Interview with Chef Chris Shepherd
Interview with
Chef Chris Shepherd
GCI Culinary Council
“It’s a new approach to culinary school with real-world applications to prepare students better when they graduate.”
This month we met with another Culinary Council member Chef Chris Shepherd to discuss what excites him most about the GCI and opportunity we have in the culinary industry.
How did you get involved with the GCI, and what made you want to be a part of it?
Lior helped me understand how impactful this could be for our industry. It’s a new approach to culinary school with real-world applications to prepare students better when they graduate.
What was your experience like at culinary school, and what’s the one thing that you wish you had learned?
I wish I’d learned more than just basic cooking techniques. I would have benefited from learning how to run a business, marketing, and what to look for in potential investors.
How can the GCI serve its students best?
GCI students can benefit from learning all aspects of the business—winemaking, brewing, front of the house, back of the house, business operations. The more they know, the more successful they’ll be. This will make them well-rounded culinary professionals.
What do you think is most important when it comes to creating successful dining experiences?
I believe the balance between the front of the house and the back of the house. If you understand how the two function together, the diner will have a better, more satisfying experience. When chefs think about and understand front of house operations (and vice versa), it makes for a more cohesive dining experience.
What's a fun culinary fact about you?
I’ve worked in the front of the house as the wine buyer for Brennan’s of Houston and as a chef for most of my career. I think I’m a better chef and restaurant owner because of that front of house experience.