   (electronic music)
 - Welcome to Engaged.
  I'm your host, Todd Hansen.
Thank you for joining
me as we tell the story
of engaged learning at
Utah Valley University.
  On this program, we showcase
  examples of students
   who are learning by doing.
Today, we are spending some time
  with UVU's Culinary
  Arts Institute.
 Coming up on Engaged.
(theme music continues)
  UVU's Culinary Arts
  Institute is known
for training award winning chefs
 capable of creating exquisite
 culinary masterpieces.
With 10 certified executive chef
  and executive pastry
  chef instructors,
  two campus locations, and
  two student-run restaurants,
  the Culinary Arts Institute
  provides rigorous training
 and hands-on learning
 opportunities
for up and coming chefs.
  There are over 250
  applicants on the wait list
   hoping to be admitted to
   the distinguished program.
  Over the past year, students
  in the Culinary Arts program
  at UVU have won
  over a dozen awards
 in local and national
 competitions,
 bringing UVU into the
 national spotlight
  and providing the university
  to be a culinary powerhouse.
   Alumni of the program
   have taken their training
to five star restaurants
around the country
   and have continued to earn
  national recognition
  for their skills.
  In addition to providing
  thorough culinary training,
  the program also emphasizes
  community engagement
by providing mentoring
sessions to local youth,
partnering with community events
 and committing to using local
 ingredients when possible.
 These chefs are known
 for giving back.
   Whether they are winning
   awards or winning hearts,
these aspiring chefs are proving
 that UVU has something
 delicious to offer.
 (theme music)
I'm here with Chef Peter Sproul,
 assistant professor of
 Culinary Arts at UVU.
   Thank you so much
   for joining us.
Our set has never looked better,
  it has never smelled better.
   I think it's going
   to be a great day.
   Tell me about the Culinary
   Arts program here at UVU.
 - Wow, what a program.
   We have great instructors,
   we have great students,
   we have great facilities.
  All of our chefs
  are either certified
 in the executive chef level or
the executive pastry chef level.
   We run two student open
   to the public restaurants.
I couldn't be prouder of
  the successes that
  we've accomplished.
It's remarkable.
   - And that's what a lot of
   people don't understand.
  There are actual restaurants
  open to the public.
- Yeah.
 - It's not just
 students are coming in
 learning how to cook.
 - No, we create a
 true industry-based
 learning environment.
From the minute students
enter the program
  until they graduate,
   they are doing everything
   from start to finish
from putting flowers in
vases and setting tables
  to cooking 10 course meals
  for donors at their houses.
 It is completely comprehensive
  and we expect a lot
  from our students.
  - Yeah, and it's not just
  they're learning how to cook
some pretty good food,
some nice grilled cheese
  or a pot roast or something.
It's top notch.
  - Yeah, we set the bar high
 and we build a very,
 very solid foundation.
As the foundation gets stronger,
 we allow the
 students to diversify
  and really pursue
  whatever career path
or what vein of the industry
that really interests them most
but we equip them really
well to be successful
in whatever branch they choose.
   - And what are the options
   available for students?
To diversify in?
  - Baking and pastry.
   We've had students and
   graduates win Cupcake Wars
  and be on Cake Boss.
   Catering, private
   personal chefs,
   the club industry, hotels.
  We have students who
  are franchise owners
  for fast casual restaurants.
It's...
 We have chefs who run
 corporate dining rooms
   in some of Utah's biggest
   industry partners.
   We have graduates that are
   in healthcare facilities
  doing food service,
 and we have graduates
 that have gone on
 to be dietitians and
 nutritionists as well.
  The industry is
  constantly evolving
 and it's our job as
 educators to make sure
that we stay ahead of the curve
  and prepare our students
  for whatever interests them.
 You know, it forces
 us to stay progressive
and really be ahead of the curve
  as educators and
  instructors as well.
  - Tell me about your
  background quickly.
  - I'm a New Yorker.
I'm a chef, a certified
executive chef.
 My first professional
 job was 1977.
My last 20 years were in
private club industry.
I came out to Utah from New York
  about seven years
  ago to take it easy
 and I fell in love
 with teaching students
   and now, they're the
   reason I get up every day
   and I push myself.
