Chef Andy Andersen plays an integral role in the success of Helms College. From our humble beginnings, Chef Instructor Andersen has been here every step of the way.
Chef Andersen’s love for culinary began at an early age. He recalls loving to cook as far back as nine years old and he loved spending time outdoors hunting and fishing from an early age. One of his first jobs was cooking at a local Red Lobster restaurant in Bismarck, North Dakota. It is there that he realized his passion for cooking and chose to work towards a career in the culinary field.
After graduating high school, Andy moved to Minneapolis where he attended Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. After receiving his associates at Le Cordon Bleu, he traveled to Florida’s Walt Disney World Resort where he completed an internship at the Epcot Food and Wine Festival. Working at Disney was so much fun that Chef Andersen stayed on to work with them a few years. From Disney, Chef Anderson then moved to Georgia to be close to his sister who lives in Warner Robins.
After working at country clubs and local restaurants in Middle Georgia, he learned Goodwill was planning to start a culinary school. This news, of course, piqued his interest. Chef Anderson came aboard and helped open Edgar’s Bistro and has worked here at Helms ever since!
Chef Andersen is currently the culinary arts program manager for the Polly Long Denton School of Hospitality at Helms College of Macon, GA. This involves overseeing all of the day-to-day operations and ensures all the classes are staying within budget, the curriculum is covered correctly and bringing on new employees. His time at Helms has given him the ability to appreciate teaching and watch students grow as individuals as part of the program. Chef Andersen says his favorite part is to watch a student’s passion for cooking grow as they go through the program; he says there is nothing quite like it.
One of Chef Andersen’s personal passions is wine. He is a bit of a self-taught wine connoisseur. His knowledge and expertise with wine have helped immensely with planning wine dinners. Four-course wine dinners are being held as a grand finale at Edgar’s Bistro at the end of each quarter for the culinary evening classes. Chef Andersen recently joined forces with Dirt Farmers for some cooking demonstrations at the Atlanta Food and Wine Festival. Along with wine, Chef Andersen also has a passion for pork. Chef Andersen is passionate about cooking with pork, and demonstrating how to properly break down the pork. He is also well-versed in identifying the different breeds, including heritage pigs.
Chef Andersen has played a huge role in the success of Helms College, overseeing much of its growth and teaching many students in their own paths to success in the culinary industry, and we look forward to what the future holds.
The Helms College difference is grounded in the many unique skills and backgrounds each member of our faculty, administration and chefs add to our staff. Their experience and expertise have helped mold Helms to what it is today.