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A LETTER TO CULINARY SCHOOL GRADUATES

18 Monday May 2020

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First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold. Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well.

This is a very challenging time for graduates of any program – an unprecedented time when the health and wellbeing of world citizens is the number one priority, but also a time when there is much uncertainty in the workforce. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history. As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. We are an industry that provides so much more than an opportunity to satisfy physical hunger – we are an industry that provides a forum for people to gather, to embrace, to break bread and clink glasses, to tell stories and to laugh with reckless abandon – this is what hospitality is all about. This is also the environment where a virus can find a fertile home. So, we wait, plan, contemplate change, try to find the funds to carry the burden of closure, and hope that science will find a way for us to return sooner rather than later.

Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time. The restaurant industry will return at some point, historically it always has after crisis, and it will again. The format that we have become accustomed to may change, in fact it certainly will, but restaurants as gathering places are absolutely essential to a civilized world. The communities where you will live depend on restaurants to provide that respite, that environment for celebration and reward that helps us to be one. So, what can be done now with so much uncertainty before you? Here are some words to the wise:

WORDS OF ADVICE:

[]         STAY POSITIVE:

It will be challenging for some time – stay positive! Your attitude and confidence in the ability to rise above the roadblocks placed in your way will define your character.

[]         KEEP WORKING ON THOSE FOUNDATIONAL SKILLS:

A constant focus on improvement is a common trait that all successful people share. It is the foundations, and the mastery there of, that will instill confidence in those who hire you and the seed that defines your self-worth.

[]         KNOW YOUR END GOAL, BUILD A STRATEGY

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Research that goal and establish the skill set those successful individuals in that position must possess, and build that into your strategy. “How can I master each of those skills to position myself as a natural candidate for this career goal?”

[]         WORK WHEREVER YOU CAN, JUST MAKE SURE THAT IT CONNECTS WITH FOOD – DO IT WITH EXCELLENCE IN MIND

During this crisis and transition to a solid economy once again, the job opportunities will be far more limited than just a few months ago. This will likely be the case for some time. Make sure that you seek out opportunities that involve food. Know what skill you hope to master as a result of working in that operation and make sure that it fits your career strategy. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN. Here are some examples:

  • QUICK SERVICE: The type of food and ambience of a quick service operation may not be your ultimate goal, but these operations have great systems and controls in place. Every Chef, Manager, or Owner must understand systems and controls. If you work in quick service for an interim period of time – do so with the intent of learning about their controls and systems.
  • FAMILY STYLE: These operations, oftentimes ethnic based, can provide you with an appreciation for the early and late majority of customers who patronize restaurants. This is nearly 70% of all restaurant diners. Dedicate your time to building an appreciation for the taste of the majority.
  • BAR-B-QUE JOINT: Maybe your goal is to work in a white tablecloth restaurant and the thought of investing your time in an operation with paper tabletops and bottles of hot sauce on the table does not sit well with your plan. But you can learn a very important lesson in these operations: It’s all about flavor and flavor takes time and discipline. There are no shortcuts to building flavor that is universally enjoyed.
  • FARM WORK: The back breaking work on a farm may seem to be a far cry from working in starched chef whites in a stainless steel kitchen, but what is most important in cooking is to understand, appreciate, nurture, and admire the work of those who invest in this back-breaking work. A period of time working on a farm will build a greater appreciation for the source of ingredients you work with and the commitment of those people who do the work.
  • SENIOR CARE: Working in senior care facilities can be emotionally draining and too often does not reflect the quality of food that a chef would put his or her signature on. Working in these facilities and approaching the task of cooking with passion and commitment to process is incredibly rewarding. You will learn empathy and how much the “care” that you put into the food you prepare means to others.
  • HEALTHCARE: Typically, working in a hospital is not at the top of many cooks’ career lists. Yet, where else can you develop a real understanding of how important proper nutrition can be to the health and wellbeing of others. This is where you can find definitive evidence of the importance of well-prepared food.
  • CORPORATE DINING: The corporate “cafeteria” has long been replaced with food operations that provide fresh, well-prepared food that is exciting and packed with flavor and nutrition. In corporate environments these operations are essential ingredients in creating positive work attitudes, important conversation, and a chance to break bread and do business at the same time. Learn how food experiences can set the stage for positive action.

