Kitchen Aspirations - The Quaglia Institute for School Voice and Aspirations

This scholarship was created by Dr. Russel Quaglie from The Quaglia Institute for School Voice and Aspirations and ASCD. It will continue to be funded through the proceeds of the Kitchen Inspirations Cookbook. This book features recipes from numerous world renowned Chef’s dedicated to the teachers who inspired them. One of the featured Chef’s is CIA’s own Elizabeth Briggs!

A message from Dr. Quaglia

As a reader, there are three yardsticks by which I measure the quality of any book—its ability to entertain my imagination, capture my heart, or enrich my mind. For me, just one of those makes for a good read. I believe the varied recipes and heartfelt tributes in this book bring together all three attributes! I could not be more grateful to the contributing chefs for sharing their talents and sentiments in Kitchen Aspirations. I hope this book is a trifecta for you as a reader, as well, engaging your imagination, heart, and mind.

Since the inception of this book, I’ve been asked the same question by many different people: You’re an educator whose area of expertise is student aspirations—why are you publishing a cookbook? The short answer is: to connect my two passions. I have always had a love of food and an appreciation for how it can connect family and friends. Professionally, I have relentlessly been committed to supporting student aspirations and I recognize the incredible impact that teachers can have on their students’ lives. On the surface, student aspirations and a cookbook may seem like an odd match. But to me, it makes perfect sense.

Growing up in an Italian family, food was always a family affair, and always included a friendly side dish of competition! I vividly remember watching one grandmother make homemade pasta and gravy (sauce), while my other grandmother made the desserts … rice pie, ricotta pie, cannoli, and so much more. My aunts and uncles made anything and everything else—breads, raviolis, gnocchi, arancini, pasta fagioli, osso buco—whatever they thought would impress others the most. When my cousins and I were “old” enough (age 3), we were invited to join in the preparation. Initially, I only felt the sheer joy of participation. It wasn’t until I was older that I realized it was a competitive endeavor. Way before there were televised chef competitions, my family battled it out in the kitchen to prove who could create the best dish. No matter who got bragging rights in the end, ALL the food was amazing. (Well, except for my uncle’s baccala … I’m still not a fan!)

Food was a force that brought my family together. It was like magic to me. I could see things transform right in front of my eyes. Food had the power to get my aunts, uncles, cousins and anyone else who stopped by to sit in one place at one time and share stories. I learned things I could not learn anywhere else and feasted on some of the finest food imaginable. Reflecting back now, there were more than a few stories that turned into heated disagreements, and a few things I wish I could unlearn. But I wouldn’t change a single moment. Time spent in the kitchen and around the dinner table fostered in me an appreciation for family, as well as a culinary respect for the non-celebrity chefs around me!

Not only did I love the entire atmosphere of a traditional Italian family meal, but I also loved watching cooking shows as a kid—while I don’t want to completely reveal my age, let’s just say it was well before televised cooking was trendy! Instead of watching Saturday morning cartoons, I would turn the dial (yes, it was before remote control!) until I found a cooking show. There were only four channels in those days, ABC, CBS, NBC, and PBS—not a whole lot of dial turning required! I can still see Chef Graham Kerr sipping his wine, always with a bit of a mischievous look, on The Galloping Gourmet. At the end of the show, he would invite an audience member to come up and taste his creation with him. Oh, how I wished he could have picked me just once! With every first bite Chef Kerr took, he would close his eyes and completely focus on the flavor. There were times where I swear I could taste the flavors through the screen. When my dad and I cooked something new together, we’d do our best Chef Kerr first-bite impersonations. (Wine not included.)

I also remember the first time I saw a show about French cuisine on PBS. What first stopped me from turning the dial was the chef’s unique voice, but what kept me tuned in was her relaxed manner and flawless dishes. (Never mind that I was in awe of the amount of butter she used!) At age 7, I had no idea I was enamored with one of the greatest chefs of all time, Julia Child. I still watch cooking shows today, and am thankful that there are more than four stations. My how things have changed … with a multitude of channels that include cooking shows, I am forever grateful for my remote. Chefs have become household names, as recognizable as movie stars and professional athletes, and we can truly learn from them at any time with cooking shows accessible 24/7.

