I teach a Foundations class, the first class the students take. This question comes up a lot!!
I make them aware of all the non-traditional routes a food service professional can aspire to for instance:
Teacher, food stylist, food photographer, airline catering, food research and development, health inspector, food trucks...
This opens their minds and they realize that hotels and restaurants are not the only avenues to persue.
Laura,
This a great idea! I'm sure other instructors would be interested in hearing more about the student feedback regarding this experience. If you have a chance, please tell us more!
Jae Gruber
I think that is is sometimes difficult for students to appreciate/understand the challenges of the profession- especially if they have had no prior experience in the industry. I decided to pursue an experiment. Each student in lieu of doing 2 required reports had the option of finding a kitchen to do a 'stage' in and report back to the classroom about the experience--what did they learn? What if anything changed their mind or excited them about the profession? Surprised at the amount of hard work and focus required? Etc. It was a 'mini, mini externship' for a day and more valuable than listening to something that they couldn't 'wrap their heads around.'
Anthony,
Well stated! The destination is important, but the journey is just as important.
Jae Gruber
Robert,
I most certainly agree that it is important to keep the stories relevant to what is being taught in the classroom. It seems that many instructors do this and I'm glad they are mentioning it on this forum. Best practices cannot be repeated too often!
Jae Gruber
I totally agree with Larry. I always emphasize the importance of having a strong foundation of skills and theory based on techniques. I also have them realize the importance of applying what they have learned either at home or at their jobs, if they are working. Yes, it is the journey that matters. Our profession is built on dedication, hard work, attention to details, and strong fundamentals and techniques. Until they are comfortable with them, and only then, can they really say they are to go for a ready chef's position.
I totally agree with Jennifer. I love to bring my past work and industry experieces to the students. They love to hear war stories about certain experiences in the kitchen and with customers. The real art to this techique is keeping these stories relative to what they are suppose to be learning in the classroom. I believe the students truly appeciate when someone can bring true reality advice to the classroom.
Jennifer,
You bring a great perspective to your students when you share your experiences as a hiring manager. Some students may not understand the value of having a well-rounded skill set. Having other hiring managers visit your classroom to have a "What are employers looking for" and/or Q&A session with students can broaden perspective.
Jae Gruber
I completely agree that emphasizing the "journey" of a culinary career is an important part of talking with students about their future. So many students come in thinking they are going to specialize in one aspect of the business (like cake decorating) and don't feel as engaged in the other classes (like bread baking and vennoiserie); but it is important that students understand that the more a pastry chef can do,the more valuable they are to employers.
I like to share my experiences as a hiring manager - what I was looking for, valued and didn't want in a potential employee.
Elizabeth,
These are all great points. I think it is important for instructors to convey realistic expectations while still being positive and speaking about the gratification and fun moments that one will experience!
Jae Gruber
I like to discuss my own career path with students.
I also like to reassure them that while right out of culinary school they will not be "chefs" making a ton of money; but with a lot of hard work and dedication it is possible to make a good living doing what we love.
While discussing realities of the industry I include amongst the long hours and minimal pay that being a chefs also means having flexibility in hours, lots of career options and it's fun!
Kathleen,
That is definitely good and accurate advice. Sometimes learning is in retrospect. Students may not realize how true your words are until they are at their externship site or well into their career, but someday your words and advice will replay in their head.
Jae Gruber
I tell my students that they can do and go anywhere in the world they want. But, they must work hard. This industry IS about working circles around the guy/gal next to you and you will be noticed and awarded for standing out. I find that I really have to hit home about the fact that nothing is given away, you have to work for it.
Kimberly,
When instructors relay their own stories, it helps students realize that their career path may be a winding road with hills and valleys and not necessarily the direct path they picture in their minds - and that is not necessarily a negative! The journey is always preparation for the next phase of a career.
Jae Gruber
Larry,
I think you hit the nail on the head in stating: "I do my best to nuture their dreams, but harness the dreamers to understand..." Well said!
Jae Gruber
I encounter a wide range of culinary students from introductory ones in thier first days of school to those completing the program. I do my best to nurture thier dreams but harness the dreamers to understand that they are not going to be the next television food star. The culinary profession has many options but it takes a solid base of industry experience to pair with the knowledge they recieve in school. I encourage them to get the best introductory job they can qualify for, learn everything they can and then move on (after 1 year +/-) to the next possible position. It is the journey that matters.
I teach a foundational culinary class and on the first day during my introduction to the students, I talk to them about my desire to get in the industry and how despite the fact that I did not want to work weekends,nights, or holidays, the beauty of this industry is that there is a wide range of possibilities regarding career paths. I share that I had never planned to teach and was planning to open a catering business. It turns out that I despise catering and know without a doubt that I am not cut out for that. Because of the many options in this business, I was able to pursue different paths in the industry.
Stephanie,
These are great ideas. Some students believe there is one answer to career path questions such as pay, titles and advancement. Truly, it is only through research that they begin to see that their are many options. Of course, in addition to their career path choices, utlimately their progress will depend on their work ethic as well!
Jae Gruber
I had my students do research on different job titles related to the industry in different geographical locations. I then had them look up job opening on different employment websites to get an idea of the demand of different jobs. I also encouraged them to talk to people who work in the industry to get a broader perspective on different positions.
June ,
Those are great examples. It is truly important to relay as many types of culinary/hospitality examples as possible so that students begin to understand that their career path is not only dependent upon their skills, but also the path(s) they choose.
Jae Gruber