All of these operations, when taken in the right context, can add to your skill set to become a chef, manager, or operator. Don’t pass them by because of ego or pride; they can all “fit”.

Painted in Waterlogue

[]         BE THE PROFESSIONAL THAT YOU WERE TRAINED TO BE:

Never lose your commitment to looking, acting, and being the professional that is representative of the best of the position of cook and chef. Make this a part of your character.

[]         KNOW THAT PATIENCE IS A REQUIRED VIRTUE:

Patience has always been a requirement of success, but in these challenging times of crisis, patience is essential. I know you hope and expect to reach your goals quickly. I know that you have financial needs that cannot be met with entry-level wages, and I know that you expect that degree to pay off on day one, but understand that your patience now is an investment in that future. Your success will not happen overnight.

[]         UNDERSTAND THE NEED FOR FLEXIBILITY:

Being able and willing to turn on a dime and change directions is the price of admission in a faltering economy. Be flexible and willing to change.

[]         DEPENDABLE RULES THE DAY:

Be on time, ready to work, and excited about what is in front of you. Be the employee who once given a task – sticks with it until it is done correctly. Trust is earned and dependability is the key to building that trust.

[]         STICK TO YOUR STRATEGY:

You have a strategy, now ask yourself every day: “Is what I am doing right now bringing me any closer to reaching my goals?”

[]         BUILD YOUR NETWORK OF INFLUENCE:

Along the way, no matter how long it takes; your commitment to doing things well and demonstrating dependability will lead to a network of individuals who can help you at various stages of your career. Work on that network and DON’T BURN ANY BRIDGES along the way.

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[]         BE A PROBLEM SOLVER, NOT A FINGER POINTER:

Don’t waste any time pointing a finger at others. Help them to improve, do your job to the best of your ability, ask for help when you need it, and use your data bank of experiences to help resolve issues rather than charge others for their lack of commitment.

Good luck, be the best that you can be. Remember that even during tough times – being a chef is a noble profession with loads of opportunity.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

We are all in this together

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WORDS OF ADVICE FOR EVERY CULINARY COLLEGE GRADUATE

13 Sunday May 2018

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It is May and all across the country students from the more than 1,000 culinary schools will be graduating and starting their careers in the business of food. You have accomplished a great deal, assimilated more information than you thought would be possible, and built a suitcase full of skills that will serve you well in the years ahead. The world is your oyster and the way that you approach every day will determine just how far you are able to go and what you are able to achieve.

Some graduates will find, after a brief period of time, that the food business is not for them – it happens – don’t fret because many of the skills that you have acquired are transferrable to other professions. Others will struggle to find their niche, but will persevere; and some will hit the ground running and make their mark in a reasonable amount of time. In all cases, these next few years will be critical to your success and to your happiness.

At graduation time I always like to pause for a few moments and offer some words of advice. These will, from my experience, serve you well whether you move on to another career or stick it out and become a sous chef, executive chef, food and beverage director, restaurant manager or even owner. So, here are my words of wisdom:

[]         PATIENCE

I’m going to be harsh – you are not a chef yet and you won’t be for some time. You will need to pay your dues, make lots of appropriate career choices, learn a great deal more, work with great people and some who are difficult, fall down numerous times and bounce back, and most importantly – experience what it is like to be effective in a complex kitchen environment. Be patient, work hard, take every opportunity to learn, and you will reach your goals.

“Patience is not simply the ability to wait – it’s how we behave while we’re waiting.” -Joyce Meyer

[]         STAY TRUE TO YOUR BELIEFS

Remember you will look in a mirror every day. Make sure that you like what you see. If you have strong beliefs about people, service, cooking, ingredients, and how to act as a human being – then stay true to those beliefs. Sacrificing those beliefs is not compromise – it is abandonment.

[]         WORK HARD and WORK SMART

By far – the greatest attribute of successful people is that they give more than they receive. Hard work is a given – smart work is a career path.

