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Also still a student wrote on Apr 11, 2008 8:18 AM:
I really think that we should give this a rest. All this is coming to is the students feel they didn't learn anything, Chef Shaw is on sick leave, there's nothing we can do about it, and Chef Powers is helping us out quite a bit, and a lot of people think we're being bullies. About what "Surprisingly still a student" said about the Valentine's Day cakes. Not all of us did it on purpose. Most of us actually just didn't know what we were doing. I think, what they should have said was that we were trying to prove our point that no one was listening to. We were not learning anything. That's not Chef Kurfman's fault. I know atleast one person is on anxiety medications now, and more than one person has lost their passion for baking. It was a terrible situation that is finally being fixed. Can we leave it at that?
SH wrote on Apr 10, 2008 9:15 AM:
I went to the brunch class this week in the bakery. I agree with the gals below. The community ed classes in the bakery have lost something in the changes. The guy is a student that tries to be confident and it was clear he doesn't get along with the chef from some things he said. When Kevin Shaw did these it was half the money, there were plenty of student helpers and everything was weighed out. Now it is double the price, disorganized, difficult to get the ingredients with no where near the education content. I have always been able to make the whole recipe not just a part of it. What's the problem? The last two classes sadly were not worth it..
Kevin, if you are out there I would love to see you do baking classes somewhere.
Kevin, if you are out there I would love to see you do baking classes somewhere.
culinary student wrote on Apr 7, 2008 3:31 PM:
i am currently a culinary student there at OCCI, and i have to go along and agree w/ many that this school only cares for the ones who compete and kiss up! i have paid my near $20,000 for this education and i feel i haven't learned a thing! All i can say is if you're thinking of becoming a student and your already in the field take the trip to Portland, spend the extra dollar to get the true education! I've lost so much in this attempt to attend culinary school and gained nothing to counter-balance it all!
Alumni wrote on Apr 6, 2008 8:19 PM:
Suporters,
You don't know what you are talking about. you mention HE and HIS. BS! When your doc puts you on leave then you are done till the doctor and the school let you back. HE wants to come back but can't because of the situation at hand. LEAVE THE GUY ALONE! There are way more of us that are thankful then the few that aren't. You get what you put in to it and the lazy and whiney don't like that.
You don't know what you are talking about. you mention HE and HIS. BS! When your doc puts you on leave then you are done till the doctor and the school let you back. HE wants to come back but can't because of the situation at hand. LEAVE THE GUY ALONE! There are way more of us that are thankful then the few that aren't. You get what you put in to it and the lazy and whiney don't like that.
wise crone wrote on Apr 6, 2008 6:25 AM:
to occi supporter, and still a student
does and don'ts.. do be respectful of each other, don't be too sarcastic...Do- Speak kindly to others always...Don’t- Talk too much, There is real power in silence and listening
Do-Bake with confidence
Don’t – Look for fault in others
Do- Think of ways to make things better
time to move on and build a better future for all...
does and don'ts.. do be respectful of each other, don't be too sarcastic...Do- Speak kindly to others always...Don’t- Talk too much, There is real power in silence and listening
Do-Bake with confidence
Don’t – Look for fault in others
Do- Think of ways to make things better
time to move on and build a better future for all...
Another OCCI Supporter wrote on Apr 5, 2008 4:18 PM:
Surprisingly Still A Student,
You are a very disrespectful person who has a lot to learn. I feel sorry for you! I wonder how old you are and what your parents taught you about respect. You should be ashamed of your behavior (Valentine's Day cakes) and your words. So sad...
You are a very disrespectful person who has a lot to learn. I feel sorry for you! I wonder how old you are and what your parents taught you about respect. You should be ashamed of your behavior (Valentine's Day cakes) and your words. So sad...
Surprisingly Still a Student wrote on Apr 4, 2008 6:39 PM:
I am a baking student right now. I feel that things are getting back on track now that Chef Powers is here. She's not the chef who convinced me to come to this school, and she's not who I wanted to learn from, but at least I'm learning. Which, is a far cry better than what I got from Patty cakes. I believe that she sees past the bull, and might even realize that Hanlin cherishes his stupid culinary team above all. However, that doesn't bother me because he rarely shows his face in our bakery anyway. I half heartedly apologize to anyone disappointed with the Valentine's Day Cakes they ordered, yeah. We did it on purpose. There will be bake sales again, but the desserts and breads for Chef's Table, I can guarantee won't be as good as they used to be.
OCCI supporter wrote on Apr 4, 2008 6:28 PM:
Baking Student,
Never underestimate a person; I am very informed! More than you will ever know! I am sorry that you lost your Baking and Pastry instructor, but HE requested leave. Doesn't that make you wonder just a little bit about HIS character? I have heard many stories about how poorly he has treated other students. All the talent in the world never replaces how you interact with people. Do you know anything about this? I sure do! I have also heard many stories about how Chef Curfman was treated. She has many wonderful credentials, and you were blessed to have such an instructor. I hope that when you take over for someone or "fill in" at some point in your career, you will not be treated with such disrespect. So, you may want to rethink this whole thing. I praise the way Chef Hanlin, the Director of OCCI, has handled this entire process. I do wish you luck, Baking Student, and all of your other peers.
Never underestimate a person; I am very informed! More than you will ever know! I am sorry that you lost your Baking and Pastry instructor, but HE requested leave. Doesn't that make you wonder just a little bit about HIS character? I have heard many stories about how poorly he has treated other students. All the talent in the world never replaces how you interact with people. Do you know anything about this? I sure do! I have also heard many stories about how Chef Curfman was treated. She has many wonderful credentials, and you were blessed to have such an instructor. I hope that when you take over for someone or "fill in" at some point in your career, you will not be treated with such disrespect. So, you may want to rethink this whole thing. I praise the way Chef Hanlin, the Director of OCCI, has handled this entire process. I do wish you luck, Baking Student, and all of your other peers.
Baking Student wrote on Apr 4, 2008 8:10 AM:
Supporter,
Are you kidding me? All is not bad but we lost an awesome instructor. More than 1/2 the class dropped out because we were lied to and ripped off for the entire last term! Yes thay have finnaly brought in a replacement instructor that knows what she is doing but what about the 6000 dollars they took from us with lame at best. The school lost a grip of tuition so you just keep telling yourself all is well. Beware of making yourself sound foolish or uninformed!
Are you kidding me? All is not bad but we lost an awesome instructor. More than 1/2 the class dropped out because we were lied to and ripped off for the entire last term! Yes thay have finnaly brought in a replacement instructor that knows what she is doing but what about the 6000 dollars they took from us with lame at best. The school lost a grip of tuition so you just keep telling yourself all is well. Beware of making yourself sound foolish or uninformed!
