini.
Welcome to the number one foodpodcast in the country.
We're recording on site atibisages Studios, where food
photography comes alive and Iget to eat it.
If you missed it, last week wehad food writer Amy Drew
(00:30):
Thompson and we spoke about allthings grilled cheese.
You need to go check it out.
It was a delicious episode.
If you will, I want to give abig thanks to Vicki Webster,
owner of Happy Tales Farm, forproviding the goat meat and ham
for today's delicious dishes.
Find out more on Facebook atHappy Tails Farm.
She's super cool smallindependent farmer and you know
(00:53):
what.
Check her out.
Walk Talk is going to be on siteat the University of Tennessee
this month to cover an episodeof Kitchen Storage Makeover.
This is an amazing contestcreated by Metro Storage and
Distribution Systems.
Walk Talk's own Pooch Riveraand Glenn Haggerty of Pious
(01:14):
Media will be capturing all ofthe behind-the-scenes action,
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Learn how to become acontestant on IG at Metro Food
Service.
Yeah, something was happeningwith my voice there.
Don't you dare judge me untilyou do this yourself.
All right.
Our guest this week is apowerhouse in culinary education
with 30 years of experience anda knack for transforming
(01:37):
budding chefs into champions.
Oh wow, with accolades likeIndiana New Pro Star, teacher of
the Year and the NationalPresidential Medallion from the
American Culinary Federation,her impact is undeniable, but
it's her students' impressiveachievements that truly showcase
her expertise.
Chef Suzanne Greer is on deck.
(01:58):
More on that in a moment.
Jefferson, I mean, jump intothat pre-shift baby.
Explain the dishes.
I mean we got goat and all kindof good.
Speaker 3 (02:09):
By the way, that sammy was fired yeah, it's just
when you have like I told youguys yesterday, the one bite was
just exquisite and when youhave somebody like vicky and her
family that raise chickens andraise goats and then her
daughter does the soap and theydo goat cheese and goat milk and
so on and so forth, you get toreally taste their passion, what
(02:32):
they have for the well-being ofthe animal, welfare, for that.
And they gave me a leg thatactually had the shoulder
included on it.
So it was really cool for me tofabricate that.
And then we marinated it,brined it for three days in jerk
and coconut rum and then wesmoked it yesterday with some
hickory smoke and it just itcame out phenomenal.
(02:52):
It just was just unbelievable.
And then she raises also KuniKuni, which it's a.
It's a type of breed of pigfrom New Zealand and it's known
more for charcuterie because ofthe fat cap that animal has.
It just exponentially has thisfat cap.
That's just gorgeous.
It has a lot of flavor and alot of complexity to it.
(03:12):
She gave me the ham.
So this is actual food thatshe's going to have for her
family because unfortunately herhusband, mike, was trying to
fix something on their smoker,forgot to put a cover on
something and one of the goatsdecided to eat the wiring, so
the smoker went down.
So they asked me hey, could youdo this?
And I'm like sure, could youmind if I take a little?
(03:32):
You know, there's the devil'scut, there's the angel's cut.
Well then there's the wit cut,which is the walk and talk cut,
and that's what we did.
So I showcased ham as an entreetoday, with my peach marmalade
and bourbon that was actuallymarinated and brined for those
three days as well.
And then I did some meltedpotatoes, or also fondant
tomatoes, which is very Frenchbutter and more butter and more
(03:56):
butter and a little chickenstock, salt pepper and butter,
if I didn't mention that.
And then you roast them or searthem off and they put them in
the oven and roast them forabout an hour and they literally
melt in your mouth.
They're phenomenal.
And then I put some leeks inthere and I smoked the leeks as
well.
And then for the crudita, forme, I did a miso, rubbed
pistachio, dusted cauliflowerand smoked it.
(04:19):
And when I first tasted it I waslike, why does this taste like
tahini or peanut butter?
This is really.
Why is my mouth, my taste buds,not really registering what I
think I'm supposed to be tasting, but that actually turned out
to be something that wasdelicious as well.
And then, the last but notleast, is the whipped goat
cheese with a lemon marmalade, alittle bit of scotch bonnet,
(04:40):
some fresh thyme and some freshgarlic.
Since John doesn't likemayonnaise mayonnaise I didn't
want to introduce any mayonnaiseto this one.
I did sweet plantains, roastedthem down and then pure, pureed
them into this beautiful mix.
I layered that on with someroasted peppers and then pickled
, wickled pickle, spiced onionsin that smoked goat, and it was
(05:01):
just phenomenal.
On the sourdough, tell me moreabout the butter and that smoked
goat.
Speaker 1 (05:05):
it was just phenomenal On the sourdough.
Tell me more about the butter.
Speaker 3 (05:10):
There was a ton.
Speaker 1 (05:11):
Oh, my goodness, yeah , I have to tell you.
So the goat sammy hit the spotfor me.
You know the ham as an entree,what you did there also very
good.
And you know I think we'regoing to probably see a lot more
product from Vicki's Farm fromHappy Tales coming into future
episodes.
Speaker 3 (05:32):
I will say this.
There was a lot of pressure onme, because when a farmer gives
you first of all, that's the hamthat I used.
Speaker 1 (05:38):
I'm sorry, when is the walk-in, Because you know
what.
You can go cry in there.
Speaker 3 (05:42):
It's not crying.
I just want to point out thatwhen they entrust somebody like
myself to fabricate that pigwhich I broke that pig down,
wilbur that ham and then to haveit come back and then me smoke
it and then treat it the way thepassion that she and her family
have, I wanted to make surethat trans, you know,
transferred over for what I wasdoing for her family, because
(06:04):
it's a huge monument, it's ahuge thing or an honor to do,
because they raised that animaland they had the care for that
animal.
They want to eat that animalfor their family so that they
can actually have substance.
I got to make sure I do a damngood job.
So there's a lot of pressure tomake sure you're doing it and
you're making it stand out theway she was raising that animal.
(06:25):
That's the pressure I wastalking about.
Speaker 1 (06:27):
All right, but you know what You're built for this.
Oh yeah, I mean you have.
I mean your forearms aretattooed with uh well, now I
need a goat.
Yeah, now you're on your chest,I do one.
Speaker 3 (06:52):
Oh yeah, empty spot right there.
Okay, I could do that.
Or the carrot and then do, likethe breakdown of the butcher of
the carrot goat to be cooler,she oh, by the way, she's doing
a goat yoga and she wants to dolike a goat yoga with the
veterans too, which is reallycool, and I feel like I need a
little yoga in my with the wayyour l7 is going or l5?
Speaker 1 (07:01):
well, I think what?
So the last time I triedsomething anything to do with
yoga, which was probably around20 years ago, it was, it for me
was awful.
Speaker 3 (07:11):
I would never, I would never do that again, I
would pay good money for him towatch him do a yoga session for
like a minute.
How much money?
A dollar?
Oh yeah, no, it's not big money.
Speaker 1 (07:20):
Come on, not worth it at all for me to to put this oh
, it's not, it's not big money,come on, not worth it at all for
me to put this on oh, it's soworth it for us.
Speaker 3 (07:26):
with all these cameras around us.
Speaker 1 (07:27):
I would love, I mean, if we put like a pond together
and everybody starts puttingcash into this thing.
Maybe I'll do it.
Well, you just go ahead mentionit, I just did.
I just did and you don't haveto find like a charity or
something to push that cash over.
I would do that for a charity.
If people wanted to do this, Imight have a charity for you.
Speaker 3 (07:45):
She might be on the phone.
Speaker 1 (07:47):
Is that right?
Uh-huh, is that right?
All right, let's assure ChefSuzanne Greer.
Onto the show.
Chef, how are you today?
Speaker 2 (07:59):
I didn't take lives, so it's a good day.
I love it.
I think I only crushed a fewdreams and ate a few souls, but
I'm good to go you know what?
Speaker 1 (08:10):
where have you been all my life?
Speaker 2 (08:11):
I mean seriously just been waiting for you and here
we are.
Speaker 1 (08:15):
You know, leading up to this, leading up to the
actual recording time, momentsago, I wish we were recording
the you know, know this, this Idon't know for about a minute
and a half that we were talking.
You said some incredibly funnythings that I'm not bringing up
on air now.
Speaker 2 (08:35):
I hope Jeffrey told you what I told him the first
time I met him.
It was love at first word vomit.
Speaker 1 (08:44):
I love it.
I really do do.
You guys are two peas in a pod.
I warned you that she's thefemale version of me.
Yeah, that's scary.
In in every single capacity youhave no idea.
Speaker 3 (08:54):
It was very scary for me and I'm like you are, me and
the females.
We went to alone shia'srestaurant when we were in new
orleans when we first met.
Yeah, and I can't even tell youthe words that she off air.
I will what she said to ChefAlon Shaya yeah, it's that bad.
Speaker 1 (09:13):
All right, all right, all right Because we can't talk
about it, and that is not fairto the audience.
Really it's not fair.
Speaker 2 (09:19):
It's not fair to me right now.
My sincere condolences.
Speaker 1 (09:23):
Indeed.
All right, chef, why don't youtake a minute and frame out who
you are and how long you've beenin the industry, and then we'll
dive into some questions, okay.
Speaker 2 (09:43):
Well, I started at 17 washing dishes and it's pretty
interesting because the cateringcompany said we normally do not
hire females.
And I'm like, well, put me on atrial.
And they're like we should onlyhire women to do dishes.
I'm like, okay, whatevs.
But here's a high schoolstudent that was excited to come
home.
This is, you know, pre-foodNetwork.
(10:04):
You know, remember that series,great Chefs.
You know, great Chefs of theSoutheast, great Chefs of the
Northeast.
That was on PBS back in the day.
I'd run home and watch that.
So me getting a job in arestaurant, I was pretty excited
and they had like a baking area.
And you know, here's this 16,17 year old kid asking the
(10:28):
bakers why didn't my rolls rise?
Why didn't this?
They're like, why are youasking?
Like you're asking way involvedquestions.
And I moved up within there.
But my dad said I'm not sendingyou to culinary school because
that's not a real profession.
Said, I'm not sending you toculinary school because that's
not a real profession.
