Is Culinary School Worth the Cash?

Is Culinary School Worth the Cash?

by | Feb 12, 2016 | Career

There are many reasons to go to culinary school; money is not one of them.

If the going rate for a culinary education is averaging $28,000 per year (similar to private four-year colleges), but a degree only warrants between 2 to 11 percent more money earned per year compared to those in similar positions without a culinary degree, why are culinary school enrollment numbers at an all-time high?

Current students share why they decided to attend:

So, sure culinary school provides students with the tricks and tools necessary for a career in the food world, but do knife skills and plating techniques necessarily translate to bigger paychecks? Guess you have to answer that question for yourselves.

This article originally appeared on Eater.

BOH Hacks: Tips To Succeed As A Restaurant Stage

BOH Hacks: Tips To Succeed As A Restaurant Stage

by | Feb 10, 2016 | Career

So, you’ve decided the restaurant kitchen is the place for you, professionally speaking, and, in doing so, secured a coveted position as a stage. Here’s your guide to setting yourself up for success.

First, you have to prepare

Number one, make sure you have the necessary gear. For clothing, you should have black chef pants, a t-shirt, and a white chef’s jacket, all of which can be found at a restaurant supply store or from the web. If you’re working multiple days in a row, be sure to get more than one set so you don’t have to go home exhausted and immediately do laundry.

You’ll also need a way to cover your hair (unless you don’t have any). And you’ll need comfortable shoes that you don’t mind getting dirty. Pro-tip: it’s best to have shoes you can wipe off, meaning not tennis shoes because they’ll get gross and stay gross.

Pro-tip: it’s best to have shoes you can wipe off, meaning not tennis shoes because they’ll get gross and stay gross.

Don’t forget the knives! At a minimum, you’ll want an 8″ chef’s knife, a paring knife, a serrated bread knife, a steel, and a vegetable peeler, and all should be sharpened beforehand. You’ll feel best if you put them in a knife bag, which you can also pick up at the restaurant supply store.

While we’re on the topic, make sure to practice your knife skills leading up to your start day. Go buy a ten-pound sack of onions and another of potatoes and makes sure you can quickly, neatly, and uniformly slice, dice, mince, julienne, etc.

It’s the day of, here’s what to expect

Most importantly, show up on time, and when I say on time, I mean 5-10 minutes early, ready to work. Go to the back door. Open it, step confidently in, and say to the first person you see,

“Hi, I’m Stefanie. I’m scheduled to stage today.”

They will know what to do, which is likely to deliver you to a station lead, who may well be slightly annoyed that you’re under their wing. They know how to work their station like the back of their hand, and you’re going to slow them down, at least, that’s what they think.

It sounds negative, and maybe they won’t feel that way, but it’s best to be prepared for the worst case.

Anyway, they will most likely show you where to get your apron and a side towel, set you up with a cutting board next to them, and give you something very basic to do, like peel and rough-chop vegetables or pick herb leafs off their stems.

Another thing you’ll want to be prepared for is being asked, “where are you coming to us from?” If you have some experience under your belt, especially at a reputable restaurant, this question isn’t a big deal. However, if this is your first stage, saying so can be a little intimidating. Don’t let it get to you though; just be honest!

Now, set yourself up for a great stage

Your overall goal is to demonstrate that you can be a net plus in the kitchen, so that by later in your stage you’ll be allowed to do more interesting things and learn as much as possible. So, how can you do this?

Be a hard worker, which means always be working. Start by doing the project given to you, working as quickly and cleanly as possible, and do a great job of it. Then label and put away your project (asking if you aren’t sure where it goes), clean up your area, put all your dirty stuff in the dish pit, and ask what you can do next.

If for some reason you don’t have something to do, maybe because your supervisor is temporarily tied up, ask others if there is something you can help with. If nothing else, find something to clean.

This is the number one source of respect available to you. If you are working hard and trying to contribute, you’ll be off to a great start.

Be prepared to ask questions, because you’ll have to just to complete what seem like the simplest tasks. This is ok – it is much better to ask than to do a project wrong and have to start over. If you don’t understand the explanation, ask for clarification or a demonstration right away. Just say, “can you show me how you want that done?” Then leave the example piece in a corner of your cutting board so that you can reference it later.

Pro-tip: don’t ask the same question twice, so really pay attention to the answers and write them down if need be.

Once the prep phase is complete, it’s time for service…

This is when your role changes. In some restaurants, you might not be allowed to do anything but watch, unless it’s prepping backups. In others, you might be given one simple dish to plate up repeatedly.

In any event, be aware of your surroundings: stay out of the way of the professionals and do what you are asked.