They have completely revitalized
my appreciation for the industry
and they've really
kind of been that crown
  to kind of validate
  what I've done
 because now, I'm giving back.
 I'm not only giving
 back to the students,
   I'm giving back
   to the community.
I'm giving back to a lot
of really good causes
 that a lot of chef's
 don't have time to do.
  - [Todd] And these students
  have an amazing opportunity
  to give back to the
  community through
so many amazing events.
Let's talk about a few of those.
   - Yeah, we are...
  We like to say that
  we're partners.
 We partner with our
 students and we commit
to prepare them to
take care of themselves
  and their families for life.
 Part of our commitment
 is to make sure
  that they know they
  have to give back
 and build a community.
  We affiliate with the
  American Culinary Federation
  and we do a chef and a
  child fundraiser every year
to support Big Brothers
Big Sisters of Utah.
  We travel up to Wyoming for
  a Cowboys Against Cancer
fundraiser where we raise
almost a half a million dollars
  in a weekend just to
  aid cancer patients
 traveling to and from
 for their treatment.
 We partner with right
 around the corner,
 the Sarah Center for the Arts.
  We are happy to support them
   and produce their meal for
   their big fundraiser gala.
   We just... every time
   someone asks, we're there.
 Because building partnerships
 and building communities,
that's what... feeding
people, that's our job.
  We make them happy.
- This is called Culinary Arts.
 There is an art form to this.
  There is science to it, and
  there's a discipline to it,
 but then there's an art to it.
  Tell me about that.
   - Yeah, the art is really
   where you try to get
   what is inside a student,
   you try to get them
to bring it out.
So we give them the basic tools
   on how to melt chocolate,
  or how to create one
  of these desserts
  and then we say, now
  express it your way.
You know how to cook a chicken.
  Now, turn into your chicken
 because that's what's
 the difference.
  You know, when I go
  and do recruiting,
I use the example of tie
dye with our students.
  We teach tie dye,
  but everybody starts
   with the same blank
   shirt, and everybody does
   exactly the same process,
  but everybody's shirt
  comes out exactly different
   and that's what
   culinary arts is.
   It's art because it
   truly is a representation
   of your own interpretation
   of what you're doing
 and it comes from the inside.
That's where I think
most chefs are motivated
  and our students are just
  chefs in waiting, you know.
  Bringing that art and
  driving them is what really
  inspires them to greatness.
  - Is that where a
  chef is going to go
 to that next level, you think?
   - Umm, yeah, yeah.
 - Is through the art?
  - It absolutely is.
   It's applying that
   art into a format
  that translates into
  guest satisfaction.
   I mean, we're really in a
   customer service business.
  Through whatever
  medium you're doing,
 food is our delivery mechanism
 and that art, whether it's
 the formality of a great dish
  or how you make
  that customer happy,
  that's what drives students
  to different levels, yeah.
 - We are going to meet
 some students later,
   specifically one
   who has graduated
  from the program
  who has accomplished
 amazing things
 through competitions.
   - Yeah.
   - In this program,
  is that how she's done that?
  Through the artwork or is
  it just through discipline?
  - It's really through both.
  But, you're talking about
  Lyn, who is a great example
 of what opportunities
 present themselves
to people who have the
initiative and the drive
 and put themselves out there.
Lynn is a great example of that.
She's been a great
representative for our program.
   She's won more gold medals
  than any of the
  instructors in the program.
   She's a graduate
   who is now working
on her bachelor's degree at UVU
  in the hospitality
  management program,
but she's tireless, and
she's never satisfied.
 She continues to raise the bar
  and try to do things better,
   and most really
   successful chefs will say
  "I've never created
  the perfect dish."
  "I've never created
  the perfect meal."
   "I can always do better."
Lynn is a great example of that,
where she really pushes
herself to succeed.
- That's great to hear.
  Okay, stick around.
When we come back, we will talk
   with a UVU grad who works
   at a five star restaurant
   in downtown Provo.
  Stay tuned.
  (theme music fades)
   - Originally, just
   to be done faster.
  If I can, I want
  to go every summer.
 - It's a lot quieter.
Parking's a lot easier.
Lines aren't as long for lunch.
  Computer labs are more open
  and accessible as well.
- I like it because
the classes are smaller
  and so there's more
  attention on me.
