Says now is the time to utilize local outstanding chefs in teaching specialties
Sedona resident Paul Chevalier spoke to the College District Governing Board at its September meeting and urged that the new Sedona Culinary school teach “more than the basics.” He said that current classes are filling a gap that was once filled by high schools. But he urged the College to do more.
“Teaching line-cooking skills is a good start,” he said, “but line cooks earn from the minimum wage to not much more than $14 an hour.” He surmised that with advanced specialty courses being offered, wages for Institute graduates would be much higher.
Chevalier urged the College to consider immediately starting an advanced program that utilized locally talented chefs who would teach specialty classes. He noted that Sedona has well-recognized outstanding chefs who could be called upon to help with the teaching.
You may view Mr. Chevalier’s comments to the Board below.