NCC Culinary Students Serve Up Local Success
“Having the ability to reach many students at once is far better than what we had previously,” NCC Culinary Arts Instructor Chef Don Sexauer shared. Last summer marked the opening of an additional 4,120 square foot expansion to the south end of the Business and Industry Center to accommodate continued growth in the two programs. “Now we can hold multiple classes at one time as well and have the ability to cook where we are standing as opposed to cooking and then moving around a smaller room. It is much easier for the students.”
During the grand opening ceremony, attendees toured the new Culinary Arts and Hospitality Management kitchen, lab and classroom space and experienced front of house hospitality and back of house culinary masterpieces. Last fall, 73 students were enrolled in the Culinary Arts program and 18 in Hospitality Management.
Culinary Arts student Frank Bookhardt of Rocky Mount is one of those students. He began working as a restaurant busboy at the age of 15 and continued for 12 years eventually becoming a manager. He decided to pursue a job that offered higher pay and opportunities for advancement. Landing a job selling high tech petroleum-based plastic molds took him across the country and even overseas at times. “I learned a lot and had a lucrative career, but I was away from my family and the position just wasn’t for me,” Bookhardt said.
After hearing about the success of Nash Community College’s Culinary Arts program and its physical expansion, he requested a meeting with Chef Don Sexauer. “Chef Don,” who holds the distinction of Executive Chef, Executive Field Chef and Chef Du Cuisine is one of the program’s full-time instructors. In the fall of 2012, Bookhardt enrolled in the program and began classes.
A recipient of Nash Community College Foundation scholarship, Bookhardt said he made the right decision. “Every day I’m glad I chose Nash. I send pictures from Nash Community College to my friends who attend other culinary schools and they are always impressed. This is one of the nicest kitchens I have ever seen. I’m very proud of this place,” he said.
Nash Community College Culinary Arts students learn every aspect of working in the back of the house. According to Bookhardt, the comprehensive program is challenging but also a lot of fun. His advice to future students: “Give it everything you’ve got. Go home and practice. It is going to become a part of your life if you are serious about program. Work hard. Once you finish, you can go anywhere in the world.”
NCC Culinary Arts Student Frank Bookhardt
Aramark Director of Food Services at Barton College Tony Tilley agrees. “My first contact with Nash Community College was when one of my employees, Lynn Bigness, began in the Culinary Arts program to work toward becoming a chef,” Tilley shared. Bigness began working at Barton College as a snack bar Cashier. She later was promoted to Dining Hall Manager and is now the Director of Catering. He explained that he saw a major improvement in Bigness’ performance as she advanced in her studies at Nash Community College. And she is just one of several Barton food service employees who have sharpened their culinary skills at Nash Community College.
“In the culinary industry, we have experienced a lot of changes due to the increase in technology. We have to be willing to change and move forward or we cannot satisfy our customers,” Tilley explained. “At Nash, the students get the culinary background they need in the real world. We offer more fresh items than ever before that are prepared with sustainable foods instead of processed ingredients. We also need to cook for those with a variety of special food needs and the Nash Community College culinary program has helped us change and adapt to all of these needs,” Tilley said.
Lynn Bigness was the catalyst for more Food Services staff to pursue the Culinary program and work toward advancing in their career. “It is much easier to teach employees after they have received training at Nash Community College than when they come without formal training,” Tilley said. “Nash Community College has students who will put the college on the map one day. They are that good.”
