Tag Archives: Culinary School

WHY CULINARY PROGRAMS FAIL

15 Monday Mar 2021

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There has never been a more important time for culinary schools than right now.  Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.  Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group.

 Just as the restaurant industry evolves, so too must the industry of education.  When this change does not occur then the strong shall survive and the weak shall perish.  There are ample examples of culinary school failure over the past ten years with the lion’s share since 2016.  If you understand that one way to avoid failure is to know why others wave the white flag, then a course might be set to do just the opposite: succeed.

So here are my 20 observations pertaining to why culinary schools fail:

  1. ENROLLMENT DEPENDENCE/ENROLLMENT DECLINE

All culinary schools are businesses as well as altruistic institutions for the betterment of mankind.  This means that the top line drives the bottom line (more students equals the ability to continue providing their products and services).  When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.  Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts.  When schools seek to solve the challenge by lowering standards to attract a broader base of incoming students then the entire system begins to crumble.

  • LACK OF COHESIVE MISSION

What is the program’s purpose?  What are they trying to accomplish and what are the standards that they insist living by?  How will they measure their success as aligned with these standards or objectives?  If this is not clear then the organization is left without direction – a surefire way to fail.

  • LACK OF COMMUNICATION WITH THE BUSINESSES THEY SERVE

Do you really connect with restaurants, hotels, resorts, food manufacturers, retail, food research and development and other groups to make sure that your program is in line with their needs?  If not, how will you be able to create a clear career path for your graduates?  The businesses that will hire your students need to be vested in your effort – this is how success is defined.

  • STUBORN ADHERENCE TO THE WAY IT HAS ALWAYS BEEN DONE

When program administrators and faculty believe that they have all of the answers, when they design a culinary program to match the way that they learned or the way that everyone else delivers a culinary education – then those stakeholders are missing out on the natural evolution of the craft and the people who are inclined to seek a place in the system.  What the industry needs today is different than a few years ago and the young people entering the trade are different in the way they learn and what their priorities might be.

  • POORLY DEFINED BRAND

Who are you?  How do potential students, businesses, the community, current students, faculty members, and program alumni perceive your program?  Perceptions become reality and how you support these perceptions defines your brand.  Make sure that it is clear and positive.

  • LACK OF REALISM

Is what you are teaching real?  If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant?  If so, what are students learning about cost effectiveness, efficiency, speed, and effective menu execution?  How will they be able to function when faced with that first job?  If your teaching kitchens are filled with every cool piece of kitchen equipment on the market how will graduates function in a real kitchen when there are not limitless supplies of combi-ovens, sheet pans, Robot Coupes, Vitamix blenders, and sous vide circulators?  Until students realize that the one kitchen Robot Coupe must be shared by the entire crew – they will never learn how to communicate and work as a team.

  • LACK OF AWARENESS ON THE PART OF FACULTY

A chef instructor’s learning curve does not end when they accept the job.  Yes, even faculty members need to continue to engage in the learning process.  Volunteer for a stage at a great local restaurant, take an occasional sabbatical to re-enter the industry, attend conferences and workshops, take a class on a new method of preparation, and belong to professional organizations.  You can’t teach what you don’t know.

  • NOT ABLE TO TEACH A SENSE OF URGENCY

One thing that I hear constantly from chefs who are asked about their opinions of culinary school graduates is that young cooks do not understand “sense of urgency”.  They must be able to multi-task and complete work at the highest level of quality with speed and dexterity.  When there are 100 reservations on the books – you don’t have the luxury of spending three hours to turn six-dozen potatoes.  No matter what – you need to be ready!

  • LACK OF REPETITION

How do you get better at any task in the kitchen: knife skills, making stocks, filleting fish, trimming beef tenders, shocking oysters, or peeling shrimp?  The answer is simple:  you invest the time in doing the task over, and over, and over again.  When a program spends two days on teaching classic sauces – the student will never become competent at making any of them.  When a stock is something that you do in week number four of Foundations of Cooking, then you will never be confident and competent at making stocks.  Exposure is nice – repetition is how we really learn.

