sizzle - Summer 2010

AFtEr graduation “School’s out” and graduation has passed. If you were like me, the future may seem daunting. The only restaurant experience I had was at a family restaurant where most of the food was cooked in a fryer or on a griddle. The food was simple to prepare with no complicated recipes or specials. All we had to do was remember to rotate the fresh stuff with older ingredients (FIFO: first in, first out) and to be fast on our feet during rush hours.

21ST CENTURY GRADUATES MUST BE:

When I was in cooking school, I listened to my classmates and envied all the experience they had at restaurants, big resorts and family establishments. I was worried, because at my age, I did not have similar experiences. I completed active duty in the U.S. Navy two years before I started in the cooking industry. When I did cook, it was in a sheltered environment. I had never worked for a “real chef,” and as a nontraditional student entering The Culinary Institute of America (CIA), Hyde Park, N. Y., my fears were that I would never be able to compete with my classmates. The only confidence I had was that I had a good pair of hands, a world of great training while serving my country, and that I could work quickly and be organized. While at school, I learned to study hard, and I worked part time to gain experience. Upon graduation, I let fate take its path, and the rest is history.

able to multitask
adaptable
accountable
appropriate
considerate
creative
culpable
curious
determined
fair
independent
lifelong learners
on time
people oriented
polite
positive
responsible
self-motivated
teachable
team player
technologically savvy
tolerant
truthful

LEt thE rEAL education begin “School’s out” causes happiness, yet apprehension for some, and excitement for others. You’re on your own now, with no more homework or projects. You must take complete responsibility for yourself and your expenses, and once you have worked for a while, you may even get your first “newer” car. School is out for good—or so you think.

A recent survey was given to industry professionals and local business people asking what they wanted to see in graduating students. Most of their needs are focused around work and personal ethics, not just skills.

At my college graduation, the last thing one of my chef-instructors said to me was, “Congratulations, Will, now your real education is going to start.” Keep reading, keep trying new things, never be satisfied with what you are doing, always try to improve by being more efficient, more articulate, a better team player, and never sacrifice quality of ingredients or freshness.

I have shared these thoughts with you because I have experienced all the concerns, fears and anticipations that come with the end of school years and graduation. Scared or not, this is a great time in your life. Graduates, savor every second of your new experience in the working world and your choice of the hospitality and culinary profession. Be brave, adventuresome, honest and humble with others who have not had your advantage of a formal education. Share without patronizing, be respectful of your co-workers and be patient with yourself. You are not going to learn the business overnight.