GUIDING STUDENTS IN HOSPITALITY

Chef Christopher Lindsay brings expertise to UNLV Guiding Students in Hospitality

By Debbie Hall Photos by Ali Becker Knotted Rose Photo IG @knottedrosephoto

Chef Christopher Lindsay brings his love of the culinary arts as lecturer and chef instructor to the William F. Harrah College of Hospitality at the University of Nevada, Las Vegas. He teaches food and beverage restaurant management courses bringing his diverse academic and industry background in food, beverage, and hospitality.

Select students from the William F. Harrah College of Hospitality participated in the 2022 PR%F Awards under the guidance of Chef Christopher and his teaching assistant. He chose five students to work directly with him in preparing breakfast and lunch meals.

“It is important from an instructor’s perspective to incorporate the students’ ideas, thoughts, and plans as well guide them on the selection of food, preparation, and presentation. The students worked with me before the event to solidify the planning. The students learned first-hand about the organization necessary for a multi-day event and helped the other 30 student interns that participated in the event.” Graduate student Judell Alexander and instructor Koco Heo were also instrumental in the success of the PR%F Awards this year working with the chef and students.

He is also an alum of UNLV, obtaining his bachelor’s degree in Culinary Management from the University of Nevada, Las Vegas, in 2006 and a master’s degree in PostSecondary Career & Technical Education with an emphasis in curriculum and instruction from the College of Education in 2016. Chef Christopher also received an associate degree in Culinary Arts from Salt Lake Community College, an American Culinary Federationaccredited program. He would first pursue his education as pre-law but eventually decided to switch to a culinary career.

“I wanted to complete my bachelor’s degree, and I selected UNLV for its location [Las Vegas], culinary program, and where I would get the most opportunity after graduation, and that was Las Vegas.”

For an academic career, he first served as executive chef and program chair for East Career Technical Academy (ECTA) opening in Las Vegas. “I had the opportunity to mentor high school students with some high team rankings and really like the aspect of mentoring. I opened ECTA, and I was then offered the chance to teach part-time at UNLV

as I transitioned from the hospitality industry to teaching,” he explains. Chef Christopher would pursue his master’s degree at UNLV with the goal of teaching full-time. “I took advantage of all of these opportunities.”

Now a full-time instructor, Chef Christopher looks for qualities such as dedication and interest in a student. He will find out what his student’s background and knowledge in the hospitality industry. As for education, he helps his students discover their interests, such as baking or culinary, and help them grow in their careers.

“After graduation, I continue to maintain relationships with a majority of my students that are working in the industry. Many of them come back to the campus to visit when they are in town and support the current running Hospitality Colleges Food and Beverage Bistro 410 concepts. This ultimate sign of gratitude often overwhelms me. I thank all the students I have had the pleasure to work with over the years,” he says. As for his inspiration to enter the hospitality industry, he comes from a farming background. “When I was younger, my grandmother would always bake biscuits and cornbread every day for my grandfather, who was working the farm. She would also can foods such as tomatoes and beans. I found cooking and baking so interesting,” says Chef Christopher.

When he was a teenager, his friend owned a restaurant in Salt Lake City, and Chef Christopher bussed tables finding the whole experience and atmosphere in the restaurant exciting. He played sports growing up and really enjoyed the team environment. After he cooked a meal for the family, his father’s mother even told Chef Christopher that he should be a chef.

Chef Christopher’s professional career has allowed him to travel and work in some of the country’s most well-known restaurants, hotels, and casinos. He received training in classical French techniques, although his true passion is cooking a fusion of different cuisines.

During his professional career, Chef Christopher worked for the Ritz Carlton (BACARA in Santa Barbara, California); The La Jolla Beach and Tennis Club (San Diego); Simon’s Kitchen (Hard Rock Hotel Las Vegas), and the MGM Grand Hotel (Las Vegas). He held a key position as a Chef de Cuisine at the Atrium Restaurant in the Cliff Lodge at Snowbird Ski & Summer Resort, Utah, where he assisted in hosting corporate guests during the 2002 Winter Olympic Games in Salt Lake City, Utah.

He was recruited to be a culinary production assistant for Chef Todd English on the Turner Broadcasting System (TBS) special, “Dinner and A Movie: Super Chef Cook-Off,” and for Chef G. Garvin on TV One Network for the filming of the second and third seasons of “Turn up the Heat” for Powerhouse Productions. Chef Christopher and his student operate a fullservice restaurant as a student-driven concept called Bistro 410, which is open Tuesday through Thursday from 5 to 6:30 p.m. The bar forward menu features tapas and small bites with 40 alcoholic and non-alcoholic beverages. There are different concepts each day created by the students.

For more info, visit unlv.edu/event/bistro.

To learn more about the William F. Harrah College of Hospitality, visit unlv.edu/hospitality.