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! 

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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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Bartending Hacks: Moving Up

Bartending Hacks: Moving Up

by | Dec 23, 2015 | Career

Whether it’s a convenient part-time job or a transition gig, the majority of bartenders don’t necessarily plan on it being a life-long career. However, with the flexible work schedule, unique culture, and long-term career opportunities, for many this is what bartending leads to. Here are some of the career options available to bartenders who need a change and tips on successfully moving up the ladder.

Management

The path to becoming a manager at a restaurant is an easy one if you’re willing to put in the time and effort, but it’s a hefty job as they are responsible for the day-to-day success of the restaurant. As such, managers must be familiar with every role they’re overseeing because if one needs to be covered, it’s the manager who will step in.

The basic steps to becoming a manager begin with success in whatever position you currently hold.

The basic steps to becoming a manager begin with success in whatever position you currently hold. As a bartender, you must be active, hard-working, and go above and beyond your job responsibilities. Showing your dedication to the job and the restaurant proves that you are willing to do whatever is in your power to ensure the success of your business.

Once you’ve proven yourself as a loyal and responsible employee, the next step is to make your presence known. When your effort is recognized, your attitude is positive and your work is consistent, managers will notice and at this point, it is up to you to inquire about moving up. A good manager makes their presence known, so don’t be shy.

While tenure and seniority play a huge role in this move, it is never too early to let your superiors know your interest. Taking this initiative will easily help you elevate to bigger and better things.

General Management

Typically, being a General Manager requires management experience and expertise, so you don’t jump straight from bartending into a GM position.

That comes from proving yourself as a manager and depends on your work ethic, management style, and ability to solve problems. Anyone can make a schedule or comp a drink that a guest didn’t like, but the keys to GM-worthy managers lie beyond the basics.

A manager looking to move up to GM doesn’t play favorites or get flustered on the floor. They are constantly working hard and, most importantly, they get their hands dirty. A bar manager who steps behind the bar to help and support their staff is the ideal candidate for General Management.

A bar manager who steps behind the bar to help and support their staff is the ideal candidate for General Management.

As the GM is essentially the manager of managers, they must be beyond competent in all facets of a restaurant (front and back of house). So, if you’re coming from a strictly bartending background, be ready to broaden your skill set to cooking, serving, and maintenance.

Again, tenure and seniority are crucial to locking in a GM position, however, without the aforementioned qualities, experience means nothing.

Liquor/Beer/Wine Representative

As you progress in your bartending career, not only will you thoroughly learn about alcohol itself, but also how the alcohol and restaurant industries work together and conduct business. If you’re interested and enjoy talking to people, especially about alcohol, this can be a great segway into alcohol sales, but you’ll have to work your way up just like you did behind the bar.

To begin a career as a sales representative for either liquor, beer, or wine, you must start from the bottom as a merchandiser. A merchandiser is responsible for setting up and delivering their brand’s beverages to stores and restaurants, setting up displays and filling orders. It’s not the most glamorous position by any means, but it is a necessary stepping stone in most cases.

Once you’ve paid your dues as a merchandiser (usually about 6-18 months), the next step is sales, as either an inside or outside sales rep. An inside rep conducts sales by phone while outside reps go to liquor stores and restaurants to sell their product.

Just like the food and beverage industry, alcohol sales is heavily influenced by seniority.

Just like the food and beverage industry, alcohol sales is heavily influenced by seniority. This means you may not get prime sales locations right from the get-go, but they’ll come in time. The more time you spend as a sales rep, the more likely you are to move up to higher positions in which the biggest deals are closed.

Sommelier

Many bartenders love the job because of the customers; they get the chance to provide guests with a unique and tailored experience. If this is the case for you, management or sales may not be your next step.

However, that doesn’t mean you don’t have options because you do, and becoming a sommelier is one of them. That is, of course, only if you have a love for wine. If you are, becoming a sommelier is a rigorous yet rewarding next move.

If you’re unfamiliar, a sommelier is a trained expert who specializes in wine service at fine dining restaurants and is responsible for its wine offerings, wine and food pairings, and, providing guests with customized wine recommendations based on preference and budget. As such, the position requires working closely with the culinary team as well as service staff and guests.

A sommelier must have a profound knowledge of how food and alcohol work in harmony and have both front and back of house skills.

Becoming a sommelier is no easy task. Before even starting the transition from bartender to sommelier, it would be smart to begin studying wine and tasting as much as you can. Become familiar with wine varietals (grape types), vintages (year produced) and vineyard (where the wine was produced) while also developing your pallet. Taking tasting notes is essential in order to learn how to decipher the different fruits and spices in a given wine. Once you feel competent in your wine knowledge, you’ll be in good shape to start working toward your first certification.

