Advice for first-term freshmen at Walnut Hill College

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By Carli Caroselli, Stephanie Sinclair, Gabriella Westraadt, and Caitlin Hedrich

The first term here at Walnut Hill College can be intimidating, so my fellow student leaders and I decided to write our first blog about advice for being a successful student during the first term. I think one of the biggest keys to succeeding at this college is being extremely punctual. Try to arrive at least fifteen minutes before class, especially for a hands-on kitchen class. Consistently being punctual and prepared definitely helps to make a good impression with your instructors and future employers. Always write the recipes down before class, even if it’s not required of you. If you take that extra step to understand what you’re doing before you even step into the kitchen, you’re already winning. Get in the habit of writing prep lists for yourself. It’s a great habit to establish now, and it will greatly help you to succeed in the future. It’s extremely important to start establishing good habits for yourself now in the beginning, when classes are fairly easy. Ask questions. Never be afraid to speak up if you don’t understand something. And finally, never stop learning and strive to be the best hospitality professional you can be!

–Carli Caroselli, Student Leader

Culinary Arts, Graduating Class of July 2019

Starting off freshman year can be a lot to handle, especially at a college as fast paced and involved as this one. As we begin this school year, I think it is important to share some things I wish I had known going into my freshman year. First of all, staying organized is really important in order to be successful. There is a balance between going to classes, working, doing homework, having a social life, having time for yourself, and taking care of other responsibilities you may have. While it is challenging, it is possible. I recommend getting a planner or having some kind of organizational tool so you do not spread yourself too thin. There is a popular quote on social media that states, “Sleep more than you study, study more than you party, and party as much as you can.” While everyone will have their own schedules and make their own choices, I think this quote is important to keep in mind when trying to keep balance and be successful in all that you do. Also, drink lots of water and eat plenty of food. The kitchens are hot and regardless of your major, it is important to stay hydrated throughout the day and have food in your system. We all get really busy and, in my personal experience, sometimes we neglect basic necessities without even realizing it. However, it is important to take care of your health and yourself. Another thing to keep in mind is the size of the college, because it has pros and cons to it. Since WHC is such a small college, everyone knows everyone. With that said, your reputation, opportunities, and involvement at the school are generally up to you. Be careful with what you say and how you represent yourself, because people do notice. There are so many different opportunities, and having a positive reputation will get you far. You are a student here, so get involved while you can and take advantage of all that is offered to you. Good luck to each and every one of you. I hope you have a great year and enjoy your time here!

–Stephanie Sinclair, Student Leader

Restaurant Management, Graduating Class of July 2019

As a commuter at WHC, it may seem impossible to be an active part of the community here. It’s not as hard or as bad as you may think.

You can’t think of it as an impossible problem to solve. If you have Production or Operations in the morning, just stay an hour later. If you have a noon class, come an hour earlier.

You may also say, “I don’t know what club to go to, where they meet, or when they meet!” Ms. D’Angelo makes a posting on Schoology every Monday that lists all the club activities with their point allocations for the upcoming week.

Chefs oftentimes need help with special projects or Community Ed classes, which also get posted on Schoology and are a fun way to get more than one point, and most of the time you learn something, too.

–Gabriella Westraadt, Student Leader

Pastry Arts, Graduating Class of March 2020

My biggest piece of advice, which is something I have grown to learn within the past two years of attending Walnut Hill College, is that the experience and education are going to be exactly what you make it. You can show up to class, do the bare minimum that is required, and struggle to maintain your grades and enthusiasm. As I said before, it’s up to you to decide how deep your education will go. I suggest you become involved and remember why you were inspired to come here in the first place. These past two years, I have grown tremendously professionally and personally, and I am doing things that I never thought were possible for me. It is all because I took control of my education and my involvement in the college and made them what I wanted them to be. Get out there and build relationships with your teachers and chefs, because they can teach you so many important and valuable things outside of what you learn in class. Go to clubs that interest you, attend activities if you have the time, and show off the passion that drove you to attend this school to begin with. Education, no matter what form, is absolutely never a waste. It is something we too often take for granted. So, remember why you are here, make the most of this time in your life, and, most important, have gratitude for the opportunities and education you are able to receive. This is your life, and it most definitely will be what you make it.

–Caitlin Hedrich, Student Leader

Pastry Arts, Graduating Class of July 2019

Walnut Hill College and Georges Perrier announce new University City restaurant, Bistro Perrier

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A return to classic French cuisine and tableside service

By Sharlene Johnson

As published in the University City Review, September 5, 2018

 

“This is my [last] stop. I’ll cook whatever they want me to do, but I will not do anything for anybody else, except Walnut Hill College.” -Georges Perrier

Getting ready for the start of another school year is always an exciting challenge for the chef instructors at Walnut Hill College. Doing that in conjunction with the launch of a brand new restaurant concept has brought the usual hustle and bustle on the University City campus to a fever pitch, as the team not only puts the finishing touches on a new menu but also prepares to teach their students how to make each dish to perfection. While that may seem daunting to some, the college’s experienced chef instructors are up to the task, and they received some expert guidance from a familiar face and a culinary legend: Walnut Hill College Master-in-Residence, Georges Perrier. Chef Perrier’s involvement in the new restaurant is no coincidence—after all, it bears his name. Opening Wednesday, September 5, Bistro Perrier is an ode to the classic French bistro and represents the close relationship between Walnut Hill College and Chef Perrier that has endured for years.

