Chef Janet Rörschåch has worked as a Chef Instructor at the Escoffier Boulder Campus for years. She is always evolving her online course curriculum to new heights. From having video feedback with her culinary students to pulling unlimited resources from the internet and beyond.

Chef Janet took some time to talk to the Chef’s Roll team about her life as a chef instructor and what the new generation of culinary professionals should seek.


IMG_6774What inspired you to pursue a career in the culinary arts?

I am a highly creative person. I wanted the opportunity to create while still being able to eat and pay bills. At the time, it seemed a logical solution. I now know there is a lot more to “chefing” than the creative side.

Is there an instructor from your own education who stands out in your memory?

Corky Clark at the CIA, tough-as-nails army sergeant and highly demanding. He forced all of us to think critically at all times – I never worked so hard in my life. After it was over, he pulled me aside and said that I was the smartest person he ever worked with and hoped I would do well in the future.

What do you love most about being an educator with Escoffier?

My students – they constantly give me pride with their abilities to learn, juggle life, and stay determined. They inspire me to be a better teacher.

Can you summarize a typical day on campus?

There are no typical days online. You know, as John Lennon said, “Life is what happens when you make plans.”

Best piece of advice you give your students?

Don’t fear failure, embrace it. We learn through reflection, failing helps us think how we can do everything smarter, better, faster. Life should never be on auto-pilot.

What is one of your proudest career moments to date?

After working online for over a year, I had a lightbulb moment. I decided that the students would benefit from video feedback. I’ve been doing that for about 4 weeks. My students are responding really well to the process. I’m a little slow, but when I hit, it’s a home run.

How would you describe your cooking philosophy in five words or less?

The Artful Flavoring of Wow!

What was the last dish you cooked at home?

A twisted version of Eli Zabar’s Egg Salad with a souped up version of Francis Lam’s Ginger Scallion Sauce on GF Rye Toast. I also just submitted a dish for an online competition; I haven’t competed in 22 years. I expect nothing other than the satisfaction that I tried and that I will learn from my mistakes.

 

Spring Pea Soup

Spring Pea Soup | Chef Janet Rörschåch

 

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