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Chef Mixes All The Right Ingredients

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By ELAINE MARKOWITZ Tribune correspondent

Published: February 6, 2008

SUN CITY - Shawn Bull, 34, brings youth, enthusiasm and the joy of creating palatable treats to the culinary arts program at South County Career Center.

"He has the skills to engage young minds," Principal Cleto "Sundy" Chazares said of the new chef. "I looked for someone who could motivate young people, and we found him in Bull."

In little more than a month Bull has been firing up his students to prepare tasty meals, incorporating lessons on food safety, teamwork and ethical behavior into the mix.

"Teamwork, respect and good ethics are keys to success," reads a sign on the classroom blackboard.

Bull's special blend of skills and values seems to be succeeding.

One recent morning the students headed to the large kitchen to prepare lunch for a few faculty members. A handful of young men and women were oiling pans and blanching green beans and broccoli in hot water. Elsewhere several young men manned the grill.

"Education is first and foremost," Bull said. "What we prepare in the kitchen must correspond to our lessons."

That morning the class had learned about safe methods of cooking poultry, so chicken was on the menu. A row of marinated chicken breasts sizzled on the grill as Jawon Love, 17, of Brandon checked them for doneness. The aroma of the grilled chicken was enticing.

The young chefs had followed the health rules laid out in their text, "Culinary Essentials," put out by Johnson & Wales University in Rhode Island, a school noted for its programs in culinary arts.

Other students clustered in small groups around their cooking tasks.

"I like to stress teamwork," said Bull, a native of Maryland who comes to the job with 18 years of restaurant work behind him. "We want them to be able to rely on each other to accomplish a goal."

That teamwork manifests itself not only in the kitchen but also in class projects. The most recent of those entails groups of students creating their own restaurant, complete with a name, location and particular style of food. Participants also concoct recipes and take turns preparing a meal. The creativity of Bull's project has generated enthusiasm among the would-be chefs.

In the large, well-equipped kitchen, the eye is lured from shelf to shelf, each awash in shiny silver implements and cookware.

"We have a full-service commercial kitchen," said the enthusiastic chef, noting that the students must learn to use the convection ovens, gas grills and all sorts of implements.

"Sometimes we make something so outstanding we want to share it," he said. "That happened last Friday with our baked macaroni and cheese."

The small restaurant adjoining the kitchen has a festive look with bright yellow tablecloths dotted with vases of flowers. It can accommodate 40 people.

Bull said the class doesn't have a regular schedule of serving lunch to the public, but people can call the school to order a banquet setting for lunch or breakfast.

"We can do a meal for 20," he said, "and also do off-site catering."

The joy of cooking, though, is not the whole picture. Classroom time deals with the nitty-gritty of food preparation.

The first part of the morning found the students at their desks, books opened in front of them.

"Does anyone remember how long you have to wait to test a pork roast?" Bull asked.

"Four minutes!" came the reply in unison.

He continued to quiz the students on issues of contamination, sanitation and food-born diseases, such as salmonella.

Health and safety are among the many topics he teaches. Others include fundamentals of cooking techniques, such as blanching, grilling and broiling, the use of spices and marinades, and the importance of plate presentation.

"The finished plate," said Bull, "involves a lot of things you don't actually eat that make the plate attractive."

Not all students started out wanting to be chefs.

"I got tired of looking at a computer," said Aunja Carr, 17, of Ruskin. "I spoke with Chef Bull, and he introduced me to the program."

Carr decided to enroll this term. "So far, so good," she said. "I'd like to be a chef."

Thomas Crews, 17, of Riverview liked the idea of culinary arts right away.

"It sounded like it would be fun," he said, adding that he thinks highly of Chef Bull. "He has a lot of experience, and he's so enthused."

Crews plans to attend the Miami branch of Johnson & Wales. He already has been admitted for next fall.

Cristina Garcia, 16, of Riverview said she likes to cook and bake. She plans to start at Hillsborough Community College when she graduates, but wants to continue with culinary arts.

"I'd like to go into catering," she said.

Bull and his students plan to put out more meals for faculty.

"The staff is always happy to indulge in our creations," he said. "It makes the kids feel really good when that happens."

For information on banquets or special parties, call Bull at (813) 233-3335, Ext. 265.

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