1) Working for colleagues that are still in the industry.
2) Constantly looking for professional development opportunities like food expos, seminars, and workshops.
3) Reading the local paper's weekly food section and having multiple magazine subscriptions.
I read a lot, I consult for various restaurants, and still work in the industry 1 or 2 times a week.
I work part time at a very prestigious country club and also with a friend of mine that has a catering business.I also visit many chef friends at their place of work to observe and help out if needed. I've never been one to stand around and watch when someone needs a hand.. This way when I talk to my students about the real world, I am telling them what I see going on not what I hear is going on. I am also a member of the ACF and the NRA which I encourage them to become involved in also.
I still work as an Executive Chef. I also own a consulting firm in which I employ students on a regular basis.
Continue to work in the field and stay active in catering or some sort of competitive cooking, such as BBQ teams or charity events.
ACF and trade publications
I have taken several professional development classes in my feild I also own a catering and baking business so I practice my craft 7 days a week. I always tell my student about jobs we had over the weekend and how well they went and if any problems occured and how they were resolved.
I read Trade magazines, attend trade shows and try and compete at least 3 times a year or more if my schedule allows it. This can either be myself or a student team mentor
I am constantly reading magazines and books. I attend many functions outside of school to include competitions, food shows, and seminars. I then relate my outcomes to my students.
Paul,
I find that people that do mystery basket or competition judging definitely can increase their awareness of small details. I often emphasize to students that in a competition or certification process, you are judged as much by how you got to the end product, as the final product itself and that sanitation infractions alone can cause disqualification.
Jae Gruber
Jennifer,
Congratulations on finishing your MBA in environmental sustainability! That subject matter has most definitely become a hot topic amongst many Chefs as it applys to farm to table cuisine and/or eating locally.
Jae Gruber
I subscribe and read a lot of magazines and periodicals related to the culinary industry. I also watch some of the cooking shows on public tv, which are usually a lot better than some on the trendy food related networks, although I watch some of them as well. I also like to read chefs, cooking, and food writer blogs to get another perspective on what's going on in our industry.
I am involved in a few organizations that have judging involved. This is teaching me to have more critical senses and get my palate honed. I also enjoy going to these meetings and relate to students what I am learning. Hopefully this will relate to them that learning is life-long and never-ending.
I attend one National Fancy Food Show(whether in San Fransisco or NYC) each year, I have competed in ACF Salons ( earning two bronze medals), picked up catering shifts during the year (especially during the holidys), attend local Slow Food meetings, read food industry publications like Gourmet News and shop at farmers markets.
I spend time at restaurants eating and staging. I also spend time at work inbetween classes practicing a new technique. I also enjoying tying in new techniques and procedures with by products of our main productions.
I like to keep up with industry tends through the use of culinary publications, (I'm kind of a culinary publication junky) and cookbooks. I do have many connections with Chefs in the industry and make personal visits to their kitchens. My wife and I love to eat out on a regulr basis of which I try to bring our experiences back into the classroom.
I definitely like to read about food, but the best way for me to see what is going on is to experience it. I recently staged at a bakery in town that is getting an abundant amount of positive media. I also go out to eat, and keep in touch with old co-workers that are still working in kitchens around town.
I am only one year out of the industry, so I keep in touch with my chef network and follow favorite restaurants on Facebook. That way, I can see dishes and photos what they are doing. I also go out to eat as often as possible.
Lauren,
Instructors volunteering for events on their own time or on the behalf of their institution with the students definitely helps in keeping one in touch with creative pulse of the industry. Networking with other culinary professionals can assist instructors in understanding what hospitality businesses are looking for from externs and graduates.
Jae Gruber
Participation in food-related events in the area keeps me in touch with industry professionals and upcoming culinary trends.
Talk and visit with Master Chefs when in town, help out, volunteer, try new techniques just learned in front of the class, make creative fun.
