By Kendra Zamora
From philosophy student to French-trained chef, to culinary teacher, Leonard Novak is now OBU’s new chef. Novak’s journey to OBU is a unique one.
Culinary Journey and Career
Unlike some, Novak did not have lifelong aspirations of becoming a chef. As a college student, Novak studied philosophy and existentialism. Novak did not have employment plans after college graduation. By chance, he began working as a dishwasher in an elementary school kitchen.
“Other than washing dishes, I learned how to make bread from scratch and enjoyed the vibe of a busy kitchen. This is where it all started,” Novak said.
He did not attend culinary school but has extensive experience in the culinary field. His journey from dishwasher to a seasoned chef is quite remarkable. After discovering his love for cooking, Novak apprenticed in a French kitchen for some time until he became the sous chef, or in other words, the second in command.
“I have been cooking for 30 years now, mostly in restaurants and hotels, but I have worked on food trucks, and bakeries, and have owned my own catering company,” Novak said.
He also taught at a culinary school, an experience he says is as rewarding as a chef.
Leading to Oklahoma Baptist University
When Novak learned there was a need for a chef here at OBU, he was delighted for the opportunity to be back in a campus environment.
“I love learning and believe we all must keep moving and learning to continue to grow in our life,” Novak explained.
Passion for Cooking
Novak described himself as a process-oriented person. One of his favorite things to do is to bake bread. He loves “the slow process of making sourdough.” He explained that besides being an artisan bread maker and French-trained chef, he also loves cooking fish. Novak approaches cooking with all five senses.
“I love cooking because I use all of my five senses when I am cooking [which is] pretty awesome if you think about it,” Novak said
He also loves cooking simple comfort foods inspired by his mother’s cooking, like soup.
Other Passions
Novak values staying healthy and active. He runs marathons and is currently training for an IronMan in April. “Anything is possible,” he said, a phrase that has guided him through much of his personal and culinary journey.
Conclusion
OBU is grateful and excited to have a new chef on campus. Novak’s experience, passion, and dedication will undoubtedly enhance the dining experience. Whether he is baking artisan bread, creating comfort foods, or sharing his love of learning, his skill and attitude are welcomed on Bison Hill.