  1. UNWILLING TO REALLY STRESS THE FOUNDATIONS

The foundations are only relevant if they become habits.  A recipe that takes two pages of dialogue to explain how to braise a veal shank does not make a cook a master of braising.  When we stress methods and practice them constantly then they become habits and all that a recipe need do is direct the cook to “braise”.  Everything else is imbedded in a cook’s subconscious.

  1. INABILITY TO TEACH STUDENTS TO THINK

What drive chefs crazy are the foolish questions that abound when cooks are not taught to think things through.  Give a young cook a list of six tasks to perform in a shift and watch to see how many will prioritize those tasks by the amount of effort required and the time involved in their completion.  Ask a student to follow a recipe and watch to see how well they think through the organization of their workstation to accomplish the task.  Think before you act – this is what builds confidence and ability.

  1. INABILITY TO TEACH STUDENTS TO PROBLEM SOLVE

What happens when an emulsion breaks?  How can it be fixed?  What can be done if a particular ingredient fails to arrive in time – can it be replaced with something else?  How will you act if one of your fellow cooks fails to show up to work – do you just ignore his scheduled work or do you accommodate that into your production?  Your sauté pans are sticking – do you wait for someone to walk you through the process of polishing those pans, do you ask the chef to solve the problem for you, or do you take the initiative to make it work?

  1. LACK OF DISCIPLINE

What are the most primal expectations that a chef has of any cook?  Most would say: show up, be prepared, listen, work well with others, work fast and efficiently, and work to the standards of excellence that are established for the business.  These are disciplines that rank very high on an employers list, yet do we adequately emphasize them in our programs?

  1. INABILITY TO TEACH TEAMWORK

Our students will more often than not – seek to earn the best grades for their individual work.  When we set the stage for students to strive for that grade we oftentimes lose sight of the fact that individual effort on the job will always pale in comparison to the team effort.  It is much more difficult to learn to depend on others and support them than it is to put forth the best individual effort.  Cooking is a team sport!

  1. LACK OF COST CONSCIOUSNESS

Restaurants are businesses that operate on profit measured in pennies.  Every product that a student handles in class should carry a price tag.  What are the raw costs of the materials, what is the production costs associated with seasoning, oils, flour for dredging, etc.  What would it cost, from a labor perspective, to produce that dish and what selling price would need to be attached to maintain a reasonable profit?  Aside from taste and appearance – this is what we should be teaching.

  1. A POORLY DEFINED OVERALL EXPERIENCE

Are you building in experiences that complement the learning curve?  When you talk about the beautiful raw materials that a cook is able to use in restaurants – the meaning of that becomes much more vivid if it is accompanied by a visit to a farm, dockside fishing vessel, cattle ranch, or cheese making facility.  This is an essential part of learning in schools that have “success” as part of their vocabulary.

  1. NOT COMMITTED TO THE LONG HAUL

Schools that put a timeline on an education are missing the chance to embellish their brand and help support a graduate through the stages of his or her career.  Developing and presenting ways of enhancing their degree through continuing education, on-line resources, short training videos, and other communication pieces such as blogs and a resource center that students might contact once they graduate is a great way to become a partner in student success.

  1. LACK OF PARTNERSHIPS WITH INDUSTRY

Developing internships and externships that are measureable, training chefs how to continue a student’s education while on a work program, inviting chefs and restaurateurs to visit the campus, speak with students, work alongside them in classes, or present a demo will build partner relationships that are bonding. 

  1. INABILITY TO EXPLAIN VALUE

When a guest leaves a restaurant and is most concerned with how much the meal cost – then the restaurant has failed to demonstrate value.  When a student graduates from a culinary program and spends years complaining about the cost of his or her education – then the school has failed to demonstrate value.  Know what it is that you uniquely offer to justify the investment of money and time.

  • NOT PREPARED TO BE A COMPLETE RESOURCE FOR INDUSTRY

Finally, schools will have a difficult time succeeding if they do not find ways to support the needs of the businesses that hire graduates.  This might mean simply serving as an information resource, offering refresher courses for their employees, or even providing consulting services that will help food businesses survive the ups and downs of serving the public.

Those schools that “get it” will find that the years ahead will be very bright and students, employers, and alumni will want to connect with them and become a part of their success.

