THE FEED: Culinary Program Underway at Art Institute of St. Louis Under Leadership of Veteran Chef Lynn Krause

2012-08-09T10:50:00Z 2014-09-16T13:32:26Z THE FEED: Culinary Program Underway at Art Institute of St. Louis Under Leadership of Veteran Chef Lynn KrauseWritten by Pat Eby | web@feaststl.com | twitter.com/feastmag | facebook.com/feaststl Feast Magazine | Inspired Local Food Culture/Midwest

When the Art Institute of St. Louis named Lynn Krause as academic director of culinary, the versatile chef was well prepared to lead students toward careers in the culinary field.

“To teach, to serve as academic director at this school is a culmination of all my adult skills,” she says. “I’ve been in business more than 35 years. I’ve taught at all levels. We teach the classic techniques, the French cuisine. We also teach Asian, Mediterranean, Spanish, Italian, American and Mexican.”

The culinary program is available at the national Art Institutes’ first location in Missouri, which opened in July in St. Charles. Classes for the culinary track started on Mon., July 9, and about 90 students are currently enrolled. Mid-quarter enrollment starts Thu., Aug. 16, and the next full quarter starts Mon., Oct. 1.

Before coming on board, Krause also taught post secondary at Southeast Missouri State University, served as the culinary director of The Viking Culinary Arts Center and ran a successful baking business for more than 24 years.

Campus director David Hofmann emphasized that students not only acquire the skills to work in professional fields, but earn degrees as well, not just certifications. “We offer a solid associate’s degree as well as a bachelor’s degree,” he says.

Krause and Hofmann both agreed the interaction of culinary arts students with students in fashion, graphic design and media arts programs at the Institute provides opportunities for greater learning and creative collaborations.

“It’s more of a campus atmosphere,” Hofmann says. “Students in photography may photograph food, or a graphics student could work on menu design. All students get a well-rounded education, studying English, science, math, writing and critical thinking in addition to their primary field of study.”

For Hofmann, Krause brings another important skill to the table: “Chef is too modest to mention this, but for me, her commitment to service sets her apart. As a school, we’re excited to be involved in community,” he says. “Lynn works with the American Culinary Federation volunteers for national disaster relief. The special something she brings to the school is a service model, a way [for students] to give back.”

As the national chair for disaster relief at the foundation, Krause organized kitchen projects to feed people in New Orleans following Hurricane Katrina and in the aftermath of the Joplin tornado. In 2009, Lynn received the Humanitarian of the Year award from the ACF for her work. Additionally, Lynn was the first woman in Missouri to earn the American Academy of Chefs certification into the National Honor Chef Society.

Krause says she's pleased with the enrollment so far: “It’s a strong start." She adds that, "We always welcome additional students.”

The Art Institute of St. Louis, 1520 South Fifth Street, Suite 107, St. Charles, 855.398.9281, artinstitutes.edu/st-louis


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