Culinary School: Worth the Cash or Not So Much

Culinary School: Worth the Cash or Not So Much

by | Jan 25, 2017 | Career

Becoming a chef definitely has its perks! The work is fast-paced and it’s not sedentary, so you won’t suffer the devastating health effects of planting yourself in front of a computer all day. It’s prestige work that people admire and respect as they enjoy the fruits of your artisanal labor.

However, getting to that point is hard work. In fact, less than half the people who enter culinary schools actually graduate (although CIA, Culinary Institute of America, a premium non-profit institution, claims a 78% graduation rate). Another eye-opening stat – some estimate that at least 50% of culinary school graduates who go to work in restaurants are no longer cooking after five years. So is it worth it to go to culinary school or are you just as likely to succeed if you opt out?

First thing’s first

Before considering culinary school, you’ll probably need to think long and hard about whether becoming a restaurant chef is right for you. Most people who dream of becoming a chef or owning a restaurant or other eatery don’t realize the demanding physical labor involved. Forget about the gym — hefting around those soup pots filled with gallons of soup or hauling 100 lb. bags of beans not only builds muscles but can damage a few. If you’re a girl…you’re not exempt. You’re on your feet all the time, and that’s no improvement over sitting all the time.

A culinary arts degree will barely boost your salary over what you’d make by just working your way up through the ranks.

Hope that your kitchen is air-conditioned, because the health department doesn’t want any unscreened windows or doors open, and kitchens get pretty hot with the ovens going on a sweltering summer day. Expect cuts and burns. Forget about a social life with the long hours, including the typical 12-hour shift. And time and a half? Not necessarily.

Reasons against culinary school

Still want in? Great, then you should know that any kitchen classy enough for you to learn from a true mentor will probably also relegate you to lower level positions, such as working on the line, for at least some time whether or not you go to culinary school. And a culinary arts degree will barely boost your salary over what you’d make by just working your way up through the ranks from dishwasher or apprenticing yourself as they do in Europe.

These are just some of the reasons many decide against culinary school. You don’t need it to become a chef. It’s expensive: “The average tuition cost at 10 of the country’s popular culinary arts programs is three times the amount of tuition at standard four-year public universities.” Consider how long it will take you to pay back $50,000 or more for a two-year program if you’re just making $10/hour and need a little money left over to live on.

Good teachers are good teachers…and it’s nice to learn from them in a less stressful environment than a commercial kitchen.

Reasons for culinary school

So with the seemingly few perks and the steep bill, why would you opt for that training? Executive chefs responsible for hiring as well as other seasoned food workers point out these reasons to consider a culinary degree program:

  • Good teachers are good teachers…and it’s nice to learn from them in a less stressful environment than a commercial kitchen.
  • School is a good transition to a commercial kitchen, often a brutal environment.
  • As with top flight schools in any walk of life, it’s a good place to make connections.
  • There are more uses for a degree in culinary arts than working as a chef in a commercial kitchen.
  • Some executive chefs look first, although not exclusively, at culinary arts school graduates.
  • With a basic vocabulary and foundational skills, you may get off to a quicker start in the restaurant business than if you try to enter without that.

Many graduates of culinary arts schools value their education for a variety of reasons (see the comments) and make sufficient money to pay off their school debt. Virtually everyone in the business, students and professionals, recommends working in a commercial kitchen for a period of time, for little or even no pay, even doing dishes, before deciding if a passion for cooking merits the substantial investment in culinary school. Many recommend on-the-job training as an alternative to school, moving up from dishwashing to higher level tasks, learning skills as you go from willing mentors along the way, books, videos and lots and lots of practice.

You’ll need that passion and positive attitude to carry you through the tough times.

Finally, it comes down to passion, attitude and willingness to work hard. Very hard. You’ll need that passion and positive attitude to carry you through the tough times when the work seems overwhelming or when the rewards seem not sufficient to balance it. But if it’s what you really want, and you persevere, maximizing your learning and skill-building opportunities in any way you can think to do it, including culinary school, you just might become that chef who loves what s/he does and thrives on it.

