Welcome to Culinary Arts with Chef Buhain
Instructor: Chef Vivien BuhainLocation: Washington High School, Room 28Contact Information:Phone: 510-505-7300 x67328Email: email@example.com or firstname.lastname@example.orgClass Schedule 2019-2020:
- Period 1: TBD
- Period 2:
- Period 3:
- Period 4:
- Period 5:
- Period 6:
Industry Sector: Hospitality, Tourism, and RecreationCollege Credits: Students planning to attend Mission College that earn a B- or better in Culinary Arts 1 can earn college credits.
"There are things you do because they feel right and they make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good." - Brian Andreas
About Chef Vivien Buhain
I have been working in the food industry now for over 13 years. My work history is extensive. My positions and responsibilities varied from job to job. Each opportunity added a necessary skill that I could apply at my next position and provided a diverse learning experience. My technical skills in the kitchen are comparable to a person who has worked in kitchens for 13 years. I am familiar with a wide variety of ingredients and products along with common commercial kitchen equipment.
I am a graduate of both the California Culinary Academy and the Le Cordon Bleu. I have learned and seen a lot, but my education is never ending. My teachers and mentors have not always been a supervisor, or manager or executive chef. I learned quickly that arrogance and ego is counter-productive to working in a team environment. And to not label or judge others based on their technical training and background. Ultimately, it will be the other cooks standing right next to you who are going to show you a thing or two that you can't learn in school. Or that being a “machine” doesn’t mean not having a heart.
My training and experience in kitchens has instilled in me a personal code that I strongly believe in and live by. It is important my work reflects my education and skill. Taking responsibility when mistakes are made are good learning opportunities. Following directions and completing tasks in a timely manner is expected in all industries, the little details are just as important as the "big picture". The goal of the team is more important than that of an individual. Success in the kitchen and life only comes when you put others before yourself. I am a firm believer in the saying, “Lead by example”.
My expectations are high but reasonable and questions are always encouraged.
College Credits Earned:
2018-2019: In Chef Buhain's Culinary Arts classes, 4 students earned 0.5 credits in CULN 105: Introduction to the Kitchen, 22 students earned 2.0 credits in CULN 153: Safety and Sanitation, and 18 students earned 2.5 credits in both CULN 105 & 153 from Diablo Valley College.
2017-2018: In Chef Buhain's Culinary Arts classes, 12 students earned 0.5 credits in CULN 105: Introduction to the Kitchen, 18 students earned 2.0 credits in CULN 153: Safety and Sanitation, and 30 students earned 2.5 credits in both CULN 105 & 153 from Diablo Valley College.
2016-2017: In Chef Buhain's Culinary Arts classes, 1 student earned 0.5 credits in CULN 105: Introduction to the Kitchen and 4 students earned 2.0 credits in CULN 153: Safety and Sanitation from Diablo Valley College.