And at that time we made anagreement I could major in fine
(10:49):
art if I got an education degree.
So I went to a small liberalarts school out in Iowa called
Coe College where I got my fineart education.
But guess what?
I kept on having my toe in thathospitality industry because
it's the only industry that Ifelt normal, I felt accepted, I
felt I could be myself.
And it's really weird.
(11:11):
You know existing where youfeel like you're a dangling part
of support, like you do notbelong.
But to suddenly walk in akitchen and find your tribe is
very like soul fulfilling.
And after I did my studentteaching I was certified K-12
art ed.
My elementary teacher I workedwith she said Suzanne, if you do
(11:35):
not teach, you're doing adisservice to children.
I mean, that's a prettypowerful thing to hear.
I love kids, I love the process, I love watching people learn.
But it's the politics ofeducation that I was like.
I'm not ready for this.
It just fires me up too much.
(11:55):
So I went back in the industryafter I graduated and I worked
with a wonderful chef mentor,chef Matthew Line out of
Cincinnati.
When I was working with him heencouraged me to go to culinary
school.
So I went to a night weekendprogram that Sullivan University
had and moved down there and Ibecame a corporate executive
chef pretty fast and met myhusband, moved to Ohio and it's
(12:20):
interesting because when we gottransferred to Indiana, I felt
it was time to go back intoeducation and I came to teach at
Ivy Tech Community Collegebaking, pastry arts, and then I
started judging post-art andskills and I'm like this is some
pretty cool, dynamic stuff.
And I tapped into thatcommunity and you know, life is
(12:43):
very serendipitous.
There was a point in my lifewhere both my parents were sick,
my dad passed away and inbetween my dad and my mom
passing away there was 31 daysapart.
So they passed 31 days apart, amonth shy of their 50th
Colleague of mine, brad Nair.
It's like, have you thoughtabout about teaching high school
(13:05):
?
And I was like, shoot, yeah,let's do it.
You know it's.
You can call it a guide moment,you can call it, you know,
universe moment.
But I felt like I was called todo that and that's.
I taught at J Brett Light CareerCenter on the north side of
Indy for for three years but mydaughter's autistic and driving
an hour each way was just notconducive for our life.
(13:29):
So my local school district,center Grove, they approached me
to start their culinary programand I've been here for five
years and just the impact, youknow I always say being a career
in tech education, a careertech educator, you not only have
to be a very highly proficienteducator, but you also have to
(13:51):
know your craft, because youknow I'll tell you what the kids
can smell a rat a mile away.
So you better know exactly whatyou're doing and how you're
doing it.
But on top of that it'screating those human connections
and being a soft place forthese kids to land.
You know, here today I'mteaching about knives and small
wares and then in my culinarythree class we're reviewing
(14:14):
measurements and I noticed oneof my students was gone and I
have a good relationship.
Come to find out thatindividual's parents passed away
unexpectedly.
Come to find out thatindividual's parents passed away
unexpectedly and the amount ofkids that have experienced
profound loss, all the differentsocial dynamic aspects.
I get it.
(14:35):
I'm there for them, my heartgoes out to them.
So you know you could be toldone thing that's just absolutely
devastating and then turnaround and have to teach a class
but respect that student'sprivacy and I think through that
process the kids feel safe,they feel welcome, they don't
feel judged, judged.
It's amazing how supported I amwith my admin here at the high
(15:00):
school, the school board andjust the community in general,
the outpouring of support.
When I've taken them to, youknow, one of my students went to
nationals, her parents were allin and very, very supportive.
I just, of course, noteverything's sunshine and
rainbows, but it's where I needto be and it's very fulfilling.
(15:22):
But it sure does have itschallenges.
Speaker 1 (15:24):
It's pretty amazing everything you've said so far,
because that's that's the so.
Whenever you're in a leadershiprole, mentorship role, you're
in charge of something.
Obviously, when you're dealingwith your students, your
personnel, just people you knowemployees, whatnot you must
understand and respect what'shappening.
(15:46):
You know in somebody's life andyou know that's just what we
should all try to attain.
How long, susan chef, have youbeen in as a chef?
How long actually, have youbeen in that title?
Speaker 2 (16:00):
Oh, I would say probably about 10 years.
Speaker 1 (16:06):
And as an executive chef and as an educator, how
long?
Speaker 2 (16:10):
12.
Speaker 1 (16:11):
Okay, so what is it that actually inspired you to
transition from you know, asuccessful culinary career to a
more dedicated role in education?
Speaker 2 (16:25):
Well, when I was I was a chef in Dayton Ohio my
husband came home and said we'rebeing transferred to the
greater Indianapolis area.
Yeah, I always tell my studentsand people I mentor listen to
the song of your heart.
If you listen to the song ofyour heart, you will find the
(16:45):
places you need to go.
And sometimes the places weneed to go are very challenging
places and spaces.
And we came to Indiana I rightaway got the job doing all the
pastries for the NFL honors andthat was really cool.
I've had amazing opportunitiesto be in really cool spaces and
(17:08):
places.
That's been fun.
But am I feeding my soul?
And I think it's one thing tohave food in our craft feed our
soul but when you have the heartto give back, I felt like's one
thing to have food in our craftfeed our soul but when you have
the heart to give back, I feltlike I had more to give back.
And teaching at the college wasgreat.
But to see the impact, whatI've done in my I'm in my eighth
(17:34):
year of being a high schoolteacher.
These are my kids.
I don't call them my students,they're my kids.
They come in.
I look at their eyes.
I'm like your eyes are tellinga story.
What's going on?
What's happening?
You know they.
They come to me if they have,you know, thoughts of suicide or
(17:56):
self-harm, and you know I lovethat's the bell for the end of
the school day.
But it's, you know, when I goto, when I go to a kid's hockey
game or I go to a kid's footballgame or choir concert, they're
like chef, chef, chef.
You know to see them.
I am just not just theireducator, I am their mentor.
They come to me with problemsand situations.
(18:17):
Or if I see a kid sleeping, Iask the question why?
If I see a kid that'smisbehaving and making poor
choices, I ask why are we actinglike this?
What's happening?
Because nine out of ten timesit's something that's going on
in their personal life that'scausing them to act out, that's
(18:37):
causing them to sleep.
At my previous school district Ihad this really cool student
awesome kid, excuse me and hesuddenly started sleeping all
the time.
So I was like dude, why are yousleeping all the time?
What's happening?
He's like Chef, my mom lost herjob.
Okay, 18-year-old senior kidand I'm working third shift at
(18:58):
FedEx.
Do you think I showed that kidcompassion and kindness?
Absolutely.
You are supporting yourcomplete family and I just said
to him I got you.
You just are still required todo the work, but I understand if
you got to take a schnooze,because supporting your family,
paying the rent, putting food onthe table, is more important
(19:18):
than the content I'm teachingyou and sometimes what I teach
is important, but I'm alsoteaching daily life lessons of
just how to be a good freakinghuman being.
Speaker 1 (19:33):
It's super important to.
When you come across asituation like that,
communication is so important.
You know just the fact thatyou're reaching out and
acknowledging that, hey, you'rehaving something terrible going
on in your, in your life, andyou being you being the educator
, you're being respectful andprofessional at the same time
(19:58):
with, with, with a student, withan issue.
That's the first step.
You know, growing up, you knowseventies, eighties, you didn't
really get that.
You know it wasn't the same.
There was a disconnect a littlebit different.
Speaker 2 (20:10):
The overarching thing I hear all the time you're not
like the other teachers.
I don't want to be like theother teachers, but I'm also
teaching you guys how to be goodemployees, good humans.
Like I tell my kids, if I putyou in a restaurant, you're
coming with my name, I ambacking you and like that alone,
they understand the heavinessand the importance that I
(20:36):
believe in you enough to sendyou to one of the best bakeries
and, in my opinion, one of thebest bakeries in Indiana
Leviathan.
You know I know those guys.
I know they're going to takecare of my kids and be
respectful and be thoughtfulwith them and it's also
providing an opportunity to allkids.
It's amazing how many students Ihave who have different
(20:59):
disabilities or muscle issues orintellectual disabilities.
I firmly believe everyone has aplace at the table, but
everyone's place setting isdifferent, so you have to modify
and adjust to that individual.
You know that kid that hasreally profound autism, that's
(21:19):
really good at doing repetitivethings.
He has a place in our industry.
That individual that has someintellectual disabilities, that
can work and be present in akitchen and do some minor things
, let's bring them on and youknow, when you're managing a
classroom, you have every aspectof the social, economic,
(21:43):
diaspora and intellectualprowess.
I mean, I have everything fromthe top 20 student out of 650
kids, all the way down to a kidthat's just in here to learn
social interaction, a kid that'sjust in here to learn social
interaction.
So it's hard to meet everyone'sneeds at the same time, but you
(22:03):
find a place to meet and on topof that, I always get
frustrated when I hear industrychefs go oh, that's teaching.
That's where people who can'tcook that's where they go.
Well, I challenge anyone toteach your craft to students.
And how do you make itentertaining, embracing,
(22:27):
engaging and then understandwhat they're learning versus the
output?
Speaker 3 (22:32):
Yeah, that's, that's something that you and I have
talked about that before.
I mean, cause I've I worked onthe sales aspect of it and I was
, I was like looked at as a wellyou, you gave up, so you're out
of the industry, and that'slike if and what was the old
saying, those that can't handleit could teach it.
And I think that's completelywrong.
I think, because we all needmentors to teach, we all need
(22:53):
people to teach.
When you and I, carl I'mpointing at at you you and I met
one of her students who was asuccess and we texted suzanne
and he was at the world foodchampionship if you're expecting
me to remember brady, okay,okay, yeah, yeah yep, brady,
brady actually yeah he wentthrough the competition.
(23:16):
I think something he was from,wasn't he like doing pro star,
or how did he get there?
What?
Speaker 1 (23:22):
was his story doing pastry.
What was he doing?
No, he was.
He was doing one of thecompetitions.
Speaker 3 (23:25):
They mentioned his name from being in indiana and I
had asked him do you knowsuzanne greer?
And he's like, oh my god, she'smy chef.