A sommelier certification requires the completion of a wine training course, which consist of in-depth classes on wine tastings, varietals, pairings and service. Then, at the end of the course is the test, which involves six wines (three white, three red) and requires you to blindly taste each wine and decipher the varietal, vintage and where the wine was made.

After passing the exam, you can call yourself a professional certified sommelier, making you a hot commodity! And, if you want to take it to the next level, you can go for the remaining two certifications, the last of which is Master Sommelier, one of the most prestigious titles a person in the restaurant industry can hold.

Cicerone

A cicerone is similar to a sommelier in terms of responsibilities, such as pairings and service, as well as training, but instead of wine, it’s beer.

A cicerone is required to have expertise in five areas: keeping and serving beer, beer styles, beer flavor, beer ingredients and brew processes, and food- beer pairing.

To be a legitimate cicerone, a certification is needed, of which there are four levels, that require extensive study of beer varieties, history, tasting notes and brewing. The four certifications for Cicerone include:

1. Certified Beer Server
2. Certified Cicerone
3. Advanced Cicerone
4. Master Cicerone

Depending on which level of Cicerone you choose, you will be tested through a written examination, a tasting portion and beer service. The written exam covers service, draft systems, beer styles, brewing and pairing while the tasting portion examines your knowledge of beer styles (by taste), flaws, and service with beer. Although the certification for a Cicerone is grueling and requires intense studying, if you are seriously passionate about beer and want to make this into a career, this is your ticket.

No matter what your interests are as a bartender, if you want something different (but kind of the same) there are many careers out there. After all, it’s understandable to want to grow and shift focus. Hopefully, some of these options open your eyes to the many opportunities available to you in the service industry!

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Why Confidence Is Key To A Successful Job Search

Why Confidence Is Key To A Successful Job Search

by | Dec 21, 2015 | Career

Confidence plays a huge role in the success of your job search – don’t underestimate its value. You could be sabotaging your success because of the way you feel about yourself.

Something to consider:

If you don’t believe in yourself or at least believe that you have something to offer, how can you expect someone else to believe in you during a job interview?

I just gave a presentation about the importance of trying to remain confident during the oftentimes unpleasant task of finding a job. The audience was interested in part because I’m so fascinating (that’s an example of crossing the line from confidence to arrogance, by the way – and something you DON’T want to do).

But I think the main reasons for audience interest were because most of us have felt shaky during our job search plus the research that’s now been done around the importance of confidence is compelling.

Olivia Fox Cabane is an executive coach who has written about and given presentations on the effects of negative thinking.

Research has shown that when you’re not feeling good about yourself your sympathetic nervous system is directly affected.

For those of us who’ve forgotten what this part of the body does (like me): that’s the system that’s in charge of “fight or flight.” In other words, your reaction could be “I’ll stay” versus “Get-me-out-of-here NOW.”

Self-doubt and self-criticism kill confidence.

And even more significantly, these feelings lead to a collapse of our sympathetic nervous system.  By collapse I mean you’re in the get-me-out-of-here mode. When this happens you can’t think straight, respond well, or listen well.

Imagine the effect that has on how you present yourself in a job interview. Not so great.

This is powerful information and shows the importance of doing whatever you can to feel good about yourself and avoid negative self-talk – especially just before a job interview.

If you don’t get this under control, you are sabotaging yourself. So here are three things you can work on to boost your confidence.

  1. Know your material backwards and forwards. For job seekers, be clear about the value you offer an employer. Then tailor your conversation during your interview to highlight the skills/experience you have that are most relevant to that employer. Practice what you will say during your interview. The more you practice, the more confident you will be, leading to a stronger interview.
  1. Don’t always believe what you think – it’s not necessarily right, and worse, if it’s a negative thought, you’rethe one who will suffer the consequences. Have you heard the expression about one’s mind being a bad neighborhood? Well, if it is, stay out of that neighborhood. It’s a powerful reminder that what you thinkothers think about you is not necessarily true.
  1. Practice your responses to dreaded topics. We all have dreaded topics – questions you hope won’t be asked in a job interview.  They can kill your confidence. These topics might be gaps in employment, the perception you’re over-qualified, too young or too old. Tackle these topics head-on in an interview. They must be addressed, not avoided. And the clearer you are about what you’re going to say (practice), the better you will feel and the more confident you will be.

In your next job search, as a part of your preparation, take stock of how you feel about yourself. Get clear about your value in the work world, practice presenting yourself, and ask yourself: “Do I deserve a good job?”

If you have the slightest hesitation, do what it takes to change this mindset. As a confident person, you will present yourself in a markedly different way, leading to a much greater chance of getting the job you want.