[]         BE PERSISTENT

You can if you will. Whether it is a new idea for a menu concept, an investment in the people who you work with, or a skill that is not yet realized – you have the capacity to get it done and make it work. Persistence is a trait that separates the good from the great.

“Ambition is the path to success. Persistence is the vehicle you arrive in. “

-Bill Bradley

[]         DEFINE YOUR GOALS AND STICK TO THEM

Early on it is important to define where you want to be: the type of position, the company, the people you want to work with, your earning potential, or the style of food that will become your signature – define them. They can change as you move forward, but it is essential that you have a plan. Stick with that plan, determine what needs to happen for you to get there, and be true to the plan.

“If you don’t know where you are going, any road will get you there.”

-Lewis Carroll

[]         BE PROFESSIONAL – ALWAYS

Look like a chef, act like a chef, work like a chef, treat others in a professional manner, and invest in yourself and others like a professional. Becoming a professional chef is not a goal it is a way of life – you can’t turn it on and off.

[]         THE FOUNDATIONS NEVER DO YOU WRONG

Trends in food will come and go, styles of cooking will change, what sells today may not sell tomorrow, and it is easy to get drawn into being current. Underneath all of the excitement of being fresh and different you will find that the foundations of solid cooking are there. Ask any professional chef and they will agree- the foundations never do you wrong.

[]         BE THE PERSON YOU WOULD WANT TO WORK FOR

Don’t fall into the trap of the angry, better than everyone else, hard-nosed, pot throwing, cursing and demeaning chef. Those people are no longer acceptable as role models. This is NOT HOW TO RUN A KITCHEN!   Aside from the fact that this approach is not legally acceptable – it is not a way to attract, inspire, and keep good employees. Stay above this Machiavellian style.

[]         YES CHEF

As you move up the career ladder know that “yes chef” always applies when in the moment. There will be time to learn more about “why”, or when you reach that position of chef to explain “why”, but with so many challenges coming the chef’s way in any given moment it is important for cooks to do what needs to be done in that moment.

[]         TAKE RESPONSIBILITY FOR YOUR CAREER – NEVER STOP LEARNING

You formal education is only a start. Throughout your career you will need to take responsibility for enhancing that education, developing new skills, and learning new techniques. Invest in yourself and never remain idle. Take classes, attend workshops, and read as much as you can, work for those chefs who can teach you the most, spend the time, and never allow yourself to accept stagnation.

[]         DEPENDABILITY ABOVE ALL ELSE

Right from day one – be the employee who can always be trusted to be there, be ready, and get it done. When the chef knows that you are the person he or she can count on then opportunities will come your way.

[]         NEVER ACCEPT MEDIOCRITY

Excellence must be your middle name. Excellence applies to everything you do – always. If you wash dishes – be the best at washing dishes. If you cut vegetables – cut them with passion. If you work the grill – make sure that every cut of meat is cooked to perfection. If you expedite – be relentless at orchestrating the line and making sure that every plate in the pass is perfect. The minute you accept mediocrity with any task – you are starting down a slippery slope.

[]         FIND A MENTOR – BE A MENTOR

Seek out a person or persons who will give you sound career advice – a person you can learn from – a person who will critique you with the highest level of honesty. Every successful person has an exceptional mentor. Once you reach your career goals – make sure that you are there to mentor the next generation.

“I encourage all of you to seek out teachers and mentors that challenge you to think for yourself and guide you to find your own voice.”

-Renee Olstead

[]         LOOK AT YOUR CUP AS ALWAYS HALF FULL

There are plenty of negative people in the world – don’t go there. Stay positive – look at your cup as half full, not half empty. Be that person who adds sunlight to situations – not dark clouds. Negativity is addictive, but so is a positive attitude.

[]         FOOD IS MORE THAN A COMMODITY

Remember that you were attracted to the kitchen because of the ingredients and what they might become in your hands. Learn about and appreciate the source of those ingredients. Respect the work that farmers, ranchers, and fisherman engage in and treat the ingredients they provide with respect and care. We are privileged to work with them.