And that's when I calledsuzanne I was like, hey, by the
way, I got our son here well, Iand you've worked with Macy
Runkle too.
Speaker 2 (23:41):
You got to meet Macy at one of the national
competitions.
I always say once my kid,always my kid.
It just doesn't stop.
Now I worked with Brady when Iwas an adjunct professor at Ivy
Tech Community College.
That's where I met him Reallydynamic student, tech Community
College that's where I met himReally dynamic student.
(24:03):
And he's worked with some ofthe other chefs within the
Indianapolis community and he'spart of Team Indiana.
So those guys are all riling upfor the World Food Championship
that will be here in Novemberand that's how he ended up going
to the World Foods.
He's just such a qualityindividual that has a very
thought provoking and powerfulstory and when I knew you guys
(24:26):
were down there, I was like yougot to talk to this guy.
He's just, he's engaging,dynamic.
He's, you know, the kind ofperson you want to talk to.
Speaker 1 (24:35):
Well, that's interesting.
So, as an educator, how do you,is there a particular strategy
that you employ to preparestudents to get involved in high
state competitions?
You know whether that'sregional or national or whatnot.
I mean, is there something thatyou do to kind of, you know,
get them ready for that?
Speaker 2 (24:56):
I look at the individual student.
I don't look at their GPA, Ilook at who they are.
What is your interest?
Is this your passion?
Is this what you really want todo?
And, oddly enough, thebyproduct I see is my students
who are involved with athletics.
I played high school andcollege soccer, so that takes a
(25:18):
lot of time and dedication andfocus.
Well, what does you know?
Food, sports, competitionthat's what it is.
It takes a lot of dedication,time.
Like my kids and I, we practicefrom nine to two on saturdays
and we're a.
We just do skills.
Usa and we.
(25:39):
We have to have tryouts.
Most schools don't have theopportunity to tryouts because
they don't have enough interestand they, the kids, come out.
But they have to try out.
They have.
I watch them.
What's their workflow, what'stheir thought process?
Do they even practice propersanitation?
And then that's where we go andthese kids, they show up.
(26:04):
I tell them also you know youhave to practice at home If you
want to be a champion.
It takes time.
But I also tell my kids be acompassionate human being.
In the kitchen, you see someonestruggling.
Give them some supportive words.
Like our first year of doingskills, I was so proud of my
kids.
We didn't.
(26:24):
I mean, we went to state.
We showed very respectfully.
But what made me so happy, itwas my students that stopped,
hugged the student that wasstruggling and helped them to
finish Like.
To me, that's true characterand that's more important than
first place.
Now, do I like getting, do Ilike winning and placing?
(26:45):
Absolutely, I'm a competitiveindividual.
Speaker 1 (26:48):
I mean I have to tell you.
I mean I'm kind of in like theCobra Kai camp, you know, sweep
the leg.
You know what I mean.
Like let's, I'm kidding.
Yeah, you're more than mrmiyagi and he's more the cobra
kai.
Yeah, like, more like uh, joeywhat's it lawrence?
What's his name?
I forgot joey lawrence.
(27:08):
Is it joey lawrence?
The?
Speaker 2 (27:09):
bad guy karate kid oh , I don't know his lawrence, I
don't know ralph macho, no, hewas the good guy, but the other
one.
Speaker 3 (27:13):
But the character's name?
I don't remember thecharacter's name.
Speaker 1 (27:16):
All right.
So let me ask you a question.
So, chef, is it pastry only, oris it savory also?
Where do you draw the line?
Speaker 2 (27:29):
Well, I do both.
I always say I'm a bipolar chef.
Speaker 3 (27:35):
Who isn't?
Speaker 2 (27:36):
I could go either way .
I know I always tell mystudents look, look, I got you.
I deal with anxiety anddepression.
Yay, winner, winner.
Chicken dinner.
I'm like welcome to the worldof adhd.
Fun, enjoy.
But I I primarily what I'mreally good at, and a good
technician is pastry.
I, I am a certified executivepastry chef.
(27:59):
I do a lot of freelance workjust in pastry and that is my
preference.
I think I'm a stronger pastrycoach than culinary coach.
But I really believe incollaborative learning
environments.
So I team up with other chefinstructors, high school chef
instructors that are doingskills, and I will work with
(28:21):
their bakers and they'll workwith my culinary kids so they
get a different perspective andview.
Because to me a win for astudent is a win for a student.
You know, it's nice when I cansay look at my center group of
kids, they're fabulous.
But the flip side, when I'veworked with a student at a
different school and I see themdo well, that makes me happy and
(28:43):
it was really cool.
The other not this past yearbut the year prior how my
students became good friendswith the other school students
and they cheered each other onand I'm like that's what it's
all about.
Speaker 1 (28:56):
How are you doing?
Speaker 2 (28:57):
community connection.
Speaker 1 (28:59):
How are you doing all of this?
And you're, if I'm not mistaken, you're still in pursuit of
your master's degree, correct?
Yes, like what kind of humanare you?
I don't, I don't, I'm justtrying to super woman.
Seriously yeah.
Speaker 3 (29:11):
How are you managing that?
And and she also has to managethe home too with the autistic
child, little chef.
Speaker 2 (29:17):
And my husband's working in Michigan, so I'm
pretty much a single mom Mondaythrough Friday.
Speaker 1 (29:22):
I mean, how much coffee are you drinking?
Speaker 3 (29:25):
About as much as me.
Speaker 2 (29:27):
A lot of coffee and fermented water.
Speaker 1 (29:32):
I love the fermented water.
I can dig it, it's fantastic.
Speaker 2 (29:37):
So I'll be graduating December 14th with my master's
in career and tech education.
I'm also the president-elect ofIndiana Association of Career
and Technical Educators.
It's a passion of mine.
I know I'm insane.
Wait a second, I'm insane.
He just rolled his eyesliterally.
(29:58):
I can't wait for this to comeout.
Speaker 3 (30:00):
No, no, no, because he was like are you kidding me?
That's the look Stop.
Speaker 1 (30:04):
Okay, I'm an overachiever.
Is it this December that you'regraduating?
Speaker 2 (30:09):
Yes, this December.
Speaker 1 (30:11):
Okay, okay, and after this you're going to get into
physics or something.
What are you jumping into next?
Speaker 2 (30:18):
Well, I'm looking to become an astrophysicist now.
That is not my gift.
No, I promised everyone, I'mdone.
I've had people go what aboutyour PhD?
And I'm like nope, that's toomuch writing, that is not my
gift.
You say nope now, today.
Speaker 1 (30:35):
But I have a feeling I have this itching Just
listening to you, for you know25 minutes, I'm pretty certain
that you're going to be like youknow what?
Just, you know, this is notenough, masters, not enough.
Yeah, you're going to go foryour PhD.
Of course you are.
Speaker 2 (30:53):
Well, it's one of those things.
If I do it, we'll see.
You know, life is fascinating,life is interesting and I think
if you leave yourself open toopportunities, opportunities
come your way.
You know, the energy you putout in the world is what you get
back.
And I put it out and I gotJeffrey.
So I don't know what my energysays about that.
Speaker 1 (31:15):
Put your energy away.
All right, that's what I say tothat.
The energy must be put.
Put your energy away.
That's what I say to that.
The energy must be put.
Lock your energy in thebasement, along with Jeffrey
Kidding.
Speaker 2 (31:25):
Well, Jeffrey and I live in the gutter together, so
it works out.
Speaker 1 (31:30):
Jeffrey's like Chunk over here, not Chunk, you're
Goonies.
Speaker 3 (31:35):
Hey you guys.
Speaker 1 (31:36):
Hey you guys, chunky Baby Roof.
Yeah, hey you guys.
Hey you guys, john Rookley BabyRoof.
Speaker 2 (31:43):
Okay, Baby Roof.
See, but you did that, I did it, but I didn't realize you did
that.
Speaker 1 (31:49):
I should have realized Squirrel, yes.
I should have realized that byopening that door, you guys were
going to fully just divethrough it, all right.
Or you guys were going to fullyjust dive through it, all right
.
In what ways has yourleadership within the American
Culinary Federation, how?
Speaker 2 (32:10):
has it shaped the future of culinary education?
That's a great question.
A lot of my local chaptermembers say I'm a glass ceiling
breaker and it takes a lot.
It takes a lot of perseveranceand a lot of gusto to really
want to break ceilings and bethat flagship person.
(32:32):
And I was the first femalechapter president of the Greater
Indianapolis ACF and what I wasreally proud about our chapter
is our sheer diversity.
People think of ACF.
I don't think they think ofdiversity.
At our local chapter it is50-50 on gender.
We have 31 different flavors ofhumanity.
(32:54):
There's not one monoculture.
But what's happened is wecreated and cultivated this
culture where educators come toour meetings more and more and
more.
I mean, if you're going to saythe industry standard of
excellence, let's be that, andour local chapters really has
embraced it.
(33:14):
Plus, it's our local chapterthat does all the judging and
evaluations, essentially forskills.
Then we all go up to ProStartand do it.
Plus, it's our local chapterthat does all the judging and
evaluations essentially forskills.
Then we all go up to ProStartand do it and it's creating
community and you know itdepends.
You're the flagship person,you're selling the juice and I
think over the years beingactive here just locally.
(33:36):
It's growing and I was reallyexcited because last year was
the first year acf did aneducator summit and it was
absolutely outstanding.
It was great.
This year they did it and itwas.
It was good.
It was good, it was very solidand it's interesting when you
look at what high schoolculinary educators have to worry
(33:58):
about versus college culinaryeducators and what they have to
worry about.
College culinary educatorsdon't have to worry about IEPs,
where we do, because that's alegal document.
So we always have to be able topivot and adjust and create a
classroom where everyone isaccepted, where when I taught
(34:19):
college, I didn't know whatpeople were dealing with.
I mean it was kind of ironicthat my first semester teaching
college I was like, what arewhat's up with these two?
These two, because I can't comeout and say, hey, do you have
autism?
Hey, yeah, what's what's goingon?
But they offer, like I do these, these two kids, one had
Tourette's and one had autism.
(34:39):
I was like, oh, this is goingto be interesting.