A long-time friend of the college, Georges Perrier was named Master-in-Residence in 2017 and will lead workshops for Walnut Hill College students and staff in the coming school year. He was set to start his duties last school year; however, a severe heart attack in March almost took his life and resulted in him having to undergo emergency surgery. Thankfully, Chef Perrier survived, and after months recuperating, he is finally ready to return to the kitchen to assist with preparations for a restaurant he holds dear.

In honor of the renowned chef, Walnut Hill College has appropriately named its new restaurant Bistro Perrier, serving French cuisine in a European courtyard setting. Leading the staff behind the restaurant is Executive Chef and Director of Culinary Operations, Todd Braley, former co-chef/owner of The Pickled Heron in Fishtown. Chef Braley and his team have created a menu that highlights uniquely French fare, including Salade Lyonnaise, Escargots en Croûte, and Steak Tartare, while paying homage to Chef Perrier with daily specials from his famed Le Bec-Fin menu. Bistro Perrier will also offer tableside service, allowing guests to have an entertaining and heightened sensory experience as they watch their food being prepared by Walnut Hill College’s Hotel and Restaurant Management students.

Of course, no restaurant named after a chef of Perrier’s caliber would be complete without a lesson from the man himself, which is why the college’s chef instructors became students for a day as Chef Perrier taught them how to make sauces, his specialty. On Thursday, August 16, Chef Perrier presented Walnut Hill College’s first ever “atelier du chef,” or chef’s workshop, a pedagogical initiative designed to help the chef instructors create standardized cooking procedures to teach their students. Working side by side with Chef Perrier, the instructors whipped up Sauce Béarnaise, Sauce Choron, Sauce Rouennaise, and Jus de Poulet, and they relished the opportunity to learn something new about sauces they’ve been making for years from one of the most accomplished chefs in the industry.

Bistro Perrier

Chef Georges Perrier
Executive Chef Todd Braley (right)
Chef Perrier leads the first "atelier du chef," or chefs' workshop, at Walnut Hill College
Chef Perrier poses with Walnut Hill College chef instructors
Chef Perrier and the entire chef faculty at Walnut Hill College
Mussels et Frites: Saffron, Dijon, White Wine
Petit Salé aux Lentilles: Salted Pork, Le Puy Lentils
Escargots en Croute: Cornmeal Sable
Coquilles St. Jacques: Polenta, Bouillon de Saffron
Salade Lyonnaise: Frisée, Lardons, Poached Egg
Steak Frites: Red Wine Jus
Filet de Lotte à la Provençal: Pan Roasted Monkfish, Tomato, Olives
Parisienne Gnocchi: Parsnips, Fine Herbs
Bistro Perrier at night

After the workshop, Chef Perrier sat down with the team at Walnut Hill College to talk about Bistro Perrier, his life after a near-death experience, and the next generation of chefs.

It’s been a little over six years since you left Le Bec-Fin, your renowned restaurant, and now here we are preparing for the opening of a restaurant that has been named in your honor. What does Bistro Perrier mean to you?

Well, you know, I’ll tell you something. When you’re recognized by your peers, there is nothing better in life. Customers are nice, but your peers, if they recognize you, the chefs…my people, that’s very special to me.

And now you’re getting to work alongside your peers today.

You know, I always say in life, when you teach what you know to other people, it’s wonderful. That’s the way I learned. And that’s the way they learned, because what I did today, they will remember that the rest of their lives, and they will use it and do it. Simple as that. Cooking ain’t complicated. We [chefs] make it complicated, but it’s not complicated.

So earlier this year, you had a pretty serious health scare. What’s it like being back in the kitchen doing what you love?

You know…I almost died. As a matter of fact, I got sick. I was dead. And when I was lying down on the floor, I said nobody’s gonna help me, I’m gonna die right now. I saw death. And then finally, somebody came and gave me bouche a bouche [mouth to mouth]. Oh man. Yeah, she saved my life. The doctor said if she would have not done that, I would have been dead. I was dead. Very, very lucky. I guess it was not my time.

Wow. And we’re grateful for that.

Yeah, I’m very grateful. You cannot take life for granted. Now, I see everything in a different view, eyes. I’m very senseful [sic] and very lucky. I’m a very lucky guy. I should not be here, you know, to have pleasure, what I have, you know, a lot of pleasure. I could be dead.

Now Chef, as Master-in-Residence, you’ll be helping to guide our students and teach them some of the skills you’ve learned over your long career. What advice would you give to somebody who’s just starting out on their culinary journey?

Don’t get frustrated.

Simple as that?

Don’t get frustrated. Learn patience. You know, cooking is not [learned] in one day. You gotta be patient. It comes every day. You know, even I’m 74 years old, and I’m still learning. I was somewhere…where was I? I was somewhere with a friend of mine, and I tasted something. I said, “What is this? Why is this so good? How did you do it?” I said, “You gotta give me the recipe.” The guy gave me the recipe. I didn’t think he would, but he gave it to me.

So one last question for you, Chef. Beyond Walnut Hill College, what’s next for you? What do you have going on?

This is my [last] stop. I’ll cook whatever they want me to do, but I will not do anything for anybody else, except Walnut Hill College.

You have a long history here at the college.

Yeah, and I like the people. I like the owner, Danny, and they respect me. Everybody’s nice. I can do my stuff. Nobody interferes. That’s what I like, and I like to come here. You know, it’s nice when you’re older to still be able to cook, cause it makes me feel good. I need it. I feel relaxed, and I’m glad. The [chefs today] were so excited. You could see they were happy to learn something. I felt that today. They were really excited. You know, that’s what counts.

Bistro Perrier opens to the public on Wednesday, September 5 at Walnut Hill College, located at 4207 Walnut Street. For more information, including the menu and reservations, visit BistroPerrier.com or call (267) 295-2302.