Mingle - Multidisciplinary Integrated Global Learning Experience

RMU Faculty Member Ken Mertes

Visting Faculty Profile: Ken Mertes from Robert Morris University

Robert Morris University's culinary students spent 10 weeks during the Fall 2010 semester learning about Italian cuisine at Apicius. Their coordinating faculty member, Ken Mertes, spent the entire session with them here in Florence. Ken was involved not only in monitoring his students' academic activities during their time in Italy but got involved 100% in the life of Palazzi and all that the city has to offer - whether through auditing classes or exploring Florence and cities outside of Tuscany. Read on to find out more about his fascinating background, his viewpoints on RMU's experience in Florence, and how the study abroad experience has impacted the RMU group.

Your background?
I was in the nuclear navy at the start of my professional career. After 8 years I got out of the navy due to family reasons and got my degree in electrical engineering from the University of Utah. I started working in the nuclear division of General Electric and was sent to Japan in a rural area near Sendai to start a nuclear power plant. After a few years I was promoted to country manager for GE Japan and moved back this time to Tokyo, clearly another pace and lifestyle. Back in the states, I kept getting promoted to senior management positions and was managing 150 engineers by the time I got to my career change after 21 years with GE. Career change coincided with personal life changes, I decided to pursue a culinary degree at Kendall College. At age 52 I graduated with an associates degree in culinary arts and began working for a professor's consulting company. At the same time I developed my own consulting business, aptly named Fork in the Road Personal Chef Business, which eventually allowed me to work for myself. Then I answered a call 5 years ago for chef instructors at Robert Morris, came in, did chef test, and was hired. I actually taught extensively in the Navy so I already had a training in education and I can attest to how many engineering and managerial skills carried directly over to my new career path: organization, management, communication, business they are all the same in both fields. Now I get paid to follow my passion, and this is where I am in life. I've been an adjunct for 5 years and I just turned full time.

What aspects of the Apicius program most excited you pre-departure?
I've traveled all over the world and lived extensively in Japan, with the exception of Italy. Part of my motivation was getting an experience in Italy. When I was married my wife and I sponsored exchange students, least 40 of them, from all over the world for various periods of time. Thus I come from a background of exposing these students to life in Chicago and when I heard about this opportunity to work with students in a foreign, Italian environment, I applied immediately!

How has being at Apicius had an impact on your professional outlook?
The study abroad faculty position did not exist before I came. Creating the base for the next faculty to come wasn't initially included in the responsibilities, now that I am here I seek to create the role that I am doing every day in order to pass off a foundation to the next coordinator. In order to do this I had to develop relations with the Apicius staff, understand the organization and roles here. I think what we, the students and I have learned about Tuscan cuisine, is its simplicity. That focus on primary ingredient and 1 or 2 ingredients to bring out the excellence of the primary ingredient.

How has being in Florence had an impact on your personal outlook?
It teaches you humility because the things you take for granted, you don't have. I've had a 10 week battle with the washing machine or initial problems with sending postcards, for example. But you adapt to the culture and language and I am extremely proud of my first haircut "in Italian"! The difficulties may knock you down a bit but it is rewarding in the end because you feel accomplished.

Please share your favorite food moments during this experience.
In Florence I've fallen in love with crespelle, the Florentine savory crepes, the veal chops from my neighborhood place Trattoria Gabriella, and schiacciata (focaccia). Elsewhere in Italy, I'd have to say that the cuisine in the Amalfi coast is amazing for the seafood, especially spaghetti with vongole or whole roasted fish.

What are the benefits that your students will gain from this study abroad experience?
What the experience did for my students is to accelerate their growing up. About half of them have always lived with their parents, they are under 21, and have not traveled outside of Illinois. So for those students, coming to another country around the world and living as young adults has changed them in their personal lives. Another thing that it did for them is to show a whole new approach to life. You don't run into a lot of attitude here, of people being better than you. People simply enjoy life and the relationships that it brings and the events of the day. For many students I believe this was a positive surprise.

Would you come back?
Absolutely. I actually don't want to go back.

Your role here as a student?
I chose to be a student along with my own students and took other classes with the Dean's permission. Tuscan Wines, Food & Wine pairing, the pasta workshop for the Master course. In the Italian language class I was struggling alongside my own students, perhaps more so than they were, because I'm older. It was an interesting change of roles because I've taught most of these students back in Illinois, and being next to them and struggling, well it was interesting for them to see me under a new light and definitely humbling for myself. On the other hand, I sensed by that students from other universities would latch onto me, they would introduce themselves and want to tell me about their experience. The role of a study abroad faculty evidently is needed for other students as well!

Any final comments?
I've been a private chef for 12 years. At the end of every dinner party I always conclude with a personal quote - "I really hope everyone here finds their passion in life because if you do, you are truly lucky. But until you do, please enjoy mine."