Chef Alexis Higgins is a certified Executive Chef with the American Culinary Federation. For the past 16 years she have served as an adjunct instructor in Professional Studies/Culinary Arts-Foodservice Management on campus and at off-site locations which are partnered with Los Angeles County Office of Education at various probation camps serving a diverse population of high –risk youth. The off-campus site has been a rewarding experience, which has required non-traditional learning community teaching techniques, team teaching, and hands-on activities that recognize the various differences, and literacy, emotional, and social needs of incarcerated students. Chef Higgins became increasingly aware of her individual strengths to motivate students and generate instructional activities that would lead to a career pathway upon their release. Her rapport with students, parents, and co-workers not only benefitted her classes but the educational institution and probation camp environment. Part of the teaching success has been the organized lesson plans and curriculum that accommodated their dynamic varied learning styles and socio-economic cultures. With my educational, professional industry background, and strong curriculum development skills, I am able to deliver confidence, passion and knowledge to enable each student to reach his or her full potential. An experience that is part of her teaching is her HACCP training achieved through a federal grant. Chef Alexis was selected to assist HACCP training with local food manufacturers to achieve sanitation and safety in the manufacturing of food products.
Her experiences as a chef educator are as follows:
Experience: 2000 – Present Camp David Gonzales School Culinary Arts Instructor
Chef Higgins designed a collaborative Culinary Arts program for Los Angeles Mission College (LAMC) and Camp David Gonzales (LACOE). The program allows students to earn college credits while incarcerated and gives them job placement upon completion of their vocational programs when released. This is an innovative way to help students (youth 15-21) in probation camps re-structure their lives and successfully return to their community.
1998 to present, Chef Higgins is an instructor-Los Angeles Mission College, Sylmar, CA .
Chef Higgins has taught a variety of classes at the college such as: Food Production I and II / Foods laboratory, Food Cost Control, Introduction into Hospitality, Supervision /Management, Food Safety and Sanitation. In addition Chef Alexis has taught over 15 years in the on-site food lab at a probation camp. She acquired the funds for new equipment and had the opportunity to design her facility which includes the ability to do online interactive courses using technology in the laboratory and lecture classes. This experience is based upon the “learning community concept of teaching which combines culinary curriculum with math, science, history, and environmental science.
Chef Alexis has taught classes off-site at (Phoenix House), home for disadvantaged youth.
She had been instrumental in food preparation for 2,000 students on a daily basis as part of her teaching the Food Production classes at LAMC. She is currently teaching Culinary Arts 101/102 at two of the area Juvenile Camps – Miller and Scudder.
Chef Alexis worked in 1997 – 1998 at -Boise State University, Boise, ID as an instructor in the Culinary Department teaching a variety of classes including Food Service Supervision, Dietary Management, and Culinary Arts 101/102. Chef Higgins additionally taught classes in a variety of ethnic cuisines including Chinese, Italian, etc.
During 1996 – 1997- she worked at Vintage Gardens, Modesto, CA as the Certified Executive Chef and provided food for banquets and catered weddings and special events. She performed a variety of duties including ordering, menu planning, inventory control, staff supervision and training. Chef created multi-course menus for intimate wine cellar dinners.
1995 – 1996 gave her experience at-Jane Butel’s Cooking School, Albuquerque, NM as chef/instructor teaching courses concentrating on Southwestern Cuisine developed by noted author and television personality Jane Butel.
1979 – 1991, Chef Alexis Higgins worked at Alfano’s Italian Restaurant, Myrtle Beach, SC as the Executive Chef which was a high-volume-upscale restaurant. She oversaw preparations for opening of three restaurants. Responsible for ordering, menu design.
Education-1998 – 2000 Los Angeles Mission College, Sylmar, CA Associate of Arts Degree, President’s Honors Award, Currently she is attending classes to receive her BA in Education
Certificates of Completion include: Certified Executive Chef* Since 1987 to Present, SDIAE, Certified HACCP Trainer, Certified Food Handler Instructor and Proctor.
Professional Organizations: Member of IFSEA, Vice President, Boise Chapter ACF 1997, Chef of the Year, Myrtle Beach Chapter 1995, American Culinary Federation 1984- Present