But I feel with educators,we're constantly looking for
continuing educationopportunities and that's what
ACF provides.
So I don't know if I answeredyour question too much or not
enough.
Speaker 1 (34:58):
I think it was answered in the most perfect way
what chapter?
Where are you?
Where's your chapter?
Speaker 2 (35:06):
Indianapolis.
Speaker 1 (35:07):
How many chapters is there?
Only one in India.
Speaker 2 (35:10):
So in Indiana we have three active ACF chapters One
is South Bend and one isNorthwest Indiana.
Speaker 1 (35:22):
You're pretty excited about this year, with the World
Food Championship actuallybeing held over there.
Speaker 2 (35:30):
I'm a certified eat judge now.
Speaker 3 (35:34):
Oh she's like you.
Speaker 2 (35:36):
That's fancy I'm bougie, they said I'm going to
be a gold card.
I'm like sweet.
Speaker 1 (35:43):
I love what you're saying.
Let's get to the brass tackshere.
When are you cooking somedesserts for me?
Speaker 3 (35:50):
When you go to Indy.
Speaker 2 (35:53):
Well, when you guys come, come to my house, I'll
cook for you.
Speaker 1 (35:57):
Oh wow, she sounded like I'll cook for you.
Oh wow, she sounded like I'llcook for you.
Oh sure, at first she was likeEdith Bunker oh, Archie.
Speaker 2 (36:05):
Oh, I'll be glad to cook for you.
I always get asked are you aNew York Jew?
I said no, I'm screwed up.
My mom's from the south side ofChicago, my dad's from Boston
and I grew up in Cincinnati, soI'm all sorts of messed up.
Speaker 1 (36:19):
Yeah, you're all sorts of stuff.
I mean we have a Hollywood Jewhere with Jeffrey, she knows.
Speaker 3 (36:25):
In case the audience doesn't.
Speaker 2 (36:26):
He is a fancy one.
Speaker 3 (36:27):
Yeah, he's so fancy.
So, Suzanne, one of the thingsyou and I were talking about and
I want to touch on this, youknow there's Pam Bedford, who we
respect, and she's a culinaryinstructor too, here in Florida
and the Gainesville area, andyou made a comment to me about
the budget that you had leftover and how much you get to
spend that.
Can you go through that for theaudience, Because I wanted to
(36:48):
showcase some of the issues thatteachers in the high school
realm depending upon or differfrom the college?
Speaker 2 (36:57):
You got.
You have your pad of paper andpencil ready for this lesson.
Speaker 1 (37:04):
Sure.
Speaker 2 (37:05):
No, no, can we do cliff notes?
Yeah, you can do cliff notes.
I'm going to try to make thispretty quick and easy.
So Carl D Perkins, back in theday, created a grant on the
national level and each stateapplies for this grant.
It's called the Carl D Perkinsgrant and you apply for it and
(37:29):
there's like a metrics Indiana,for example, got 32 million
dollars and let's say, ohio,right next to us, got $52
million.
So that's a 20 million deficitand why I don't know.
So what happens is the state ofIndiana took their $32 million.
(37:50):
And then, if you are a careercenter, that's separate for high
school and a career center is alearning space where various
school districts send theirstudents to, and those places
get state and federal Perkinsgrant funding when I'm at a
(38:11):
comprehensive high school and weonly get state Perkins grant
funding.
So the way my program is fundedis different than our local
career center.
Now I will tell you it's notearmarked to be directly used
for any program.
Like, my school districtessentially pays a tuition to
(38:34):
our local career center for thestudents that go there.
Now we offer a lot of in-houseCTE, career and technical
education and I am very lucky tohave a great school district
and community and school boardthat really believes in my
program and what we do.
Through some grants and magicthey built a $1.2 million
(38:58):
commercial kitchen, but I dohave like 600 kids in my
culinary pathway.
Speaker 1 (39:04):
How many?
Speaker 2 (39:04):
kids 600.
600.
Wow, I'm the only chef educator.
My colleague, he comes morefrom the business side, which is
great, and then we have a bunchof culinary one teachers that
just have the right heart andthey're learning as they're
(39:25):
going and I just we make areally great cohesive team.
But career centers is a littledifferent and the way funding
trickles down to that that'swhat it is.
In the state of Indiana,unfortunately, we cannot charge
(39:45):
fees for school, like textbookfees, lab fees.
So that's really hurt a lot ofthe career centers because then
they don't get.
Like part of the lab fee when Iwas at a career center was the
uniform.
Now they've got to find themoney for that, whereas here we
(40:07):
used to charge a lab fee thatwould help cover the cost of
food.
The district had to scrambleand find money for that, ramble
and find money for that and Igot to.
You know, give Center Groveschools a high five for really
believing in what we are doing,the difference that we're making
(40:27):
, because when it comes to ourfood budget we're not suffering
when it comes to the food budget.
Now the struggle is sometimesteaching people why we need
certain things and then findingthe money for certain equipment
to help you know.
Support the program.
Speaker 1 (40:49):
It does.
But I mean, I think money isalways the biggest challenge
when it comes to education.
Well, you know, I take thatback.
I take that back becausethere's a ton of money on
education.
Speaker 3 (41:03):
I don't know if it's being applied properly's.
Well, I mean, like what she'stalking about is like how many
saute pans and pots, and do youneed right?
You know?
Speaker 2 (41:08):
18 like I need.
I need 18 large saute pans.
Well, we come in those.
Come in all kinds of differentprice points.
I have to use up this from agrant $325.
We all know that 18-sauce sautepans are going to be more than
(41:28):
that, but it's finding ways tohave your program supported.
In other scenarios.
There are programs out there insmall communities.
They honestly have no ideawhere they're getting their
money to help support theirprograms.
Speaker 1 (41:46):
Suzanne, I have to tell you it would take 18
saucepans and a 325 to feed mealone.
He's not kidding, oh I know, Imean.
So when you look at the biggerpicture here, yeah, that know
the the bigger picture here,yeah, it's a big, that's a
challenge and that's not enoughand you should be getting
(42:19):
no-transcript.
Speaker 3 (42:22):
So what I'm trying to say is stop.
Speaker 2 (42:25):
Well, what's interesting is I've been on part
of different legislativecommittees to legislate the
legislators, to educate them,and this was right before COVID
and I went in and was talking tomy representative.
They were using a metric ofdata that was from the fast food
(42:48):
industry in 2014, so they weresaying that we're low need,
we're in low need and low income, so they didn't feel to put the
money forth to really supportculinary, where they're going to
support STEM even more, becausethat's what each state does and
how they decide how to fundcertain pathways.
(43:11):
And when I told my localrepresentative, this is wrong.
I have chef friends that makeover six figures.
I have people call me all thetime looking for employees.
If you invest in your culinaryprogram and we bring in our
community restaurants into ourfacilities to meet and work with
(43:33):
our students, you're going tocreate an environment where
people want to work for you.
You're going to create anenvironment where people want to
work for you.
You're going to create anenvironment where people feel
supported and then they show up.
But if you're not putting yourmoney in an industry where
there's a dire need, like anyonecan show up to a restaurant
these days and get a job, we aresupplying a fill for the need.
(44:00):
But these politicians reallyI'm like where do you get your
information?
Talk to Indiana Restaurant andLodging Association.
Those guys have a lot to sayabout needing employees.
Speaker 3 (44:15):
Well, and that's the thing, right.
I mean, we're trying to createthis next generation.
Have you gone to like countryclubs and talked to those chefs,
especially within your chapter?
I know like we used to have aplace in Palm Beach called the
Lord's Place and maybe you're asa soul, robert Coleman was a
chef there and they were takingpeople that were homeless and
(44:38):
then giving them the educationto go into the classrooms and
one of the things and how theywere funded was cheney brothers,
which is a small supplier herein florida.
They would give them and donateto them and then, like some
places, like joseph waters, whoyou know, who was my v, my first
ep, over in acf of palm beach,he would donate equipment.
(44:58):
If they got new pots and newpans, they would take the old
ones and donate it to them.
Do you have kind of that, thatcollaboration with your chapter
members that they can help out,maybe fill those voids of those
different equipment?
Can you do that?
Speaker 2 (45:14):
I've there's.
There's people that are willingto backfill in certain areas.
We do have a really coolprogram here in Indianapolis
called Second Helpings, andactually Brady's a graduate of
this program.
So it's they do hunger relief.
Speaker 3 (45:39):
You okay, oh so hunger relief.
You okay, oh so hunger relief.
Speaker 1 (45:44):
I would love to have you know to get involved with
that in some way.
So I mean, how could we getinvolved?
Speaker 2 (45:53):
Well, they have a great website I'd go to.
I think it's secondhelpingsorg,and they do this wonderful six
I think it's now to a six-weekprogram where they give people
that are in transition and jobs,homeless finding work, to
people that are transitioningfrom halfway houses or previous
(46:17):
incarceration.
They give them wonderful jobtraining to get them out there.
Plus, they can go directly toIvy Tech and already have some
lack of a better term dualcredits and then they can attend
and get their associate'sdegree in culinary or baking.
They get wonderful supportwithin our community.
(46:39):
Unfortunately, I don't reallyknow enough to really talk about
the exact way you can help, butI guarantee if you go to their
website there's places to donateand ways to volunteer and
support.
Speaker 1 (46:52):
Well, I'll tell you what.
Chef Suzanne, you are a coolcat, chef Suzanne you are a cool
cat and I'm glad, I am superglad to have met you this way on
air and I do look forward tomeeting you in person.
And I'm holding you to thiswhole pastry thing.
Like I want to try your stuff.
Speaker 2 (47:14):
Well, you're going to come down to the country,
because I live out in thecountry and we will.
We will eat some local foodfrom local farmers and I'm happy
to host a wonderful dinner atmy house with you guys.
Speaker 1 (47:33):
Looking forward to that.
I just again, I appreciate youbeing on the air today.
Vicki Webster, thank you againfor the donation of lovely,
lovely products from the farmHappy Tales here in Florida.
All right, jeffrey, John Chef,suzanne.
Thank you, we are out.
We'll see you next time.
hello food fam.
This is the walk and talkpodcast where you will find the
perfect blend of food fun andcooking knowledge.