At the end of the night, every station has a whole list of things to do, with which you’ll need to help. Again, you’ll be given tasks, and if not, ask for them. When you’re good to go, your station lead will let you know. It’s poor form to ask if and when you can leave, so don’t do it!

Whatever you do, your attitude should be one of humility and respect when interacting with all of the restaurant’s employees.

Even if you think you know a better way to do something, you really don’t know until you’re at least a few days in, and you also don’t know how your suggestions will be received. After you’ve established some rapport with your coworkers, you’ll sense whether it would be ok to put forth your idea.

Some final tips

  • Say “behind you”, “hot behind”, “sharp behind”, “corner”, “oven open”, etc. in all applicable instances. It is a matter of both safety and respect to let each other know where the hazards are.
  • Be nice to the folks in the dish pit. They are the backbone of a kitchen and often some of the most valuable employees. Learn where they want stuff stacked, and which things (typically anything sharp) you wash yourself.
  • If for some reason you get chewed out, so be it. Accept the criticism, correct the mistake, and move on.
  • If you get cut or burned, ask where the medical kit is and cover the damage with a bandaid and glove before returning to work.
  • Hygiene is essential. Wash your hands well and frequently, anytime you handle anything messy or go to the bathroom.

Last but not least, good luck on your first day of staging! 

Looking for a stage opportunity? Search on Sirvo →

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Indie Beer Is The New Craft Beer

Indie Beer Is The New Craft Beer

by | Feb 8, 2016 | IndiNews

As Big Beer creeps into town, locals want to change the lingo. Craft is dead. Now we drink Indie Beer.

The term Craft Beer may be in need of a makeover. Last week, the Union-Tribune reported that Bend, Oregon’s 10 Barrel Brewing Co. has proposed a 10,000-square-foot brewpub in East Village. In response, local beer industry podcasters have doubled down on a push to describe independently owned breweries as Indie Beer companies, rather than craft.

Not because 10 Barrel hails from Oregon but because in 2014 the company was purchased by AB InBev, the conglomerate responsible for one-third of the planet’s beer supply, including core brands Budweiser, Corona, and Stella Artois. It owns 10 Barrel brewpubs in Oregon and Idaho and recently announced plans for one in Denver.

The podcasters believe consumers who patronize 10 Barrel brewpubs mistakenly believe they are supporting small business rather than a global entity.

The Indie Beer designation (and social media hashtag) arose during a November 17 podcast on ThreeBZine.com, a blog devoted to local beer, music, and food, during a discussion in which podcasters Cody Thompson, Dustin Lothspeich, and Tom Pritchard decried the efforts of “Big Beer” to enter the craft beer marketplace.

“Is craft beer even a thing anymore, or is it just marketing?” asked Pritchard. “It’s been appropriated by corporations.”

Taking a cue from the concept of Indie Rock in the music industry, the trio settled on Indie Beer as a way to distinguish small, privately owned businesses.

ThreeBZine’s use of Indie Beer was quickly picked up by fellow podcasters Perfect Pour, out of Fresno, and SD BeerTalk. BeerTalk co-hosts Greg Homyak and Brian Beagle have been active in promoting the Indie Beer concept, locally and online.

“It immediately resonated with me as a craft beer drinker,” says Homyak, who points to the 10 Barrel brewpub as a prime example of the need for new terminology. “It is something that looks like Independent Beer and will sell itself as that, but in actuality it is not.”

The podcasters hope the term will encourage local beer fans to support small businesses like Monkey Paw Brewing, which sits just a block from the proposed 10 Barrel site. Monkey Paw owner Scot Blair also addressed the dilution of the term “craft” in a January newsletter sent to patrons of his South Park taproom Hamilton’s Tavern.

He declares “Craft is dead.”

Blair states that the encroachment of big beer is “making it impossible to not find new terms to define things that I do versus AB or giant restaurant groups,” and pledges, “We will continue to make top-shelf, award-winning, world-class indie beer for our beloved fans of micro brew.”

This article was originally posted on SDReader.

BOH Hacks: Is It The Right Job For You?

BOH Hacks: Is It The Right Job For You?

by | Feb 3, 2016 | Career

Working in a restaurant’s back of house isn’t for everyone. Not only is the schedule punishing and vacations few and far between, but the job also requires stamina, both physically and mentally, patience, and precision. It’s no cake walk. That being said, for some, working in a kitchen is a great fit and the perfect place to thrive professionally. So, how do you know if this is the case for you? Well, chances are that if you have these qualities, it could be a match made in restaurant heaven.