OCCI supporter wrote on Apr 3, 2008 10:29 PM:
To those of you who think you know what you're talking about: What goes around comes around! One day, you will wake up and realize that you are participating in a very mean-spirited campaign fueled by a mean-spirited, sociopathic liar! OCCI has never been better! There are great instructors with high expectations. They care about each and every student who walks through its doors. How very sad it is to read so many untruths. Perhaps as you grow and learn, you will discover that everything isn't as it seems. There are many people in this world who will lie to you to promote their egos and perpetuate their sick fantasies. OCCI is a wonderful environment for anyone serious in the culinary profession! Keep up the great work! YOU ROCK!!!!!!!
Student wrote on Mar 31, 2008 4:34 PM:
Why don't the lame ones that don't ike him just go away. So you didn't get along with the guy. Who cares! Judging by the incoherant train of thought you must be a second year culinary student! Don't make it so obvious. No one got ran off in year 1 and e people left last year but honestly three should have been kicked out the first month and he wasn't allowed to no matter how bad the class wanted it! Get your facts straight.
Vetran wrote on Mar 31, 2008 3:52 PM:
It is always hard when you loose a chef! Some rejoice but most don't. I have a couple decades in the biz. There are few who do thousands Warior and most do care in their own way. I don't know the chef in question but have seen him in the media enough to guess he cares. Too bad you didn't get what you needed. Your professionalism is showing kid! Remember you are only as good as your last meal! How was your lunch ....
answer wrote on Mar 31, 2008 3:36 PM:
Well Warior,We didn't have any problematic males in my class and no one was run off. That leaves last year so we all know who youd would be! Not too many on the 2 year program. I hope he is gone too because I hated watching him have to deal with the twits that were there to inflate thier embrio egos. I felt nothing but care when I was there and knew if I needed extra help it would be gladly delivered. If you have ever dealt with teaching then you would know it comes with an ocassional firm hand!
The Warrior again wrote on Mar 30, 2008 9:17 PM:
LOL....it makes me laugh, because until you make it big in the industry.....In a huge city to caterings for thousands of peoples and hundreds upon hundreds of covers a night....with a chef....who basically doesnt care about your feelings, or the tone, or the attitude, just do it and do it right.....My point is that this is a school......a culinary institute.......and how many times...or should i say years in a row where he has ran off students.....or had major conflicts with other students and staff..... Things like this happen and deal with it....how long was it before you had new chef....what...a week...if....your lucky you got one at all.....but...back on subject.......Everyone is like way over reacting yea chef shaw is really talented and knows his ...stuff on the pastry world, but his communication skills and interpersonal skills in a teaching envirnoment unaccepatable and i hope its over.....for the case of future students of the Pastry and Culinary Classes........
Marcia wrote on Mar 27, 2008 2:35 PM:
I agree with Stacey,
let's take care of the students but also bring back the quality evening baking classes we previously have been offered. I too went to the valentines class and was less than satisfied with the young man or the lady. I have been to 9 of Kevins and enjoyed them!
let's take care of the students but also bring back the quality evening baking classes we previously have been offered. I too went to the valentines class and was less than satisfied with the young man or the lady. I have been to 9 of Kevins and enjoyed them!
Katie wrote on Mar 27, 2008 2:13 PM:
I agree with Stacey,
The community ed classes aren't anywhere near what they were and I feel bad for the students. If those of us who took one or two classes per term miss him and what he taught then I can only imagine how bad it is for the students. Dr. Hansen maybe you really can step in and help? I know you are busy but he was a great part of OCCI and should be there!
The community ed classes aren't anywhere near what they were and I feel bad for the students. If those of us who took one or two classes per term miss him and what he taught then I can only imagine how bad it is for the students. Dr. Hansen maybe you really can step in and help? I know you are busy but he was a great part of OCCI and should be there!
Stacey H wrote on Mar 27, 2008 1:59 PM:
I want to mention simply as a fan of baking and someone who enjoyed Chef Kevin's evening classes that we are all missing out. I went to a class on valentines desserts that was taught by a student. He tried to get us thinking he was more but it was a far cry from the other classes I have taken taught by Chef Kevin. Also he used to have an event showcasing the students work as a "finnaly" to a project. There has been nothing since the Thanksgiving pies when he was there. Come on OCCI let's get it together and get him back. We all miss those events!! PLEASE?
Teresa wrote on Mar 27, 2008 1:48 PM:
I happen to know that Chef Shaw is very touched and honored by the students on here that are supporting him. Get ahold of one of us that has already graduated if you'd like to get ahold of him or give him a message. We'll help you out.
(BTW...include some ladybug love)♥
(BTW...include some ladybug love)♥
Pastry Student wrote on Mar 27, 2008 1:09 PM:
We are being told that Chef Shaw is out by his request. Some of the culinary students are saying they got him fired. I can't imagine he would be fired. He would do anything for us and I know for a fact he was working late with some of the culinary students when they were in the bakery. He told us he "felt bad that they had to learn so much in such a short time" as far as the bakery goes. We were getting out of class at 12:30 in the culinary side when we were in there and that included watching 2 episodes of "Good Eats" and eating lunch. 4 1/2 hours on the culinary side vs 6 1/2 hours on the baking side per day. Do the math, who is getting a better deal? WE WANT OUR CHEF BACK!!! Do you hear us Hanlin?
Employee wrote on Mar 27, 2008 12:40 PM:
I agree with Teresa. SWOCC lost a huge asset when we lost Kevin. It isn't his certification but his spirit and how he did keep the bar raised so high. The things he did with the students was amazing.I wish he were still here and know it will be very hard to replace him. He is another management casualty of the war here at SWOCC. To those who think we are all union we aren't and he had no union protection! HR is not a safe avenue if you wan my opinion so you either take it, quit or internalise until you get sick!
Friend wrote on Mar 27, 2008 12:07 PM:
Patience
Unless you are or have been a student of OCCI pastry program you really can't know what it's like to see your chef push to keep the bar high no matter who is pulling down on it (students or staff). Some of the postings are very accurate and far from whining. This is simply a fact! I was a student am a friend of Kevin. He has not had an easy time there due to many things that the school could have stopped but didn't. I have my own issues with the current administration. I also work with someone who is a student of the coming sub. She isn't a huge fan so the students concerns are valid and they should be able to speak them without being tricked into staying or called names. Can't you please give them some sympathy? It really can be frustrating when you were promissed to be taught by one person and will now be taught by 3 with no answer as to the real reason why.
Students can talk to any graduate and find out how to contact him if they want. They don't need to look to far.
Unless you are or have been a student of OCCI pastry program you really can't know what it's like to see your chef push to keep the bar high no matter who is pulling down on it (students or staff). Some of the postings are very accurate and far from whining. This is simply a fact! I was a student am a friend of Kevin. He has not had an easy time there due to many things that the school could have stopped but didn't. I have my own issues with the current administration. I also work with someone who is a student of the coming sub. She isn't a huge fan so the students concerns are valid and they should be able to speak them without being tricked into staying or called names. Can't you please give them some sympathy? It really can be frustrating when you were promissed to be taught by one person and will now be taught by 3 with no answer as to the real reason why.
Students can talk to any graduate and find out how to contact him if they want. They don't need to look to far.
Teresa wrote on Mar 27, 2008 10:44 AM:
In many instances I would agree with you, but in this one many of the students came specifically to learn from Chef Shaw. Having learned from him I completely understand that. All ego's aside...they have a right to feel uncertain about a new instructor when they came here to learn from the best.
patience wrote on Mar 27, 2008 9:22 AM:
It seems to me that anyone that would come to the program might be treated poorly. It is too bad that small minds seem to abound. The school is in a bind, the students are in a bind. If someone chooses to leave due to medical reasons, then they have the right to their reasons...the school has to function whether the instructor is there or not. Show what you really learned from Chef Shaw, act professonal and not like a bunch of whiny kids and give this instructor a chance. Otherwise it will be the same old story.
Carole wrote on Mar 27, 2008 8:41 AM:
OK Dr. Hansen,
It seems very clear that there is possibly a leadership problem? I ask again for you to step up to the plate and help these kids that appear to be asking simply for the chef they like back. The article says he is still an employee of SOCC so why not get him back, address the alleged "ego problems" with the ladership at the school and get back on track? This seems the perfect chance for you to start to show you are a good and caring president and calm some of the negative energy pointed at you.
It seems very clear that there is possibly a leadership problem? I ask again for you to step up to the plate and help these kids that appear to be asking simply for the chef they like back. The article says he is still an employee of SOCC so why not get him back, address the alleged "ego problems" with the ladership at the school and get back on track? This seems the perfect chance for you to start to show you are a good and caring president and calm some of the negative energy pointed at you.
Alumni wrote on Mar 27, 2008 8:20 AM:
Any of us that have been in the bakery have seen first hand the pressure applied on chef to keep even the worst behaving students Tno matter how distracting) in the name of tuition or even worse, the favorites of chef hanlin that are on the team. Now they appear to be bringing in a competition chef for the bakery. This isn't good for the students that don't compete and just want to learn. I feel sorry for them but the problem remains that ego runs the school not quality education. It is no secret that Chef Shaw is not big on ego for people that are trying to enter an industry filled with them. If someone doesn't do something about it that school will fail and become a really nice computer lab!
SWOCC Employee wrote on Mar 27, 2008 7:56 AM:
Baking Students,
Kevin has been run off just like so many others. None of the others have ever come back! I walked through and looked in the bakery Thursday and counted 7 students. A far cry from the minus 4 that the paper stated. You 7 need to stick together and demand what you want. Don't settle for anything less.
Good luck!
Kevin has been run off just like so many others. None of the others have ever come back! I walked through and looked in the bakery Thursday and counted 7 students. A far cry from the minus 4 that the paper stated. You 7 need to stick together and demand what you want. Don't settle for anything less.
Good luck!
Dawn wrote on Mar 27, 2008 7:12 AM:
Teresa,
No I am not a culinary student, but I do have an understanding of the law. I think it's unfortunate for the students that they lost a teacher they love. However, when I was in college, one of my instructors left half way through a class, and we were stuck with a sub as well. It happens. And it looks like SWOCC is trying to find a good replacement. Unfortunately, I don't think it's going to matter who they hire. The students have decided they're not going to like anyone.
No I am not a culinary student, but I do have an understanding of the law. I think it's unfortunate for the students that they lost a teacher they love. However, when I was in college, one of my instructors left half way through a class, and we were stuck with a sub as well. It happens. And it looks like SWOCC is trying to find a good replacement. Unfortunately, I don't think it's going to matter who they hire. The students have decided they're not going to like anyone.
Teresa wrote on Mar 27, 2008 6:45 AM:
To Dawn...
I think that everyone already knows that the school can't comment on employee issues...the school could at least tell the students just that...that it is an employee issue and they are trying to resolve it...but they say nothing and ignore the students altogether. Are you a student in this program? If not, you have no idea what these kids are going through.
I think that everyone already knows that the school can't comment on employee issues...the school could at least tell the students just that...that it is an employee issue and they are trying to resolve it...but they say nothing and ignore the students altogether. Are you a student in this program? If not, you have no idea what these kids are going through.
Baking Student wrote on Mar 26, 2008 7:35 PM:
Patience,
2 class observation visits and 90 minutes of one on one is what I base my opinion on. Notice the school told the paper we are down only 4 students when 13 is the truth. Tina is more into competitions then Hanlin if you want my perception of my visits. Why isn't she still at Western Culinary?????
2 class observation visits and 90 minutes of one on one is what I base my opinion on. Notice the school told the paper we are down only 4 students when 13 is the truth. Tina is more into competitions then Hanlin if you want my perception of my visits. Why isn't she still at Western Culinary?????
Baking Student wrote on Mar 26, 2008 2:40 PM:
I observed two different classes of hers and spent more than 90 minutes talking. She is cold and more into competitions than Hanlin if that is possible! I'm done talking about it. I'll deal with things when I get back next week. THIS PLACE SUCKS!!!
Dawn wrote on Mar 26, 2008 2:33 PM:
Has it ever occurred to any of you people that it is AGAINST THE LAW for the college to comment on employee issues? I'm sure the students want answers, but I'm guessing the reason they don't get them is because the school cannot legally talk about them. Maybe they should start asking Chef Shaw himself.
Teresa wrote on Mar 26, 2008 2:19 PM:
It used to really annoy me when the school would be so hush, hush and secretive about everything when in fact it was OUR education at stake and we should have been informed of changes in teaching staff...(in my case it was our art/food photography teacher who left us high and dry because she couldn't handle the disrespectful students from the culinary side.)Thankfully Chef Shaw found us an amazing art instructor and we were able to get back our art credits during our own class time.
These students deserve to know what is going on, and they deserve to get their money back if Chef is not going to be able to return. The only saving grace that school has is Kevin Shaw and without him they don't really have much of anything. It is my personal opinion that the school has caused Chef Shaw's health issues and they should be held responsible for that and also for the lack of education these students are recieving now. OCCI/SOCC step up and inform these students of what is going on or give them back their money and let them start over some place else.
These students deserve to know what is going on, and they deserve to get their money back if Chef is not going to be able to return. The only saving grace that school has is Kevin Shaw and without him they don't really have much of anything. It is my personal opinion that the school has caused Chef Shaw's health issues and they should be held responsible for that and also for the lack of education these students are recieving now. OCCI/SOCC step up and inform these students of what is going on or give them back their money and let them start over some place else.
patience wrote on Mar 26, 2008 1:23 PM:
to the baking student that plans to withdraw on Mnday, the press release was yesterday in the paper...and as for the chef coming in from Portland...what classes did you take from this person? what is she really like? I heard she is tough but fair...did a little web search on myspace, rate your professor...you might want to check it out...
Baking student wrote on Mar 26, 2008 12:39 PM:
Patience,Or should I say Hanlin OR Dr. Hansen. I know this because there is no public press release published yet it just came to us students.
I already had the chance to go to schoo
under Tina Powers and chose chef Shaw over her for clear reasons. If she is so great why isn't she at WCI anymore? Certainly they pay more in Portland! You guys just take us for our money and it is BS. Why does it take two chefs to replace him. I'm withdrawing Monday and you will have two instructors for 5 students. Explain that one in your budget you great managers...
I already had the chance to go to schoo
under Tina Powers and chose chef Shaw over her for clear reasons. If she is so great why isn't she at WCI anymore? Certainly they pay more in Portland! You guys just take us for our money and it is BS. Why does it take two chefs to replace him. I'm withdrawing Monday and you will have two instructors for 5 students. Explain that one in your budget you great managers...
Previous Baking Student wrote on Mar 26, 2008 12:31 PM:
I attended the 1st year of the baking and pastry program and the public would be hard pressed to believe any of the stories coming from the students. I tried previously to post some facts but I think for liability reasons this blog wouldn't post them. If the public were to hear what really goes on behind those closed doors, they frankly wouldn't even believe it. The situations and circumstances that are ALLOWED to go on can be awful at times and yet now 3 years the same things are happening year after year. I would never recommend this program and especially without Chef Shaw there to try and keep the baking program on the up and up. I know this post sounds cryptic and I wish I could post more details but I know that they simply will not be allowed on this blog.
patience wrote on Mar 26, 2008 11:10 AM:
I think that to judge the new instructor coming in before even getting to know this person is short sighted. From the press release, it sounds like this chef at least has some teaching experience...In real life, things always change, so the reality is, why not see what is what before judging this new person.
Jack wrote on Mar 26, 2008 10:23 AM:
I agree with Carole. Maybe if Dr. hansen wants to show how open her leadership is she could help these kids! Here is a great chance to show true leadership! Start with this program which seems to be in trouble with bad leadership and show us you can spin it to the positive for these students. There are comments in this blog accusing here of running of this chef. Show us the truth.
Carole wrote on Mar 26, 2008 10:08 AM:
I have been reading all theese blogs on SWOCC and OCCI. I have no real connection to the college but am a long time resident. My question is simple I beleive. Why is the school not comunicating with the students? They pay a shocking amount of money and are crying out for help. I would expect the school would help to open a conversation since tuition keeps the place going. Investigate the complaints of the students and fix it. From what I have read then if the president likes to be open
then listen to the baking students and thier parents. See if you can get the chef they are asking for back! It doesn't have to be so hard and drama filled. Help these kids!
then listen to the baking students and thier parents. See if you can get the chef they are asking for back! It doesn't have to be so hard and drama filled. Help these kids!
Angry wrote on Mar 26, 2008 9:08 AM:
If you are not a student and aren''t involved in this theft of our education then please do us the respect of keeping ignorant or unimportant comments to yourself! We are down 13 students since our instructor dissapeared if you don't care then look at the financial side. This program has lost over 100,000 dollars in tuition this term because of Hanlins leadership. Do what any business would do. Make an smart choice, change staff and bring back chef Shaw so we can get back on track.
Baking Student wrote on Mar 26, 2008 8:58 AM:
I am so mad at OCCI for the new sub. I looked at many schools and came to a choice of WCI in Portland and OCCI. I met with the directors of both programs and chose OCCI for Chef Shaw. I didn't care for WCI and now that director is coming here! I am tired of Chef Hanlin playing with us and beg for help. We just want the chef we paid for back. If he is sick then let us talk to him. If he was fired then tell us why. We trusted this school and have got only lies. Either level with us or give us our money back! We just want the chef we paid for. If Tina from WCI shows up I am gone!!!
Answer for Melanie wrote on Mar 25, 2008 9:59 PM:
Melanie,
Unless you get it in writting that chef Shaw will be here I wouldn't come! We got screwed this year now there are 7 of us left. The other chefs just don't compare to him! Tuff, fair, and talented. He has stayed until late working with us and is the only chef that does that.
Now they are bringing in another chef sub. This school has ego problems and though he seems caring Hanlin is all competitions and money. I'm sorry to say it but I don't recomend coming here....
I just left, owe 12 thousand bucks and have only the first semester with chef Shaw to show for it.
Unless you get it in writting that chef Shaw will be here I wouldn't come! We got screwed this year now there are 7 of us left. The other chefs just don't compare to him! Tuff, fair, and talented. He has stayed until late working with us and is the only chef that does that.
Now they are bringing in another chef sub. This school has ego problems and though he seems caring Hanlin is all competitions and money. I'm sorry to say it but I don't recomend coming here....
I just left, owe 12 thousand bucks and have only the first semester with chef Shaw to show for it.
melanie wrote on Mar 24, 2008 12:15 PM:
Wow, I was planning on going to this culinary school this fall but after reading these posts, I'm concerned about enrolling. It's alot of money to be spent on something that ends up being not so good.
Spell Cheque wrote on Mar 24, 2008 12:03 PM:
On every storey, their are people complaining about how other people spell words wrong. Did ewe no that spell cheque only looks for words that our not in the dictionary that the spell check uses? There four, even though you spell check something, if its an acceptable word, it will pass thru spell check. They should add a spell checker and grammar checker.
Missing wrote on Mar 22, 2008 1:45 AM:
Let me point out that i am a student that dropped out of the program. Chef curfman is a very nice lady and i do believe that some of the students are a bit harsh on her. She might be qualified but she doesn't have the teaching ablity, or she just doesn't have the teaching quality. I spent my time there learning things out of my own books that i paid for myself, i barley used the books that chef shaw required us to use.
I know chef shaw was strict but he had a good heart and he cared for us. Last term one of my items didn't term out the greatest on my final and i was almost going to cry but he made me a flower out of the product and didn't go on how bad it was. He gave us enough to do without going over are heads.
To the people who don't care about the program or are going just going to complain about people spelling or what not, shouldn't make any comments.
I know that there is alot of things going out with the school that they can't tell us, and thats one of the reasons i left was because i never knew what was going on or who was going to be there. All the students where on the edge because of the lack of knowledge of what was going on.
For the people who was to judge the students and call them childish, you don't know the situation you, you aren't invovled in the students way and you don't know the whole truth.
Think about the money the students are going to have to pay back and have nothing to show for it, 19,000 for nothing...
Chef Hanalin is not the guy he seems. All he seems to care about is the culinary team, his imagine with the school and money...sorry but its true
I know chef shaw was strict but he had a good heart and he cared for us. Last term one of my items didn't term out the greatest on my final and i was almost going to cry but he made me a flower out of the product and didn't go on how bad it was. He gave us enough to do without going over are heads.
To the people who don't care about the program or are going just going to complain about people spelling or what not, shouldn't make any comments.
I know that there is alot of things going out with the school that they can't tell us, and thats one of the reasons i left was because i never knew what was going on or who was going to be there. All the students where on the edge because of the lack of knowledge of what was going on.
For the people who was to judge the students and call them childish, you don't know the situation you, you aren't invovled in the students way and you don't know the whole truth.
Think about the money the students are going to have to pay back and have nothing to show for it, 19,000 for nothing...
Chef Hanalin is not the guy he seems. All he seems to care about is the culinary team, his imagine with the school and money...sorry but its true
Mary wrote on Mar 18, 2008 9:24 AM:
I have a child in the culinary program that was very much looking forward to being in the bakery with chef Shaw. He gave the new lady a chance but said it was obvious she didn't have near the skill set that he did. Now after several weeks of not getting the whole story my child is leaving the program at the end of the term. I have spoken to the leadership at OCCI and have felt there is much being left out. I would really like to know how many students are gone at the next semester start. This is a huge investment to not have it be solid with honest answers for the parents and kids. I just found out the graduation rate and it is shockingly low!! The leadership needs to speak up and let us all know what is going on!!!
Teresa Reaves wrote on Mar 16, 2008 11:54 AM:
I felt that I needed to jump in here. I don't really know what is going on at the school, but as a graduate of the first Baking and Pastry class to go thru OCCI... I have only the utmost respect for Kevin Shaw.
Of course there were times when I felt he was being hard on us, but he never disrespected us...he taught us to be professional in every way, and he gave us great opportunities to show case our new talents.
I have nothing against the other Chefs at OCCI, but the truth of the matter is that they did not expect professionalism from their students and there was an obvious lack of respect that those students showed their instructors and themselves.
I am proud to have been a student of Chef Kevin Shaw, and if the school is responsible for his leaving, then they deserve the fall out they get from this.
As someone else stated earlier, Chef Shaw taught us to act in a professional, respectful manner, and I for one, owe him a gratitude of thanks for the education I received from him. It was so much more than what I learned from the book.
Of course there were times when I felt he was being hard on us, but he never disrespected us...he taught us to be professional in every way, and he gave us great opportunities to show case our new talents.
I have nothing against the other Chefs at OCCI, but the truth of the matter is that they did not expect professionalism from their students and there was an obvious lack of respect that those students showed their instructors and themselves.
I am proud to have been a student of Chef Kevin Shaw, and if the school is responsible for his leaving, then they deserve the fall out they get from this.
As someone else stated earlier, Chef Shaw taught us to act in a professional, respectful manner, and I for one, owe him a gratitude of thanks for the education I received from him. It was so much more than what I learned from the book.
Big Mike wrote on Mar 16, 2008 11:00 AM:
Maxine, I believe my attempt to "go from OCCI to Kridelbaugh" was what I thought was an obvious response to a statement that Judith is corrupt and Kridelbaugh was great. When you all make statements that Judith is corrupt, think about those who came before her and controversies surrounding them. Kridelbaugh was no saint, you need to get the man down from the pedestal you have him on and move on.
Things change. The college has changed...times change. Judith is different than Kridelbaugh. That's just how it is.
Someone here said it best when he advised us to get off our computers and get out and make a difference. If you don't like it, don't waste your time ranting on these forums. That's what's wrong with us all...all talk and no action.
I'm going to go read some shipwreck stories now. Yay!
Things change. The college has changed...times change. Judith is different than Kridelbaugh. That's just how it is.
Someone here said it best when he advised us to get off our computers and get out and make a difference. If you don't like it, don't waste your time ranting on these forums. That's what's wrong with us all...all talk and no action.
I'm going to go read some shipwreck stories now. Yay!
OBVIOUS wrote on Mar 15, 2008 5:59 PM:
We get off the story, because important details are NOT PRINTED as usual! It just looks like people are wining over petty things and pointing fingers, but the truth and the problems that are pointed out are not printed. Yet another issue that OSBA should be investigating. Judith is the problem with this too.
Kay wrote on Mar 15, 2008 4:04 PM:
to veer off the subject just a tad:
90% of the posts would show a lot more credibility if people could spell, or at least use their spell check.
The way most letters are written does not reflect well on the intelligence of the authors, thusly rendering whatever they write worthless.
90% of the posts would show a lot more credibility if people could spell, or at least use their spell check.
The way most letters are written does not reflect well on the intelligence of the authors, thusly rendering whatever they write worthless.
Parent of Baker wrote on Mar 14, 2008 6:28 PM:
You all of gotten off the story. We need to quite pointing fingers and start seeing some action. Lets see what they are going to do. Bakers are very much there and needing a teacher of Teaching quility. So eather Chef Shaw come back or get a real person in there. If you don't like some one you fix it not slotter over the internet. Band to geather and get something done.
Maxine wrote on Mar 13, 2008 9:53 AM:
" Big Mike" How did you go from OCCI to Dr Kridelbaugh ?? So look at the leadership who have left the college by choice or other. Dr Judith is the problem and she is making it worse by staying. And "Big Mike" do you homework- The Newmark Center, Family Center, Stensland Hall, Hale Center, Rec Center and Track,Hale Center and Student Housing and best of all OCCI (especially
the OCCI) would not be if it weren't for the foresite of Dr. Kridelbaugh and his leadership group (SM,MG and the Board).Students came first with him! By the way where is Mr. Gregson when we need him! ( Doing quiet well in Medford)
Big Mike wrote on Mar 12, 2008 11:46 PM:
>The whole leadership starting with Judith >on down is influenced by her and because >of her the entire college is corupt. Nice >Job, Judith!
I do believe the entire college was corrupt long before Judith arrived...Nice Job Mr. Kridelbaugh.
I do believe the entire college was corrupt long before Judith arrived...Nice Job Mr. Kridelbaugh.
OBVIOUS wrote on Mar 12, 2008 7:54 PM:
I know it's a lot for some to take in, but I think it's an obvious observation that this is just another employee that just can't take Judith's crap. Take a look at the list, it's grows weekly. Who's next? These employees love their job and students, but it's much more than that. Dr. Hansen makes you hate life. Why can't people see that there is an obvious problem? What about the students? They are leaving just as quickly as the staff!
Kay wrote on Mar 11, 2008 7:34 PM:
Please: your revered pastry chef took a leave of absence. That's it. He left the pastry students. My daughter is a grad student at a 35,000/year university. If a professor takes a leave of absence for whatever reason there, the class is taught by a TA, no money back. Stop the whining. The school provided a real and certified instructor, much better than the equivalent of a TA. Life is hard. You better get used to it now and try to make the best of the situation. Most of all, the new pastry chef picked up the ball that had been dropped by the chef on leave. She should be thanked and not the target of attacks.
another culinary student wrote on Mar 11, 2008 10:09 AM:
I will try to get my thoughts posted as someone who just tried was unsucsessful. I was in class with you tara and an clear on what you and the other team memebers did. It took away oppourtunity for all the rest of us so please don't any of you play the hard working innocent card. We were learning great stuff and a few bad apples ruined that for all. Please don't try to post anymore lame poor me postings. We all know what happened that Friday.
