It was lunch block in the Tiger’s Loft Bistro, the busiest time for the Culinary kitchen. Students purchasing lunch chatted in the front as paninis sizzled on the grill in the back. Culinary teacher Christopher DeRocher’s voice could be heard above the noise, calling out incoming orders to two culinary students working the grill.
As DeRocher steps into his role as a new culinary teacher this school year, he passes his extensive experience and high energy on to culinary students in the kitchen.
DeRocher began the block by teaching students the basics of the order station, as well as how to make paninis and grilled cheese sandwiches. He observed each student with care and focus, saying, “You can rotate the sandwiches around because the middle is the hottest,” as one student operated the grill.
Students in culinary appreciate DeRocher’s experience with the craft.
“I feel like even though he is new, he does bring professionalism into our class. A lot of the instructing classes we have have not really been with chef, but if we do need help, he points us in the right direction,” said sophomore Ashley Huang.
According to DeRocher, he started working in the food industry when he was just 14 years old, washing dishes at a catering company.
“I would just wash dishes. And then when I was done, I would watch the chefs and ask if I could help, and they gave me an opportunity to learn more,” said DeRocher.
After graduating from Newbury College in 1997, where he studied food service management, DeRocher went on to work in many restaurants.
“I have worked in a lot of smaller restaurants in and around the Watertown area, some in Boston,” said DeRocher. “I didn’t plan on being a teacher. A teaching opportunity opened up, and I started, and I fell in love with it and have been doing it for 20 years now,” he added.
According to DeRocher, before teaching at North, he taught at Madison Park in Boston, a vocational school that offers 20 vocational programs. “Before that, I was at Waltham High School for a couple of years. And before that, I was at an alternative school in Boston for 11 years,” said DeRocher.
According to culinary teacher Lisa Marzilli, DeRocher has adapted to North’s culinary team well, bringing his prior experience along with him.
“He rolled with the punches, and he has done a really excellent job,” said Marzilli.
Once all the orders were completed, DeRocher said, “Alright, board is clear! Wooo!” Afterward, DeRocher enthusiastically said “Good job steak and cheese crew!” At the end of the block, DeRocher offered words of encouragement and validation to his students with a smile.
“He’s very straightforward and to the point with his teaching. He’s also very direct and concise when he talks. He also has a sense of humor that I enjoy,” said junior Bryce Campbell.
According to DeRocher, he hopes students will be able to take away skills that prepare them for a career in the food service industry after his classes. One of his goals is ensuring that they understand it is a difficult but rewarding career path.
His goals include motivating students to have “good work ethic”, understand “the importance of following directions”, and be on time.
By imparting his care and experience for the culinary arts to his students, DeRocher equips them with the skills needed to pursue successful careers in cooking, just as he has.
“It’s not the highest paying career path out there, but one in four people have worked in the restaurant industry at some point in their life,” said DeRocher. “It’s one of the largest employers in the country. And there’s always opportunities.”
