Q&A with Chef Steven McIntyreÌý

What inspired you to pursue Culinary Arts, and how did your experience at Trenholm State shape your career journey?Ìý

My love for food began with my great-grandmother, but I didn’t realize culinary arts could become a career until I watchedÌýIron ChefÌýin the 1990s. Chef Masaharu Morimoto’s precision, creativity, and passion inspired me to pursue cooking professionally.Ìý

Although I had watched cooking shows my entire life, I had never worked in a restaurant. After returning home to Mobile, Alabama, I accepted a position at a fine dining restaurant filling waterÌýglasses. Seeing professional chefs working in their white coats reignited the same excitement I felt watchingÌýIron Chef. At that moment, I knew I wanted to pursue culinary arts seriously.Ìý

Trenholm State provided the direction I needed. Learning from instructors who had firsthand industry experience gave me bothÌýthe technicalÌýskills and the confidence to build a successful career.Ìý

Ìý

As a chef and Culinary Arts instructor at A.H. Parker High School, what has been the most rewarding part of mentoring the next generation of culinary professionals?Ìý

Without question, the most rewarding part of teaching is watching my students discover that the opportunities they see in the culinary world are real and within their reach.Ìý

I truly believe I teach some of the most talented students in Alabama. Seeing a simple interestÌýevolveÌýinto genuine passion is incredibly fulfilling. Many of my students have gone on to compete nationally, earn scholarships, attend college, and change the trajectory of their lives through culinary arts.Ìý

One parent once told me, “It’s about more than salt and pepper.” That statement has stayed with me because culinary education is truly about developing confidence, discipline, leadership, and purpose.Ìý

Ìý

Who or what at Trenholm State had the greatest impact on your personal and professional growth, and why?Ìý

Chef Katrice Small had the greatest influence on my journey.Ìý

Early in my first culinary lab, I shared with her that I was serious about building a career in the culinary industry. She challenged me to prove my commitment and then became one of my greatest mentors.Ìý

When I wanted to work at one of the city’s premier restaurants but couldn’t get an interview, Chef Small advocated for me. Within weeks, I had the opportunity I had been hoping for.Ìý

Her mentorship extended far beyond the classroom. She visited me at restaurants where I worked, encouraged me through every stage of my career, and always made time to talk about life, goals, and professional growth.Ìý

Today, I teach the same way she invested in me. I strive to pour into my students because someone first poured into me. I can honestly say I would not be where I am today without Chef Small.Ìý

Ìý

What advice would you giveÌýcurrentÌýTrenholm State Culinary Arts students who aspire to build a successful career in the culinary industry?Ìý

Never stop learning.Ìý

One professional organization I belong to has the motto, “Forever the Student,” and that philosophy perfectly describes this profession. Watch demonstrations, read articles, listen to podcasts, invest in quality tools, and constantly seek opportunities to improve your craft.Ìý

Be willing toÌýworkÌýevery position in the kitchen—from washing dishes toÌýpreparingÌýsteaks. Every role teaches valuable lessons that make you a stronger professional.Ìý

Most importantly, remember that success is built through relationships. No successful restaurant is built by one person. Be humble, be teachable, and never underestimate the value of networking. Many of the greatest opportunities in myÌýcareer—including my currentÌýposition—came because someone spoke my name when an opportunity became available.Ìý

Be a sponge, not a brick.Ìý

Ìý

Looking back, what doesÌýbeingÌýa Trenholm State alumnus mean to you, and what legacy do you hope to leave through your work?Ìý

Being a Trenholm State alumnus means everything to me.Ìý

Before attending Trenholm, I was enrolled at another institution where I simply wasn’t ready to succeed. Trenholm gave me the opportunity to grow, mature, and develop both personally and professionally.Ìý

What I appreciate most is that Trenholm demonstrates that your starting point never determines where you can finish. Students receive hands-on learning, faculty who genuinely care, and opportunities that prepare them for successful careers.Ìý

The legacy I hope to leave is one of service. Just as Chef Small invested in me, I want to invest in every student who walks into my classroom. I don’t believe in keeping knowledge toÌýmyself—I believe in sharing everything I’ve learned so others can achieve even greater success.Ìý

If people remember me for anything, I hope they remember that I served well and helped as many students as possible.Ìý

Ìý

ContinuingÌýthe LegacyÌý

Whether leading a classroom, coaching students through culinary competitions, or serving his community, Chef Steven McIntyre believes food is far more than a profession—it is a vehicle for opportunity, leadership, and transformation.Ìý

His journey reflects the power of mentorship, perseverance, and the life-changing impact of a Trenholm State education. Today, as he inspires future chefs to pursue excellence and serve with integrity, Chef McIntyre continues the legacy that began during his time at Trenholm—proving that when passion is paired with purpose, there are no limits to what can be achieved.Ìý