PLAN BETTER –TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

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CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT

18 Monday Jan 2021

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There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.  Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”.  The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family.  The wrong decision – of course will be the opposite.  How we go about making those decisions is the real question.

Making a decision to marry another person without taking the time to understand who he or she is and what makes that person tick can lead to loads of pain and disappointment.  Buying a home without researching what is available, how that location fits your life situation, and how you will manage paying for that home can weigh heavy on your shoulders. Choosing to attend a college, especially one that is focused on a very specific career path without having a clear idea of what that career path is and how it will impact your life – will oftentimes lead to heartache and years of burdensome debt.

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding.  “This looks like something that I would love to do for the rest of my professional life.”  This might be true, and if you like games of chance, maybe this is a “roll of the dice” that is intriguing.  If you understand the implications of: “You can’t always judge a book by looking at the cover”, then you should understand that the sizzle may sell the steak, but the sizzle doesn’t always tell the full story.

It has been my experience that those who choose culinary school as a way to build a strong foundation for a career in the kitchen fall into one of two brackets: 

  • Those who do so from a place of experience (they have worked in a kitchen – preferably one that is run in a professional manner)
  • Those who do so by placing all of their decision making powers in the hands of the media

In other words those who understand what they are getting into vs. those who don’t.  Now, I do not have any statistical data to support my next observation, but I have found that those who have spent time in a kitchen before entering culinary school are more committed, more intent on doing everything they can to absorb all that is offered, hungrier to learn and apply new skills, and far more likely to succeed and stick with their career choice.  Again, an unscientific conclusion, but I would bet that many culinary instructors and restaurant chefs would agree.

My plea to those who are wrestling with a decision about culinary college is to get a job in a kitchen first.  If you are a high school student – find a part-time position on weekends while in school and full time in that summer period.  If you are a career changer – knock on a chef’s door and tell him or her of your plans to attend school, ask for a position in the kitchen (yes starting off as a dishwasher is a good decision), tie on an apron and give it a whirl.  You will learn what you need to know about the type of work, the physical demands, the stress of timing, how decisions are made, the organization of a kitchen that sometimes is chaotic, the dynamics of team, the demands of a customer, the heartache that comes from a rejected meal, the joy that comes from an occasional compliment, the exhilaration of serving more guests in a meal period than anyone thought was possible, the crush of defeat when things go sideways, and the effort that will be required to move from dishwasher to chef at some point in time.  Just imagine how shocking it would be to enter that culinary school classroom or kitchen without having those experiences under your belt.

Those decisions in life that are monumental are learning experiences, but proper research will help to minimize the negative impact of wrong ones.  Culinary schools understand all of this, but at the same time they are intent on making sure that enough students enroll to make a class viable.  After all – everyone should have an opportunity to succeed or fail, but when students discover mid-term that this is not for them, then everyone suffers from a realization that did not have to be.  When a student fails to complete a program or loses the energy to remain passionate then it hurts the instructor and the school as much as it does the student.

There was a time when prior experience was a pre-requisite to acceptance into a culinary program, but the feeling that this is somehow counter-intuitive to a persons right to choose what he or she wants took over the logic of requiring prior experience.  I believe, that this is a harmful change in approach. 

If a prospective student is wrestling with the college decision then there are avenues that can help.  Working in a restaurant is a natural step in the right direction, but there is also the vocational education option for high school students or if all else seems to not fit your situation – at least schedule appointments with local chefs and ask if they would talk with you about “what it takes”.  Spend a couple days as a stage’ (working or shadowing without pay) in a restaurant just to get a feel for the environment.  Dine in as many different restaurants as you can and ask for a tour of the kitchen.  Do whatever you can to paint a more accurate picture than is portrayed in the media.  You owe this to yourself!  Restaurant work is NOT FOR EVERYONE.  Once engaged in a restaurant you will find that 98% of what you do in the kitchen is just plain hard work.  You need to learn about the heat and the sweat, the physical demands, the emotional requirements, the infringements on what is considered a “normal” life/work balance, and the time that it will take to accumulate the skills, knowledge, and experience to become a chef.