Source: ColoradoBiz

Bartending Hacks: Pro-Tips

Bartending Hacks: Pro-Tips

by | Dec 16, 2015 | Career

Being a good bartender takes hard work, practice, and patience. Here are some tips that will help you develop these skills so you can take your craft to the next level.

Keep your eye on the prize

Yeah, it’s obvious, but bartending has been and will always be a hospitality position in which satisfying the customer is the top priority. And Brian Julsen, bar manager at Boulder’s Zolo Grill, couldn’t have said it better:

“What makes a good bartender; being a gracious host, hasn’t changed since the dawn of antiquity.”

Brian’s way of accomplishing this is by being courteous and making people feel special. To him, it’s simple; “make people feel like you valued your experience with them and they will value their experience with you more.”

Of course, this is easier said than done, especially when dealing with difficult guests. By simply reminding yourself that you are there to make guests happy, you will be more attentive and accommodating, which will yield way bigger tips in the end. Like it or not, it’s work, so make the best out of it.

Practice good organization and sanitation

Being organized behind your bar will save you a lot of time and stress. Knowing where everything is and keeping it in the same place will increase your speed and efficiency. Along the same lines, practicing good sanitation habits will impress your managers, make your guests feel comfortable and will help you develop into a top-notch bartender.

Here are some sanitation basics:

  • Wash your hands
  • Don’t touch your face or hair
  • Wash glasses and bar equipment throughout the shift
  • At the end of your shift, clean everything from bar top to bottles

Sure, this will require some extra time on your part, but it’s not something you can compromise on. Once you get yourself in the habit of being organized in your service and responsibilities, keeping it up will come naturally.

Be open to interaction

Many people go to bars for the company and it often ends up that the bartender fills that role. That’s why it’s important for a bartender to be a good listener. It’s not in the job description, but it’s a significant part of the daily grind. However, it’s not only for the guests’ benefit; getting to know your customers will make them more likely to tip generously and, even better, become regulars, which is one of Brian’s keys to success.

“Developing regulars is one thing that every bartender needs to do to survive, yet we rarely share what it takes to make the human connection.”

To connect with people, Brian uses ‘FORD‘: family, occupation, recreation, dreams. “One of those topics is destined to open the floodgates eventually and the stone wall becomes the rushing river because now they have someone to talk to that they feel genuinely cares about their problems,” Brian explains.

For Brian, kindness and camaraderie are what mark a successful bartender. It’s not just about the drinks you put in front of them, but the entire experience your guest has.

Know your product

Knowing what you are serving is a must because to really thrive as a bartender, you have to be able to use your knowledge to go above and beyond, and make a lasting impression. This means not only knowing everything you can about what you’re serving (spirits, beer, wine, etc.), but also making an effort to continue learning more about your craft.

Taking the time to learn just one new thing a week will guarantee your long-term success as a bartender.

Even if you don’t currently serve a particular type of liquor or don’t use a certain ingredient, that doesn’t mean you won’t in the future. The more anecdotes and details, the better. Not only will you be more comfortable behind the bar and better equipped to answer questions, but you’ll be able to re-write the rules, and who doesn’t love that!

Create your own cocktails and specials

Speaking of knowledge, the number of combinations and mixes for making cocktails is endless. So, take advantage and start putting that knowledge to work by making your own drinks to offer as specials.

This is not only a great move to impress your team and move up the ladder, but also a way to overcome the job’s monotony and stay excited about work. Not to mention, it’s your chance to add your personality and style to the menu. If you need some inspiration, get some ideas here.

Don’t let your emotions get the best of you

Being a bartender means dealing with people nonstop, some of whom can be real pricks that just get under your skin.

The perfect example is of a customer who leaves a bad tip. When you’ve given a guest your best and bent over backward to take care of their needs and they respond with a cheap, insulting tip, you see red. Who wouldn’t? But it’s not like you can just close your office door to get away. So, what can you do?

As hard at as it may seem at the time, you just have to shake it off. Bartending is a marathon, not a race.

There will be those bad tippers and rude guests, but at the same time there are the wonderful guests and big tippers. Keep your head and get’em next time.

Ask for help when you need it

You’re going to get overwhelmed. There is no way around it. But the common misconception here is that you have to handle it alone. It seems natural to not want to ask for help, especially when you are really good at your job, but we all get “in the weeds” sometimes.

When you do, asking for help will not only be easier on you but also get business back on track more quickly, for which good managers will applaud you.

Co-workers are there to be your teammates, so utilize them by asking them to complete specific and reasonable tasks. Asking for help is not a sign of weakness but rather a display of responsibility and foresight.

Simple as these pro-tips may be, developing these skills and turning them into habits will get you noticed by your managers, raise your tip average and make your job more enjoyable. 

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