After more than 15 years working in restaurants ranging from cozy mom-and-pop diners to high-end catering operations, chef Bryan Philbrook has found a new home — in the classroom. As the new Culinary Arts degree program coordinator at Northern Essex, Philbrook is bringing his industry expertise and lifelong love of cooking to the next generation of chefs.

“It has always been my dream to work in higher-level education,” Philbrook said. “I want to be able to train the chefs of the next generation.”

Philbrook’s culinary journey began in his grandmother’s kitchen, where he learned to prepare traditional family dishes. “I grew up hulling strawberries and freezing them for wintertime desserts,” he recalled with a smile.

After completing Nashua High School’s vocational culinary program, Philbrook earned a bachelor’s degree in business before enrolling in the Atlantic Culinary Academy’s prestigious Le Cordon Bleu program. From there, he worked his way up through the industry — starting as a line cook and eventually moving into leadership and management roles.

Those years on the line gave him a deep appreciation for the craft — and for the people who make the industry thrive. “This is an industry that’s built on stories from all walks of life,” he said. “We are one of the biggest melting pots. As much as you’re teaching, you’re also learning from the students, from their experiences, travels, cultures, and backgrounds.”

Now, as an educator, Philbrook says he’s focused less on recipes and more on developing students’ foundational skills and instincts. “One of the things I tell my students is they don’t learn recipes from me — they learn techniques,” he said. “There’s something so special about transforming ingredients; taking something in its raw form and giving it a new look and taste — there’s nothing like it.”

Philbrook believes the classroom environment offers something unique for both teachers and students. “I love being in the classroom learning environment because it creates a sense of camaraderie,” he said.

That collaborative spirit was on display at the recent Taste of the Merrimack Valley event in September, where NECC culinary students showcased their dishes to the community. The event gave students a chance to represent their school in a professional setting — and to make valuable industry connections.

“It was a big networking experience for our students,” Philbrook said. “They got to see what it means to stand behind their work, talk about their food, and share it with others.”

The event also helped spark a new initiative within NECC’s culinary arts program: a guest speaker series that brings local chefs and food industry professionals to campus to share their expertise.

For Philbrook, it’s all part of building a program that blends technical training, creativity, and real-world experience. “Culinary arts is more than cooking — it’s about passion and community,” he said. “I want our students to feel that every time they step into the kitchen.”