I'm your host, carl fiordini.
Welcome to the number one foodpodcast in the country.
We're recording on site atibisages Studios, where food
photography comes alive and Iget to eat it.
If you missed it, last week wehad food writer Amy Drew
(00:30):
Thompson and we spoke about allthings grilled cheese.
You need to go check it out.
It was a delicious episode.
If you will, I want to give abig thanks to Vicki Webster,
owner of Happy Tales Farm, forproviding the goat meat and ham
for today's delicious dishes.
Find out more on Facebook atHappy Tails Farm.
She's super cool smallindependent farmer and you know
(00:53):
what.
Check her out.
Walk Talk is going to be on siteat the University of Tennessee
this month to cover an episodeof Kitchen Storage Makeover.
This is an amazing contestcreated by Metro Storage and
Distribution Systems.
Walk Talk's own Pooch Riveraand Glenn Haggerty of Pious
(01:14):
Media will be capturing all ofthe behind-the-scenes action,
actione.
Learn how to become acontestant on IG at Metro Food
Service.
Yeah, something was happeningwith my voice there.
Don't you dare judge me untilyou do this yourself.
All right.
Our guest this week is apowerhouse in culinary education
with 30 years of experience anda knack for transforming
(01:37):
budding chefs into champions.
Oh wow, with accolades likeIndiana New Pro Star, teacher of
the Year and the NationalPresidential Medallion from the
American Culinary Federation,her impact is undeniable, but
it's her students' impressiveachievements that truly showcase
her expertise.
Chef Suzanne Greer is on deck.
(01:58):
More on that in a moment.
Jefferson, I mean, jump intothat pre-shift baby.
Explain the dishes.
I mean we got goat and all kindof good.
Speaker 3 (02:09):
By the way, that sammy was fired yeah, it's just
when you have like I told youguys yesterday, the one bite was
just exquisite and when youhave somebody like vicky and her
family that raise chickens andraise goats and then her
daughter does the soap and theydo goat cheese and goat milk and
so on and so forth, you get toreally taste their passion, what
(02:32):
they have for the well-being ofthe animal, welfare, for that.
And they gave me a leg thatactually had the shoulder
included on it.
So it was really cool for me tofabricate that.
And then we marinated it,brined it for three days in jerk
and coconut rum and then wesmoked it yesterday with some
hickory smoke and it just itcame out phenomenal.
(02:52):
It just was just unbelievable.
And then she raises also KuniKuni, which it's a.
It's a type of breed of pigfrom New Zealand and it's known
more for charcuterie because ofthe fat cap that animal has.
It just exponentially has thisfat cap.
That's just gorgeous.
It has a lot of flavor and alot of complexity to it.
(03:12):
She gave me the ham.
So this is actual food thatshe's going to have for her
family because unfortunately herhusband, mike, was trying to
fix something on their smoker,forgot to put a cover on
something and one of the goatsdecided to eat the wiring, so
the smoker went down.
So they asked me hey, could youdo this?
And I'm like sure, could youmind if I take a little?
(03:32):
You know, there's the devil'scut, there's the angel's cut.
Well then there's the wit cut,which is the walk and talk cut,
and that's what we did.
So I showcased ham as an entreetoday, with my peach marmalade
and bourbon that was actuallymarinated and brined for those
three days as well.
And then I did some meltedpotatoes, or also fondant
tomatoes, which is very Frenchbutter and more butter and more
(03:56):
butter and a little chickenstock, salt pepper and butter,
if I didn't mention that.
And then you roast them or searthem off and they put them in
the oven and roast them forabout an hour and they literally
melt in your mouth.
They're phenomenal.
And then I put some leeks inthere and I smoked the leeks as
well.
And then for the crudita, forme, I did a miso, rubbed
pistachio, dusted cauliflowerand smoked it.
(04:19):
And when I first tasted it I waslike, why does this taste like
tahini or peanut butter?
This is really.
Why is my mouth, my taste buds,not really registering what I
think I'm supposed to be tasting, but that actually turned out
to be something that wasdelicious as well.
And then, the last but notleast, is the whipped goat
cheese with a lemon marmalade, alittle bit of scotch bonnet,
(04:40):
some fresh thyme and some freshgarlic.
Since John doesn't likemayonnaise mayonnaise I didn't
want to introduce any mayonnaiseto this one.
I did sweet plantains, roastedthem down and then pure, pureed
them into this beautiful mix.
I layered that on with someroasted peppers and then pickled
, wickled pickle, spiced onionsin that smoked goat, and it was
(05:01):
just phenomenal.
On the sourdough, tell me moreabout the butter and that smoked
goat.
Speaker 1 (05:05):
it was just phenomenal On the sourdough.
Tell me more about the butter.
Speaker 3 (05:10):
There was a ton.
Speaker 1 (05:11):
Oh, my goodness, yeah , I have to tell you.
So the goat sammy hit the spotfor me.
You know the ham as an entree,what you did there also very
good.
And you know I think we'regoing to probably see a lot more
product from Vicki's Farm fromHappy Tales coming into future
episodes.
Speaker 3 (05:32):
I will say this.
There was a lot of pressure onme, because when a farmer gives
you first of all, that's the hamthat I used.
Speaker 1 (05:38):
I'm sorry, when is the walk-in, Because you know
what.
You can go cry in there.
Speaker 3 (05:42):
It's not crying.
I just want to point out thatwhen they entrust somebody like
myself to fabricate that pigwhich I broke that pig down,
wilbur that ham and then to haveit come back and then me smoke
it and then treat it the way thepassion that she and her family
have, I wanted to make surethat trans, you know,
transferred over for what I wasdoing for her family, because
(06:04):
it's a huge monument, it's ahuge thing or an honor to do,
because they raised that animaland they had the care for that
animal.
They want to eat that animalfor their family so that they
can actually have substance.
I got to make sure I do a damngood job.
So there's a lot of pressure tomake sure you're doing it and
you're making it stand out theway she was raising that animal.
(06:25):
That's the pressure I wastalking about.
Speaker 1 (06:27):
All right, but you know what You're built for this.
Oh yeah, I mean you have.
I mean your forearms aretattooed with uh well, now I
need a goat.
Yeah, now you're on your chest,I do one.
Speaker 3 (06:52):
Oh yeah, empty spot right there.
Okay, I could do that.
Or the carrot and then do, likethe breakdown of the butcher of
the carrot goat to be cooler,she oh, by the way, she's doing
a goat yoga and she wants to dolike a goat yoga with the
veterans too, which is reallycool, and I feel like I need a
little yoga in my with the wayyour l7 is going or l5?
Speaker 1 (07:01):
well, I think what?
So the last time I triedsomething anything to do with
yoga, which was probably around20 years ago, it was, it for me
was awful.
Speaker 3 (07:11):
I would never, I would never do that again, I
would pay good money for him towatch him do a yoga session for
like a minute.
How much money?
A dollar?
Oh yeah, no, it's not big money.
Speaker 1 (07:20):
Come on, not worth it at all for me to to put this oh
, it's not, it's not big money,come on, not worth it at all for
me to put this on oh, it's soworth it for us.
Speaker 3 (07:26):
with all these cameras around us.
Speaker 1 (07:27):
I would love, I mean, if we put like a pond together
and everybody starts puttingcash into this thing.
Maybe I'll do it.
Well, you just go ahead mentionit, I just did.
I just did and you don't haveto find like a charity or
something to push that cash over.
I would do that for a charity.
If people wanted to do this, Imight have a charity for you.
Speaker 3 (07:45):
She might be on the phone.
Speaker 1 (07:47):
Is that right?
Uh-huh, is that right?
All right, let's assure ChefSuzanne Greer.
Onto the show.
Chef, how are you today?
Speaker 2 (07:59):
I didn't take lives, so it's a good day.
I love it.
I think I only crushed a fewdreams and ate a few souls, but
I'm good to go you know what?
Speaker 1 (08:10):
where have you been all my life?
Speaker 2 (08:11):
I mean seriously just been waiting for you and here
we are.
Speaker 1 (08:15):
You know, leading up to this, leading up to the
actual recording time, momentsago, I wish we were recording
the you know, know this, this Idon't know for about a minute
and a half that we were talking.
You said some incredibly funnythings that I'm not bringing up
on air now.
Speaker 2 (08:35):
I hope Jeffrey told you what I told him the first
time I met him.
It was love at first word vomit.
Speaker 1 (08:44):
I love it.
I really do do.
You guys are two peas in a pod.
I warned you that she's thefemale version of me.
Yeah, that's scary.
In in every single capacity youhave no idea.
Speaker 3 (08:54):
It was very scary for me and I'm like you are, me and
the females.
We went to alone shia'srestaurant when we were in new
orleans when we first met.
Yeah, and I can't even tell youthe words that she off air.
I will what she said to ChefAlon Shaya yeah, it's that bad.
Speaker 1 (09:13):
All right, all right, all right Because we can't talk
about it, and that is not fairto the audience.
Really it's not fair.
Speaker 2 (09:19):
It's not fair to me right now.
My sincere condolences.
Speaker 1 (09:23):
Indeed.
All right, chef, why don't youtake a minute and frame out who
you are and how long you've beenin the industry, and then we'll
dive into some questions, okay.
Speaker 2 (09:43):
Well, I started at 17 washing dishes and it's pretty
interesting because the cateringcompany said we normally do not
hire females.
And I'm like, well, put me on atrial.
And they're like we should onlyhire women to do dishes.
I'm like, okay, whatevs.
But here's a high schoolstudent that was excited to come
home.
This is, you know, pre-foodNetwork.
(10:04):
You know, remember that series,great Chefs.
You know, great Chefs of theSoutheast, great Chefs of the
Northeast.
That was on PBS back in the day.
I'd run home and watch that.
So me getting a job in arestaurant, I was pretty excited
and they had like a baking area.
And you know, here's this 16,17 year old kid asking the
(10:28):
bakers why didn't my rolls rise?
Why didn't this?
They're like, why are youasking?
Like you're asking way involvedquestions.
And I moved up within there.
But my dad said I'm not sendingyou to culinary school because
that's not a real profession.