You stay calm under pressure

Professional kitchens are extremely high-stress environments and it takes discipline and nerves of steel not to freak out. Whether you’re washing, prepping, on the line, or calling the shots, it’s a fast-paced environment where teamwork is key. If one person drops the ball, the entire operation could collapse.

If one person drops the ball, the entire operation could collapse.

Not to mention the seemingly unmanageable workload. The combination makes for one very stressful work environment where if you don’t stay calm and maintain focus, you’re cut. However, if you thrive under this type of pressure, and maybe even find it exhilarating, the kitchen could prove to be a great workplace.

You can handle the physical demands

If you work in a restaurant kitchen, you’re standing for your entire shift during which you have no breaks (unless it’s when you go to the bathroom, on which there’s a strict time limit) because there is always something to do. If not your job, it’s probably cleaning or helping a coworker get caught up.

Plus, you may be lifting fairly heavy loads of food or equipment. Oh, and did I mention that it gets extremely hot in the back of the house? Taking these factors into account, during a 10-hour shift, kitchen employees can burn up to 1,750 calories.

Don’t think you can handle it? Then it’s best to step back.

You’re an efficient, yet accurate multi-tasker

This point cannot be emphasized enough. In a professional kitchen, you’re likely handling several things at once, all of which must be well-executed and delivered not a second late.

In order to be successful in this endeavor, you must be organized in your preparation, speedy in your performance, and precise in your multi-tasking.

In a professional kitchen, you’re likely handling several things at once.

You’ve got a tough skin

Working in the kitchen means being yelled at and sometimes criticized. Day to day, when the restaurant starts to pick up and the kitchen gets busy, voices will inevitably raise as well. Some don’t work well in this type of environment. If this is the case for you, it’s just the beginning, so back of house probably isn’t a good fit.

If you can handle it, be prepared to handle criticism as well. We all have off days; it’s inevitable. And when that bad day strikes, if you’re working in the kitchen, you’re going to get called out.

This can and does mess with everyone’s mind to some degree. However, those that will excel as part of the back of house team will be able to take it for what it is, and use the criticism as motivation to pick up their game.

You’re not afraid to ask questions

There will definitely be a time when you’re unclear about a task that has been assigned to you. In this situation, you absolutely have to be able to ASK!

You absolutely have to be able to ASK!

Great kitchens are all about consistency, and that means knowing exactly what you’re supposed to be doing. Sometimes this will require asking for more information or help. If you’re easily intimidated, or just hate asking questions in general, this isn’t the right career path for you.

You’re a team player

As mentioned above, the restaurant’s back of house must work as a cohesive team. Each person must be able to carry their own weight as well as collaborate with coworkers in order for the kitchen, and restaurant in general, to be successful.

Although you’ll be working most closely with the kitchen staff, you’ll also have to interact with the front of house staff. Tensions may run high.

However, you can’t let them get in the way when it comes to service. If you can put your differences aside and cooperate with everyone (mostly), it’ll serve you well when working in the back of house.

If you identify with most if not all of these qualities, it’s a good sign that you’re well-suited to work in a professional kitchen. Of course, it’s not a given because you have to also enjoy the work, which you’ll only know if you try. So, if you think there’s a shot that the back of house is a good fit, go for it! 

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5 Ways Mentorship is Transforming the Restaurant Industry

5 Ways Mentorship is Transforming the Restaurant Industry

by | Feb 1, 2016 | Management

Mentorship not only opens the door to opportunities that would have never before been accessible, it can also propagate change on a broader scale at the industry level. One such mentorship program is the James Beard Foundation’s Women in Culinary Leadership Program, awarded to women who are aspiring to careers in the culinary industry.

Cindy Pawlcyn, chef and owner of three restaurants in California, is one of the established restaurateurs providing mentorship and leadership training to grantees through the 2016 program. Cindy, along with Minneapolis restaurateur Kim Bartmann — of Barbette, The Third Bird, Pat’s Tap, and many more concepts — explains how they see the role of women evolving in this industry and how mentorship can help.

“There’s not that many women who stick with this business. The more mentoring they get, the more helpful it will be for them to be successful and stay with it long-term.”– Cindy Pawlcyn

Create a supportive kitchen culture

Kim started her career as a line cook in restaurants in Minneapolis. “I had a couple of bad experiences, especially being a woman in the kitchen in the ’80s,” she says. “I quit and vowed I would never work in a restaurant again.”

Eventually, Kim found her way back to the industry when she opened a coffee shop with a friend, and now she has eight restaurants. But early on she struggled to be taken seriously by some of her male colleagues, especially when she became an expeditor and had to tell everyone else what to do. She points to “the usual butt pinching” and the fact that at that time, there were almost no women in the kitchen at all.

