Centerville resident Chef Chad Conklin, a luminary in the local culinary world, answered his calling in the kitchen of Middletown's Marshall High School. With a resume boasting Secchia Institute for Culinary Education and world-renowned Johnson & Wales University, Chef Chad could have pursued a career in any prestigious establishment. He worked as executive chef at Rosaria’s in Perrysburg, but he found that teaching young people was where he wanted to be in this season of life.
Looking back, Chef Chad realized he had been teaching all along. He tutored 60% of his class during his first year at Secchia and became a teaching assistant at Johnson & Wales.
“I could break the information down in ways they could understand,” explains Chef Chad.
Upon arriving at Marshall, Chef Chad wanted to revolutionize his students’ experience. Young people learn the art of cooking and valuable life skills such as teamwork, discipline and perseverance. While not all his students want to become chefs, many do.
“I’ve seen a lot of students who I helped go on to open their own bakeries and restaurants. It’s the greatest feeling on earth,” he says.
Chef Chad’s culinary program has also become a beacon of hope in the community. His classroom supports a pantry for hungry students and he provides his students with opportunities to give back by cooking community dinners. It’s always a three-course meal, with everything made from scratch.
“In-kind donations are always welcome,” explains Chef Chad. “Monetary donations go through the school.”
In recognition of his outstanding work, Chef Chad was invited to compete in The Food Network Halloween Baking Championship in 2023. Though the experience was exciting, Chef Chad is not eager to be back on TV. He is more interested in taking his time to create something beautiful and delicious.
Before teaching, Chef Chad was a consultant helping restaurants to revamp their desserts. His desserts are artistic creations, which he works to innovate consistently through his business, Attica. For example, instead of cutting his cheesecake into a wedge with a drizzle on top, he makes his Pumpkin Spice Cheesecake a whimsical pumpkin shape.
“Dessert is your last chance to make an impression,” he shares.
As Chef Chad empowers the next generation of chefs, his work reminds us that greatness can be found everywhere. In the bustling halls of an Ohio high school, a local culinary genius is shaping the future one delicious meal at a time.
Bittersweet Chocolate Mousse
Provided by Chef Chad Conklin
Ingredients
1 lb 7.5 oz chocolate (58-72%)
1 qt heavy cream
15 egg yolks
9.9 oz granulated sugar
1/4 teaspoon salt
Directions
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Melt the chocolate over a water bath in a large bowl, big enough to accommodate the entire recipe. Keep very warm.
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Whip the cream to soft peaks and set aside.
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Make a pâte à bombe with egg yolks, sugar and salt. Start by heating sugar and water in a saucepan. Whip the egg yolks until light and frothy. Pour the hot syrup into the egg yolks and add the salt. Beat on high until the mixture has doubled in size and is cold.
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Fold the whipped cream into the very warm chocolate quickly and deliberately.
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Fold the pâte à bombe into the chocolate/cream mixture.
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Place into ramekins and refrigerate for two hours, then top with whipped cream or berries.
“I’ve seen a lot of students who I helped go on to open their own bakeries and restaurants. It’s the greatest feeling on earth.” Chad Conklin