Stick your toe in the water before you choose to buy the boat.  You might start by reading the 650 articles in this blog.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC
Restaurant Consulting

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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

THINK ABOUT WHY YOU WANT TO BECOME A CHEF

21 Monday Aug 2017

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In another week or so the hundreds of culinary schools across the country will welcome a new class of freshmen with visions of becoming a chef. It is interesting to note that many if not most of these aspiring cooks have failed to give adequate thought to the reason for this career choice. Having spent many years in restaurant kitchens and culinary classrooms I am convinced that “why” has rarely been asked enough.

Why do you want to commit to a life in front of the range? What would the answer likely be? The question is rarely asked by friends or family, and never asked by admissions counselors looking to meet their enrollment goals. Ironically, it is this simple question that is most important in setting a course for success.

I would suggest that anyone who enrolls in a culinary program before they have worked in a restaurant environment, a serious restaurant environment; unless they have taken the time to have significant discussions with career chefs and cooks about what to expect; unless they are prepared to work harder than they can imagine – physically, mentally, and even emotionally, then they might find themselves questioning that decision sooner rather than later.

Those who are already a part of the kitchen culture, working day in and day out in the dynamic, hot, oftentimes intense world of a cook will be familiar with what I am about to point out, but to those who have not given their decision adequate thought – here are the realities – the good, the bad, and the ugly.

  1. PHYSICAL CONDITIONING (good, bad, and ugly):

The job of cook and chef is physically demanding with loads of lifting, hours on your feet, and miles of walking from pivot steps on the line to countless trips to the walk-in, storeroom, warewashing, etc. Those who are intent on a career in the kitchen need to stay fit to meet the physical demands of the job.

  1. MENTAL AND EMOTIONAL CONDITIONING (good, bad, and ugly):

Cooks and chefs need to make split second decisions throughout the day, act and react to changes that inevitably come their way, problem solve, and deal with the emotional tug of war that comes with the turf of being a perfectionist, artist, and committed professional.

  1. SERIOUS TACTILE SKILLS (good):

Of course, the job requires a significant breadth of knowledge about ingredients and process, but even more importantly the tactile skills using knives for numerous hand skilled tasks. Dexterity and speed are absolute requirements.

  1. CURVE BALLS EVERY DAY (ugly):

A good portion of the job of chef is predictable – methods of cooking are well defined, steps and procedures are time tested, and presentations in most restaurants are well thought out and prescribed. On the other hand – the chef is oftentimes unaware of who will arrive in the restaurant, in what numbers, and what they will choose to order. Vendor’s response time and the consistency of the ingredients they deliver may vary, and the dependability of equipment can have a mind of their own.

  1. THE MOST UNIQUE CULTURE OF DIVERSITY (good):

By far, one of the most enjoyable parts of working in a kitchen is the opportunity to work with people of different ethnic backgrounds, gender, age, size, color, and beliefs. There are very few environments that provide such diversity.

  1. IN THE BEGINNING THE PAY SUCKS (bad):

Sorry, but the fact is that restaurants are not that profitable while at the same time they require a significant number of qualified hands to get the job done. The end result for those starting out (yes, even with a college degree) is that pay scales are quite low and benefits are nearly non-existent. For those with the stamina to continue to learn, invest in their own growth, work hard, and show patience, this will change as they move up the ladder to the position of chef.

  1. GETTING TO WHERE YOU WANT TAKES TIME (good and bad):

Patience is a virtue and with patience comes an understanding that the skill set that a person needs to hold the position of chef is quite broad. Build this portfolio of skills takes time and experience. From line cook to chef can easily take 8-10 years.

  1. DANGER IS AROUND EVERY CORNER (bad):

Kitchens can be dangerous places to work for anyone who fails to pay attention and take safety seriously. Cuts, burns, falls, twisted ankles, pulled back muscles, and swollen feet are commonplace in kitchens. It will happen!

  1. YOUR JOB IS SERVICE (good and sometimes ugly):

Cooking is a pleasure and a gift, but it is also a service to others. Successful chefs must learn early on that their job is to meet and exceed the needs and desires of the paying guest. Yes is the answer – now what’s the question.