[]         SERVICE IS HONORABLE

Above all else we are in the service business. We are able to receive a paycheck because customers buy what we make. Before you criticize a guest think about this. Service is honorable and your decision to work in foodservice is an acceptance of a life of service. If you do not serve those guests directly then make sure that you serve someone who does.

[]         EMBRACE EVERYONE’S DIFFERENCE

Finally, one of the greatest aspects of working in kitchens is the diversity of race, ethnic background, gender, and beliefs that abound behind those swinging doors. Embrace this, learn from others, accept everyone’s difference as an asset, and enjoy the incredible opportunities to learn from each other.

GOOD LUCK!

PLAN BETTER –TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

Restaurant Consulting and Training

A LETTER TO CULINARY SCHOOL GRADUATES – 2017

14 Friday Apr 2017

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It’s that time of year again when thousands of students will walk the stage and graduate from culinary school. This, of course, is an exciting time for them, a time when they view the world as their oyster with limitless opportunities. This may be true, but with the caveat that requires the student, now graduate, to approach a career in food with the right attitude, willingness to learn, and eyes wide open.

To those who find themselves in this position I am sorry to break the news to you, but there may be things that were left off the table, not emphasized enough, or simply ignored by you and your peers. As you transition very quickly from formal student to employee I believe that it is prudent to let you know that your education doesn’t end with the diploma – it only begins.

Forgive me if you know, or think that you know the following, but regardless it is worth repeating. Let this sink in, take it to heart, work with it, and use this information to help plot your career path.

I AM A CULINARY GRADUATE – NOW WHAT?

  1. KNOW WHAT YOU DON’T KNOW

True, there was a tremendous amount of information thrown your way during the 2-4 years of college. Some of it stuck and more than you can imagine simply bounced off your shoulders and landed elsewhere. Trust me when I say that there is much more to come. Only experience will allow the important things to stick, sink in, and allow you to grow into the chef that you want to become.

  1. BE HUMBLE

No, you are not the best thing that ever happened to the kitchen that hired you. You might become that person, but right now please accept your role as a humble cook and student of the trade. Keep an open mind and realize that the person next to you is probably far more seasoned than you.

  1. ACCEPT YOUR ROLE TODAY

You are not the chef – you are a cook. Start with the intent of being the very best cook that you can be. Take on this attitude with every position that is offered to you during those early years: prep cook, garde manger, banquet cook, the omelet station on a Sunday brunch, line cook, roundsman, etc. Being exceptional at each of these positions will be your real resume leading to the position of chef.

  1. HAVE A STRATEGY

Don’t leave things to chance – have a plan. Where do you want to be in five or ten years? If you don’t know, stop and figure it out today! What kind of restaurant or company, what position, what geographic location, what salary range, etc. Have a plan and write your road map to get there.

  1. FOLLOW YOUR STRATEGY

Once you have built that strategy then try to stick with it. You can certainly adjust along the way, but make sure that you are always working from a plan.

  1. LISTEN MORE THAN YOU SPEAK

Your job, at least initially, is to make the chef look good. Learn to take directives, follow the methods that he or she has spent a career developing, accept and learn from critique, and learn when and how to offer your opinions and observations in a respectful manner.

  1. THERE IS MORE THAN ONE WAY TO ACCOMPLISH A TASK

Your instructors taught you the “right way” to work, to prepare certain dishes, to hold a knife, to apply the foundational cooking methods, to set-up a station. This was important, but guess what – the chef who just hired you may want things done a different way. Your way is not better – it is just different. There may be a time and a place to offer your way as an alternative, but keep an open mind in the meantime.

  1. LEARN HOW TO FIT IN

A sure way to limit your success is to try and become a square peg in a round hole. Fitting in doesn’t mean that you should accept bad habits or become part of a group of antagonistic employees, it simply means that before you can help an organization improve, you must win the trust and confidence of those around you. Once this becomes your persona, then you can gradually influence positive change. This will serve you well even as a chef.

