April 2015 Student of the Month is Marcus Godfrey, an A.A.S. in Culinary Arts student. Marcus is getting ready to leave for France for an internship next month! Read all about his inspiring story, projects and vision of France.
Name: Marcus Godfrey
Course of study: A.A.S. Culinary Arts
Year of graduation: 2016
Current occupation: I am working in a restaurant called The Big Eyed Fish
- What is your favorite food or beverage?
My favorite food is anything barbecued.
- What is the best meal you’ve ever had? (The food, the place, the people, the experience…)
The best meal I ever had was prepared by my uncle. He barbecued some beef ribs, it took him almost 3 days to make them, but it was well worth the wait.
- What was your inspiration that led you to wanting to become a chef? What did you do before coming to culinary school? Why choose a Culinary Arts Associate Degree?
Every male in my family knows how to cook but they have never taken it up seriously, so I decided to make it my career. I have worked at the front desk of many hotels.
Ever since I was a little boy my father and I would always cook together. For the holidays we would fry turkeys in our garage for everyone that we knew. Unfortunately, when I was 11 he passed away. Of course it was hard on me, but cooking would always make me feel better.
When I started high school I enrolled into a culinary class, and I loved it! However, when I got out of high school, I went straight into the hotel business. It was good, but even there I would find myself cooking different things for the guests. So I decided that cooking is what I wanted to do. So I came to this school and I have had the best time here!
- What is the most important thing you learned so far at CIL? Do you have a specific memory of one of your classes?
The most important thing that I have learned is DON’T PROCRASTINATE: it will only make your life more difficult. Right now, I work at The Big Eyed Fish, an American southern cuisine restaurant. I love it because it is unique and heavily family orientated. What I learned from the school for this job is to stay fast paced or you will get behind and then lose money.
- Describe your classroom experience. Any anecdote?
All of my teachers and chefs are the best!
- What is your most interesting subject at school right now?
One of the most interesting classes that I have had is Wine and Sommelier. The ability of understanding a whole region, culture, lifestyle and tradition through a glass of wine is just fascinating.
- You are going to France in two months. How do you feel about it? What are you planning on doing? What are you going to get out of this experience?
I am so excited to go to France!!! The experience of being able to learn about French cuisine in France is just about the best that it can get. I took a term in a French class and I am still trying to learn more. The most exciting thing to me about the trip is the seafood!!! The thing I would really love to do out in France is fishing. That would be such a big dream come true. My whole family loves to fish even my grandmother – she is the biggest fisher in the family.
- What are your projects for after graduation?
I plan on running my own restaurant. The restaurant I would like to open would be a nice comfortable lounge-type environment with live entertainment and nice five-star food. I would like it to be somewhere downtown Houston, where everybody goes.
- What would you say to students interested in studying Culinary Arts?
We have a choice between Associate Degree and Diploma in Culinary Arts. I chose the Associate Degree at Culinary Institute LeNôtre because I felt that it would lead to a better path for me.