  1. STRESS IS A WAY OF LIFE (bad and ugly):

By definition, stress is the mind and body’s DIS-EASE with factors that have an impact on a person. The factors that come into play in a kitchen are: time, customization to meet a guest request, anxiety over the ability to meet those needs, operational expectations, a personal need to do great work, and the understanding that an individual cook’s performance impacts every other member’s success – this is stress personified.

  1. YES CHEF (good, bad, and ugly):

One of the most important things for a young cook to learn is that organization and chain of command are essential if a kitchen is to run efficiently. There is always room for input from every member of the kitchen team, but during times of demanding business it is critical that everyone accept the chain of command and respond with acknowledgement that they are prepared to do what is necessary and abide by the system in place.

  1. YOUR PALATE IS THE KEY (good):

On the road to becoming a chef every young cook must invest in building his or her palate. Being always willing to try new foods, and recording flavors to their subconscious are critical steps in building the profile of a successful chef. Chefs need to understand how foods and specific dishes are meant to taste.

  1. THIS MAY BE YOUR ALL TIME JOB (good, bad, ugly):

Whether it works out that way in the long run – every cook must approach his or her job in the kitchen as if this was where their careers will be built and time spent. When cooking is your “forever job” then it is approached with a level of zeal that will push the individual forward.

  1. YOUR SKILLS ARE TRANSFERABLE (good):

Always keep in the back of your mind that nearly everything that you truly learn in the kitchen can be transferred to a different job in the future. Organization, strong work ethic, passion, problem solving, a team attitude, commitment to excellence, and an understanding of the importance of consistency are attributes that are highly desirable in nearly any profession.

  1. YOUR LIFE ALWAYS EVOLES AROUND THE JOB (bad and ugly):

A chef is required to understand that his or her job will always come first. Anything else in a chef’s life must work around the demands of the position. This is a difficult pill to swallow, but it is true.

  1. YOUR BEST FRIENDS WEAR APRONS TOO (good and bad):

Since most of a cook’s or chef’s time will be spent in the kitchen, it is only natural to find friendships there. Cooks and chefs hang out with cooks and chefs. These kitchen folks are great – very interesting people, but nevertheless there will be little time for friendships outside of the kitchen world.

  1. RELATIONSHIPS ARE A CHALLENGE (bad and ugly):

Friendships are one thing, but finding the time for romance will be even more challenging. Unless a chef finds a saint or a partner who fully understands the demands of the kitchen, the odds of a lasting relationship are not in your favor.

  1. IT DOESN’T GET EASIER (ugly):

Those who think that as they move up that kitchen career ladder the job will get easier to swallow and their ability to delegate will open the door for a more balanced life will likely be very disappointed. It rarely gets easier.

  1. YOU MAY BE A GRANDPARENT BEFORE THOSE STUDENT LOANS ARE PAID OFF (bad and ugly):

If you have student loans you understand this point.

  1. IF YOU GET PAST EVERYTHING ELSE – THIS IS THE BEST JOB ON EARTH (good):

In the end, if you can accept the challenges, working in kitchens with the unique people who call it home, demonstrating your talent every day, making customers happy, and feeling that positive soreness of doing a great job will make it worthwhile. Those career cooks and chefs that I know are typically of the mindset that as bad as it can be at times, this is what they truly love; this is the job for them.

Are you thinking about culinary school or starting your first classes next week – then start with a study of the points above? If you can live within these parameters then you have likely made the right decision. If you are now questioning your decision – it is not too late to adjust: talk with a few restaurant chefs, have a serious discussion with your college program director, take a deep breath and defer your school start for a year and apply for a job in a solid restaurant, or at the very least – get a part-time restaurant job while in college. Experience is the best way to validate your career choice.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

*Are you interested in stories about the kitchen? If so, here are three books definitely worth a serious read:

THE EVENT THAT CHANGED EVERYTHING:

www.amazon.com/Event-That-Changed-Everything-Relationships/dp/1491755105/ref=sr_1_1?ie=UTF8&qid=1503267854&sr=8-1&keywords=The+Event+That+Changed+Everything

