For the past few years, we’ve celebrated Culinarians Day with features about our award-winning culinary program and the people who make it special. This year, we’re celebrating Culinarians Day, which officially falls on Wednesday, July 25, 2018, with a reflection written by Culinary Management Professor Jennifer Denlinger, who leads Poinciana’s state-of-the-art culinary program.
A Message from Jennifer Denlinger, Professor, Culinary Management
The pleasure of food is a deep personal connection that affects everyone differently. The association of food to memories and traditions is a commonly studied phenomenon, which keeps the industry fueled.
When your career revolves around the task of providing others with not only nourishment, but the opportunity to create memories, no challenge can be greater. Add the opportunity to share your knowledge and experiences as a culinary educator, and help others grow when they find their own success, then your work can be taken to an entirely new level.
These are all reasons I’m passionate about my role as a professor of culinary management. As a professor, I can help future chefs create meals that evoke memories and connections, and I can offer insight into a field of upmost importance (people, after all, will always need to eat).
Teaching culinary students is also an opportunity to teach learners who are often serious about their craft and passionate about pursuing knowledge. There are so many cuisines with an infinite amount of edibles and drinkables and dozens of cooking and baking techniques. The kitchen often becomes a food laboratory in pursuit of the next greatest dish, combination of flavors or appealing presentation. This sense of infinite learning, wonder and creativity drives our work forward, and it’s what I love about working (and cooking) at Valencia.
If you, too, embrace the culinary craft, you can learn more about Valencia’s culinary programs by clicking here. You may also be interested in registering for culinary courses, some of which are conveniently offered on weekends. Culinary courses are currently offered on West Campus (these courses will soon be moving to the Downtown Campus) and the Poinciana Campus.