On July 21, 2016 we went to the Hospitality Learning Center, Jimi Webb gave us a tour of the building.
The first room we went into was the sensory analysis lab. There we learned about how they analyze food, like chicken so they know how to prepare it, and how they have to keep everything clean so that they can prevent salmonella and E. coli.
Then we went into the culinary room. It’s kitchen/classroom where students can learn how to prepare things. Students do this during their class time at the Hospitality Learning Center to get a grade. Jimi helps them by buying food and all the supply’s for them.
Then we interviewed Jimi Webb. He was born in 1984 and started when he was 26 years old. He first became interested in being an operation director when he started to be a sous chief.
He was a student at the Hospitality Learning Center for a while, and then moved to Louisiana. He moved back to Colorado because he got notified that there was a job opening in the industry. Jimi Webb says that he got this job because he was involved and had good networking skills. This October will be his 5th year at his job. He enjoys helping the students in the cooking classes. He loves when there’s big events because he gets to help cook. He now buys all the supplies and food.
The Hospitality Learning Center is a green building; they recycle, use less harmful chemicals, use energy and make compost. At the end of the interview he gave us advice “to always strive to be better--nothing is perfect, and there’s always room for improvement.”