Chef David Cooper
Chef Instructor, Culinary Arts
I never knew what I wanted to do with my life until I found teaching. The satisfaction one gets from seeing another person take a little information and use it to start the foundations of a successful career fosters a degree of joy in me that I haven't found anywhere else.
About
ACF Certified Sous Chef® David Cooper built his restaurant career in management positions at acclaimed establishments including Seabear and trained under several James Beard and Food & Wine awarded and nominated chefs, including Chef Peter Dale and Chef Patrick Stubbers. He graduated with honors from Johnson & Wales University with a degree in Culinary Arts and holds certifications including ServSafe Food Safety Manager, Certified Higher Education Professional, and many more.
In 2018, Chef Cooper transitioned into culinary education, beginning as a purchasing agent before moving into instruction, where he discovered his true calling. He has since held leadership roles including culinary program manager and campus manager. Chef Cooper currently teaches within the Culinary Arts program at Escoffier, bringing his industry expertise and passion for developing the next generation of culinary professionals into the classroom.
Certifications & Affiliations
- ACF Certified Executive Chef
- ACF Certified Sous Chef
- ServSafe Food Protection Manager
- CHEP Higher Education Professional
- Chaine des Rotisseurs
Professional EXPERIENCE
- Campus Manager - Helms College, Macon, GA
- Culinary Program Manager - Helms College, Macon, GA
- Chef Instructor - Helms College, Augusta, GA
- Adjunct Instructor - Helms College, Augusta, GA
- Sous Chef - Seabear, Athens GA
- Prep Cook - Seabear, Athens, GA
- Line Cook - Seabear, Athens, GA
Dish Examples
Foraged, shio koji-cured chanterelle and oyster mushrooms
Foraged, shio koji-cured chanterelle and oyster mushrooms, levain de gingembre-fermented blackberry fluid gel, cold-smoked young pine needle infused oil, kan koji-fermented rutabaga, black garlic/burnt onion/sunflower seed "dirt", purslane, and garlic flower
Scallop aguachile
Scallop aguachile with tapioca crust, candied pecan salsa macha seca, aguachile, jasmine tea oil, and chiltepín pickled shallot
Duck thigh deboned and stuffed with cashews, bulgar wheat, and Kerala-curry style spices
Duck thigh deboned and stuffed with cashews, bulgar wheat, and Kerala-curry style spices (sous vide then pan seared), sweet potato mille feuille steamed with fenugreek-cream and ghee before frying, blackberry and cardamom membrillo, nasturtium, papadum, elderberry foam, blackberry/port/duck stock reduction seasoned with ginger, cardamom, javitri, and cinnamon
Education
- Associate of Science in Culinary Arts - Johnson & Wales
