Kenneth Bourgoin–culinary instructor

 

“OneBourdoin of the many gifts that I have been blessed with, is that I am passionate about my subject!” Kenneth Bourgoin waxes poetic on said subject: which, of course, is learning about food. “I am also keenly aware that food has created a genre of great businesses which provide jobs to many people, especially in this area,” he continues.

His vision is that students see beyond just working for somebody. To dream that they, too, can own and run a food operation no matter what it is, big or small. That they can be the ones hiring and being a bigger part of growing the community.

This year in Chicago (May, 2016), he hopes to use the Hunton Brady Architects Endowed Chair in Hospitality Management to bring the experience of food to three students by attending with them, the National Restaurant Association Food Show in Chicago. “The students who are awarded this scholarship will be able to demonstrate this process because of the articulation in the learning outcomes and assessments.” In large part the food show gives them that peripeteia—or a reversal of fortune—moment. He wants to share with them moments like this one:

“When we went to Italy this past spring, the food was amazing.  They have a product in Italy called ‘Lardo.’ It is literally herbed, cured fat back they use as a kind of thinly sliced wrap around lean meats. In a wBourdoin in classord, ‘magnificent!’ My first love (in cuisine) was a fettuccine alfredo with a garlic tomato Provençale.”

Mr. Bourgoin shares with his students a love of good food that moves beyond the laboratory. He continues, “We did a field trip out to Edgewood Children’s Ranch with a Quantity three class.  The cantaloupe straight off the vine was dripping with sweetness.  They had hydroponics, potted strawberries and field vegetables and fruits. We also did a luncheon in the summer using their produce in class. Our new local favorite farmer’s market is out in Winter Garden, the Plant Street Market downtown.” Edgewood Children’s Ranch “was amazing.” He holds them up as an example of great work in bringing the “locavore” (someone who likes
to eat local, seasonal food) movement to the children there.

He admits that his favorite dish to make is barbecue: either St. Louis style ribs or Texas style brisket: because they “come out so good, and the styles can be used in other types of cooking.” At home, “I grow sweet potatoes. I am amazed the colors of the potato depending on the ground they grow.”

Part of his expected outcomes is the opportunity to share with students advances in technology (3-D edible menus, anyone? Too exotic? How about advances in credit card technology?)

Bourgoin was born in Manchester, New Hampshire, and studied at Hooksett, New Hampshire at Southern New Hampshire University. He teaches at the west campus. After decades in the industry, he wants to enhance what he already knows with the business and horticulture sides of food, as well as improving students’ opportunities.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: