Chef Instructor Travis Green
is the latest in the Culinary/Hospitality program at Southeast Community
College to be certified by the American Culinary Federation. Green spent the
past year brushing up his culinary skills and was put to the test, both written
“I started working at
Southeast Community College a little over two years ago, and one of my goals
was to get this accreditation,” Green said.
In order to be certified,
Green had to pass a written exam, take a three-hour practical exam, complete numerous
classes, and work in the industry for a certain number of years.
Green used to own and operate
the restaurant “Dish” located downtown Lincoln. After graduating from Nebraska
Wesleyan University, he went to the Western Culinary Institute in Portland,
Oregon. He worked in Hawaii, Alaska and Colorado before heading back to
“I practiced six times until
I had the timing down,” Green said about the test. He was able to create his
own menu while he demonstrated various culinary proficiencies during the
“They didn’t judge me on the
food, but rather they evaluated my skills and overall professionalism,” he
said. “They want you to demonstrate that you’re a professional, keeping your
station clean, not having waste, and utilizing everything properly.”
Green said he relied on other
instructors from the program for their expertise in preparing for the
certification. To have another certified instructor in the College’s
Culinary/Hospitality program will only make it stronger, he says.
“It brings some accreditation
and strengths to our program,” Green added. “We do a similar test for our
students when they are graduating, and it gave me a good perspective of what
they have to do, and I’m a better instructor for it.”
The American Culinary
Federation is a professional organization for chefs and cooks with more than
15,000 members in North America. Other SCC instructors certified by the ACT are
Program Chair Rob Epps, Brandon Harpster, Maybell Galusha, and Gerrine Schreck-Kirby.