Mouth-watering aromas fill the Calais hallways as wonderful pastries bake. You always know when Chef Al-Nisa Salaam is in the building! 

Like many of our Calais staff, Chef Al-Nisa Salaam, our Culinary Teacher, comes to Calais with an unusual, yet inspiring background that adds to an enriching classroom experience. 

After receiving her BA in education and degrees in Culinary and Pastry Arts, Chef Al-Nisa traveled the world advancing her culinary skills and knowledge. She worked in prestigious venues such as The Cloister in Sea Island, Georgia and The Ritz Carlton in Tysons Corner, Virginia. She is also an entrepreneur with an Instagram site @BRINGINGHOMETHEBAKINGNJ where beautiful photos of her creations are frequently posted. 

We took a moment to learn more about Chef Al Nisa, what brought her to Calais, and what she enjoys most about teaching here. She even provided us with a few of her favorite kitchen tips. Read on…

 

  1. As a Culinary Professional & Pastry Chef, why did you decide to become a special needs teacher?

I felt very comfortable accepting this position considering I’ve always taught students with different abilities. I appreciate my students’ efforts and tenacity. I’m grateful to work with them!

 

  1. What do you like most about teaching at Calais?

I really enjoy the enthusiasm for the class. It’s evident that my students look forward to the class. They inquire about ‘what’s next’ for the upcoming class. I’ve heard that they discuss their recipes with their friends, parents and teachers. The big ‘taste’ at the end of class is always a big hit! I also like that they catch on very quickly which allows me to create more opportunities for them. 

 

  1. Can you provide a few of your favorite Kitchen Tips? 

 

*Clean as you go! Teaching this skill will go a long way. Time management is everything in the world of hospitality.

 

*Return smallwares and ingredients back to their designated areas (so students remember where to get them the next time).

 

*Waste not, want not! With teaching so many students, we don’t have room to lose product. I encourage them to get all of their ingredients from the bowl instead of washing their ingredients away in the dish sink. It makes a huge difference for a favorable outcome.

 

*Taste if you’re able to if not allergic to any of the ingredients, otherwise decline respectfully 🙂 This will increase their palate without them realizing it.

 

  1. What’s your favorite dish to make with your students? 

I enjoy making things that are quick and tasty. I love making toffee because it’s so versatile. It can be made in 30 minutes and they get to eat it in the same period. It can be topped with endless ingredients. We’ve used a variety of chocolate chips (semi-sweet, white chocolate, butterscotch, sprinkles, etc). You can also do a variety of nuts and toasted coconut. It also keeps very well if stored properly.

Click here for Chef Al-Nisa’s Toffee Recipe