Said, I'm not sending you toculinary school because that's
not a real profession.
And at that time we made anagreement I could major in fine
(10:49):
art if I got an education degree.
So I went to a small liberalarts school out in Iowa called
Coe College where I got my fineart education.
But guess what?
I kept on having my toe in thathospitality industry because
it's the only industry that Ifelt normal, I felt accepted, I
felt I could be myself.
And it's really weird.
(11:11):
You know existing where youfeel like you're a dangling part
of support, like you do notbelong.
But to suddenly walk in akitchen and find your tribe is
very like soul fulfilling.
And after I did my studentteaching I was certified K-12
art ed.
My elementary teacher I workedwith she said Suzanne, if you do
(11:35):
not teach, you're doing adisservice to children.
I mean, that's a prettypowerful thing to hear.
I love kids, I love the process, I love watching people learn.
But it's the politics ofeducation that I was like.
I'm not ready for this.
It just fires me up too much.
(11:55):
So I went back in the industryafter I graduated and I worked
with a wonderful chef mentor,chef Matthew Line out of
Cincinnati.
When I was working with him heencouraged me to go to culinary
school.
So I went to a night weekendprogram that Sullivan University
had and moved down there and Ibecame a corporate executive
chef pretty fast and met myhusband, moved to Ohio and it's
(12:20):
interesting because when we gottransferred to Indiana, I felt
it was time to go back intoeducation and I came to teach at
Ivy Tech Community Collegebaking, pastry arts, and then I
started judging post-art andskills and I'm like this is some
pretty cool, dynamic stuff.
And I tapped into thatcommunity and you know, life is
(12:43):
very serendipitous.
There was a point in my lifewhere both my parents were sick,
my dad passed away and inbetween my dad and my mom
passing away there was 31 daysapart.
So they passed 31 days apart, amonth shy of their 50th
Colleague of mine, brad Nair.
It's like, have you thoughtabout about teaching high school
(13:05):
?
And I was like, shoot, yeah,let's do it.
You know it's.
You can call it a guide moment,you can call it, you know,
universe moment.
But I felt like I was called todo that and that's.
I taught at J Brett Light CareerCenter on the north side of
Indy for for three years but mydaughter's autistic and driving
an hour each way was just notconducive for our life.
(13:29):
So my local school district,center Grove, they approached me
to start their culinary programand I've been here for five
years and just the impact, youknow I always say being a career
in tech education, a careertech educator, you not only have
to be a very highly proficienteducator, but you also have to
(13:51):
know your craft, because youknow I'll tell you what the kids
can smell a rat a mile away.
So you better know exactly whatyou're doing and how you're
doing it.
But on top of that it'screating those human connections
and being a soft place forthese kids to land.
You know, here today I'mteaching about knives and small
wares and then in my culinarythree class we're reviewing
(14:14):
measurements and I noticed oneof my students was gone and I
have a good relationship.
Come to find out thatindividual's parents passed away
unexpectedly.
Come to find out thatindividual's parents passed away
unexpectedly and the amount ofkids that have experienced
profound loss, all the differentsocial dynamic aspects.
I get it.
(14:35):
I'm there for them, my heartgoes out to them.
So you know you could be toldone thing that's just absolutely
devastating and then turnaround and have to teach a class
but respect that student'sprivacy and I think through that
process the kids feel safe,they feel welcome, they don't
feel judged, judged.
It's amazing how supported I amwith my admin here at the high
(15:00):
school, the school board andjust the community in general,
the outpouring of support.
When I've taken them to, youknow, one of my students went to
nationals, her parents were allin and very, very supportive.
I just, of course, noteverything's sunshine and
rainbows, but it's where I needto be and it's very fulfilling.
(15:22):
But it sure does have itschallenges.
Speaker 1 (15:24):
It's pretty amazing everything you've said so far,
because that's that's the so.
Whenever you're in a leadershiprole, mentorship role, you're
in charge of something.
Obviously, when you're dealingwith your students, your
personnel, just people you knowemployees, whatnot you must
understand and respect what'shappening.
(15:46):
You know in somebody's life andyou know that's just what we
should all try to attain.
How long, susan chef, have youbeen in as a chef?
How long actually, have youbeen in that title?
Speaker 2 (16:00):
Oh, I would say probably about 10 years.
Speaker 1 (16:06):
And as an executive chef and as an educator, how
long?
Speaker 2 (16:10):
12.
Speaker 1 (16:11):
Okay, so what is it that actually inspired you to
transition from you know, asuccessful culinary career to a
more dedicated role in education?
Speaker 2 (16:25):
Well, when I was I was a chef in Dayton Ohio my
husband came home and said we'rebeing transferred to the
greater Indianapolis area.
Yeah, I always tell my studentsand people I mentor listen to
the song of your heart.
If you listen to the song ofyour heart, you will find the
(16:45):
places you need to go.
And sometimes the places weneed to go are very challenging
places and spaces.
And we came to Indiana I rightaway got the job doing all the
pastries for the NFL honors andthat was really cool.
I've had amazing opportunitiesto be in really cool spaces and
(17:08):
places.
That's been fun.
But am I feeding my soul?
And I think it's one thing tohave food in our craft feed our
soul but when you have the heartto give back, I felt like's one
thing to have food in our craftfeed our soul but when you have
the heart to give back, I feltlike I had more to give back.
And teaching at the college wasgreat.
But to see the impact, whatI've done in my I'm in my eighth
(17:34):
year of being a high schoolteacher.
These are my kids.
I don't call them my students,they're my kids.
They come in.
I look at their eyes.
I'm like your eyes are tellinga story.
What's going on?
What's happening?
You know they.
They come to me if they have,you know, thoughts of suicide or
(17:56):
self-harm, and you know I lovethat's the bell for the end of
the school day.
But it's, you know, when I goto, when I go to a kid's hockey
game or I go to a kid's footballgame or choir concert, they're
like chef, chef, chef.
You know to see them.
I am just not just theireducator, I am their mentor.
They come to me with problemsand situations.
(18:17):
Or if I see a kid sleeping, Iask the question why?
If I see a kid that'smisbehaving and making poor
choices, I ask why are we actinglike this?
What's happening?
Because nine out of ten timesit's something that's going on
in their personal life that'scausing them to act out, that's
(18:37):
causing them to sleep.
At my previous school district Ihad this really cool student
awesome kid, excuse me and hesuddenly started sleeping all
the time.
So I was like dude, why are yousleeping all the time?
What's happening?
He's like Chef, my mom lost herjob.
Okay, 18-year-old senior kidand I'm working third shift at
(18:58):
FedEx.
Do you think I showed that kidcompassion and kindness?
Absolutely.
You are supporting yourcomplete family and I just said
to him I got you.
You just are still required todo the work, but I understand if
you got to take a schnooze,because supporting your family,
paying the rent, putting food onthe table, is more important
(19:18):
than the content I'm teachingyou and sometimes what I teach
is important, but I'm alsoteaching daily life lessons of
just how to be a good freakinghuman being.
Speaker 1 (19:33):
It's super important to.
When you come across asituation like that,
communication is so important.
You know just the fact thatyou're reaching out and
acknowledging that, hey, you'rehaving something terrible going
on in your, in your life, andyou being you being the educator
, you're being respectful andprofessional at the same time
(19:58):
with, with, with a student, withan issue.
That's the first step.
You know, growing up, you knowseventies, eighties, you didn't
really get that.
You know it wasn't the same.
There was a disconnect a littlebit different.
Speaker 2 (20:10):
The overarching thing I hear all the time you're not
like the other teachers.
I don't want to be like theother teachers, but I'm also
teaching you guys how to be goodemployees, good humans.
Like I tell my kids, if I putyou in a restaurant, you're
coming with my name, I ambacking you and like that alone,
they understand the heavinessand the importance that I
(20:36):
believe in you enough to sendyou to one of the best bakeries
and, in my opinion, one of thebest bakeries in Indiana
Leviathan.
You know I know those guys.
I know they're going to takecare of my kids and be
respectful and be thoughtfulwith them and it's also
providing an opportunity to allkids.
It's amazing how many students Ihave who have different
(20:59):
disabilities or muscle issues orintellectual disabilities.
I firmly believe everyone has aplace at the table, but
everyone's place setting isdifferent, so you have to modify
and adjust to that individual.
You know that kid that hasreally profound autism, that's
(21:19):
really good at doing repetitivethings.
He has a place in our industry.
That individual that has someintellectual disabilities, that
can work and be present in akitchen and do some minor things
, let's bring them on and youknow, when you're managing a
classroom, you have every aspectof the social, economic,
(21:43):
diaspora and intellectualprowess.
I mean, I have everything fromthe top 20 student out of 650
kids, all the way down to a kidthat's just in here to learn
social interaction, a kid that'sjust in here to learn social
interaction.
So it's hard to meet everyone'sneeds at the same time, but you
(22:03):
find a place to meet and on topof that, I always get
frustrated when I hear industrychefs go oh, that's teaching.
That's where people who can'tcook that's where they go.
Well, I challenge anyone toteach your craft to students.
And how do you make itentertaining, embracing,
(22:27):
engaging and then understandwhat they're learning versus the
output?
Speaker 3 (22:32):
Yeah, that's, that's something that you and I have
talked about that before.
I mean, cause I've I worked onthe sales aspect of it and I was
, I was like looked at as a wellyou, you gave up, so you're out
of the industry, and that'slike if and what was the old
saying, those that can't handleit could teach it.
And I think that's completelywrong.
I think, because we all needmentors to teach, we all need
(22:53):
people to teach.
When you and I, carl I'mpointing at at you you and I met
one of her students who was asuccess and we texted suzanne
and he was at the world foodchampionship if you're expecting
me to remember brady, okay,okay, yeah, yeah yep, brady,
brady actually yeah he wentthrough the competition.
(23:16):
I think something he was from,wasn't he like doing pro star,
or how did he get there?
What?
Speaker 1 (23:22):
was his story doing pastry.
What was he doing?
No, he was.
He was doing one of thecompetitions.
Speaker 3 (23:25):
They mentioned his name from being in indiana and I
had asked him do you knowsuzanne greer?
