Educator Awards Spotlight: Brenda Hitchins

Brenda Hitchins is the ESD 112 Regional Teacher of the Year and is the High School Baking & Culinary Teacher at Washougal High School in Washougal School District

We’re sharing the wisdom of our incredible regional and state Teachers and Classified School Employees of the Year, in their own words. Find more on our Spotlight page.

What advice would you give someone who is just beginning their career in education?

Education today is on the cusp of change. We are focused on reaching all students while creating a safe and equitable classroom. Incorporating emotional intelligence into your lessons is beneficial. As a teacher, draw all students in by getting to know them. It is important to ask students questions about their behavior to find out their “why”. Assessing prior knowledge is key to challenging all students appropriately. Grading can be done fairly with the goal of giving them multiple opportunities to demonstrate the standards you are seeking to teach. The best advice is to be real, humble, and vulnerable.

What do you think is the most important part of your job?

The most important part of my job is creating a safe and challenging learning space for students to develop and explore their skills in culinary arts. My hope is that they will take what they learn with them throughout life and possible find a pathway for a fulfilling career in the hospitality and tourism career cluster.

What is one local, state, or national education issue that you think more people should be thinking/talking about?

As many companies look overseas for skilled labor and less commodities are “made in America” I think more people at all levels should be focusing on the importance of CTE pathways as a viable alternative to a four year degree and the burden of debt that goes along with it. Nationally it’s the skilled labor needed to push our infrastructure forward. Locally how does the bakery owner keep her business going when she can’t hire bakers. I believe the discussion should be about how we can find passion earlier and create pathways for those students in high school and beyond

When did you decide to work in education and what sustains you professionally?

While working in LV as a pastry chef, I was asked to mentor a local culinary program in their ProStart competition. It was a fun and challenging way to spend my free time. Industry was cutting positions and downsizing staff. I found myself unhappy as a manager not doing what I loved which was baking and cooking. When NWCTA had a position available, they asked me if I would be interested in getting certified to teach culinary. After 30 years in industry I was excited about sharing my knowledge with eager students and building a program to help my community.

What do you wish more people knew about your job?

I would like people to know that teaching culinary arts is a life skill. I teach students about the history of food, customer service, costing of food, cooking methods, flavors, and global cuisines. I strive to expose my students to many different aspects of food that I hope they will take with them long after leaving high school.

Learn more about the Teacher and Classified School Employees of the Year on the Educator Awards website.