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The Best Line Cooks Have These ‘Set Shifting’ Traits

The Best Line Cooks Have These ‘Set Shifting’ Traits

by | Jan 18, 2017 | Career

Multitasking… there are a few people in the world who seem to thrive on it, but those people probably mastered the art of rapid set shifting, something a little different from multitasking. Set shifting “… means consciously and completely shifting…attention from one task to the next, focusing on the task at hand.” Giving full attention to a task in the moment improves productivity and creativity and causes fewer mistakes. “Set shifting is a sign of brain fitness and agility…”

If there is any life that requires this ability for rapid set shifting, it’s the life of a line cook. The best line cooks work quickly and with absolute focus. Receiving instructions and requests from multiple directions at once and with several different mini-events happening on different schedules under their watch, a line cook requires this rare ability for rapid set shifting.

If line cooks didn’t have this ability but instead multitasked in the way most of us think about it, order fulfillment would suffer; orders would slow and be filled with mistakes. Unanticipated problems occur in any commercial dining scenario, and line cooks, without this rapid set shifting ability, cannot create solutions.

Beyond set shifting, line cooks require a few other specific skills and lifestyle preferences. Let’s take a look.

“Set shifting is a sign of brain fitness and agility…”

Sharp and sharply focused

“Set shifting is a sign of brain fitness and agility…” A line cook is the person in the room who catches subtle cues quickly and whose responses are quick, intelligent and on target. Issues don’t sit on their mind while they weigh alternatives — they don’t have time for that. A line cook resolves issues instinctively and immediately and moves on to the next mini-event with complete focus.

Nimble

Sometimes the most intelligent people in the world move slowly or clumsily. The best line order cooks move quickly and gracefully, positioning their bodies and hands effortlessly and instinctively exactly where they need to be. The objective is to preserve every ounce of mental and physical capacity for the food prep task at hand without distraction.

Health-oriented

Seriously. Sounds crazy, but if a line order cook is conventionally multitasking instead of rapidly set shifting, they accumulate stress, contributing to a poor health profile. Add to this proximity to sweets and processed foods with little time to stop and focus on eating, and you are on the way to poor health. Poor health chips away at mental capacity, reduces focus and invites sluggishness. In contrast, someone who eats the right foods, drinks plenty of water and is active is more alert, focused and energetic.

A line cook who loves the taste and appearance of food knows instinctively when something isn’t quite right.

Love food and food preparation

If you don’t love good food and have some artistic sensibility about it, you cannot prepare a tasty, visually appealing dish. A line cook who loves the taste and appearance of food knows instinctively when something isn’t quite right and makes adjustments. Someone with no feeling for it or passion about it? Not so much. And there’s no time to check a recipe. While it’s true that line cooks don’t make the menu choices or have final responsibility for dishes that go out, a chain is only as strong as its weakest link, and in establishments with fixed menus, a line cook is often the only person preparing food.

Strive for excellence

Of course, we should all strive for excellence in whatever we do, no matter how great or small the task. The story is in the details, and a good line cook takes pride in every item they prepare, in its taste, aroma and appearance. Serving good food with flair and attention to detail ensures customers return.

A natural and trained awareness of food sanitation best practices

Of course you want your line cook to have sanitation training and certification, but hopefully that line cook reaches a level of ease and naturalness with best practices. Interrupting focused rapid set shifting to remember whether you should turn off hand-washing water before drying your hands or after adds unnecessary distraction to the work.

A line order cook is someone with a natural gift honed by training and experience. A good one is a rare find, and restauranteurs who find great line cooks are smart to show their appreciation to these employees.

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Training Hacks: Building Your Team

Training Hacks: Building Your Team

by | Jan 9, 2017 | Business Toolkit, IndiTips, Management

Having a solid training program will provide benefits every time your employees work a shift. The best training programs begin by hiring the best employees. This can be the difference between immediate success and possible failure.

Here are the first steps to take to put the right people in the right places.

1. Determining Staffing Needs

Every establishment is different but the theories behind determining staffing levels are similar all around.

Think about the flow of your business and every step a customer will take on their way to an excellent experience, from the moment they walk through the door to the moment they leave. To ensure service, you’ll need employees who’ll engage the customer at each step, and then you’ll need a support staff. The support staff are employees who the customer may not deal with directly, but still affect the final customer experience. Examples of support staff are barbacks, busboys, prep cooks, and housekeepers.

