He went from going into the kitchen and making money to making money while creating new experiences for students.
Food Service Director Christopher Campbell took the position as a Culinary Arts II teacher this year.
Campbell got his start working at Sonic then moved into a management position.
“Since then, I’ve worked in a variety of settings–catering, food trucks, fine dining and casual restaurants,” Campbell said. “The two biggest lessons I still carry with me are that safety always comes first, slow is fast when done right, and that it’s okay to fail as long as you learn from it and keep improving.”
Campbell worked for 17 years in the food industry with an undergraduate and masters degree from Wayland Baptist University, but his love of
came from his great grandmother.
“From an early age, I developed a passion for cooking,” Campbell said. “My first job out of high school was in the kitchen. At that point, I knew it was something I wanted to do.”
Campbell said he likes to cook Italian food.
“I really enjoy new things in the kitchen, but Italian cuisine is my go-to,” Campbell said. “It offers such a wide range of flavors, textures and colors. You can create dishes that are not only delicious, but also visually beautiful.”
Culinary II senior Connor Brown said he has learned new things in the advanced class.
“I learned how to break down a chicken,” Brown said. “We have to tear the tendons, then cut the legs, then the wings and finally take out the guts.”
As his students learn, Campbell said his new teaching experience was challenging.
“Teaching has definitely been harder than I thought it would be,” Campbell said. “It’s not just about cooking or following a lesson plan, it’s about connecting with students, keeping them motivated and find ways to make every day meaningful.”
Campbell said he loves the process of Culinary II.
“I like watching students go from a blank canvas to a finished dish,” Campbell said. “Seeing their pride and sense of accomplishment when it all comes together is one of the most rewarding parts of the job.”
Campbell said his background helps him guide Culinary II better.
“My background helps in the classroom because I’ve worked in so many different culinary settings and bring real world experience to what I teach,” Campbell said. “More than that, I have a genuine passion for cooking, and I try to share that enthusiasm with my students so they see how the skills they’re learning can take them anywhere.”
Students like Campbell’s teaching style.
“He’s pretty chill,” Brown said. “He gives us time to do our work and isn’t commanding. He treats us like peers not students.”
Junior Kelley Soliz recently took the helm in class to teach.
“I taught them how to make cheesecake,” Soliz said. “It’s my own recipe. It’s very fun to do, and I really like it.”
Students in Culinary II take pride in what they do.
“I’ve learned plenty of things in Culinary II, as well as gaining some confidence in the kitchen,” senior Yaretzy Aguirre Benavidez said. “My favorite dish that we have made would probably be banana bread. It’s one of my favorite snacks/desserts.”
Campbell said he wants students to take what they’ve learned and use it in their futures.
“By the end of Culinary II, I want my students to have the confidence and skills to operate like professionals in a real kitchen setting,” Campbell said. “More than anything, I hope they leave with a sense of pride in their craft and the ability to take what they’ve learned here into any kitchen, whether that’s at home, in a restaurant or in their future careers.”