And he's like, oh my god, she'smy chef.
And that's when I calledsuzanne I was like, hey, by the
way, I got our son here well, Iand you've worked with Macy
Runkle too.
Speaker 2 (23:41):
You got to meet Macy at one of the national
competitions.
I always say once my kid,always my kid.
It just doesn't stop.
Now I worked with Brady when Iwas an adjunct professor at Ivy
Tech Community College.
That's where I met him Reallydynamic student, tech Community
College that's where I met himReally dynamic student.
(24:03):
And he's worked with some ofthe other chefs within the
Indianapolis community and he'spart of Team Indiana.
So those guys are all riling upfor the World Food Championship
that will be here in Novemberand that's how he ended up going
to the World Foods.
He's just such a qualityindividual that has a very
thought provoking and powerfulstory and when I knew you guys
(24:26):
were down there, I was like yougot to talk to this guy.
He's just, he's engaging,dynamic.
He's, you know, the kind ofperson you want to talk to.
Speaker 1 (24:35):
Well, that's interesting.
So, as an educator, how do you,is there a particular strategy
that you employ to preparestudents to get involved in high
state competitions?
You know whether that'sregional or national or whatnot.
I mean, is there something thatyou do to kind of, you know,
get them ready for that?
Speaker 2 (24:56):
I look at the individual student.
I don't look at their GPA, Ilook at who they are.
What is your interest?
Is this your passion?
Is this what you really want todo?
And, oddly enough, thebyproduct I see is my students
who are involved with athletics.
I played high school andcollege soccer, so that takes a
(25:18):
lot of time and dedication andfocus.
Well, what does you know?
Food, sports, competitionthat's what it is.
It takes a lot of dedication,time.
Like my kids and I, we practicefrom nine to two on saturdays
and we're a.
We just do skills.
Usa and we.
(25:39):
We have to have tryouts.
Most schools don't have theopportunity to tryouts because
they don't have enough interestand they, the kids, come out.
But they have to try out.
They have.
I watch them.
What's their workflow, what'stheir thought process?
Do they even practice propersanitation?
And then that's where we go andthese kids, they show up.
(26:04):
I tell them also you know youhave to practice at home If you
want to be a champion.
It takes time.
But I also tell my kids be acompassionate human being.
In the kitchen, you see someonestruggling.
Give them some supportive words.
Like our first year of doingskills, I was so proud of my
kids.
We didn't.
(26:24):
I mean, we went to state.
We showed very respectfully.
But what made me so happy, itwas my students that stopped,
hugged the student that wasstruggling and helped them to
finish Like.
To me, that's true characterand that's more important than
first place.
Now, do I like getting, do Ilike winning and placing?
(26:45):
Absolutely, I'm a competitiveindividual.
Speaker 1 (26:48):
I mean I have to tell you.
I mean I'm kind of in like theCobra Kai camp, you know, sweep
the leg.
You know what I mean.
Like let's, I'm kidding.
Yeah, you're more than mrmiyagi and he's more the cobra
kai.
Yeah, like, more like uh, joeywhat's it lawrence?
What's his name?
I forgot joey lawrence.
(27:08):
Is it joey lawrence?
The?
Speaker 2 (27:09):
bad guy karate kid oh , I don't know his lawrence, I
don't know ralph macho, no, hewas the good guy, but the other
one.
Speaker 3 (27:13):
But the character's name?
I don't remember thecharacter's name.
Speaker 1 (27:16):
All right.
So let me ask you a question.
So, chef, is it pastry only, oris it savory also?
Where do you draw the line?
Speaker 2 (27:29):
Well, I do both.
I always say I'm a bipolar chef.
Speaker 3 (27:35):
Who isn't?
Speaker 2 (27:36):
I could go either way .
I know I always tell mystudents look, look, I got you.
I deal with anxiety anddepression.
Yay, winner, winner.
Chicken dinner.
I'm like welcome to the worldof adhd.
Fun, enjoy.
But I I primarily what I'mreally good at, and a good
technician is pastry.
I, I am a certified executivepastry chef.
(27:59):
I do a lot of freelance workjust in pastry and that is my
preference.
I think I'm a stronger pastrycoach than culinary coach.
But I really believe incollaborative learning
environments.
So I team up with other chefinstructors, high school chef
instructors that are doingskills, and I will work with
(28:21):
their bakers and they'll workwith my culinary kids so they
get a different perspective andview.
Because to me a win for astudent is a win for a student.
You know, it's nice when I cansay look at my center group of
kids, they're fabulous.
But the flip side, when I'veworked with a student at a
different school and I see themdo well, that makes me happy and
(28:43):
it was really cool.
The other not this past yearbut the year prior how my
students became good friendswith the other school students
and they cheered each other onand I'm like that's what it's
all about.
Speaker 1 (28:56):
How are you doing?
Speaker 2 (28:57):
community connection.
Speaker 1 (28:59):
How are you doing all of this?
And you're, if I'm not mistaken, you're still in pursuit of
your master's degree, correct?
Yes, like what kind of humanare you?
I don't, I don't, I'm justtrying to super woman.
Seriously yeah.
Speaker 3 (29:11):
How are you managing that?
And and she also has to managethe home too with the autistic
child, little chef.
Speaker 2 (29:17):
And my husband's working in Michigan, so I'm
pretty much a single mom Mondaythrough Friday.
Speaker 1 (29:22):
I mean, how much coffee are you drinking?
Speaker 3 (29:25):
About as much as me.
Speaker 2 (29:27):
A lot of coffee and fermented water.
Speaker 1 (29:32):
I love the fermented water.
I can dig it, it's fantastic.
Speaker 2 (29:37):
So I'll be graduating December 14th with my master's
in career and tech education.
I'm also the president-elect ofIndiana Association of Career
and Technical Educators.
It's a passion of mine.
I know I'm insane.
Wait a second, I'm insane.
He just rolled his eyesliterally.
(29:58):
I can't wait for this to comeout.
Speaker 3 (30:00):
No, no, no, because he was like are you kidding me?
That's the look Stop.
Speaker 1 (30:04):
Okay, I'm an overachiever.
Is it this December that you'regraduating?
Speaker 2 (30:09):
Yes, this December.
Speaker 1 (30:11):
Okay, okay, and after this you're going to get into
physics or something.
What are you jumping into next?
Speaker 2 (30:18):
Well, I'm looking to become an astrophysicist now.
That is not my gift.
No, I promised everyone, I'mdone.
I've had people go what aboutyour PhD?
And I'm like nope, that's toomuch writing, that is not my
gift.
You say nope now, today.
Speaker 1 (30:35):
But I have a feeling I have this itching Just
listening to you, for you know25 minutes, I'm pretty certain
that you're going to be like youknow what?
Just, you know, this is notenough, masters, not enough.
Yeah, you're going to go foryour PhD.
Of course you are.
Speaker 2 (30:53):
Well, it's one of those things.
If I do it, we'll see.
You know, life is fascinating,life is interesting and I think
if you leave yourself open toopportunities, opportunities
come your way.
You know, the energy you putout in the world is what you get
back.
And I put it out and I gotJeffrey.
So I don't know what my energysays about that.
Speaker 1 (31:15):
Put your energy away.
All right, that's what I say tothat.
The energy must be put.
Put your energy away.
That's what I say to that.
The energy must be put.
Lock your energy in thebasement, along with Jeffrey
Kidding.
Speaker 2 (31:25):
Well, Jeffrey and I live in the gutter together, so
it works out.
Speaker 1 (31:30):
Jeffrey's like Chunk over here, not Chunk, you're
Goonies.
Speaker 3 (31:35):
Hey you guys.
Speaker 1 (31:36):
Hey you guys, chunky Baby Roof.
Yeah, hey you guys.
Hey you guys, john Rookley BabyRoof.
Speaker 2 (31:43):
Okay, Baby Roof.
See, but you did that, I did it, but I didn't realize you did
that.
Speaker 1 (31:49):
I should have realized Squirrel, yes.
I should have realized that byopening that door, you guys were
going to fully just divethrough it, all right.
Or you guys were going to fullyjust dive through it, all right
.
In what ways has yourleadership within the American
Culinary Federation, how?
Speaker 2 (32:10):
has it shaped the future of culinary education?
That's a great question.
A lot of my local chaptermembers say I'm a glass ceiling
breaker and it takes a lot.
It takes a lot of perseveranceand a lot of gusto to really
want to break ceilings and bethat flagship person.
(32:32):
And I was the first femalechapter president of the Greater
Indianapolis ACF and what I wasreally proud about our chapter
is our sheer diversity.
People think of ACF.
I don't think they think ofdiversity.
At our local chapter it is50-50 on gender.
We have 31 different flavors ofhumanity.
(32:54):
There's not one monoculture.
But what's happened is wecreated and cultivated this
culture where educators come toour meetings more and more and
more.
I mean, if you're going to saythe industry standard of
excellence, let's be that, andour local chapters really has
embraced it.
(33:14):
Plus, it's our local chapterthat does all the judging and
evaluations, essentially forskills.
Then we all go up to ProStartand do it.
Plus, it's our local chapterthat does all the judging and
evaluations essentially forskills.
Then we all go up to ProStartand do it and it's creating
community and you know itdepends.
You're the flagship person,you're selling the juice and I
think over the years beingactive here just locally.
(33:36):
It's growing and I was reallyexcited because last year was
the first year acf did aneducator summit and it was
absolutely outstanding.
It was great.
This year they did it and itwas.
It was good.
It was good, it was very solidand it's interesting when you
look at what high schoolculinary educators have to worry
(33:58):
about versus college culinaryeducators and what they have to
worry about.
College culinary educatorsdon't have to worry about IEPs,
where we do, because that's alegal document.
So we always have to be able topivot and adjust and create a
classroom where everyone isaccepted, where when I taught
(34:19):
college, I didn't know whatpeople were dealing with.
I mean it was kind of ironicthat my first semester teaching
college I was like, what arewhat's up with these two?
These two, because I can't comeout and say, hey, do you have
autism?
Hey, yeah, what's what's goingon?
But they offer, like I do these, these two kids, one had
Tourette's and one had autism.