Cindy knew she wanted to be a chef when she was as young as 13. She took cooking classes, catered, attended trade school at night throughout high school, and eventually graduated college with a hotel and restaurant management degree. When she was 28 she opened her own restaurant, Mustards Grill, in Napa. “Everybody told me I couldn’t do it because I was a woman,” she recalls. Having to endure name calling and other discriminatory behavior, Cindy says, “some wouldn’t believe it now, what happened in those days.”

When she applied to the Culinary Institute of America, she was told they had filled their quota of women for the next three years and advised to reapply then.

Now, Cindy says the door is opening for women, but she’s still eager to see more women finding success in this business — and that’s where mentorship can help affect change.“I think it’s good for our restaurant community if everybody could have someone that they’re bringing up. When you start being more in a teaching and nurturing and developing mindset to this one person, it spreads to all the rest of them. It’s a good culture.”

Reward people who work hard and want to learn

When asked how they managed to achieve success in the environment of those early days, Cindy and Kim have similar answers: they put their heads down, worked hard, and learned as much as they possibly could.

For Kim, that meant becoming familiar with new ingredients and learning to execute the same dishes and techniques perfectly every time. “The only way you can get that skill set in a kitchen is by having a mentor, a chef, or a teacher teach you how to do it – on-the-job training,” she says. “And to be able to utilize a mentor, you have to be willing to accept the help and learn from other people’s mistakes and successes. Those are rare people in the world.”

Cindy advises not to leave a job before you’ve learned everything you can from that place. “People come in with a pre-determined, ‘I’m going to work here six months or a year and a half,’ but it doesn’t really matter how long it is. It matters how much you get out of that experience.”

Offer real-life training for a broad range of skills

Grantees under Kim will have a program tailored to their goals, but she hopes to mentor someone who wants to learn about multi-unit management, her area of expertise. As manager of eight sets of chefs and front-of-house managers, she offers a unique perspective into the business and operations of a restaurant group.

Similarly, Cindy looks forward to teaching someone how to grow food for a restaurant in Mustards’ garden. They will learn how to harvest, order and plan ahead, work all stations in the front and back of house, work with all of the managers, and build their wine experience by working with local wineries. “I think you have to take the time out of your day to put somebody under your wing, versus just having them work a station,” Cindy explains.

“You have to teach them how your mind thinks and how you make a decision. You have to say how you’re going to do this and why you’re going to do it that way.”

She sees younger team members who come on board and don’t understand what the restaurant business really is — those who just want to be a TV chef. They don’t have management skills or know how to make the business profitable or cost recipes. “You don’t learn that in school, you learn that on the job and facing real day-to-day experiences.”

Make yourself a better, stronger leader

Young chefs aren’t the only ones who benefit from a mentoring relationship; As Cindy and Kim explain, there are massive rewards for the mentors, too. Once you’re explaining your thought processes and nurturing your team, you begin to reexamine and refine your techniques, which is always healthy for the team and the business.

“When they come in and go, ‘why do we do it this way?’ You’ve got to figure out why we do it this way,” says Cindy, because “maybe there is a better way.”

Provide the knowledge and confidence to achieve goals

Kim and Cindy both have benefitted from the support of mentors throughout their careers. Kim opened her coffee shop by maxing out her single mother’s credit card. Later on, she participated in a benefit dinner and was introduced to four female leaders of the Minneapolis food and wine scene: Brenda Langton, Lynne Alpert, Pam Sherman, and Nan Bailey.

“All of the sudden I had somebody to call when I had a really difficult question or a problem that I couldn’t figure out. That can be a really powerful thing, to have that assistance.”

Working with mentors like Rich Melman and Julia Child, Cindy built the skill set and confidence she needed to succeed. Julia taught her to stand her ground, to cook good food, and to use good ingredients. Rich has advised her every time she opened a restaurant; she would call him with questions or challenges (and still does).

She learned to trust herself even when others assured her she wouldn’t succeed. “That’s important, to be able to have confidence in yourself and go out on your own,” she explains, remembering making the decision to walk away from her business partnership of 22 years. “They would mess with me and say, ‘On your own you’re not going to be very good because you don’t know how to do this and that.’ In the end, I knew how to do all that stuff.” And it was because of mentorship.

The James Beard Foundation’s Women in Culinary Leadership Program provides aspiring female chefs and restaurateurs the chance to work with some of the industry’s most influential leaders, building in-depth skills in the front and back of house. Now in its third year, the program aims to break through the glass ceiling of the culinary world. Now accepting applications through February 8th. Learn more and apply here.

This article was originally posted on Open For Business.