THE RECIPE:

www.amazon.com/Recipe-Story-Loss-Ingredients-Greatness/dp/0998862606/ref=sr_1_1?s=books&ie=UTF8&qid=1503267907&sr=1-1&keywords=The+Recipe+-+John+David+Mann

TASTING SUCCESS: Your Guide to Becoming a Professional Chef:

www.amazon.com/Tasting-Success-Guide-Becoming-Professional/dp/0470581549/ref=sr_1_2?s=books&ie=UTF8&qid=1503315525&sr=1-2&keywords=Chef+Charles+Carroll

 

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

IS THE SCHOOL OF HARD KNOCKS JUST AS GOOD AS A CULINARY DEGREE?

05 Tuesday May 2015

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This is a question that weighs heavy on the minds of many who are contemplating a career in the food business. With the requirement of time without pay, and the high cost of tuition, many people have mixed feelings about investing in college as a portal to a career. Many others who have the desire are unable to find the means to afford a college education at all. Should this limit a person’s ability to be successful in restaurants or other food related businesses?

In some kitchens there even exists a bit of animosity towards those who could afford a degree and those who could not. Externs are typically recipients of hidden and sometimes: blatant jokes about their lack of experience, lack of endurance, and certainly lack of speed. In most kitchens this period of indoctrination only lasts a few weeks, but in other cases this resentment can last longer, creating uncomfortable work environments. What cooks fail to understand is that there is room for both career tracks, and depending on the individual and the environment of the kitchen, both can lead to equal amounts of success.

Let’s take a look at the pros and cons of both career approaches:

SCHOOL OF HARD KNOCKS (PROS):

[] To my way of thinking, the best cooks and eventually chefs, started in the dish pit. Understanding how important this job is to the success of a restaurant is paramount. Any cook or chef worth a grain of salt spends some time, nearly every day, helping out the dishwasher.

[] There are no short cuts to experience. Even the best culinary school education is improved dramatically with the addition of “real life training”. Those who start from the bottom know the kitchen. They understand the pulse of the operation, become one with the equipment, relish the importance of mise en place, treasure any tools that they have, know that everyone else in the kitchen depends on them and they depend on others as well.

[] Those who started at the bottom understand that no job is beneath them– everything is everyone’s responsibility.

[] Those who start at the bottom live the chain of command, understand that world, and respect it. When they become chefs, it is this chain of command that creates effective teamwork, leading to positive results.

[] Hard Knock Cooks get paid while they learn.

SCHOOL OF HARD KNOCKS (CONS):

[] Quite often great line cooks in a restaurant are such because they have been conditioned to produce items exactly the way that the chef requires. This is, of course, essential, but without an understanding of why foods work a certain way cooks can lose sight of the gateway to individual problem solving and later on – creativity. Great cooks respect process and standardization while understanding how to vary from the baseline because they have the knowledge that gives them the freedom to do so.

[] Although exceptional line cooks can evolve from a bottom up process of learning by doing, if these individuals seek to rise to the position of chef, manager or owner, they must understand that the breadth of knowledge necessary to be successful goes way beyond the ability to cook well. It is this secondary portfolio of skills and knowledge that set the stage for cooks to become chefs. This includes human resource management, menu planning, cost controls, budgeting, marketing, recipe development, and training. Unless the property has a built in training program it is not likely that cooks will be exposed to this development.

A CULINARY DEGREE (PROS):

[] Most programs are designed to provide a foundation for good cooking and expose students to that second portfolio of knowledge and skills.

[] Many organizations recognize the value of a degree and fair or not, create opportunities for those with a degree to advance.

[] Culinary schools typically have strong networks with restaurants and food companies. This network becomes a true asset to all who complete a degree – it is the portal to the job market.

[] A degree will provide opportunities for graduates to move from one segment of the industry to many others, where the School of Hard Knocks is often self-serving to the business that trained the individual.

A CULINARY DEGREE (CONS):

[] The cost: it is quite common for culinary graduates to incur a debt that can take decades to pay back. Initial salaries are never high enough to accelerate pay back.