   I get kind of like
   a faster pace,
and so it makes it a lot easier.
  - I feel like I'm getting
  ahead of the other students,
like everyone is taking the
time to kind of chill and relax
  and I feel like I'm
  getting a couple of classes
   ahead of them and getting
   out of here faster.
 (modern music)
 (theme music returns)
   - Welcome back to Engaged.
 We're here with Chef
 Peter and Vance Lott,
a graduate of UVU's
Culinary Arts Institute,
  and Chef at Provo's
  Communal Restaurant.
   Thank you so much
   for being with us.
 You went through this program
 and now you're a chef.
 What was it like going
 through this program?
Why were you interested
in getting into this?
 - I've always been
 interested in cooking.
   I've always loved cooking.
  A year before I
  entered the program,
I was actually building
restaurants up north in Seattle.
I came back, I didn't like that
 and I had some
 friends in the program
  that said it was great,
  and said it was affordable.
 I jumped right in, and
 I never regretted it.
It's been awesome and fantastic.
 - And now, you're on
 the other side of it.
 You're actually in the
 professional world.
  How much of the
  practical experience
  that you had here at
  UVU has translated
into what you are doing?
  - It's invaluable,
  the experience that
  I have had at UVU.
The chefs are fantastic.
 So much knowledge I've learned
and then the confidence
that they give you
  through the tools
  that you've learned
 and through everything
 that you go through
 is invaluable, really.
 - And tell me about Communal.
  What's it known for?
- Communal is fantastic.
It's a local restaurant,
locally owned
by chef owners.
We're kind of a more
farm to table restaurant
 and butcher four pigs a month.
   We try to work
   with local farmers
  as much as possible.
 We serve family style dining.
   It's really great.
  It's an awesome place to be.
 It's an awesome local
 Utah restaurant.
It's fantastic.
 - [Todd] The freshest
 possible food.
 - When we can.
- Being a chef, it's a lot more
  difficult than
  people might think.
  - It is, it is a
  lot more difficult.
It's rewarding.
 I'm an instant
 gratification person,
so it's very awesome to
see someone eat my food
and instantly you can
tell that you did right.
 - I'm all about
 instant gratification.
 I've been looking at
 this all morning long.
  What have we got
  here in front of us?
 This is the sort of
 thing that you created
  when you were here?
 - All the time in the pastry.
This is everyday for us.
  - And this was
  created by students?
- Students, yes.
  We had an event last
  night and we knew
we would be here on set,
 so we wanted to bring
 a couple of things
that signify what we
do here in the program.
  These are just some simple,
  basic chocolate domes.
  It's chocolate cake layered
  with a chocolate mousse
  and then covered
  with a mirror glaze.
 And again, it's a good example
 of what we do in the program.
 We teach them basics,
 but we teach them
kind of how to interpret
and present them
 in a creative new way.
 All the way down from
 the tempered chocolate
with the cocoa butter transfers,
 the students did that
 from start to finish.
  - [Todd] You're
  talking my language.
- Yeah.
   - Chocolate dome,
   that sounds good.
 And the top's edible as well?
 - [Peter] No, the whole thing.
  - Yeah, alright,
  I've got to try one.
 - [Peter] That's just
 like great chocolate.
 - I'm the only one with a
 fork, but you guys are welcome
   to dig in too.
   - I had one on the way up.
- Did you really? Okay.
  Well, you know, nothing like
a chocolate dome in the morning.
  Mmm.
- Students did alright?
  - Yeah, do they
  ever not do alright?
 I mean, I assume when
 they first start out
  it might be a
  little rough going,
   but you guys make
   sure they do well.
- But that's what school is for.
  I mean, they're
  here (clears throat)
excuse me, they're here to learn
  and the way to
  learn to do it right
  is you have to do it wrong.
  That's what you pay for, to
  come for this experience.
Whereas in the industry
if you do it wrong,
guests aren't satisfied,
owners are upset.
 In school, you know,
 we don't promote them.
   We don't want them
   to do it wrong.
We want them to do it
right, but quite often,
I'll instruct a student
to overseason something,
   because how do you know
   if it's seasoned properly
   until you know
   it's overseasoned?
   Again, it's the
   thinking process.
