Local College Launches Culinary Programs

Chef Jerry Desir | Image by Tiffany Chartier/The Dallas Express

Do you love cooking or want to explore a career in the culinary arts?

A new Culinary Skills Essentials diploma program has come to Dallas through Remington College’s Culinary Training Center. The eight-month hybrid program offers entry-level preparation for a position in the food services industry.

In addition to online classes, an instructor-supervised kitchen at the Remington College Dallas campus, located at 9451 Lyndon B. Johnson Fwy., will provide hands-on experience.

The hybrid diploma program is one of two new culinary offerings launched by the non-profit, accredited college in March. The second program is a 21-month online offering that leads to an Associate of Occupational Studies Degree in Culinary Management. The program “provides training in safety and sanitation as well as hands-on experience working in an instructor-supervised kitchen,” according to the school’s website.

The U.S. Bureau of Labor Statistics says that “Employment of chefs and head cooks is projected to grow 5% from 2022 to 2032, faster than the average for all occupations,” and “Consumers are continuing to demand healthier meals made from scratch in restaurants, cafeterias, grocery stores, and other places that sell food.”

The Dallas Express toured Remington College’s Dallas campus and met Chef Jerry Desir, the instructor for the diploma program.

Affectionately known as “Chef Jerry” by staff and students, Desir came on board two months ago to help start the Culinary Skills Essentials program. When preparing himself for the new role, he asked himself, “How do I help people fall in love with cooking?”

With this question in mind, Chef Jerry said he strives to create an experience for students, noting that the program focuses on “the fundamentals of culinary training, using practical skills, safety and sanitation, and providing general knowledge of cooking and the industry.”

“Cooking to me is alchemy,” said Chef Jerry.

“We are doctors and pirates,” he added, explaining that food can be transformed into multiple dishes. It can be used to heal, celebrate, bring people together, provide basic nutrition, and experiment with a flare of passion.

“A lot of things that you learn in life you can learn in the kitchen,” Chef Jerry told DX, noting that students learn to be patient, more confident, lean into their style and passion, and manage their time.

The Dallas Express spotted the director of campus administration, Jerry Driskrill, in the kitchen during the tour, making gumbo for Employee Appreciation Day.

“We are stoaked,” Driskill told DX. Chef Jerry’s “background, passion, and the way he connects with the students have really fired us all up and excited us. We are looking forward to seeing the program grow as we share the experience of cooking.”

Translating the experience of cooking into a more enjoyable experience is Chef Jerry’s forte. He has traveled the globe through this cooking journey and is able to bring not only exceptional food but also his first-hand knowledge of different cultures to the table.

“Cooking has taken me across the world,” said Chef Jerry, including places like Korea, Japan, the Philippines, Taiwan, Canada, Mexico, Puerto Rico, Columbia, and more.

Chef Jerry puts his experiences and passions to work by giving students the opportunity to learn essential skills and broaden their experience of different cultures. For example, he is teaching students how to make tortillas from scratch and will incorporate the whole concept of Mexican culture and arts into the kitchen.

“This kitchen is a place for everyone,” he told DX. “My teaching style is not traditional. The ingredients are there as a guide, but as far as how much to put in, that comes from your heart, from experiencing it yourself.”

“I want to inspire young and old generations to try new things,” he added. “I want to individually bring out the spark in you. What you do with that spark is up to you.”

Remington College understands that not all students follow the traditional path of education. As such, their programs are typically completed in less time than conventional four-year college programs, giving students a quicker path toward their desired careers.

“Our student population represents varied backgrounds, cultures, and age groups, with one common goal: a quality education that may help you find employment in your chosen field and provide a chance for a better future,” states the school’s website.

To apply for one of Remington College’s new programs, click here.

Support our non-profit journalism

Submit a Comment

Your email address will not be published. Required fields are marked *

Continue reading on the app
Expand article