OUtside the Classroom with Chef Guay
Interview by Peregrine Hughes
The Falconer interviewed the new chef in town here at MMHS. His name is James Guay (pronounced Gee). He has had a plethora of highly elevated jobs, giving him all the more experience to bring to the culinary program in Mashpee. From pastry chef, to a teacher, he seems to be an extremely qualified employee of the school. Through this Q and A hopefully you readers will be able to glean enough insight and decide for yourself.
The Falconer: What's your background in the culinary arts?
Chef Guay: My passion for the field ignited even before my graduation from Cape Cod’s Technical high school in culinary arts. I have thirty-five years of foodservice experience in restaurants, hotels, theme parks, and retail shops along with participating in formal training for the foodservice industry. I have served in multiple positions, including line cook for eight years before starting my pastry career.
The Falconer: What made you choose to teach at Mashpee?
Chef Guay: I was looking for the opportunity to teach culinary arts at any high school on the Cape. After meeting Mr. Looney and Mr. Balestracci it was an easy decision for me that Mashpee Middle High School is a community with students that have the desire to learn.
The Falconer: What does the Prostart program provide for students?
Chef Guay: From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.
The Falconer: Do you plan on staying for the long haul with teaching culinary, or is it onto bigger and better ventures after this year?
Chef Guay: This is the best and biggest opportunity in Mashpee! I am working on becoming a full-time teacher, because; I want to continue to invest in my students' success. I do want to be part of the community, and I feel I am a value.
The Falconer: How are you liking this school so far?
Chef Guay: This experience has been inspirational because of staff, colleagues, and most of all students.
The Falconer: What have students and or staff specifically done to make you enjoy the school?
Chef Guay: The students are enthusiastic when I introduce a new food item or introduce a new ingredient that they have never seen before. I enjoy the students creativity and ideas students bring from adding some enhancement to flavor or presentation. I see students thinking about the foods and how they can improve on the assignment. Cooking in general is a collaboration. The staff have been very supportive and go above and beyond to make me feel part of the team.
The Falconer: What are new changes to the program that students can look forward to?
Chef Guay: Students should look forward to an elevated curriculum with an emphasis on life skills.
The Falconer: How will these skills translate to real life? And why should a student care about these skills?
Chef Guay: Everyone needs to eat in real life! I do not know anyone that can hire a chef to provide meals for a lifetime. In life everyone will work in food service at some point because they are the easiest jobs to get without experience. In life, foods we eat could make people ill from a foodborne illness. Students should care that the information I provide can be used for a safe meal for individuals or dinner for your friends and family. Cooking and preparing a meal for family will be important in everyone's future. Students should take this opportunity to learn as much as possible for free.
After graduating from High School any culinary education will cost money, and your time. Many chefs will not be able to spend time teaching or care to keep an employee on staff for very long without basic skills. The culinary skills can be used interminably with creativity and imagination. What's for dinner ?
The Falconer interviewed the new chef in town here at MMHS. His name is James Guay (pronounced Gee). He has had a plethora of highly elevated jobs, giving him all the more experience to bring to the culinary program in Mashpee. From pastry chef, to a teacher, he seems to be an extremely qualified employee of the school. Through this Q and A hopefully you readers will be able to glean enough insight and decide for yourself.
The Falconer: What's your background in the culinary arts?
Chef Guay: My passion for the field ignited even before my graduation from Cape Cod’s Technical high school in culinary arts. I have thirty-five years of foodservice experience in restaurants, hotels, theme parks, and retail shops along with participating in formal training for the foodservice industry. I have served in multiple positions, including line cook for eight years before starting my pastry career.
The Falconer: What made you choose to teach at Mashpee?
Chef Guay: I was looking for the opportunity to teach culinary arts at any high school on the Cape. After meeting Mr. Looney and Mr. Balestracci it was an easy decision for me that Mashpee Middle High School is a community with students that have the desire to learn.
The Falconer: What does the Prostart program provide for students?
Chef Guay: From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.
The Falconer: Do you plan on staying for the long haul with teaching culinary, or is it onto bigger and better ventures after this year?
Chef Guay: This is the best and biggest opportunity in Mashpee! I am working on becoming a full-time teacher, because; I want to continue to invest in my students' success. I do want to be part of the community, and I feel I am a value.
The Falconer: How are you liking this school so far?
Chef Guay: This experience has been inspirational because of staff, colleagues, and most of all students.
The Falconer: What have students and or staff specifically done to make you enjoy the school?
Chef Guay: The students are enthusiastic when I introduce a new food item or introduce a new ingredient that they have never seen before. I enjoy the students creativity and ideas students bring from adding some enhancement to flavor or presentation. I see students thinking about the foods and how they can improve on the assignment. Cooking in general is a collaboration. The staff have been very supportive and go above and beyond to make me feel part of the team.
The Falconer: What are new changes to the program that students can look forward to?
Chef Guay: Students should look forward to an elevated curriculum with an emphasis on life skills.
The Falconer: How will these skills translate to real life? And why should a student care about these skills?
Chef Guay: Everyone needs to eat in real life! I do not know anyone that can hire a chef to provide meals for a lifetime. In life everyone will work in food service at some point because they are the easiest jobs to get without experience. In life, foods we eat could make people ill from a foodborne illness. Students should care that the information I provide can be used for a safe meal for individuals or dinner for your friends and family. Cooking and preparing a meal for family will be important in everyone's future. Students should take this opportunity to learn as much as possible for free.
After graduating from High School any culinary education will cost money, and your time. Many chefs will not be able to spend time teaching or care to keep an employee on staff for very long without basic skills. The culinary skills can be used interminably with creativity and imagination. What's for dinner ?