  It's working with your head
  that sometimes students
  have the hardest time with.
Food is a great template
 but you have to learn
 how to interpret it.
  - Yeah, and we were
  talking, Vance,
  earlier with Chef
  Peter, about the art
  versus the science of food.
Certainly you need to
know the science of it,
   you need to know
   all the guidelines
 to make something work right,
but then you get to go
into the artistry of it.
   How have you seen that in
   your profession so far?
 - The art comes later.
You first need the tools
and the fundamentals
 to be able to cook correctly,
 and that's what UVU
  gave me and gives
  to all the students
 is they teach you
 first the fundamentals
and the basics, and then
through your personality
and your opportunities,
the art comes.
   First, you need the basics
  and that's what UVU
  teaches you the best
   and they help you create.
 The chefs are awesome
 with your personality
   and wanting you to be
   successful in what you do.
 - This show is called Engage,
   and the whole program here
   is about engaged learning.
   When you look back
   on your time here,
 what was probably the
 best engaged aspect
   of your learning?
  - There was really so many,
  it's hard to choose one.
   Mainly, I think it's the
   chefs that you learn with.
   They've been in
   the industry years
   and the knowledge you get
   from them is invaluable.
   The scholarship balls that
   we've done is fantastic.
  I've been with Chef
  Peter many times
going to different
houses and doing events,
  but really, so many
  things it's hard
 to put your foot down on one.
  There's so many great
  things that UVU does great.
 I think that the chefs really
 are what drive the students
   and the students
   actually drive the chefs.
- Yeah, open to the
public restaurants here.
 Did you work at them?
   - I did do that, and that
   was actually probably
 one of the funnest things that
 I actually learned the most
to help me in my future career.
 - Let me comment too, because
one of the great things
about Communal is
they are literally an
engaged restaurant where
   you walk in the front door
   and Vance, as the chef,
 is front and center right in
 the middle of the dining room.
   He's cooking right
   in front of you.
 The confidence that's required
 to pull something
 like that off nightly
 is part of what we
 build in the program.
 Guest interaction is one of
 the first requirements for us
  because, again,
  you need to be able
 to represent
 yourself well in lots
  of different departments
  and facets of this industry.
  That's one of the reasons
  why Vance is so successful.
He's right front and
center and he's engaged
  with every customer.
  - A lot of different events
  that you guys work for,
 you cater and you do
 all different aspects
 of these events,
  not just cooking, as
  we've talked about.
  - Oh, no definitely.
  I've had to do
  front of the house,
  and that's helped
  me through my career
   because like Chef
   Peter just said,
I'm the first to see the guests
 so it gives me the
 confidence to be able
 to know not just how to cook,
 but how to do everything.
  - So the front of the house,
  explain what that means.
  Front of the house.
   - Everything from
   setting tables to serving
 to breaking down, to treating
 the guests correctly.
   How to serve, how
   to pull a plate.
  How to serve a beer
  or wine, you know
it goes forever.
- [Todd] And then you learn the
business end of restaurants?
 - Which is huge, which is what
 I'm going through right now,
how to cost out a menu.
How to make sure you hit
food costs correctly.
  How to actually make money.
Not only cook good food, but how
to make money doing it,
 and that's the main thing that
 I'm working with right now
  being the chef at Communal.
   - How competitive
   is this program
   for a student wanting to
   get into this program now?
   - Thankfully, our
   program is filled
  and we have over 200
  students that are currently
  on our wait/applicant list.
  But there are a
  couple of mechanisms
   that you can fast
   track to get in
  and one is if you're
  in high school
  or in secondary program now,
 we do a lot of
 concurrent enrollment.
   I work with a lot
   of the secondaries
  to create pathways
  to get our students
 right in and fast track them.
  I could keep adding
  classes, and if I add them,
   they'll be filled.
   That's how popular
   we are right now
because we have a great
return on investment.
 Like Vance mentioned,
 we are very affordable
 to some of the Tier
 I proprietary schools
and the bang for your
buck that you get here,
   I feel that we are one of
  the best valued programs in
  the nation, quite frankly.
 - Thank you so much, I know
 that you've got to get cooking
   but we'll be chatting
   with Chef Peter some more
 and when we come
 back, we'll have more.