Charlie wrote on Mar 11, 2008 8:22 AM:
BAKING ALUM
You didn't offend me. I don't believe I read anything into the words you wrote. I can't imagine that an 18 year old in a college program is so immature that they need or appreciate that kind of advice.
The part of the solution cliche is an old saying and doesn't really apply here...how in any way am I part of the problem. My advice to the students would be this.. Band together and demand what you are paying for and don't wait. Make it a big deal because it is! I think the parent that has seen an attorney is on the right track. Be strong and be an adult...you are in the right that this is how it should be, you have paid a lot of money and should expect to be taught what a chef needs to know. This isn't a high school home-ec class. Good luck!
You didn't offend me. I don't believe I read anything into the words you wrote. I can't imagine that an 18 year old in a college program is so immature that they need or appreciate that kind of advice.
The part of the solution cliche is an old saying and doesn't really apply here...how in any way am I part of the problem. My advice to the students would be this.. Band together and demand what you are paying for and don't wait. Make it a big deal because it is! I think the parent that has seen an attorney is on the right track. Be strong and be an adult...you are in the right that this is how it should be, you have paid a lot of money and should expect to be taught what a chef needs to know. This isn't a high school home-ec class. Good luck!
Clarification wrote on Mar 11, 2008 7:55 AM:
Tara,
You must be joking. Pastry chef of the year is for pastry chefs. Not chefs! I remember a day before chef got sick that you left class way before the 2:45 end time. Your facts are a bit skewed but then you are on the team and that is to be expected! There is a big difference between high and dry and someone being out sick!
You must be joking. Pastry chef of the year is for pastry chefs. Not chefs! I remember a day before chef got sick that you left class way before the 2:45 end time. Your facts are a bit skewed but then you are on the team and that is to be expected! There is a big difference between high and dry and someone being out sick!
Tara Pryor wrote on Mar 10, 2008 10:42 PM:
I am a student on the Culinary team and I just wanted to clarify one thing. Those of us on the team work very hard to get where we are at. We put in long hours and hard work. As far as doing whatever we want, that is just crazy. We never do culinary team things during school, in fact we are at the school almost everday till 4 or 5 o'clock during our free time working on things for cempetition. To whoever said that we were allowed to do what we want and that everyone else is suffering because of it is a liar. We spend no class time working on culinary team stuff. So if someone feels thier education is suffering because of the team then it is apparant that they are not going to class. Because Culinary team meets everyday at 1 o'clock, after school! So get your facts straight and do not try and take away from what we have accomplished!
baking alum wrote on Mar 10, 2008 10:32 PM:
Parent of baker,
I wish you good luck! Get it writting if you can. I hope it works out well for you.
Charlie,
Perception is what you read into it! I don't speak to them as kids but just offer some advice because I know the turmoil, conflict, confusion and feeling of lonliness that can come from there. We got simmilar feelings at times last year and we weren't without our chef. It is hard to get a straight answer there and I'll save you the response... I am very loyal to chef Shaw with good reason. I am only a few years older than them myself.
I didn't mean to offend you and once again "if YOU are not part of the solution YOU are part of the problem!" If you have a helpful solution or advice for them then please do so. Thanks!
I wish you good luck! Get it writting if you can. I hope it works out well for you.
Charlie,
Perception is what you read into it! I don't speak to them as kids but just offer some advice because I know the turmoil, conflict, confusion and feeling of lonliness that can come from there. We got simmilar feelings at times last year and we weren't without our chef. It is hard to get a straight answer there and I'll save you the response... I am very loyal to chef Shaw with good reason. I am only a few years older than them myself.
I didn't mean to offend you and once again "if YOU are not part of the solution YOU are part of the problem!" If you have a helpful solution or advice for them then please do so. Thanks!
Tara Pryor wrote on Mar 10, 2008 10:30 PM:
I think that this is absolutely gone to far. I am not a baking student but I am a culinary student and I have gotten to know Chef Patti and she is over qualified for the position that she is filling at OCCI. She is competing for Pastry Chef of the year for the ACF. Chef Curfmann was asked to fill in for Chef Shaw while he is on leave. The baking students are upset and that is understandable but Chef Hanlin is doing what he has to do to keep them in school. Students are giving Curfmann and Hanlin a hard time, they are being disrespectful and rude. This needs to stop. Things are being posted all over the internet that are not fact, they are giving the perception that Chef Patti is not qualified and that she is teaching them how to make cheesecake out of a box. This is outragious! have seen the things that Chef Patti is teaching them and they are not what others are saying. If the students want to be mad about something or someone they should be mad at there beloved Shaw. He left them high and dry, with no explanation. He left Chef Hanlin with no baking teacher to teach his students. Curfmann and Hanlin are saving those baking students from having to loose a term of school. They should be happy that they have the opportunity to learn from such an experienced Pastry Chef such as Chef Curfmann. They need to take advantage of this opportunity they have with her and get a real education. The defimation of character and the disrespect needs to end. Grow up!
Charlie wrote on Mar 10, 2008 6:54 PM:
Baking Alum..
"Students, chef wouldn't let you talk to people like you are!"
"The current class needs to know he cares for his students. No matter what don't let him down by bad behavior!"
Do college-aged adults really need to be given advice in this manner? Good Grief it sounds like you are speaking to children!
"Students, chef wouldn't let you talk to people like you are!"
"The current class needs to know he cares for his students. No matter what don't let him down by bad behavior!"
Do college-aged adults really need to be given advice in this manner? Good Grief it sounds like you are speaking to children!
Parent of Baker wrote on Mar 10, 2008 6:30 PM:
Thank you "Baking Alum". The kids do know what they are missing but they want the truth of what is going on and what to expect. The ones that are left want that education and career and baking out of a box doesn't do it. Having people say to go away and just let it go doesn't do it either. They only want to talk to every one that is involved and let them know there point of view. I think that they need that. Things are so relaxed there that they don't like it. Hope the students can just hang in there. I have talked to Judith and Hanlin. Let's see if they deliver what they say.
Baking Alum wrote on Mar 10, 2008 4:47 PM:
Let me see if I can clarify for you all.
Students, chef wouldn't let you talk to people like you are! You know that. Community members, "if you're not part of the solution, you're part of the problem!"
