My name is Jeremy Langemann, and I am a culinary arts instructor at Red River College’s Paterson Globalfoods Institute. My culinary journey began in 1993 when I enrolled in a commercial cooking program at Lethbridge College. After my first year, I realized that attending school was only one option to obtain my culinary training. When I was on my work practicum, I was asked by my chef if I wanted to apprentice under him, this seemed like a good idea because I am predominantly a kinesthetic learner so I signed on.
I spent over nineteen years working with Fairmont Hotels and Resorts at seven locations both in Canada and the USA. Our last destination was here in Winnipeg where I was the Executive Chef. Throughout my time with Fairmont, I remained engaged in lifelong learning by obtaining a Certificate in Food and Beverage Executive Leadership electronically from Cornell University as well as my Certified Chef de Cuisine status through the Canadian Culinary Institute and Humber College.
I was approached with an opportunity to join the faculty at Red River College in August 2014. My intentions had been to leave the industry and get into education to “share my knowledge with the new generations of chefs, “because I had always immersed myself in apprenticeship programs at the various locations I worked, but I did not feel I was ready to transition at that point in my career. After some deliberation and consult with my wife the decision was made to pursue the opportunity and remain here in Winnipeg. Boy am I glad I did! I had absolutely no idea of what I was getting myself into and the additional professional development I would have to obtain to smoothly transition from being a luxury brand hotel chef to a post-secondary educator.
My thought was that I was the expert and it would be straightforward to tell students about food and have them cook some things, evaluate and then tell them if it was horrible or good. What a surprise when I realized the amount of work that goes into planning and facilitating a lesson while keeping the students engaged and actively participating. Sure, in the industry I got know my employees and matched their talents to the tasks they were given, but I didn’t recognize I would have to make the same accommodations for students in the sense of applying lessons to accommodate various learning styles in a diverse environment. As I progressed through the CAE classes I was always teaching so I could apply the course content I learned directly into my classes which was helpful. The most supportive courses to me were instructional and advanced instructional methods. I can now identify learning styles of my students through their body language, behavior and level of engagement both in the classroom and the lab.