Culinary Management professor Alison Iannarelli’s career can be defined with one word: transformation. As a teen, she started by transforming her passion for food from her Nonna’s kitchen to her first job as a dishwasher and line cook at a restaurant. Iannarelli then translated that experience into a Culinary Management diploma, a Master of Italian Culinary diploma, a Food and Beverage certificate, and a Certified Chef de Cuisine designation. In between the credentials, Iannarelli turned ingredients into memorable experiences for diners by leading kitchens of cafes, catering operations, television and media outlets, hotels, restaurants, colleges, and private clubs.
In 2016, Iannarelli redirected her career into education when she became the Executive Chef at Centennial College’s The Local Café and Restaurant. Three years later, she went from Centennial’s kitchen into the classroom as a professor. She then added coordinator of the Baking Skills program to her expertise. Today, Iannarelli continues her evolutionary career trajectory by offering students transformative educational experiences.
“Having a really good view on all the different segments of the industry that I’ve gotten to experience is so helpful in the classroom because it allows me to guide my students and show them all the options that are out there for them,” says Iannarelli. “Sometimes, students come into the program thinking, ‘I’m here to learn cooking and baking,’ but it’s so much more than that. In their Culinary courses, they gain many transferable skills when it comes to communication, teamwork, team building, collaboration, and working in high-stress environments.”
Creating Impactful Culinary Courses
When Iannarelli joined the College, Centennial’s purpose-built space for the School of Hospitality, Tourism and Culinary Arts was just being constructed, and the School was revising its experiential learning elements. As she interacted with professors of Culinary courses, the then executive chef took an interest in ensuring Baking Arts and Culinary Management students were receiving the most beneficial experiences — especially in the third semester Food Studies Career Preparation course. The offering is designed to highlight the necessary skills and strategies to develop professional and personal plans that enhance performance and build the foundation for a successful career path.
“I knew this class was special because it helps students to navigate their careers,” says Iannarelli, who now teaches the Career Prep Culinary Management course. “I wanted to ensure we were going beyond teaching how to write cover letters and create resumes, and really help them to find their direction. So, we now do mock interviews and interactive activities, we have guest speakers, and we go on tours. I want students to leave the course feeling more confident about heading into their final semester’s Work Integrated Learning experience and into their careers.”
Connecting to Culinary Management Students
In addition to her focus on preparing learners to enter the industry with confidence, Iannarelli says her personal experience of studying and working abroad also plays an integral role in how she approaches teaching. With many international aspiring cuisine professionals attending Centennial’s Culinary Management programs, the professor is better able to connect with such learners.
“I know what it’s like to be away from home, navigating processes in a country that works differently than my own,” she says. “I also know what it’s like to be a student. In fact, I’m currently taking part-time courses at Centennial myself. Students love to hear about my experiences and have that connection rather than just learn facts from a textbook. Bringing real-life stories into the classroom benefits everyone, and I get to learn from my students as well.”