Darrel Shepherd - Che, Csfe Email & Phone Number

Charleston, Sc, Us

North Charleston, South Carolina, United States

I teach advanced Culinary and Baking & Pastry classes, and most recently added a new Event Management offering to our program. This is a new curriculum here at Ft. Dorchester High School, which blends large-scale catering and event planning with a new student-run coffee bistro that serves the staff three days a week. Utilizing a generous grant from the US Coast Guard to purchase state of the art coffee equipment, and support from a phenomenal community partner (Charleston Coffee Exchange in West Ashley), we're working through Barista training and learning how to run a high-end coffee service. My student chefs (student baristas) learn how to properly cost and plan events, catering, and a small-scale coffee business. They also learn how to safely use and maintain equipment, how to make espresso and various coffee drinks, and how to develop a business model that reflects the local needs. Most importantly, my students are given the opportunity to develop and hone their soft skills during their interactions with "customers" (our staff). Customer service skills often take time and experience to learn, and our Patriot Bistro is a great starting point!

South Lake High School, St. Clair Shores, Mi

Teaching in the classroom and in our licensed commercial kitchen, it all comes together in our student-run restaurant: South Lake Bistro. We are generally open Wednesday thru Friday during the school year, based on the school calendar. Please check our Facebook page noted above for detailed schedule, school closings, and weekly menu. As the Culinary Arts instructor, my primary areas of focus are:• Development and evolution of program curriculum • Classroom & commercial kitchen instruction • ServSafe training for all student chefs• FOH (front of house) training – customer service & soft skills• Kitchen workflow management via brigade system• Menu and recipe planning & research• Nutritional education and planning• Restaurant operations, budget, and quality control• Product sourcing for quality & price• Kitchen and restaurant safety• Knife fundamentals and technique) • Baking and pastry arts• Catering services, both onsite and offsite • Incorporation of community service and volunteer opportunities for student chefs• Student career development and higher education planning• Source guest speakers and SME's (subject-matter experts) for classroom presentation• Develop & facilitate community adult education courses in culinary technique and meal preparation• Positive program exposure through community interaction (Local Farmers Market, Made-In-Michigan Festival, etc…)

Crossroads For Youth Boot Camp, Oxford, Mi

Dearborn, Michigan, United States

Dearborn, Mi

Fordson High School, Dearborn, Mi

Dearborn, Mi

Fordson High School, Dearborn, Mi

Fordson High School, Dearborn, Mi

Master Of Science (M.S.), Hotel And Restaurant Management

National Restaurant Association Level 2 Educator Certificate

Certified Hospitality Educator (Che)

Bachelor Of Science (B.S.), Education - Major In Career And Technical Education

Activities and Societies: Phi Delta Kappa

Associate Of Arts (A.A.), General Studies

National Restaurant Association Level 1 Educator Certificate, Culinary Arts Education

Baking And Pastry Arts/Baker/Pastry Chef