by Elizabeth Kye

Mark Molinaro is the executive sous chef for New England Culinary Institute. His mission is to share his knowledge and passion about food with his students by tailoring his teaching techniques to individual needs. Molinaro understands that not everyone learns in the same manner. This could be the reason for much of his success as a chef instructor, as well as the fact that he is approachable and down-to-earth.

Elizabeth Kye: What was your first memorable experience with food?

Mark Molinaro: I remember going to my grandparents’ farm. They would prepare classic Italian tomato sauce, and stuff like rolled pigskins and pigs’ ears.

EK: When did you know you wanted to be a chef?

MM: After hiking for four months on the Appalachian Trail and cooking for hungry hikers in youth hostels (I cooked in exchange for a room at the hostel), I went to Cleveland (Molinaro’s hometown) where I got a job with the Omni International Hotel. The chef there told me I had talent and should go to culinary school.

EK: How did you pursue becoming a chef?

MM: I toured the 3 big schools NECI, CIA and Johnson and Wales and chose NECI because of the personal attention and hands on approach. I also liked the idea of living in Montpelier, Vermont.

EK: Why did you become a chef instructor?

MM: I wanted to inspire future generations to succeed in this incredible industry. I also was at a point in my life when I wanted a change in my lifestyle. Working in restaurants at times for 16 hours per day wasn’t the right balance in my life. I was thinking of working as a chef on a boat in the Caribbean. At the time a friend of mine was working at NECI and suggested that I try out for a position as a chef instructor. So I taught a test class to see if I liked it and was good at it, and it worked out from there.

EK: What are some of the benefits of working as a chef instructor as opposed to a chef in a restaurant?

MM: The biggest benefit for me is to see how a student has gone from not knowing how to hold a knife to developing the wisdom it takes to continually improve upon knife skill.

EK: When teaching what are the greatest challenges you face?

MM: One challenge seems to be managing class time in order to teach everything included in the lesson plan, and to be able to fully answer any questions students may have.

EK: Are there any special teaching techniques you use to get through to your students?

MM: I ask them how they each learn best so I can personalize my delivery.

EK: How do you stay current to ensure that your teaching encompasses new developments in the culinary field?

MM: The school really encourages the instructors to research new developments in the industry or travel to another country to experience the food abroad. I’ll go to New York City often to eat, and to Europe once a year. I also follow trends over the internet and industry magazines.

EK: What’s your advice for aspiring chef instructors?

MM: Call me. 802.225.3339