(34:39):
I was like, oh, this is goingto be interesting.
But I feel with educators,we're constantly looking for
continuing educationopportunities and that's what
ACF provides.
So I don't know if I answeredyour question too much or not
enough.
Speaker 1 (34:58):
I think it was answered in the most perfect way
what chapter?
Where are you?
Where's your chapter?
Speaker 2 (35:06):
Indianapolis.
Speaker 1 (35:07):
How many chapters is there?
Only one in India.
Speaker 2 (35:10):
So in Indiana we have three active ACF chapters One
is South Bend and one isNorthwest Indiana.
Speaker 1 (35:22):
You're pretty excited about this year, with the World
Food Championship actuallybeing held over there.
Speaker 2 (35:30):
I'm a certified eat judge now.
Speaker 3 (35:34):
Oh she's like you.
Speaker 2 (35:36):
That's fancy I'm bougie, they said I'm going to
be a gold card.
I'm like sweet.
Speaker 1 (35:43):
I love what you're saying.
Let's get to the brass tackshere.
When are you cooking somedesserts for me?
Speaker 3 (35:50):
When you go to Indy.
Speaker 2 (35:53):
Well, when you guys come, come to my house, I'll
cook for you.
Speaker 1 (35:57):
Oh wow, she sounded like I'll cook for you.
Oh wow, she sounded like I'llcook for you.
Oh sure, at first she was likeEdith Bunker oh, Archie.
Speaker 2 (36:05):
Oh, I'll be glad to cook for you.
I always get asked are you aNew York Jew?
I said no, I'm screwed up.
My mom's from the south side ofChicago, my dad's from Boston
and I grew up in Cincinnati, soI'm all sorts of messed up.
Speaker 1 (36:19):
Yeah, you're all sorts of stuff.
I mean we have a Hollywood Jewhere with Jeffrey, she knows.
Speaker 3 (36:25):
In case the audience doesn't.
Speaker 2 (36:26):
He is a fancy one.
Speaker 3 (36:27):
Yeah, he's so fancy.
So, Suzanne, one of the thingsyou and I were talking about and
I want to touch on this, youknow there's Pam Bedford, who we
respect, and she's a culinaryinstructor too, here in Florida
and the Gainesville area, andyou made a comment to me about
the budget that you had leftover and how much you get to
spend that.
Can you go through that for theaudience, Because I wanted to
(36:48):
showcase some of the issues thatteachers in the high school
realm depending upon or differfrom the college?
Speaker 2 (36:57):
You got.
You have your pad of paper andpencil ready for this lesson.
Speaker 1 (37:04):
Sure.
Speaker 2 (37:05):
No, no, can we do cliff notes?
Yeah, you can do cliff notes.
I'm going to try to make thispretty quick and easy.
So Carl D Perkins, back in theday, created a grant on the
national level and each stateapplies for this grant.
It's called the Carl D Perkinsgrant and you apply for it and
(37:29):
there's like a metrics Indiana,for example, got 32 million
dollars and let's say, ohio,right next to us, got $52
million.
So that's a 20 million deficitand why I don't know.
So what happens is the state ofIndiana took their $32 million.
(37:50):
And then, if you are a careercenter, that's separate for high
school and a career center is alearning space where various
school districts send theirstudents to, and those places
get state and federal Perkinsgrant funding when I'm at a
(38:11):
comprehensive high school and weonly get state Perkins grant
funding.
So the way my program is fundedis different than our local
career center.
Now I will tell you it's notearmarked to be directly used
for any program.
Like, my school districtessentially pays a tuition to
(38:34):
our local career center for thestudents that go there.
Now we offer a lot of in-houseCTE, career and technical
education and I am very lucky tohave a great school district
and community and school boardthat really believes in my
program and what we do.
Through some grants and magicthey built a $1.2 million
(38:58):
commercial kitchen, but I dohave like 600 kids in my
culinary pathway.
Speaker 1 (39:04):
How many?
Speaker 2 (39:04):
kids 600.
600.
Wow, I'm the only chef educator.
My colleague, he comes morefrom the business side, which is
great, and then we have a bunchof culinary one teachers that
just have the right heart andthey're learning as they're
(39:25):
going and I just we make areally great cohesive team.
But career centers is a littledifferent and the way funding
trickles down to that that'swhat it is.
In the state of Indiana,unfortunately, we cannot charge
(39:45):
fees for school, like textbookfees, lab fees.
So that's really hurt a lot ofthe career centers because then
they don't get.
Like part of the lab fee when Iwas at a career center was the
uniform.
Now they've got to find themoney for that, whereas here we
(40:07):
used to charge a lab fee thatwould help cover the cost of
food.
The district had to scrambleand find money for that, ramble
and find money for that and Igot to.
You know, give Center Groveschools a high five for really
believing in what we are doing,the difference that we're making
(40:27):
, because when it comes to ourfood budget we're not suffering
when it comes to the food budget.
Now the struggle is sometimesteaching people why we need
certain things and then findingthe money for certain equipment
to help you know.
Support the program.
Speaker 1 (40:49):
It does.
But I mean, I think money isalways the biggest challenge
when it comes to education.
Well, you know, I take thatback.
I take that back becausethere's a ton of money on
education.
Speaker 3 (41:03):
I don't know if it's being applied properly's.
Well, I mean, like what she'stalking about is like how many
saute pans and pots, and do youneed right?
You know?
Speaker 2 (41:08):
18 like I need.
I need 18 large saute pans.
Well, we come in those.
Come in all kinds of differentprice points.
I have to use up this from agrant $325.
We all know that 18-sauce sautepans are going to be more than
(41:28):
that, but it's finding ways tohave your program supported.
In other scenarios.
There are programs out there insmall communities.
They honestly have no ideawhere they're getting their
money to help support theirprograms.
Speaker 1 (41:46):
Suzanne, I have to tell you it would take 18
saucepans and a 325 to feed mealone.
He's not kidding, oh I know, Imean.
So when you look at the biggerpicture here, yeah, that know
the the bigger picture here,yeah, it's a big, that's a
challenge and that's not enoughand you should be getting
(42:19):
no-transcript.
Speaker 3 (42:22):
So what I'm trying to say is stop.
Speaker 2 (42:25):
Well, what's interesting is I've been on part
of different legislativecommittees to legislate the
legislators, to educate them,and this was right before COVID
and I went in and was talking tomy representative.
They were using a metric ofdata that was from the fast food
(42:48):
industry in 2014, so they weresaying that we're low need,
we're in low need and low income, so they didn't feel to put the
money forth to really supportculinary, where they're going to
support STEM even more, becausethat's what each state does and
how they decide how to fundcertain pathways.
(43:11):
And when I told my localrepresentative, this is wrong.
I have chef friends that makeover six figures.
I have people call me all thetime looking for employees.
If you invest in your culinaryprogram and we bring in our
community restaurants into ourfacilities to meet and work with
(43:33):
our students, you're going tocreate an environment where
people want to work for you.
You're going to create anenvironment where people want to
work for you.
You're going to create anenvironment where people feel
supported and then they show up.
But if you're not putting yourmoney in an industry where
there's a dire need, like anyonecan show up to a restaurant
these days and get a job, we aresupplying a fill for the need.
(44:00):
But these politicians reallyI'm like where do you get your
information?
Talk to Indiana Restaurant andLodging Association.
Those guys have a lot to sayabout needing employees.
Speaker 3 (44:15):
Well, and that's the thing, right.
I mean, we're trying to createthis next generation.
Have you gone to like countryclubs and talked to those chefs,
especially within your chapter?
I know like we used to have aplace in Palm Beach called the
Lord's Place and maybe you're asa soul, robert Coleman was a
chef there and they were takingpeople that were homeless and
(44:38):
then giving them the educationto go into the classrooms and
one of the things and how theywere funded was cheney brothers,
which is a small supplier herein florida.
They would give them and donateto them and then, like some
places, like joseph waters, whoyou know, who was my v, my first
ep, over in acf of palm beach,he would donate equipment.
(44:58):
If they got new pots and newpans, they would take the old
ones and donate it to them.
Do you have kind of that, thatcollaboration with your chapter
members that they can help out,maybe fill those voids of those
different equipment?
Can you do that?
Speaker 2 (45:14):
I've there's.
There's people that are willingto backfill in certain areas.
We do have a really coolprogram here in Indianapolis
called Second Helpings, andactually Brady's a graduate of
this program.
So it's they do hunger relief.
Speaker 3 (45:39):
You okay, oh so hunger relief.
You okay, oh so hunger relief.
Speaker 1 (45:44):
I would love to have you know to get involved with
that in some way.
So I mean, how could we getinvolved?
Speaker 2 (45:53):
Well, they have a great website I'd go to.
I think it's secondhelpingsorg,and they do this wonderful six
I think it's now to a six-weekprogram where they give people
that are in transition and jobs,homeless finding work, to
people that are transitioningfrom halfway houses or previous
(46:17):
incarceration.
They give them wonderful jobtraining to get them out there.
Plus, they can go directly toIvy Tech and already have some
lack of a better term dualcredits and then they can attend
and get their associate'sdegree in culinary or baking.
They get wonderful supportwithin our community.
(46:39):
Unfortunately, I don't reallyknow enough to really talk about
the exact way you can help, butI guarantee if you go to their
website there's places to donateand ways to volunteer and
support.
Speaker 1 (46:52):
Well, I'll tell you what.
Chef Suzanne, you are a coolcat, chef Suzanne you are a cool
cat and I'm glad, I am superglad to have met you this way on
air and I do look forward tomeeting you in person.
And I'm holding you to thiswhole pastry thing.
Like I want to try your stuff.
Speaker 2 (47:14):
Well, you're going to come down to the country,
because I live out in thecountry and we will.
We will eat some local foodfrom local farmers and I'm happy
to host a wonderful dinner atmy house with you guys.
Speaker 1 (47:33):
Looking forward to that.
I just again, I appreciate youbeing on the air today.
Vicki Webster, thank you againfor the donation of lovely,
lovely products from the farmHappy Tales here in Florida.
All right, jeffrey, John Chef,suzanne.
Thank you, we are out.
We'll see you next time.
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