Which brings me back to aspirations … I am a true foodie who has been inspired by chefs all my life, in my family, on tv, and now online. Professionally, I have dedicated my life to fostering student aspirations. Aspirations is having the ability to dream and set goals for the future while being inspired in the present to reach those dreams. My research in this field demonstrates that having a teacher—inside or outside the classroom—who truly believes in a student can inspire that student to reach his or her fullest potential. I began to wonder who had inspired the chefs I’ve watched over the years. Who unequivocally believed in them? Who altered the path of their lives? Who are the individuals who influenced who they are, as people and chefs? And so the idea for Kitchen Aspirations was hatched. It is the merging of two passions: a love of food and a deep belief of the inspirational influence of teachers.

There are countless cookbooks available for anyone with a culinary interest. Yet none highlight chefs’ tributes to the people who significantly impacted their lives. The chefs who contributed to this book have diverse backgrounds and represent countries from around the world. While each chef and the recipes they shared are profoundly unique, all the chefs answered one unifying question “Who was your most influential teacher?” The stories of these inspiring teachers have roles as diverse as the recipes—from a school counselor, principal, teacher, or professor … to a spouse, coach, parent, grandparent, or magazine editor—showing that you don’t have to be in the classroom to be an influential teacher.

The tributes in this cookbook exemplify the incredible impact that one person can have on another individual’s life. The teachers honored here had a profound influence on the attitude, work ethic, motivation, and morale of these chefs. They helped shape, and in one case even saved, the chef’s life. A teacher’s influence can spark a student at any time; sometimes the impact is immediately recognizable, and other times it is only upon reflection that one recognizes the influence another person had on them. No matter the timing, these chefs’ stories show that underlying all of it is a relationship based on mutual respect and appreciation; one that allowed the chefs to develop a genuine sense of self-worth, engage in their passion, and find purpose in the world.

For some chefs, the inspiration came in the classroom as far back as elementary school. The teachers’ influence had nothing to do with culinary skills, and everything to do with the importance of challenging yourself, even in the face of adversity. For others, the most influential teacher was a family member. Again, the lessons learned were not skill related; they involved providing unwavering support, while instilling passion and confidence. And still other chefs found their passion for food was directly inspired by their favorite teacher. As varied as the chefs’ stories are, they demonstrate that the most influential ingredients in life (pun intended) are intangible. Each inspirational teacher made these future chefs feel like they mattered and were capable of achieving their dreams.

There is nothing stronger than a trusting relationship, whether it be in the classroom or in life. As the chefs’ stories show, circumstances can bring people together, but caring about one another can change lives. A caring teacher can influence another person’s enthusiasm, sense of purpose, and determination to succeed. Just as the contributing chefs honor and acknowledge the role the teachers played in their lives, I’d be remiss if I did not acknowledge the commitment of the chefs themselves. Teachers can inspire, but each chef did the work, putting in the effort and personal determination to achieve their dreams. The true magic happens when a teacher and student, a grandparent and grandchild, or life partners, connect and share a mutual respect and insight into what is possible.

I am honored beyond words that these chefs took time out of their demanding schedules to share their enthusiasm for food and some of the magic that touched their lives through an influential teacher. I thank each of them for opening up their recipe boxes and their hearts. Not only did I learn some delicious dishes, but more importantly, these chefs reminded me that no matter what we choose to do in this world, we should do it with passion and a conviction to give to others more than we take. It is with a grateful heart that I provide this book in honor of all teachers—inside and outside the classroom.

What began as a simple idea, a cookbook where the greatest chefs on the planet dedicate a recipe to their most influential teachers, has resulted in a collection of amazing recipes, a glimpse into the hearts and souls of the chefs, and heartwarming tributes that demonstrate the impact a single teacher can have on another person’s life. This book is also an opportunity to pay it forward. In honor of the teachers acknowledged in this book—and teachers everywhere who impact the lives of others every day—ALL of the profits from this book will be donated to a scholarship at The Culinary Institute of America. The Aspiring Chef Scholarship Fund supported by the Quaglia Institute and ASCD will help culinary students achieve their dreams.

I hope this book encourages you to take the time to thank someone who made a difference in your life. Give the person a call, send a handwritten note, or invite them over for dinner (perhaps using a recipe from this book!). Take a moment and let someone who inspired you know the positive impact she or he had on your life. And then pay the inspiration forward—opportunities to help others see the best in themselves are all around us. Be the spark that inspires someone else to achieve their dreams.

Eat well, make a difference, and dream big!
Russ