  1. SHARE WHAT YOU KNOW AND KEEP AN OPEN MIND

Yes, there are things that you have gained in culinary school that others in the restaurant may not be aware of. When the time is right, be willing to share this knowledge with others without appearing to be better than them. At the same time, realize that experience has made other employees very good at their craft – you can learn a great deal from them – keep an open mind.

  1. BE PATIENT

I know you invested a boatload of money in that education. I understand that you will be paying back your student loans for the next decade or so. Certainly your diploma means something and should be recognized, but you are not a chef yet. It will take time; you will need to pay your dues and work many positions that might even seem like a step back. All of this “real life” training will prepare you to be a chef – it is the experience of working that makes the title of chef attainable. Be patient, if you work your strategy, the position will be realized in the future.

  1. LOOK FOR OPPORTUNITIES TO GROW

Take the leap – work in restaurants or food operations that challenge you. Seek out those opportunities that make you uncomfortable with your current skills. Always take on the positions that make you look in a mirror and tremble a bit with doubt. Ask for opportunities that are beyond you in an effort to learn through “trial by fire”. It is this battle experience that will make you exceptional at your job.

  1. DEDICATE YOURSELF TO THE RESTAURANT

Be an ambassador for the operation where you work. Show your pride and seek out any possible way that you can help the operation be successful. Become an advocate for cost control, work to make each task you are given – the most important task in your mind. Accomplish each job with passion and dedication to excellence. Become extremely valuable to the restaurant where you work.

  1. BE THE EXCEPTION TO THE RULE

Aside from your need to “fit in” make sure that you hold true to your principles. If others in the kitchen are less concerned with how they present themselves in terms of grooming or uniform care- be the exception and present yourself as a professional. If others spend too much time putting down others and finding their cup half empty – be the one that always sees your cup as half full.

  1. DON’T IGNORE THE RULE

At the same time, when the operation does have standards that are core to their brand, do not ignore them or fight to push them aside. Becoming the exception to well-established rules is a surefire way to relinquish your ability to “fit in” and make a difference.

  1. WORK HARDER THAN EVERYONE ELSE

I do not propose that you attempt to show everyone else up, but rather to be that person that everyone admires for your work ethic. It doesn’t get easier as you move up the career ladder. The Executive Chef should also be the person who works harder than everyone else. This is how he or she got to that position. At the same time, make sure that you work smart. Working harder doesn’t always mean that you need to work more hours than everyone else.

  1. BE THE EXAMPLE

Be the one, from the first day on the job that others look to as the standard bearer of excellence. Apply this to everything – how you set your station, your commitment to sanitation, the way you treat others, your respect for ingredients, your understanding of cost control, your dedication to proper cooking technique, and your desire to always improve should become your signature.

  1. HELP OTHERS TO BE SUCCESSFUL

No cook is an island. You will learn this on your way to becoming a chef – you must depend on others if you and the restaurant are to succeed. The first step is to always commit to helping others in the same fashion.

  1. CHOOSE YOUR FRIENDS WISELY

There are loads of temptations that cook’s face. The intense hard work and non-traditional hours will often lead to after work indulgence. Keep moderation as a rule of thumb and do your best to avoid the temptations that you know will lead down a rocky road. Connect with others in your field that share this same approach rather than those who seem to always live on the edge.

  1. ASK YOURSELF “IS WHAT I AM DOING RIGHT NOW BRINGING ME ANY CLOSER TO ACHIEVING MY GOALS”

This should be a great sign to print and hang over your apartment door. This is a simple reminder to work your strategy. Straying too far from the plan will only delay your objectives.

  1. TAKE CARE OF YOURSELF AND LOOK FOR THAT BALANCE EARLY ON

It seems contradictory to point to a life of balance after reading the previous 19 points, but it is possible. Always find time to live a healthy life. Eat well, see a doctor routinely, exercise, and find some time to relax on your own and with friends. Build this into your schedule as tasks that are just as important as preparing your mise en place for tonight’s service.

Remember when that chef or chef instructor told you that you would work very, very hard? Remember when he or she told you that you would need to give up a lot if you truly want to be successful? Remember when others stated that the work is physically, mentally, and emotionally exhausting? Well, they were right and you stuck with it anyway. Guess what – almost any career will carry much of the same baggage if you have a vision of making that career an important part of your life. Make sure that with this understanding you learn to be in control of your career and not the opposite.