Based on the size of your establishment and the level of service you plan on providing you’ll want to have at least two (if not more) of each position during your peak hours.

Of course, you’ll want to employ more than two people for each position to account for day and night shifts, for days off, for extra coverage when needed, and as backups in case of emergencies.

2. How To Hire

Now that you’ve determined your staffing needs, it’s time to put the word out.

There are many ways to let potential employees know you’re hiring. The best way is to post your open positions to a job site specific to the hospitality industry, preferably one that partners with the big job search engines as well as with local sites and with trade associations. This ensures you’ll connect with the most enthusiastic and professional candidates.

The best way is to post your open positions to a job site specific to the hospitality industry.

Of course, there are always the traditional ways such as word of mouth, employee referrals, and the trusty old “Help Wanted” sign.

It’s a good idea to tell any and all applicants you’re always accepting applications, even when you think you may be fully staffed. By doing so you’ll always have possible employees in the pipeline ready to begin training at a moment’s notice. Don’t wait until an employee resigns or until you involuntarily lose an employee before hiring their replacement. This gives you peace of mind knowing all possibilities are covered.

3. Who To Hire

If you’re always accepting applications and interviewing potential employees, you’ll find the person you spend valuable training dollars on will be of a higher quality.

Unfortunately, it’s common in the industry to hire out of necessity. This can affect customer service and employee morale in the long run. Try to avoid backing yourself into this corner at all costs.

Before you begin interviewing potential employees, take the time to list the personality traits and skills you’d like your perfect employee to have.

Each position requires a certain type of person. Before you begin interviewing potential employees, take the time to list the personality traits and skills you’d like your perfect employee to have.

After you form a profile of your superstar employee(s), you’ll want to tailor your interview questions accordingly. Always remember to ask open-ended questions to keep the candidate talking as much as possible. This allows you to get an idea of how they’ll deal with service as well as how they’ll fit into the team. Of course, you’ll want to include a few skill questions to make sure they can meet your skill level requirements, too.

Here are a few other quick hiring hacks to keep in mind:

  • Don’t be afraid to be creative or out of the box with your questions. You want to force the candidate to think quickly, as they’ll be doing this continuously during shifts.
  • During the interview, don’t just show your amiable side. Remember, it’s their goal to impress you, not the other way around.
  • Also, keep in mind there may be some strict guidelines you’re required to follow when interviewing. Rules and regulations vary from state to state. Click here for more information on the regulations where you’re located.
  • Last, schedule a follow-up interview for a day or two later so you can think about things first. Avoid hiring a candidate “on the spot” if at all possible.

One of the best quotes we’ve heard from a small business owner when asked about their hiring practices was, “Every horse runs a good first lap.”

“Every horse runs a good first lap.”

He meant everyone puts their best foot forward during interviews so take the time to think about how the candidate will fit into the big picture. It’s tough to build a cohesive and successful team when new hires let you down or move on within a few weeks. If you find this happens frequently, you may want to revisit your hiring process.

Finding a good hire is the first step in a successful training program and should not be taken lightly. It’s rare that an employer finds the perfect employee who’s always on time, enthusiastic, and able to handle anything thrown their way…all while providing the best service possible.

Protect your business by establishing and following great hiring practices. That’s the best way to start training off of the right foot.

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12 Months of Motivation: What Motivates You?

12 Months of Motivation: What Motivates You?

by | Jan 3, 2017 | Business Toolkit, Career

With the new year upon us, it’s the perfect time to start thinking about what we want to accomplish in the next 12 months. And, that’s exactly why we’re kicking off our new project – 12 Months of Motivation. Each month, we’ll deliver a quote and a few key takeaways meant to inspire you and/or your staff to put your best foot forward, professionally speaking. Print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise!

To kick off January’s theme of ‘What Motivates You’, we chose a quote from one of our very own that perfectly sums up what working in hospitality is all about. Dave Query, besides mentoring the Sirvo team, is a hard-hitting industry veteran who has most definitely “made it” in the culinary world. As an industry leader who knows his sh*t, Dave has a singular message about the driving force behind BigRedF, his widely successful restaurant group.