I am a grad of OCCI and I do very well for someone a year into my career! I'm not rich (and never will be) but I am happy with my education. So here is the problem, chef Shaw is strict!! He is also a giant and that makes the insecure, timid or screw offs nervous. The chef I work for now makes him seem like a teady bear. One thing he allways told us was "I would rather have your boss tell you you can relax a little than tell you if you don't work 3 times hader I'll have to let you go". This is better than being coddled and allowed to do whatever you want. You go to school to train for the industry and beleive me the baking industry is very tough! Chef Shaw pushed us hard and he did so because he wanted us to be great. There were three people in my class that should have been kicked out for dozens of reasons but he was never allowed to do it. What a bad lesson OCCI gave those three. In a nutshell he has a bar that is very high. No doubt about it. If he would have dropped it then we wouldn't be as good. It is all about standards and when one sticks to his standards and others have theirs all over the map that can be confusing to the average student. When I was 18 if I had one teacher who let me out early and one who didn't I might think the one who let me out early was cool and the one who didn't was mean too. I think you can read between the lines?
He believes in quality scratch baking. Nothing pre made or frozen ever! I feel very sorry for the current students cause missing one day with him was missing alot and they won't make it up! At the end of the year he allways gives his personal contact info which you guys don' have yet. The current class needs to know he cares for his students. No matter what don't let him down by bad behavior! You all know what you pay per day and should demand you get it. First day stuff, remember?
Figure it out Occi and Socc. You might be letting a great chance to have an awesome pastry program slip through your hands.....
Students, chef wouldn't let you talk to people like you are! You know that. Community members, "if you're not part of the solution, you're part of the problem!"
I am a grad of OCCI and I do very well for someone a year into my career! I'm not rich (and never will be) but I am happy with my education. So here is the problem, chef Shaw is strict!! He is also a giant and that makes the insecure, timid or screw offs nervous. The chef I work for now makes him seem like a teady bear. One thing he allways told us was "I would rather have your boss tell you you can relax a little than tell you if you don't work 3 times hader I'll have to let you go". This is better than being coddled and allowed to do whatever you want. You go to school to train for the industry and beleive me the baking industry is very tough! Chef Shaw pushed us hard and he did so because he wanted us to be great. There were three people in my class that should have been kicked out for dozens of reasons but he was never allowed to do it. What a bad lesson OCCI gave those three. In a nutshell he has a bar that is very high. No doubt about it. If he would have dropped it then we wouldn't be as good. It is all about standards and when one sticks to his standards and others have theirs all over the map that can be confusing to the average student. When I was 18 if I had one teacher who let me out early and one who didn't I might think the one who let me out early was cool and the one who didn't was mean too. I think you can read between the lines?
He believes in quality scratch baking. Nothing pre made or frozen ever! I feel very sorry for the current students cause missing one day with him was missing alot and they won't make it up! At the end of the year he allways gives his personal contact info which you guys don' have yet. The current class needs to know he cares for his students. No matter what don't let him down by bad behavior! You all know what you pay per day and should demand you get it. First day stuff, remember?
Figure it out Occi and Socc. You might be letting a great chance to have an awesome pastry program slip through your hands.....
Baker Student (can't Spell) wrote on Mar 10, 2008 3:11 PM:
Concerned you think we are in 2nd grade. And you say we do not konw how to splel. I don't care if you think that we don't know how to splel. The point is that we are paying the shcool 19,500 $. Plus room and board. And we are learning how to cook out of a box. And out of the freeze. When we should be learning from a book. And if you think that we are in 2nd gread. Then you need to take a look at the little picture. Not just the big picture.
mom wrote on Mar 10, 2008 3:07 PM:
Parent ...
I'll try this again, my first one didn't get posted.
I don't have a child in OCCI... but yes I am tired of hearing about all that has plagued this program. I would much rather hear that the students are getting the education they paid for and are being placed in a job they love. This program is obviously a money-maker for the college so why can't it be run without controversy?
In the past there has been a waiting list for those wanting in the nursing program, a program that leads to well paying jobs after graduation. Jobs that are here or anywhere. I would like to hear that they will expand that program. But it seems all we hear about is the culinary program and its problems.
I am sorry your child is having this happen to her.
I'll try this again, my first one didn't get posted.
I don't have a child in OCCI... but yes I am tired of hearing about all that has plagued this program. I would much rather hear that the students are getting the education they paid for and are being placed in a job they love. This program is obviously a money-maker for the college so why can't it be run without controversy?
In the past there has been a waiting list for those wanting in the nursing program, a program that leads to well paying jobs after graduation. Jobs that are here or anywhere. I would like to hear that they will expand that program. But it seems all we hear about is the culinary program and its problems.
I am sorry your child is having this happen to her.
Parent wrote on Mar 10, 2008 8:58 AM:
Come on "concerened". Worried about spelling. Do you realise they are probably posting from their phones that have no spell check? Maybe you could keep this blog for serious people who have serious concerns about the edducation that was sold to them! I have spoken to Kevin and am aware what happened. The school has some problems with egos and money being important above all!
mom wrote on Mar 10, 2008 8:10 AM:
Parent..
I don't have a child in OCCI but it has been plagued with problems since Chef Gregson's departure. Yes, I am tired of hearing about it...I would rather hear that it is going well, that all the students graduate and go on to get great jobs as real chefs. Why does this obvious money-maker for the college have so many problems?
The nursing program doesn't seem to have all these problems, or are we just not hearing about it? Is there still a waiting list of people trying to get in to it? Why not expand that program? Students can graduate from it and stay in the area. There are always nursing jobs..everywhere.
I am sorry the students are not getting what they have paid for, I hope that changes for them.
CONCERNED...don't be. Spelling is easy to get wrong on these comment boards. I only have spell check in my email program and I don't really want to have to cut and paste just to make sure my spelling is ok. I know plenty of adults that can't spell worth a darn either.
I don't have a child in OCCI but it has been plagued with problems since Chef Gregson's departure. Yes, I am tired of hearing about it...I would rather hear that it is going well, that all the students graduate and go on to get great jobs as real chefs. Why does this obvious money-maker for the college have so many problems?
The nursing program doesn't seem to have all these problems, or are we just not hearing about it? Is there still a waiting list of people trying to get in to it? Why not expand that program? Students can graduate from it and stay in the area. There are always nursing jobs..everywhere.
I am sorry the students are not getting what they have paid for, I hope that changes for them.
CONCERNED...don't be. Spelling is easy to get wrong on these comment boards. I only have spell check in my email program and I don't really want to have to cut and paste just to make sure my spelling is ok. I know plenty of adults that can't spell worth a darn either.
concerned wrote on Mar 10, 2008 12:22 AM:
As the parent of younger children in the North Bend School system, what concerns me the most is not that these culinary students don't have a qualified pastry chef. My immediate concern is that not only are they not capable of spelling, they obviously are not even capable of running the spell check on their computers. Maybe a second grade teacher would be a better choice for a substitute.
mom wrote on Mar 9, 2008 6:24 PM:
Pastry Student,
You are absolutely correct and I am wrong! Chef Robert Gregson started cooking classes in his resaurant (Gregson's)and then went on to be the director of OCCI. When he left OCCI he opened the Medford Culinary Academy.
I was thinking about those classes when I said private institute.
