Bob treats his students like family, too. Every 10 weeks a new group comes through his pastry arts class. He always makes sure they bake a little extra so they have some to take home to share.
But it’s not simply baking bread. “I have the opportunity to blend the learning from their previous cooking units in my class while I teach them survival skills for success in the hospitality industry,” he says. “It’s very fast-paced, very high-energy.”
Students learn the process of pastry arts—how to plan and organize and do things in exact sequence. There is a lot of science and math in the production, he explains. But at the end, there’s an artistry. “That really appeals to a lot of students, the ability at the end to add in the art and creativity,” he says. “And that’s what I love about it, too.”