Around the Academy of Culinary Arts at Land O’ Lakes High School, Michael Rigberg is known as Chef Rigberg.
In July, he’ll be known as an inductee into the American Academy of Chefs.
(Courtesy of Michael Rigberg)
The induction will take place at the American Culinary Federation National Convention in Kansas City, Missouri, where Rigberg will be included in a group of men and women who have distinguished themselves in the culinary arts.
It’s an honor that requires recipients to meet rigorous requirements, and those attaining it are considered to represent the highest standards of professionalism in the organization, society and industry.
That honor will follow another distinction that Rigberg received in April at the American Culinary Federation’s Southeastern Conference in Charleston, South Carolina. He was among four chefs receiving Cutting Edge awards from the federation.
Those awards, bestowed by regional vice president Michael Diehl, recognize leadership and service to the culinary profession.
Rigberg, who is president of the Tampa Bay Culinary Association, said he had no idea he was being considered for that award. So, when he heard the phrase, “This chef resides in Land O’ Lakes, Florida,” his ears perked up.
“I was shocked,” Rigberg said.
Hundreds of chefs, cooks and foodservice professionals were at the conference in Charleston, and thousands will be at the national convention. Rigberg said he’s not sure what he did to merit the award, but it was nice to receive recognition.
Performing well is important to Rigberg, and he strives to pass that ethic along to his students in the culinary program at Land O’ Lakes High. His goal is to give students a solid foundation for a career in the culinary arts. He also wants them to have a good idea of what they will face in the field.
Along those lines, students have a chance to compete with students in other programs. They also have a chance to gain practical experience in the field, and they occasionally get to take part in special events.
When the Republican National Convention was in Tampa, for example, Rigberg worked out a deal to become part of the catering crew. He joined his teaching colleague, Jessica Cooper, at the Tampa Bay Times Forum while 26 students from their culinary arts program were there preparing food for the convention’s hungry masses.
“That is something they will never forget,” said Rigberg, who was influenced by his son to become an instructor.
When his son graduated from high school in Hillsborough County, he was interested in becoming an architect. So, he enrolled at Tulane University, where he quickly became discouraged, Rigberg said.
During orientation, a dean told the incoming crop of 90 freshmen that if five made it, they’d be lucky.
“After one semester, he came back home,” Rigberg said.
Instead of pursuing architecture, he went to Hillsborough Community College, then on to get a business degree at the University of South Florida. Rigberg’s son would eventually earn a master’s degree in mental health counseling.
Rigberg had already wanted to become a teacher, but after his son’s experience, he decided to teach at the high school level rather than at a college. He wanted a chance to help shape a life, and he figured high school would be a better place to do that.
Rigberg tells his students that people with culinary skills are always in demand.
“Whether you’re a mechanic, whether you’re an electrician, whether you’re a plumber, or whether you are a cook — you will always, in a trade, always have a job,” he said.
In his program, Rigberg said he tries to instill a sense of devotion, a desire to succeed and a sense of urgency. When students graduate, he wants them to understand that “what they have gained or learned here is just the beginning.”
Published June 25, 2014
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