[] Unrealistic expectations: even though most colleges stress that graduates will still need to prove themselves and continue to learn on the job, the cost associated with a degree tend to convince graduates that their career should be jump started. This can lead to disappointment and in some cases place graduates in roles that they are not ready for.

[] Schools tend to underestimate the importance of time in the trenches. Even though most programs require internship or externships, it is a steady diet of 60 hour weeks behind the range that separate the driven from the also ran.

So…what is the answer? There is a need and a place for both approaches in the food business. It should never be assumed that a degree is the only way to establish a real career in the food business. What those who want or need to follow the Hard Knocks Approach must focus on is finding the right restaurant and the right chef to work for. Every chef, if they are serious about their work, is a teacher. Finding the operator and the operation that understands this role and emphasizes the importance of developing staff members becomes the first and most important step. As I have stated numerous times, seeking out formal or informal apprenticeships, working for highly demanding people, committing the extra time on the job and spending free moments reading about and experiencing different food, can be the key to success that would rival many culinary education programs. Working with culinary school graduates and embracing their presence will also help. They can learn much from the seasoned cook and the seasoned cook from them.

Here is a reality check and the real base of knowledge that separates successful cooks and chefs from those with a shorter career shelf life. These apply to both the college graduate and the seasoned cook who worked his or her way up from washing dishes:

[] THE WORK IS DAMN HARD: Physically, emotionally, mentally, and spiritually. It is an all in or nothing type of career.

[] YOUR JOB IS TO PLEASE THE GUEST: With all of the hype surrounding celebrity chefs nowadays, it seems that far too little emphasis is placed on our job of service. Any cook (school or hard knocks) must understand that as much as we want people to experience “our food”, sometimes that is not what they are looking for.

[] YOU MAY NEVER GET RICH: If you are going into it for the money – think again. Once you move up the ranks to a position of chef or manager, you can make a respectable living. Don’t ever divide your salary by the hours worked – a discouraging analytic.

[] YES IS USUALLY THE ANSWER: When the chef, the manager, the owner, or the guest asks for something to be done a certain way or makes an unusual request for food, every cook must learn to grin and say “of course, or: yes chef”.

[] THE DISHWASHER IS THE MOST IMPORTANT PERSON IN THE KITCHEN: Don’t ever forget this.

[] NO, YOU DON’T KNOW EVERYTHING: This applies to everyone.

[] 85% OF YOUR DAY WILL BE DEDICATED TO REPETITIVE TASKS: Mise en place only changes when the menu changes.

[] COST CONTROL IS EVERYONE’S RESPONSIBILITY IN A KITCHEN: The financial success of the business cannot simply fall on the shoulders of the chef, manager, or owner. Everyone has a part to play from following recipes, to watching waste, to proper portioning, and checking every raw material that comes in the back door.

[] RESTAURANTS DO NOT MAKE A LOT OF MONEY – REALLY! It is a business of pennies, thus the reason why cost control is everyone’s responsibility.

[] IF RESTAURANTS DON’T MAKE A LOT OF MONEY, WHY DO SO MANY PEOPLE OPEN THEM? That is the million-dollar question.

[] NO, THE FOOD NETWORK IS NOT WHAT IT IS LIKE – NOT IN ANY WAY SHAPE OR FORM. Enough said.

[] MOLECULAR GASTRONOMY IS COOL AND EXCITING, BUT….Most guests are looking for well prepared food that relies on those foundations that you learned on your first job in the kitchen or your first year in culinary school.

[] KNOWING THE INGREDIENTS, THE SOURCE, THE SEASONALITY, AND THE PROCESS BY WHICH THOSE SUPPLIES ARRIVE AT YOUR BACK DOOR IS IMPORTANT. This is not a fad; awareness of the source and the quality of ingredients is on everyone’s mind.

[] LINE COOKS ARE THE HEROS OF THE KITCHEN. Chefs are more often than not – managers, facilitators, trainers, and visionaries for the restaurant. Line cooks make it happen.

[] RESPECT IS EARNED – EVERY DAY IT MUST BE RENEWED. Without trust, the kitchen does not function.

I could go on and on, but you get the point. Regardless of how cooks got to the kitchen, these important rules, knowledge and skills apply equally. Everyone starts from this reality.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

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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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