Good luck!

PLAN BETTER –TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER

12 Monday May 2014

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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER

This is the time of the year when culinary schools pass out diplomas and send their graduates out into the world of professional cooking. These young culinarians are eager, full of energy and loaded with ambitious ideas about who they are, what they are capable of today and where will be in a short period of time. Many are ready and some are not, but with that degree in hand they step outside in pursuit of their dreams. As graduates begin the process of starting their career I always feel compelled to leave them with a checklist that will, I am sure, serve them well in the years to come. These are not my thoughts alone; they represent the collective feelings of chefs, managers, fellow cooks and restaurateurs with whom I have had the pleasure to work. So..I would encourage each graduate to read and re-read these thoughts or lessons, fold them and keep them in your wallet for reference multiple times during your career with food.

1. TREASURE TRADITIONS: The profession of cooking has a long and arduous history. Many, many chefs came before you and tirelessly worked to build a place for cooking in the halls of serious professionals. How they looked, acted, approached others, relished food and the processes that they developed over decades will always and should always have a place in your consciousness and in your actions as a serious cook. Don’t forget what came before.
2. BE PATIENT: Your career is a journey, not a destination. It will likely take you 5 years or so to get to that first sous chef position and maybe another 5-10 before reaching Executive Chef. This is an investment you must be willing to make.
3. STAY PROFESSIONAL: Yes, there are numerous examples of unprofessional kitchen environments to choose from. There are those who yell and scream, belittle and undermine, treat others with contempt, fail to thank but rather choose to always find fault; those who are careless with product and do not respect their commitment to the source, the place or the guest. Do not fall into the trap. You have been taught to take the high ground. Stay there and be the example for others.
4. RESPECT OTHERS: One of the most beautiful things about working in kitchens is that they are some of the most diverse working environments to be found anywhere. This is a fantastic opportunity for you to learn about other cultures and beliefs. Remember that at least in the kitchen everyone is equal. Respect others for who they are and they will respect you.
5. YES CHEF: As much as you think you know, there is so much more to learn. The person who holds the title of chef has invested many years to reach the position that he or she currently holds. It is his or her kitchen! The best way to learn and set a path for professional growth is to respect the chain of command and know that if the chef expects something done a certain way, your response should always be YES CHEF (unless it violates rule #3 and in that case still say Yes Chef but start looking for a new environment).
6. THE FOUNDATIONS WILL NEVER DO YOU WRONG: All those hours that you spent in your foundational classes in school were the most important parts of your education. How to hold a knife, vegetable cut dimensions, the basic cooking methods, how to caramelize, the proper way to build a stock, etc. are relevant no matter what style of cooking or type of food that you will work with.
7. KEEP YOUR KNIVES SHARP: Each day before you start your shift make sure that your tools are in order. Use a stone and keep that chef’s steel close to your work area. A sharp knife makes the work much easier, reduces the opportunity for injury (as long as you respect the knife) and is kinder to the product you are working with. A serious chef will check your knives and know how serious you are as a cook.
8. SANITATION AND FOOD SAFETY IS YOUR OBLIGATION: Nothing is more important than proper food handling and your commitment to the safety and well being of your guest. Don’t ever forget those rules of operation that were taught in Food Sanitation.
9. RESPECT THE SOURCE: Food is not something that simply appears off the tailgate of your local or regional food vendor’s truck. A farmer, producer or manufacturer somewhere dedicated their passion to preparing those raw materials for your hands. It is the dedication of the farmer that makes a carrot delicious. Your job is to protect, nurse and define those natural flavors.
10. BE DEPENDABLE: You will quickly learn that the most important trait of a kitchen employee is being dependable. Will they show up on time, with the right attitude, prepared to work and consistent in their approach to their responsibilities? Be the example. The chef can work with any other shortcomings, but a lack of dependability has no place in a kitchen.
11. LEARNING NEVER STOPS: The diploma in your hand is not an end game. Walking across that stage was just the beginning of your formal education. Every day in the kitchen provides a new opportunity to learn something that was not part of your repertoire before or improve on something that you are familiar with. Grab on to every opportunity to learn and know that SOMETIMES THAT MIGHT MEAN “OFF THE CLOCK”!
