Chef Jerel joined Bergen County Academies as the new culinary instructor for the Academy for Culinary Arts and Hospitality Administration in September of 2024. Interestingly, he also attended BCA as a student. Before joining the BCA faculty, Chef Jerel worked as a high school English teacher and as a chef in numerous restaurants. He also established a catering business named Chef Kuya a few years ago.
In Chef Jerel’s new teaching position, his job is to teach different levels of culinary arts to his students. Some of his classes include, but are not limited to: Intro to Hospitality and Culinary Arts, The Art and Design of Chocolate, Hotel Management and Culinary Theory, and Culinary Design.
As a BCA student himself, Chef Jerel was a part of the Academy for Technology and Computer Science but ultimately found his passion for culinary arts. The Academy Chronicle interviewed Chef Jerel to learn more about him and his passion for culinary arts.
AC: Can you tell us a little bit about yourself? Such as what schools you attended, what are your passions, hobbies, etc.?
Chef Jerel: I was an English education major at Montclair State University and then I was a teacher for about two years. I’ve done corporate training, corporate sales, and travel agency, and I’ve moved all over the country. Then I went to Bergen Community College for my culinary degree and then I started working in this industry for the past eight years. As for my hobbies, I really like archery, I’m a very big video gamer, and I’ve been doing martial arts for the past twenty-four years.
AC: Can you tell us a little bit about your business called Chef Kuya?
Chef Jerel: Chef Kuya is my way of still being connected to the culinary industry and culinary world. It’s a catering business that I run out of my own home. I do pick up and drop off catering and customers say “Hey, we need three trays of food for a party” or something like that and they can order it from me and I’ll make it for them. I also do special events where I go someplace because sometimes they want to have a private chef for an event. I’m also able to do big events, like honeymoons, weddings, and anniversaries, things like that.
AC: When you attended BCA, you were in the computer science academy. What or who influenced you to become a chef?
Chef Jerel: I’ve always been in the kitchen with my family. Filipinos have a very rich culinary history, but I never thought it would be a career for me until I read Anthony Bourdain’s Kitchen Confidential. I would recommend his book to anyone who thinks they might want to go into the culinary industry because there’s this really honest look at the highs and lows of what it’s like to work in the industry that’s centered around serving other people and sacrificing yourself for others. This book made me think that I could do really well in this industry and that I think this is something I have a passion for and can pursue. So, that book really changed my perspective, and also, Anthony Bourdain has just been a role model to me.
AC: You previously mentioned that you were an English teacher before becoming a culinary instructor, do you have a passion for writing?
Chef Jerel: Yes, I do. Even since elementary school, I was always in the literary magazine or I would be submitting poetry for poetry contests. I love to read and write, so I wanted to do something with that, which is the reason I became an English teacher. To this day, I love to read and write, although now it’s mostly writing menu descriptions and food blogs to get others interested and excited about food.
AC: Why did you switch from being an English teacher to a culinary instructor?
Chef Jerel: I think it was a case of the right place at the right time. I’ve always loved teaching, so I knew I still wanted to do that. I was fresh out of college at the time, so I think I needed more time to mature and develop as a person and as a teacher and it wasn’t the right fit yet. Later, with the right amount of experience, years, and maturity, I combined my passion for cooking and teaching. It’s just the natural conclusion of these events.
AC: Since your time at BCA, what would you say changed the most here?
Chef Jerel: I think what changed the most is the student environment. What I mean by that is I remember coming here and it was very insular. Like ATCS only hung out with ATCS, business only hung out with business, science only with science. I think now the student body is a lot more involved with each other. I think there is also a lot more support between the students. It’s still a competitive school, and it was definitely competitive when I was here, but I think now theres more of students supporting each other in competitions, whereas before it was like crabs in a basket, holding each other down.
AC: Is there anything else you would like the readers to know about you?
Chef Jerel: I don’t get the chance to step outside of the grill very often, it’s kind of my home the moment I step into the school. So, if people are interested in doing something with culinary, I would encourage them to take an elective or a project and come in and see what’s going on. That way, I can also see the rest of the students because as much as I want to be wandering the halls and getting to chat with everybody, I really only get to stay here. So, to see some of the other students and what everyone else is doing would be nice, but they can always stop by the grill and say “Hi” and have a cup of coffee or a cup of tea.
The Academy Chronicle thanks Chef Jerel for sitting down for this interview and telling us a little bit about himself and his love for culinary arts. This interview will help our readers learn more about Chef Jerel and gain insight into his opinions on BCA, culinary arts, and some fun facts about him.
