Macon Magazine

reputation of the school to uphold," he said. Hardy and Robinson understand the delicate school/work balance they must strike when teaching teenagers about industry pressures because these are students, a er all, and, as Hardy noted, "pressure molds diamonds or breaks stones. We've cra ed the program around my vision and have been successful." The savvy instructors skillfully expose their cohort to a range of career possibilities in food service — private chef, owner of a small catering company or bakery, or working for an Atlanta-based company specializing in high-end catering for the film industry. "If they're passionate about food and want to find a niche, they'll see a lot of options at Hutchings," Hardy said. HUTCHINGS'S TOP CHEFS Chef Stuart Hardy's culinary career spans 17 years. A certified executive chef, culinary administrator, and culinary educator through the American Culinary Federation, he's a food service management professional and certified food safety manager through the National Restaurant Association. His experience includes personal chef, banquets and catering chef, executive sous chef, and corporate trainer/kitchen manager. Hardy credits Hutchings's success in large part to Dr. Cassandra Washington, who is both executive director of Career, Technical and Agricultural Education (CTAE) for the Bibb County School District and CEO of Hutchings College and Career Academy. The indefatigable Washington was the 2014 Georgia CTAE Director of the Year and National Administrator of the Year by the Association for Career and Technical Education (ACTE). "It was her vision to select Hutchings's pathways [courses of study] and staff the building with top-notch professionals," Hardy said. In addition to her vision, one of Washington's greatest abilities, enthused Hardy, "is finding appropriate people to run Hutchings's 10 pathways. She seeks people from the specific industries and transitions them into teaching, rather than trying to find a teacher and educate the person on the pathway." Washington discovered Hardy at Helms College in Macon, an arm of Goodwill Industries, where he had a similar role, but Washington's invitation to create his dream culinary program at Hutchings proved alluring. She called Hardy a gi and a blessing to the program and the school system, observing, "Stuart brings his love of culinary arts to the pathway and to the students and models leadership." Chef Mark Robinson retired from the U.S. Air Force in 2015 a er 24 years of active duty. 13 of those years he served as the aide/ private chef to seven generals, trained at the Culinary Institute of America where he earned certification as a professional chef, and was certified by the American Culinary Federation. An adjunct teacher at Helms College a er transitioning out of the military, Hardy enticed him to team up with him at Hutchings, entrusting him to direct the first-year program and students. Washington praised Robinson for his stern but loving touch, adding that students are naturally drawn to him. "His military background is a perfect fit with first year students. He's a father figure in the classroom, and he wants to see every student succeed," she said. In addition to their kitchen prowess, Hardy and Robinson are popular and esteemed educators. Hardy was a 2020 Golden Eagles Teacher of the Year winner, and Robinson was recognized as the 2019 Bibb County Teacher of the Year and winner of a Howard High School Silver Paw, voted on by honor graduates and presented to the teacher who most impacted their academic career. Robinson is keenly aware that not every student's goal is to become a chef, but said, "They leave my classroom better equipped for the work world having gained experience in so skills, FEBRUARY/MARCH 2023 | maconmagazine.com 69

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