   We'll have another alumni
   and a couple more students
so stay with us.
  (theme music fades)
 (upbeat music)
- [Voiceover] Come join
the students section
   and cheer for the
   Mighty Wolverines.
Mighty Athletic Wolverine League
sports passes are now available.
Your MAWL pass gets you tickets
to every NCAA home game,
   free food at the
   tailgate parties,
  prizes at the games,
and lots of new friends.
  Get more information
  on our facebook page
  or by calling Campus
  Connection at 801-863-8797.
Go UVU!
 (gentle music)
  - Welcome back,
  everyone, to Engage.
We are back here with Chef Peter
and two of his students,
and one graduate.
 We have Erin, Lyn, and Tyler.
  Thanks for joining us guys.
This is where we really
get to hear about
  the program, what's
  happening now with students,
and what has happened
with you as a graduate.
  I'm curious, you guys, what
  drew you to the program?
- I have been interested
in cooking a lot.
   I've gone through a lot
   of different career paths.
  I'm a certified mechanic and
  massage therapist as well,
   so it pulled me
   to cooking because
 it's been a love since
 I've been a child.
  Being an Italian,
  my mom cooking pasta
  and the science
  that comes with it,
  just the different reactions
  that happen with food
  and it's edible, so
  it's fun science.
 - So mechanic, massage
 therapist, cook,
  I mean, that's well rounded.
  (laughs) That's impressive.
 What about you, Erin?
- Actually, at the age of seven,
 my mom had her own
 wedding cake business
   and I would start helping
   her decorate cakes
  and I just had a love of it,
 seeing people's
 smiles on their faces.
 I just started cooking
 with my grandma
and getting all into the
pies and rolls and stuff
  and just found a love of it.
   - Is there a certain
   satisfaction that you get
   from cooking food?
  - Oh, I would say there's
  a huge satisfaction with it
  knowing that people
  enjoy the creations
   that you've put in front
   of them is a huge reward.
  There's a lot of
  satisfaction in doing that.
   Serving people is a huge
   thing, huge satisfaction.
   - And what about you, Lyn?
 What drew you?
 - I grew up in a restaurant,
 my parents own and operate one
  and then my brother
  came to this program
so I decided it was a
good step to come here.
   - And it has been a
   really good step for you?
- Absolutely, I've been
on the competition team
  for three years, and
  then most recently
I won Utah State's first
student chef of the year
  and I'm going to Coeur
  d'Alene, Idaho, to compete.
 - And the overarching
 goal here is what
  for these students and this
  graduate of the program?
 - For all of our
 students, our mission
  is to prepare them
  with the career path
   that will provide
   for them forever
   and to go out and be
   great community partners,
   to build relationships
   and partners with industry
  and to keep giving.
We want them to
continue on and carry on
  through their
  craft, and hopefully
to inspire other people
to take up what we love
 and to provide for themselves
 and their families.
 - And to do this, you have
 these wonderful opportunities
 that they get to take part in
  and it's all about this
  engaged learning experience
  that you guys have here, so
  in the brief amount
  of time that you had
 being students here, how
 long have you each been here?
   - Me and Erin are
   in the same class,
we're about a year into
the two year program
   in our second semester,
   so we've had lots of time.
  There's lots of
  events that goes on
   with the on hand learning.
  - And so explain to me what
  you do for these events?
 - For these events,
 we prepare days before
and we have assignments
that we have for each.
   Our last one we did puree
   sauce with a duck confit
  and a duck roulade
  with some green oil
 and sauce and our apple chip.
 - And it sounds just amazing.
   - It was amazing.
  - They're talking
  only about the food.
  They plan the event.
  They set the tables.
   They clean and
   organize the room.
  They go out and get
  industry partners
  to donate fundraiser items.
They're engaged is comprehensive
   in Culinary Arts.
   They cook, they
   clean, they serve,
 they do everything
 from start to finish.
Everything that my wife
wishes I do, they do.
 - Has it surprised you, having
 gone through the program
  how much is involved in it,
   because it's not just
   cooking great food, right?
   - Oh, absolutely.
   You've got to worry about
   the front of the house
   and the back of the house.
 Most people just think about
 cooking is all about the back
but they don't
understand that it takes
   setting up the front, too.