12. LOOK CHALLENGES SQUARELY IN THE EYE: “I can’t”, just doesn’t fly. When a person says, “I can’t” what they really mean is: “I won’t”. If you don’t know how then ask or research the answer. You will never further your career unless you understand that the only answer is YES, I WILL.
13. STAY HEALTHY: You will be of little use to a chef if you are not in good health. Eat a balanced diet, exercise, maintain a healthy weight, see a doctor yearly, drink in moderation, get enough sleep and maintain those important relationships with friends and significant others. It is the WHOLE person who will become that successful chef in the future.
14. TAKE CARE OF YOUR FEET: You may think that this is a redundant statement after #13, but your feet are SO IMPORTANT to your well being as a cook. Buy the right shoes, change them during long shifts, wear white socks when working, soak them after those twelve -hour days and never take them for granted.
15. RESPECT THE EQUIPMENT IN THE KITCHEN: You will quickly learn that equipment will not hurt a person; it is the person who does not respect the equipment who will hurt him or herself. Meat slicers (if I see another person cleaning a slicer while it is still plugged in I will go ballistic) are only dangerous in the wrong hands, pressure and convective steamers will only burn those people who don’t use common sense, wet towels and hot pans do not work well together, liquids and hot oil in a pan are not friends, 10 gallon stock pots full of liquid that is not properly lifted and carried will be unforgiving to your back, and that great tool: the mandoline will do the same things to your fingers that it does to a zucchini (use protective gloves or a guard when slicing). Then there is the cost of all that equipment that must be shown respect. The blade from the Robot Coupe does not belong in the pot sink (you use it – you clean it), the dicing blade for that same machine falls under the same rules. Each piece of that equipment will cost the operation hundreds of dollars to replace because of your carelessness.
16. WE ARE ALL DISHWASHERS IN GOD’S EYES: An idle moment in the kitchen is a chance to jump in and help someone else. That dishwasher has an awful job, but one that is absolutely crucial to the restaurant. Help him or her out! Ten minutes jumping in on the dish machine or washing some of your own pots will show that person that you care and be reflective of point #4.
17. BECOME A SERVICE PIONEER: We work so that others may play. The guest is the guest and your task is to allow them to have an exceptional experience in the restaurant. Don’t fight their requests, learn to adapt and WOW them with your desire to go the extra mile.
18. READ, TRAVEL AND INVEST IN BUILDING THE RIGHT FRIENDS: Great chefs are worldly individuals who understand other cultures either through hands-on experiences or at least by reading as much as they can about them. Broaden your horizons, associate with other cooks who are equally interested in this endeavor and make the investment in this important part of your life.
19. BUILD YOUR NETWORK OF INFLUENCE AND STAY CONNECTED: Join professional organizations like the American Culinary Federation, Retail Bakers Association, National Restaurant Association, Chefs Collaborative, Slow Food, USA, Women Chefs and Restaurateurs, etc. and make a list of those individuals and groups that would be beneficial to your career. Seek them out, introduce yourself and stay connected. Most importantly – find a mentor who is willing to take you under his or her wing and offer you honest and sincere advice along the way. All of these connections may be integral to your future.
20. INVEST IN BUILDING YOUR BRAND: How do you want people to view you? When individuals call your references how would you like those people to portray you? What words would accurately describe the type of person and cook you are? Spend the time and invest the effort in clearly defining and maintaining this image. It is your brand that will be important in the future. Remember it is hard work to build a positive brand, but only takes a single mistake to ruin it. Be aware of this, even with the little things like: the message on your voicemail, the posts of you on Facebook, what you say on Twitter, how you dress and groom yourself, the language that you use and so many other things that will set the tone for your brand. Do what you want, but be aware of how you may be perceived.
21. GIVE BACK: You are fortunate to have a degree or the experience to hold down a significant job. Others have helped you along the way. You are able to work at a job that gives you immense satisfaction. Your career, if you set the stage properly, will have very few limitations. Knowing this should occasionally give you pause. Take that minute to do something for others. Volunteer at a soup kitchen, teach a class, help a farmer, donate to a worthy cause, work on a fund raising dinner, take the time to thank your teachers and give back to the college or school of hard knocks that brought you to this place. Food people are very generous – be one of them.

