Developing
tomorrow’s leaders
about good job opportunities,
as well, and how to talk in
interviews.”
Front-of-the-house students can
equally benefit from mentorship.
At the Culinary Institute of
Charleston, Hallman says there
is a more informal mentoring
program, but that most instructors
and students participate.
Reed asked Hallman about
volunteer opportunities with the
annual fundraiser for the school.
“He asked me to participate
because I carried myself well,
and he asked me to do it again
the next year,” she says.
“We try to let students know
what the industry is like and
what to expect, and not just
the skill set they need to learn
in class,” says Hallman. “I tell
students, ‘I do not plan to train
you to be a manager, but, rather,
a leader.’ What the industry is
telling our faculty is they need
leaders — someone who can
take charge, not just touch the
clock and be loyal and reliable.”
Reed says she was not looking
for a mentor, but felt Hallman
could really help her. “If you can
tell someone is willing to help
you, take advantage of it.”
Keeping up with
changes in pastry
While it is important to go the extra mile, volunteer or come in early, do
not let anyone take advantage of you, cautions David Moeller, CEC, CCA,
a chef-instructor at Sullivan University in Louisville, Ky. “Don’t work for
free and be abused. However, I used to show up early, and that’s when I
learned the most. There’s a lot of opportunity in doing that, but you have
to be careful.”
Marsha Lynch, who was mentored by Moeller as a student, warns
students to choose a mentor carefully. “Don’t just pick the most popular
chef in town. Pick the quiet, the competent. Someone who has traveled
abroad and experienced food and other cultures.” And in some cases,
working for free could pay off. “If you’re inexperienced, offer to work for
them for free,” she adds. “If you show promise, they will pay you to work
for them. If it’s an instructor, offer to help clean the lab or be a teaching
assistant for a quarter.”
Jamie Gorczynski, who was mentored by fellow Culinary Institute of
America alum Lori Daniel, says students should not just focus on the
classroom. “A lot of people are so focused when they go to class that
they miss out on opportunities outside the classroom, such as going to
hear a speaker. Some are also intimidated by the word “mentor,” and
view it as a tutor. You should welcome the opportunity if you would like a
mentor. Look for someone you connect with right away. Don’t just try one
mentor, get a couple, and see who inspires you the most.”
Hallman says his dining-room
class is a required class, with a
mix of future chefs, managers,
marketers and accountants.
“Culinarians and hospitality
students should take the class.
Part of our mentoring process is
to make sure students understand
front- and back-of-the-house
responsibilities.”
Pastry students are another
segment of culinary students
who can benefit from taking
on a mentor.
Jeffery Alexander, pastry
chef-instructor at the Culinary
Institute of Charleston, guides
numerous pastry students in
class, on their career paths
and in pastry competitions.
However, this industry has
changed in recent years with
the proliferation of celebrity
pastry chefs. Alexander says
the field has become broad,
and a pastry chef no longer
needs to be able to do it all.
“Today, pastry has a variety of
students with different needs,”
he says. “It’s not like it used
to be, when I would say, you
need to be well-rounded. Some
students, all they care about is
cakes. They are not talented in
all areas, nor do they want to
be. So, I have to recommend
certain outlets to them, such as
taking additional professional-
development classes at a top
pastry school, working at a
cupcake shop or talking to the
top wedding cake makers in
the area.”
What to Look
for in a Mentor
You shouldn’t just jump into a
mentor relationship with anyone.
Instead, consider this checklist
before determining your mentor.
Ashleigh Reed is a current
student and mentee of
Hallman’s, who plans to
pursue a career in event
planning. “I would stay after
class and ask questions and
talk with Mr. Hallman every
day,” she says. “He gave me
suggestions about getting
a job and helped me write
a new résumé. He tells me
Alexander adds that television
shows have inspired students
to see one thing and the
glamour shot, but they do not
know how to make the basics.
“There needs to be respect for
pastry. I ask, ‘Don’t they want
to learn to make biscuits and
a pie?’ I try to dwindle their
expectations of becoming a
superstar within a year.”
Kathryn Kjarsgaard is a freelance food
writer based in Forest Park, Ill.
A mentor should…
Have a good reputation
Inspire you
Behave professionally
Be trustworthy
Be confidential
Be successful in his/her business
Be caring
Work for a respected
establishment
Participate in charitable causes
Be a good teacher
Be fair with criticism and praise
Be someone you want to be like
in the future
