- Faculty; On campus
When traveling the world, Chef Brigid Flanigan, associate professor of culinary arts, would rather buy food than souvenirs.
“Some people, when they travel, go to museums,” she says. “I want to go to the grocery store.”
Before joining the university in 1995, Flanigan worked as a chef in private clubs, hotels and restaurants, including St. Botolph Restaurant in Boston, and Club 101 and The United Nations Park Hyatt Hotel in New York City. She was the last executive chef at the famous Red Coach Grill in Wayland, Mass. She once interviewed to be Al Pacino’s personal chef, but decided cooking for one person wouldn’t offer enough stimulation and challenge. She is active in Share Our Strength, Women Chefs & Restaurateurs and the Careers through Culinary Arts Program.
What she loved about working in professional kitchens is the same as what she loves about teaching.
“There’s always a revolving door -- you’re teaching new people, nurturing people,” she says. She’s delighted when she sees “that light go on” when a student grasps a concept or when they get excited about an article or a meal.
“Stay open” is her advice for aspiring chefs.
“You don’t have to like everything, but you have to try everything,” she says. “And keep in mind that some of your bad experiences are some of your best learning experiences.”
