Office hours with Scott Anselm
Wednesday, January 27, 2010
Commuter: As the head of the culinary department, what sort of classes do you teach?
Scott Anselm: It is part of a degree. I teach a lot of the culinary classes, but it depends on the term. This term I have a Creating the Menu class, Advanced Meats, Meat Preparation and Cutting, and Beverages Operations and Services. Next term I have Garde Manger, which is cold food – pâtés, sausages, things like that – and Display Work. I have a career search class for chefs and then, of course, the lab classes that we have everyday.
C: How long have you been with LBCC?
SA: Twenty-two or 23 years. Something like that.
C: What are some of your favorite foods to eat or make?
SA: Chefs usually just love food in general, so that would change from time to time. I joke around with students a lot about pork being the greatest food. Pork’s so versatile. We do a lot with pork. As far as different styles, I do a lot at home with breads. All different cuisines – it doesn’t much matter.
C: What do you think is the coolest job you’ve ever had?
SA: Probably this one. I love it. There are always things that you like or dislike about any job, but I enjoy it a lot.
C: Outside of LBCC, what sort of hobbies do you have?
SA: I have some wine grapes. I do a lot of wine making. I have a pilot’s license, so I fly. I have a little plane. I like to backpack, hike and fish. Also, I’m into the energy stuff, so I make bio-diesel. I work on diesel cars to run on bio-diesel.
C: Anything else that’s interesting you’d like to mention, like pets?
SA: I’ve got a couple of potbelly pigs, an alpaca, a barbado sheep, and a couple of goats. I’ve got sturgeon in the pond that are up to six feet now. In the past I’ve had emus, peacocks, guineas. There are lots of critters at my place.
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