We’re not fueled by glam-celebs and building palaces to dine in but by hard-working and incredibly talented chefs, kitchen, floor, and bar crews putting it together nightly and making an undeniable statement. – Dave Query

This isn’t for show. If you know Dave, you know that the people – both customers and employees, alike – are at the root of his passion. And his passion is at the root of his success.

So, help your employees find their own success in the workplace by using this quote as a starting point to talk about their passions, motivations and work life in general.

Food for thought:

  • What motivates you at work? Is it money, the guest experience, career advancement? There’s no wrong answer here – the point is to be honest and use the answer to your advantage.
  • Why are you working where you are now? This shouldn’t be a hard question to answer and the reasons are the building blocks to your success.
  • What goals do you have for yourself at work? Is it learning new skills or selling a certain amount? How do these translate to the “undeniable statement” you’re helping to create?

Download PNG here | Download PDF here

Now it’s time to…print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise! Snap a pic and tag Sirvo (@gosirvo) or use hashtag #Sirvo12 to get your team featured on Instagram!

Or do you have a quote that you use to motivate your team? Send it to us on social media @gosirvo or via email to [email protected] and we might just use it next month and write about your restaurant or establishment!

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So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

by | Jan 2, 2017 | Career

The holidays are great for the hospitality and service industry. Sure, you’ll hear the occasional grinch toned story of bad luck or holiday heartache. But for the most part, business will be booming no matter what aspect of the industry you work in. The increased business can be a boon for your income with customers willing to be more relaxed in their spending habits. So how can you prepare yourself for the slow season? Here’s what to do when business dies down.

“When you have money, think of the time when you had none.” – Japanese Proverb

Even though everyone knows they should put money aside for a rainy day, it’s not always done. When business slows down, it’s a good idea to slow down on the spending in your personal life, too. You may be tempted to let loose now that your schedule has relaxed, but resist the urge.

Setting money away is the hardest thing on this list to do so here’s a good rule of thumb: Put your paychecks aside and live off your tips. You’ll want to have three to six months of living expenses saved up for emergencies. The worst thing you can do is to put yourself in the position of living shift to shift.

Use the time to relax and reset

The essence of hospitality is staying one step ahead, anticipating needs, and getting things done as quickly as possible. Many employees find themselves working full time or even overtime during the busy season to ensure such great service.

Even though everyone knows they should put money aside for a rainy day, it’s not always done.

While this may be great for your bank account, it’s hard for your body and mind and this can quickly lead to burnout. Take the time to catch your breath. Also, the downtime after the holidays is ideal for returning to any healthy habits you’ve put aside.

Perfect your craft

Hospitality and service industry employees increasingly have their sights set on becoming authorities (even celebrities) for what they do. If you plan on progressing past casually working weekend shifts, it’s a good idea to use the slower pace to perfect your technique.

Use the tranquility after the holidays to learn about and experiment with new products and innovations. Who knows? You may come up with a new recipe that turns into the next big thing.

…after the holidays is ideal for returning to any healthy habits you’ve put aside.

It’s a good time to bond with co-workers

Chances are the busy season brought a lot of new faces into the building. But with guests coming and going constantly, it’s hard to find a moment to talk about anything besides work.

Now you can take the time to connect (or reconnect) with your coworkers. In turn, this makes your work environment less stressful and fosters organic teamwork. Better teamwork equals better service which equals better tips, reviews, and ultimately increased business.

Pick up shifts at another location

There will be times when one employer can’t offer you enough hours. Luckily, it’s common practice for employees to work part-time at more than one location. And after the holidays or busy season, some staff members are likely to ask for time off. This opens up possibilities around town for you to earn extra income. Check out Sirvo for all the best job opportunities.

Even though it may be a slower time, these opportunities are always available and managers may be looking for reliable help to fill open shifts. This could be your chance to finally get your foot in the door at your dream job. Use these tips to help you weather the post-holiday season. One great thing about the hospitality industry is its seasonality. Take advantage of that benefit.

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