Courtesy of Michael Viviani

Throughout his formative years, Culinary Arts instructor Michael Viviani developed a profound enthusiasm for the art of cooking. Turning this passion into a rewarding career and helping others chase their dreams is something Viviani takes pride in, even when he did not think it was previously possible. 

After attending Grosse Pointe North, Viviani knew he had a passion for cooking. Through taking cooking classes through his time as a student, Viviani’s positive experiences ignited inspiration in him to pursue a career as a chef.  

“I am a graduate of Grosse Pointe North, and taking cooking classes here is what sparked my interest in pursuing a cooking career,” Viviani said. 

Having the opportunity to cook and create in his career is an important way he could express himself and elevate his character as life went on.  As he continues to spend time pursuing something he loves, Viviani hopes to continue to strengthen his skills and foster success.

“Cooking is a daily activity in your life and you’re constantly creating goals for yourself to get better and achieve greater things,” Viviani said.  

 Having support for his culinary pursuits has always followed Viviani throughout his lifetime, but most notably his mother allows him to push forward and achieve great things.

“My mom was my inspiration because growing up I got to see her cook everyday and I got to see her teach at Parcells middle school,” Viviani said.

Seeing how his mother was able to educate students at Parcells as a life skills teacher, Viviani became inspired to return to his alma mater to continue his culinary journey, now as a teacher. 

“I don’t think I even wanted to stop cooking, but I wanted to find a different avenue where I could continue my craft,” Viviani said. “That is how I switched to teaching Culinary Arts at North.”

Having experience as both a chef and an educator, Viviani hopes to use what inspired him to help his students take a leap into cooking or even find their own path in life through his teaching.  

“All of my past experiences and knowledge will bring a sense of work based learning to the classroom,” Viviani said. “I will continue to inspire my students by providing them with the best lessons and cooking labs to help prepare them for a future in the industry or wherever life takes them.”