College of the Ozarks’ Culinary Instructor Robert Stricklin Earns Postsecondary Educator of the Year Award
08 August 2022Chef Stricklin earned the national award for his professional commitment to the educational community and outstanding leadership skills.
By Lisa Parrish, GMC Editor
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The Idaho Potato Commission along with the Center for the Advancement of Foodservice Education selected Robert Stricklin, executive chef and culinary instructor at the College of the Ozarks, to receive the 2022 Postsecondary Educator of the Year award.
A top-notch instructor engages students, leads by example and sets a tone of academic excellence in the classroom. Chef Stricklin not only meets but exceeds these top demands of postsecondary educators, according to his colleagues and students. They often referenced his ability to passionately approach any topic with enthusiasm that was demonstrated in his voice and body language, “which makes for engaging and stimulating lectures.” He inspires students by sharing stories from his professional experience. His anecdotes are often accompanied by a touch of humor and his descriptions contain advice and insight going far beyond a straight textbook lesson.
One student described Chef Stricklin’s teaching style, “He is one of the most passionate and invested instructors I have ever had.” Another student said, “He leads by example when showing us how to set, achieve and maintain high standards of excellence.” Chef Stricklin’s strong and supportive rapport with students, alumni and colleagues was recognized when he received this prestigious national award.
One example of the support Chef Stricklin shows students occurred when a student approached him for additional work in chocolate, pastillage and sugar last year. He met with that student every day after class for an entire semester providing the extra work she requested. The experience was invaluable to the student.
Beyond campus, Chef Stricklin has participated since 2014 in the Harvest Moon Food Festival fundraising event for Price Cutter Charity Championship. He is one of six chefs that serve more than 285 guests with tasting items. Prior to COVID, the event generated $121,900 in revenue representing over 13 percent of the charity’s total net revenue.
Chef Stricklin’s goal is to provide the next generations with the skills they need to succeed and to do everything in his power to ensure that success, for not only his current students but also his past students as well.