Do you think the quest for competition wins is to show that they are an award winning culinary program and can therefore raise tuition?
You are absolutely correct and I am wrong! Chef Robert Gregson started cooking classes in his resaurant (Gregson's)and then went on to be the director of OCCI. When he left OCCI he opened the Medford Culinary Academy.
I was thinking about those classes when I said private institute.
Do you think the quest for competition wins is to show that they are an award winning culinary program and can therefore raise tuition?
maxine wrote on Mar 9, 2008 5:58 PM:
Is this position another one of Dr. Judith Hansens position that has been reorganized and the instructor has asked not to apply ? Kevin is an excellent instructor.
Parent wrote on Mar 9, 2008 1:44 PM:
To Mom problematic program is your kid in the culinary part. I am sure he/she is not in the Bakery. For this is not problematic program this is young peoples lifes. The ones that have stuck it out are wanting a better life for them selfs and they are wanting the education that they are paying for. Not for this politics that is happening. If Chef Shaw is reading these then he can see even the ones that are still there are backing him up and are just wanting a education too. We hope that this will end soon and yes a attorney will need to get involved if something doesn't happen soon.
Pastry Student wrote on Mar 9, 2008 12:48 PM:
Mom,
Not to offend but OCCI has never been a private institute. It has always been part of SWOCC. If you leave it alone and go back to not being bothered then you will have 5 culinary students on a competition team, all other students will be ignored as long as they pay tuition and baasicly you will have a nice shrine to the executive director who doesn't teach class! Thanks for the fantastic concern for us as students and are "quality education" none the less. Ciao!
Not to offend but OCCI has never been a private institute. It has always been part of SWOCC. If you leave it alone and go back to not being bothered then you will have 5 culinary students on a competition team, all other students will be ignored as long as they pay tuition and baasicly you will have a nice shrine to the executive director who doesn't teach class! Thanks for the fantastic concern for us as students and are "quality education" none the less. Ciao!
mom wrote on Mar 9, 2008 11:46 AM:
OCCI should have remained a private institute rather than being part of the community college. Move on already and let the rest of the students be what the college is about. Tired of hearing about this problematic program!
parent wrote on Mar 9, 2008 9:10 AM:
My daughter was in the pastry program and we pulled her out because they weren't covering the curriculum as promissed with the absence of chef Shaw. She was there for him. They raised a lot of money to go on a trip that won't be happening now. The student services rep says she has no right to her share of that money and also has been charged for the full term even though they didn't deliver the contracted classes. I have contacted an attorney and sugest other parents do the same. This director is taaking advantage of students and their money and should be acountable for his bad behavior in this matter!
OCCI Student wrote on Mar 9, 2008 8:10 AM:
Another week has gone by. Hanlin refuses to be honest with us. Two more students left. This place is falling into a pit! Will the real chef come back? Our education doesn't seem important anymore. 9 of us left out of 20.
Pastry Student wrote on Mar 7, 2008 7:20 AM:
To think we are uniformed young folks is an ignorant insult. We know what we were promissed and we know what we are now being delivered. It's not hard to figure out what is going on. OCCI is all about competition medals! Just look at the trophy case. How many of them have anything to do with OCCI. Very few! It is amazing that the 4 or 5 members of the culinary team do whatever they want and the director allows it. Chef Shaw doesn't care about that stuff and it was very clear that last Friday he was here that some of the culinary students were up to their usual stuff. He looked very sick and troubled allthough he tried to hide it. I don't believe the school cares about education as much as the director cares about ego and the school cares about tuition. We haven't been following the curriculum this whole term. Check the facts in the catalog if you don't beleive me. It is easy to confirm. I am leaving if they don't bring him back now!
Parent wrote on Mar 6, 2008 11:02 PM:
What is going on with the Education? They payed for a good education not some box making education I could teach that at my own home. Lets get it togather now not later.
revelation wrote on Mar 5, 2008 4:56 PM:
I have sent in several postings and none have shown up! I am one of chef Shaws first graduates, been in a big city 2 years and doing well for myself thanks to him and only him! The sub id a chef not a pastry chef. OCCI won't fins a pastry chef with the diverse experience chef Shaw has. There are less than 200 CEPC in th US. Remember the turmoil when gregson left? He kept us safe and on track during all that nonsense and taught us to be professionals. I can only imagine what would have happened to make a chef like that dissapear. Sounds like SWOCC is up to the same games!
OCCI student wrote on Mar 5, 2008 6:24 AM:
the curruculum has been ignored since he left. we went from quality to no bake. this is fact! look at what we did last week in the sale. it was horrible. chef shaw would have freaked and he would have worked with us rather than on a competition piece for himself. I am in that class and on my way out Hanlin doesn,t talk to us about what's really going on. It is all about money!
What's going on wrote on Mar 4, 2008 9:46 PM:
When did substitute teachers become news? What is the real story here? Is this a smokescreen or just the worlds attempt at humor. Please shed some light on the story the students are talking about Alexander.
Life wrote on Mar 4, 2008 8:27 PM:
Fussy, the problems didn't start with OCCI it did all start with Judith. OCCI is a program that SWOCC offers, so they are one in the same and Judith is in charge of all of it. She is to blame because the apple doesn't fall far from the tree. The whole leadership starting with Judith on down is influenced by her and because of her the entire college is corupt. Nice Job, Judith!
Ginger wrote on Mar 4, 2008 6:20 PM:
I don't know anything about why Chef Shaw is gone but as I know they have had less bake sales this year than they did in previous couple years.
No-name wrote on Mar 4, 2008 5:59 PM:
I don't know what youhave been hearing but I am sure there is no box baking going on in the school. Up-most care and consideration to replacement instructors and a high degree of intellagence has been brought to the curiculum. Funny how young folks with out the truth can misconstrue the happenings in their daily lifes.
I should know I have a student there too!
I should know I have a student there too!
Starloves wrote on Mar 4, 2008 4:12 PM:
I have bad news more then 3 people have left the class more then half the class is gone and more will be leaving once the term is over. This arrticle is not telling the whole story alot more then a new teacher just appered, drama!
Who ever wrote this story needs to go back and get the truth.
I Should know what happened, i am one of the students who dropped out.
Who ever wrote this story needs to go back and get the truth.
I Should know what happened, i am one of the students who dropped out.
Fussy wrote on Mar 4, 2008 1:21 PM:
So, The World newspaper reported this about OCCI and about the teachers pay so that some of you can blame Judith? I don't think so, this has been a problem with the college since it started and with OCCI. Who was the president back then? Oh yes. I remember celebrating when he left.
Another Bites the Dust wrote on Mar 4, 2008 12:24 PM:
Could this be yet ANOTHER manager that Judith has ran off? Kevin is a major accet to the OCCI program, just ask the students that have left since his absence. Strange how some of the best managers keep falling like flies under Judith's leadership. OCCI needs Kevin back. What's the truth behind his "LEAVE"?
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