Shular Institute chefs bring culinary lessons to Milwaukee students


Kristine M. Kierzek

Sean Rush (left), vice president of the Shular Institute, works with the crew in the kitchen. Rush is from Milwaukee, and he's helping bring the Atlanta-based institute's culinary teaching to the city.

Setting his sights on some of the culinary world’s most rigorous competitions, Daryl Shular combined his really like of food items and sports activities to attain the best of his game, literally. 

As a younger chef he became a member of the American Culinary Federation’s olympic staff. Collaborating in the Internationale Kochkunst Ausstellung meant competing with cooks from about 60 nations. 

Upcoming, he set out to grow to be a accredited grasp chef.  Completing the eight-day obstacle in 2014, he turned the country’s very first African American to acquire the licensed grasp chef designation and in 2017 was named a member of the African American Cooks Corridor of Fame. 

Rising to worries and placing goals is a learned talent in Shular’s eyes, just one he aims to move on to the up coming generation of cooks in Milwaukee.

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