September 22, 2021
Bo Byrne has prepared everything from five-course white tablecloth to gourmet hot dogs in his culinary career. As an SMCC instructor, he is now passing his skill and expertise on to the next generation of chefs in Maine.
Bo knew from a young age that he wanted to be a chef – he even took a cooking class at a community college when he was only 13 years old. After high school, he enrolled in the Culinary Arts program at SMCC and graduated in 2004.
Since graduation he has worked as an Executive Chef at David’s, Opus 10 and Tiqa in Portland, David’s 388 in South Portland and the Haraseeket Inn in Freeport. He also made a stint at the Burger Bar in Portland, where he learned the art of cooking burgers in anticipation of someday opening his own food cart.
Bo first taught at SMCC in 2018 as an assistant instructor teaching a food safety course. He is now a full time instructor and teaches Introduction to Culinary Skills, Classic French Cuisine and International Cuisine.
When not teaching, he operates the TOP (The Old Port) dog food cart, serving gourmet hot dogs and burgers May through August in the Old Port and on the Eastern Prom in Portland and Island Dog Brewing in South Portland.
In class, he tries to instill in the students that cooking is not as difficult as they think it is and that they are closer to being good cooks than they think.
“The next generation has to learn the same as I did when I was young, so when I go out to eat I enjoy food at the same level as people before me. I like to eat good food and I need it. to teach people how to cook great food so that I can enjoy it. “