Hangin’ With Mrs. Cooper

Several years ago, Pasco County devised an opportunity to benefit both its high school students and local businesses. 

According to its website, the intensive curriculum of the Career Academy Initiative, “prepares students to meet the demands of a changing workforce while providing the opportunity for successful high school graduation, gainful employment, postsecondary education, and industry recognized certification.”

Each of the high schools in the county will have its own academy in place by 2012, with the focus of study voted on by both parents and students. 

For example, Sunlake High School has the Academy of Finance; Hudson High School an Academy of eCommerce; Zephyrhills High School an Academy of Health; and Wesley Chapel an Academy of Automotive Service Technology, to name a few. 

In August 2011, will operate its own established academy from a brand new facility that is currently under construction.  The Academy of Culinary Arts will be taught by head culinary instructor Jessica Cooper, who has been part of the Land O' Lakes faculty since 2003. 

Patch spoke to the Providence, R.I., native and mom to 18-month-old Skylyn, about the school’s transition from several classes to an accomplished career-building program, how and why cooking became so popular, and why teaching means the world to her. 

Patch: What other industries did you work in prior to joining Land O’ Lakes High?

Cooper:  This is actually my first job out of school. I graduated Johnson & Wales University with an AS in baking and pastry, a BS in hospitality management and a master's in education. I also completed two  internships – one at a small bakery in Davie, Fla., and another at the Don CeSar Resort.

Patch: With those three degrees, it sounds like you’ve landed your dream job! When did you discover your love for both cooking and teaching?

Cooper: Yes, I love my job! I realized my passion for cooking when I was about 9 years old and I would watch food segments and shows (on TV) with my grandfather. And in school, I really enjoyed helping the other students and sharing my knowledge with them.

Patch: What do you love best about your position?

Cooper: Working with the students and seeing them discover their talents and achieve their goals. Nothing else comes close.

Patch: Who are your professional and personal role models?

Cooper: I’ve always looked up to my high school cooking teacher. We are still in contact with one another. She really helped me discover my talents. Also, my parents have always guided me and been very supportive of my choices. 

Patch: What is your favorite dish to cook at home?  …With the students?

Cooper: I actually like to keep things simple. At home, I’ll whip up some Chinese chicken and fried rice. At school, I enjoy cake decorating and making cakes and cupcakes with kids. 

Patch: What are your favorite foods/types of cuisine? What are some of your favorite local restaurants? 

Cooper: Southern food and soul food. I love fried chicken, mac and cheese and collard greens. I enjoy dining at Pei Wei Asian Diner and Grille One Sixteen.

Patch: If you could have meet any famous chef, restaurateur, etc. who would it be? 

Cooper:  Gordon Ramsey. He is a very talented businessman and doesn’t like to beat around the bush. I’m the same way – I’m pretty straightforward myself!  I don’t watch much TV, but I do enjoy “Hell’s Kitchen”!

Patch: What classes are you currently teaching? 

Cooper:  I teach five hands-on courses – Culinary Arts I, II and III as well as Nutrition & Wellness and Principles of Food Preparation. One hundred fifty-five students total are enrolled across all levels, although the majority of them this year are sophomores and juniors. 

Guest speakers from Johnson & Wales and The Art Institute come and speak to the students. We also go on field trips to local restaurants and catering halls.  We’ve been to both Oystercatchers and Armani’s at the Grand Hyatt Tampa Bay. About three dozen students and I received a behind-the-scenes tour and met the staff. In April ,we are scheduled to visit Publix Apron’s Cooking School. 

I have students commute as far as Spring Hill and Dade City that are enrolled here at LOLHS because they want to be part of our culinary curriculum. These are kids who are absolutely serious about approaching this as a career path.    

Patch: Fill us in on the fall debut of the Academy of Culinary Arts. 

Cooper: The academy will open this fall in August 2011. We will be implementing the ProStart Curriculum, a career building program for high school students. Students who are industry certified will be able to secure a position straight out of high school (if they choose not to attend college).  I will in training (for ProStart) in Miami at Johnson & Wales this summer. 

The new academy will be approximately 17,000 square feet.  It will house three industrial kitchens, a lecture hall, a dining/catering area, male and female restrooms and a small academic office.

Patch: Years and years ago, a lot of girls took home economics and boys took shop. Times have changed – have you found any kind of transformation reflected in your own classes? Why do you think cooking classes have become so popular?

Cooper:  Ever since I’ve been here, I’ve always had more boys enroll. I even have a lot of football players; maybe it’s just because they love to eat!  A lot of the networks and television shows out there depict cooking and baking as activities that hard work, but also a lot of fun. They also have the opportunity to cook and bake for the school’s special events such as the Honor Society Banquet which is an honor for them. 

Patch: When students talk about career paths, what area(s) are the most popular?  Do most kids want to become chefs or catering managers or restaurant owners or…? 

Cooper:  Most want to be cake decorators.  They love the baking challenges they see on The Food Network and TLC, such as “Ace of Cakes,” “Cake Boss” and “Cupcake Wars.”

Patch: What do you tell students about the restaurant industry in this economy? 

Cooper:  Enough people still go out on dates, grab something on the go and/or celebrate special occasions out with friends and family. Yes, some eateries are struggling, but if you serve quality food and offer stellar service, people will still come to a restaurant.