Michael Angnardo

Senior Instructor + Department Chair,  College of Culinary Arts

Contact Information
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I strive for a positive atmosphere. If mistakes are made in the lab then I would call a demo to explain, explore and investigate why. Knowing why something happens is a key aspect to learning.“

Bio

I believe each student is unique and has their own individual way of learning. My goal as an educator to help students meet their full potential by providing an environment that is conducive to learning and to their individual nuances. I believe that there are 3 elements that are essential to such an environment: positive atmosphere, treating students as individuals and building a relationship with each student.

I strive for a positive atmosphere. If mistakes are made in the lab then I would call a demo to explain, explore and investigate why. The why is the key point that I ensure is covered by the end of the demo. The demo is not to embarrass or a reflection of the student’s abilities but to use it as a tool so others can learn from it. Knowing why something happens is a key aspect to learning.

As stated in my opening remarks each student is an individual; I make it a goal to know each student’s name by the end of the class. By doing this I can build a relationship with each student. I continue to build a comfortable relationship by making sure I spend some time one-on-one with each student during the day.

My goal is to build a bridge where they will feel comfortable in communicating and seeking advice in the future. My door is always open, and I’m available to assist during regular school hours and via email. I find students really appreciate a quick response and with today’s technology it is possible. I’m totally engaged in my students’ success that I make it known that I’m available anytime.

I continue to work on my craft by updating and honing my skills by taking professional development classes for both hands on and cognitive skills. My biggest reward is to watch the progress my students as they complete their education.  I am and always will be available to students whenever needed. If you ask “why am I doing this?” — it is to give back to an industry that has given so much to me.

Areas of Expertise

  • Culinary Arts
  • Food Service Management

Certifications

  • Chaîne des Rôtisseurs, working professional
  • American Hotel & Lodging Educational Institute Certified Hospitality Educator (CHE)

Awards

  • 2017: Chaîne des Rôtisseurs Maitre Rôtisseur, Greater Miami Bailliage