For the past few decades, Nashville and the greater Middle Tennessee region has witnessed an explosion of entertainment options. While much of this growth has been due to its thriving music industry, Nashville has also experienced a major shift in its dining scene. All across the city and throughout its suburbs, restaurants featuring a wide variety of cuisines have flocked to the area, with more eateries being added each year.
While the diversity of dining options is a welcome treat for locals and tourists, and a boon for the city, there is also a downside – a shortage of qualified personnel trained in the culinary arts and restaurant management. This shortfall is most notable in the more upscale dining restaurants, where the demand for experienced chefs and kitchen preparation personnel often outstrips the number of qualified candidates.
Compounding this issue is a lack of available culinary training programs across the region. While there are many young people who wish to pursue a career in dining and hospitality, they often don’t know where to begin.
Fortunately, there is a solution to this dilemma – Nossi College of Art & Design. Since 2019, Nossi has offered a high quality culinary arts program to help prepare students for careers in the restaurant industry. Hendersonville Lifestyle recently sat down with Nossi Culinary Director Chef Russell Ransom to find out more about the college’s culinary arts program and how it helps prepare students for careers in the restaurant industry.
What is your background in culinary arts?
“I have worked in restaurants, hotels and caterers for most of my career, having served in such roles as Executive Sous Chef at The Daily Dish and Executive Chef at the Mount Pleasant Grille. I received my culinary arts training at the Art Institute of Washington, and I hold an MBA from Strayer University.”
When did Nossi’s culinary arts program begin?
“We began our first cohort during the fall semester 2019.”
How many students are enrolled in the culinary arts program?
“At Nossi, we currently have 68 students. We purposely keep our average class size to 12 students to be able to provide more individualized instruction.”
What degree and/or certifications do your graduates earn?
“After completing our two year program, our students earn the Associates of Occupational Science in Culinary arts, and ServSafe certifications in food handling and management.”
Do all culinary arts students follow the same curriculum?
“Currently, all students follow the same path. However, we are actively working towards expanding our curriculum to involve different degrees and concentrations. Currently, Nashville needs bakers. As such, we are looking to possibly create an Associates of Occupational Science in Baking and Pastry.”
What are some of the classes that students take?
“Our students take a variety of courses to help them gain valuable kitchen and management skills. Some of the courses include American Cuisine, International Cuisine, Menu and Restaurant Operations, Restaurant Technologies and Cost Control and Pastry Science.”
What makes Nossi’s culinary arts program unique?
“Our program awards students degrees in Culinary Arts through a curriculum that blends classical cooking techniques with essential business management training. We don't just train students to work in a kitchen. We also equip them with the acumen needed to build a cohesive restaurant business plan, including menu planning, financial management, and restaurant operations. By combining rigorous, hands-on culinary skills with entrepreneurial training, Nossi graduates gain the exact knowledge and confidence required to successfully launch and operate their own culinary concepts.”
What are some of the real-world opportunities in which your students can participate?
“At Nossi, we participate in a variety of culinary adventures. Since our program began, we have catered weddings, worked at 1 Table events feeding hundreds of people, participated in Food and Wine Festivals, participated in workshops with Michelin star chefs, put on cooking demos at the Nashville farmers market and competed in Iron Fork Competitions. We also host many workshops for area high school students.”
What is your most memorable moment in teaching at Nossi?
“My favorite moment occurs each year when our students present their food concepts and business plans at our senior exhibitions. It always amazes me to see them exhibit their pride in what they have done, and the unique ways in which they present their creations. After working in culinary for over 20 years and being in the Navy for 10 years. I love being able to teach at a school like Nossi. It is a wonderful place to train, mentor and mold my future replacements in the industry.”
What is the greatest lesson that you have learned from your culinary arts career?
“The greatest lesson I’ve learned is that while the work in a kitchen will always be there, your health and well-being won’t be unless you prioritize them. It is vital to be kind to your body and to pace yourself. Additionally, I’ve learned the immense value of surrounding yourself with the right mentors. Finding leaders who guide, support and inspire you makes all the difference in achieving long-term career growth."
"At Nossi, we combine hands-on culinary skills with entrepreneurial training."
Nossi Culinary Director Chef Russell Ransom
Nossi College of Art & Design
590 Creative Way,
Nashville, TN 37115
615.514.2787