 - So, what do you
 hope is in your future
when it comes to culinary arts?
   - I would love to
   be a personal chef
 just because it's more
 on a personal base
   catering to one family
   or who you're cooking for
 instead of the hectic
 of the restaurant
   which is great, it's
   good to have those skills
 and handle the stress,
  but I want more to focus on
   one kind of thing.
   A particular...
   one need, I guess.
  - And Erin?
   - I want to own my
   own wedding cake
 and catering business.
I love the baking, but I
also love the hot foods.
I actually found a love
  of hot foods in the
  program, actually.
  I just want to pursue that.
  - Lyn, you obviously
  have a great resume
that's being built here.
  What are you hoping
  for in the future?
   - Eventually to
   open my own place
but right now, I'm just working
for as many people as possible.
I'm currently working at Chef's
Table in the pantry station
   and then just seeing
   what I can do from there.
  - And we should explain
  that you're still a student
 at UVU, right?
- Yes, I'm getting a bachelor's
in hospitality management.
- Okay, and what are your hopes
   for all of these students
   as they move forward?
   - Well, my hope is
   that they realize
  the diversity of
  what they've gotten
 through this program.
  It may not come
  into focus for years
 that the rigor that
 we've kind of injected
and forced on them will pay off
because it translates
into everything they do,
not just their cooking.
You know, little things
like showing up on time,
 being properly dressed and
 presenting yourself properly.
 It translates into everything.
  The other thing that
  we really emphasize
  is the business side of it.
It's not just about making food.
  It's about being prosperous
and learning how to make money.
  That's what we hope.
 We hope it translates
 into success.
 - As students in this program,
  is there advice
  that you would give
  to other students
  who may be thinking
about getting into this program?
   - I would say it's
   a lot of work.
   Be ready to work.
It's good for you, it's
a lot of great work.
Bake shop you get up at six AM.
  That wasn't my
  favorite part of it,
but it teaches you good habits.
 I don't think I can get up now
  before eight o'clock
  and not feel rested.
  I've learned to be
  able to get up early
  and work long hours.
  There's a lot,
  it's a lot of work.
  - It's like that commercial,
   "Time to make the donuts!"
  Right? Yeah?
People want those fresh
donuts in the morning.
 Any thoughts?
 - I would have to say
 just come and try it.
   Come and see your
   love of cooking.
   We have baking and
   we have hot foods,
 I just love all of it.
  I thought I was just
  going to be a baker
  but I learned that I
  love hot foods too.
Just come try it, experience it.
 - And, Lyn, you're on
 the other side of it.
  What advice would you give?
- To take notes,
because these are chefs
that have been in the industry.
 They know what they're doing,
 and so pay attention.
- What we really try
to emulate is industry.
  We don't have this kind of
  cookie cutter soft program.
  From the minute you
  enter our program,
   we want you to be
   in an environment
that is as realistic of
industry as possible.
  I think you're kind
  of hearing that
 in what they're not saying, is
   we don't give them
   a lot of breaks.
   We don't cut them
   a lot of slack.
We treat them as though
they were employees
  just like our employers and
  industry partners will do
   to them after the graduate
   and complete the program.
  That's why we try to make
  it as strenuous as possible.
  We try to make it
  emulate exactly what
  they're going to get
   when they go out
   and get real jobs.
  - And when you're
  recruiting students,
you're not just looking
for warm bodies.
 - No, we do an orientation
 and I do a lot of recruiting.
   I go there to try
   to instill fear,
 almost like you
 mentioned Chef Ramsey.
 I want them to realize
 that their life
  better be in order, because
  this is a huge commitment
   and you're taking a seat
   away from another student
   that's ready to do
   that commitment,
   so we are dead
   serious about them
and I've asked students
to leave the program
   and transfer into
   other departments
  because they're not
  taking it seriously.
That's the reality that
comes with our package.
  - And the food's
  got to taste great.
   - And look great.
- Yeah, and look great.
Well, the set looks great today.
   Thank you so much
   for being with us.
It's one of the tastiest
days ever on Engage.
   Appreciate it so much, and
   thank you for joining us
 for another episode of Engage.
  To learn more about
  engaged learning
   at Utah Valley University.
 We hope to see you next time.
 (theme music)
