Chef Jesse Strell Bio
My name is Chef Jesse Strell, and I am the Director of Culinary Arts here at Fort Pierce Central High School (FPC).
I am a graduate of Fort Pierce Central C/O 03'. I personally completed the entire culinary program at the old school site where I later enrolled at Florida Culinary Institute while still attending high school my junior year. I graduated high school and started college where I obtained two majors, one in Culinary Arts and the other in Culinary Management.
I chose to come back to FPC for one simple reason, to inspire your child the same way I was inspired when I went to FPC. I've spent many years working for the finest restaurants around and worked for some big companies that lead me to have my own entrepreneurship. I will work really hard to educate your child to be prepared not only for the culinary world, but for LIFE. They will be treated with respect like young adults not children. I run my culinary program like a college bound class, giving students the opportunity to be responsible young men and women at all levels through the program.
I feel that I have the knowledge and the experience to guide your child to make the right decisions while in the program. It is my goal to prepare your child for the food service industry with the focus of going to culinary school to study one of many jobs in the food service industry: HOSPITALITY, RESTAURANT, and TRAVEL AND TOURISM being the major segments. I will make every effort to support and expose your child to every possibility within our industry. Even if your child chooses not to join the hospitality business, they will learn life skills like no other while in the culinary program.
Throughout time depending on what level your child is in, they will be exposed to every branch of the military, culinary schools and various colleges that deal with culinary arts, and business leaders from around the state and local. Field trips to many colleges, Florida Restaurant Show, skills days at other schools, Prostart competition, district competition, are some of those examples to open the eyes of your child for the future.
Our program runs a full service formal professional banquet hall called the Cobra Café. We host all kinds of small and large events throughout the school year that your child will be able to participate in throughout the program.
Job Experiences of Chef Strell:
*Ritz Carlton Hotels
*Marriot Corp.
*PGA of America
*Sodexho
*Delightful Dinners Personal Chef Service (owner) (retired)
I am a graduate of Fort Pierce Central C/O 03'. I personally completed the entire culinary program at the old school site where I later enrolled at Florida Culinary Institute while still attending high school my junior year. I graduated high school and started college where I obtained two majors, one in Culinary Arts and the other in Culinary Management.
I chose to come back to FPC for one simple reason, to inspire your child the same way I was inspired when I went to FPC. I've spent many years working for the finest restaurants around and worked for some big companies that lead me to have my own entrepreneurship. I will work really hard to educate your child to be prepared not only for the culinary world, but for LIFE. They will be treated with respect like young adults not children. I run my culinary program like a college bound class, giving students the opportunity to be responsible young men and women at all levels through the program.
I feel that I have the knowledge and the experience to guide your child to make the right decisions while in the program. It is my goal to prepare your child for the food service industry with the focus of going to culinary school to study one of many jobs in the food service industry: HOSPITALITY, RESTAURANT, and TRAVEL AND TOURISM being the major segments. I will make every effort to support and expose your child to every possibility within our industry. Even if your child chooses not to join the hospitality business, they will learn life skills like no other while in the culinary program.
Throughout time depending on what level your child is in, they will be exposed to every branch of the military, culinary schools and various colleges that deal with culinary arts, and business leaders from around the state and local. Field trips to many colleges, Florida Restaurant Show, skills days at other schools, Prostart competition, district competition, are some of those examples to open the eyes of your child for the future.
Our program runs a full service formal professional banquet hall called the Cobra Café. We host all kinds of small and large events throughout the school year that your child will be able to participate in throughout the program.
Job Experiences of Chef Strell:
*Ritz Carlton Hotels
*Marriot Corp.
*PGA of America
*Sodexho
*Delightful Dinners Personal Chef Service (owner) (retired)
Cindy Swertfager
I have had the pleasure of teaching Culinary Arts 1 at Fort Pierce Central High School since 2012. During my first year at Central, I also taught Early Childhood Education, but now I solely focus on level 1 culinary classes.
I completed my undergraduate degree at Florida International University graduating with a degree in Communications. In 2011 I decided to undergo a career change. I completed the Educator Preparation Institute (EPI) at Indian River State College, and now have a Professional Teaching Certificate in Health, and Family & Consumer Science. Additionally to further my culinary expertise, I have attended the Teachers Training Institute (TTI) at Johnson and Wales Culinary School for the last six years.
Culinary Arts 1 is 75% academic, and 25% hands on lab experience. You will learn the foundations of restaurant management and Culinary Arts through safety & sanitation, use of commercial equipment, and basic food preparation skills. You will also have the opportunity to earn the National Registry of Food Safety Professionals certified food managers certificate. This college level certification is valid for 5 years, and will help you in your future employment endeavors in all industries, particularly the hospitality and tourism industry.
Chef Strell and I work together to assist you in furthering your career in culinary arts. However, if your passion lies outside culinary arts, I guarantee you will learn valuable life skills all while having fun with us in the culinary academy.
Happy Exploring!
Mrs. S
I completed my undergraduate degree at Florida International University graduating with a degree in Communications. In 2011 I decided to undergo a career change. I completed the Educator Preparation Institute (EPI) at Indian River State College, and now have a Professional Teaching Certificate in Health, and Family & Consumer Science. Additionally to further my culinary expertise, I have attended the Teachers Training Institute (TTI) at Johnson and Wales Culinary School for the last six years.
Culinary Arts 1 is 75% academic, and 25% hands on lab experience. You will learn the foundations of restaurant management and Culinary Arts through safety & sanitation, use of commercial equipment, and basic food preparation skills. You will also have the opportunity to earn the National Registry of Food Safety Professionals certified food managers certificate. This college level certification is valid for 5 years, and will help you in your future employment endeavors in all industries, particularly the hospitality and tourism industry.
Chef Strell and I work together to assist you in furthering your career in culinary arts. However, if your passion lies outside culinary arts, I guarantee you will learn valuable life skills all while having fun with us in the culinary academy.
Happy Exploring!
Mrs. S