You have chosen a fantastic career. Foodservice will provide you with a great deal of satisfaction, some trials and tribulations, opportunities to grow and experience other parts of the country or world, meet interesting and passionate people, serve others and bring sunshine to their day and create beautiful food with your own hands. It is a truly special career track and you should feel fortunate to be part of it. Best of luck –make your success – it is in your hands.

I would recommend two essential books for your early library. Rush out (I am serious) today to purchase them. This is your first “post graduate” investment in your future.

Letters to a Young Chef by: Chef Daniel Boulud

Tasting Success by: Chef Charles Carroll

PLAN BETTER – TRAIN HARDER
Harvest America Ventures, LLC
http://www.harvestamericaventures.com

Follow our blog at: http://www.culinarycuesblog.wordpress.com

Posted by | Filed under Continuing Education for Food Professionals, Tips for the Teacher, Uncategorized

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Realistic Expectations for Culinary School Graduates

24 Tuesday Jul 2012

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This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that I made regarding line cooks, bakers and the path that they take en route to the position of “chef”. So, forgive the “repost”, but hopefully you will note the timeliness of the content.

I am not sure where it went wrong.  Maybe it is an over-zealous admissions staff, maybe it is the Food Network.  The source could be instructors hoping to inspire young people to early greatness or quite possibly it is the parent who truly believes that their son or daughter is born with the Emeril gene.  To some degree it is probably the “return on investment” need for instant payback on a very expensive culinary education, or who knows, quite possibly the work ethic in America has changed.  The end result is a plethora of culinary school graduates who truly believe that graduation should lead them immediately to the sous chef position and a very comfortable salary.

Having spent many years in culinary education, I am a strong advocate for the investment that a culinary degree provides. However, when I put on my chef hat, I want to tell every graduate that they need to be patient, vigilant, focused, attentive, and subservient for a period of time.  There is a part of the educational process that requires every student of culinary arts to pay their dues, add their foundational skills to the mix of “hard knocks” education, and learn how to respect any kitchen that they enter.

The first step cannot be – change the model.  The first step must be – learn how this model works and respect the chef’s domain.  Your time will come.

Kitchen work is very hard.  I know, everyone has heard that before, yet many graduates don’t seem to grasp that until they are really immersed in it day in, and day out.  The cooking part is really easy.  This is what the student loves to do.  This is what attracted them to the field in the first place.  This is what, rightfully so, culinary schools tend to focus on. Those who aspire to make this their career will quickly learn that it is people and financial performance that allow a restaurant to thrive and deliver that excellent food that they are so passionate about.

Managing people is extremely challenging because everyone is different.  Forget following the book – the book doesn’t understand your co-workers.  The styles and methods of working with and managing others is just a brush stroke.  You are trying to finish the painting.  Be patient!  Observe people and learn.  Develop your style as a culinary professional before you think about the first sous chef job.  It is those people who will allow you to be successful in that position.  Cooking will get you noticed, leading others will carry you through your career.

I think we need to address this very early on in the field of education.  Everyone needs to understand this from the admissions counselor to the teacher; from the administrator to the marketing director; from the parent to the student.  A quality culinary education is a means to an end, the first important page in the novel, that first brush stroke in a long and challenging career.

Those who have completed their education and hit that reality wall very quickly – know that it will work in the long-run, just be patient, be vigilant, be focused, listen and learn.  It may take a bit longer than you thought, maybe 5 years or so before that sous chef job is in sight, but it will happen if you understand the path.

What do you think?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC
Restaurant and Culinary School Consulting, Training and Coaching
http://www.harvestamericaventures.com
psorgule@hotmail.com