By Ethan Tutor
The Scene staff
One of Forest Park’s employees is leading a double life.
By day, he’s a chef-in-training, taking classes through the culinary arts program. By night, he’s a police officer, keeping watch over the campus and its students.
Dave Jost, 50, balances the roles masterfully, blending his love of law enforcement and passion for cooking. That’s because the mix is nothing new.
“I’ve always enjoyed cooking,” he said.
Jost has been a police officer for 30 years, starting with St. Louis County and continuing with the cities of Ferguson, Calverton Park, Bel Ridge and Pacific. He joined the Forest Park staff in 2017.
It wasn’t until recently that Jost decided to pursue a baking degree. He had made a lifestyle change and grew more interested in nutrition and its effects on the human body.
“I lost a lot of weight and started exercising more,” he said.
Jost enrolled in the baking program in January. One of his instructors is Ellen Piazza, culinary arts program coordinator.
“Dave has been wonderful to have in class,” she said. “He is always well prepared, interested and strives to create food that is both tasty and attractive.
“He has had a great sense of humor about his also being a safety officer here on campus. His personal and professional skills have come into play in the classroom, and he has been very successful in both,” she added.
Police officer since age 21
Jost grew up in St. Louis and wanted to be a police officer as far back as he can remember. He joined St. Louis County Police Department at age 21, along with his brother.
Jost served as a county patrolman for five years before moving on to other departments and other challenges.
“I enjoy the job,” he said. “I really enjoy the interaction with the people and solving their problems. I also love training younger officers.”
Over the years, Jost has seen the best and worst sides of people in the St. Louis region. He had to draw his gun “almost on the daily” while settling domestic disputes and responding to robbery reports in dangerous neighborhoods. But he has never had to shoot anyone.
Jost was working in Ferguson in 2014 when riots broke out after white police officer Darren Wilson shot and killed Michael Brown, a black teenager.
Ray Baker, a police officer on the Florissant Valley campus of St. Louis Community College, has been working with Jost since 1991. He describes him as “very professional.”
“He wouldn’t be doing (police work) this long if he wasn’t good at it,” Baker said.
The image of police officers has taken a hit in recent years, with claims of police brutality and unequal treatment of black suspects. But Jost said that doesn’t affect his dedication to law enforcement or the way he does his job.
Jost characterized people who are anti-police as a “small minority.”
“I’ve had no negative feedback from students or staff, ever,” he said.
Jost joined Forest Park Campus Police as a full-time officer in 2017. He characterizes it as the easiest work of his career, mainly because the environment is more “civilized” than city streets and he spends more time indoors.
“There’s a lot less stress,” he said. “… After 28 years on the road, you just want a change of pace. And it allowed me to come back to school.”
Next up: Food truck?
Jost also is a full-time culinary arts student. This semester, he’s taking a six-credit Food Prep class three mornings a week.
Students are expected to make tasty dishes, but they’re also tested on presentation and nutrition. Jost’s presentation skills have earned him the nickname “Tactical Chef” from classmates and instructors.
Jost’s culinary creations don’t go to waste, as students get to eat the food they prepare.
Being a college student is “more fun than expected,” he said. “… I’m loving it. I’m having a great time.”
Jost likes to eat, but he also exercises at the gym five times a week to stay in shape. He isn’t a fan of fast food, preferring “real” meals. One of his favorite restaurants is Pirrone’s Pizzeria in Florissant.
Baker knew cooking was Jost’s passion, so he wasn’t surprised when he enrolled in a culinary arts program. He’s been on the receiving end of Jost’s cooking.
“Whenever he owes us a favor, we make him bring us his cakes,” Baker said. “The man can bake a cake.”
Jost doesn’t have a concrete plan for what to do with his baking degree, but he hints at the idea of operating a food truck.
“There’s just so much you can do with a baking degree,” he said. “You can do anything.”
Jost takes pride in being part of Forest Park’s culinary arts program, which has a good reputation in the region. He gives particular praise to Piazza and Casey Shiller, coordinator of the baking and pastry program and two-time winner of “Cupcake Wars” on the Food Network.
“Such a great group and staff,” said Jost, who encourages students to consider culinary arts as a major. “If you’re curious about what we do, stop by and just ask the instructor to sit in on the class.”