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Being attached to the academic world has always been so important to me. I've been surrounded with education my whole life; my father taught college for 21 years and always encouraged me to keep my toes in the field of education, somehow, no matter what I chose to do professionally. So, after finishing college, I started teaching culinary courses on a part-time basis. It was at that point that I fell in love with culinary education.
From there, I started teaching more courses at other colleges in California and, eventually, I made the choice to go into culinary education on a full-time basis. It's been one of the most rewarding decisions I could have ever made. Regarding my current position at Culinard, two years ago, I was presented with the opportunity to move to Birmingham, Alabama, to open a brand new culinary institute. So, with a pen and paper, the plan started and here we are, two years later with over 250 students in the program and growing everyday! It's very exciting to be a part of this school!
Who have been the three most influential people in your career and what did you learn from them?
There have been so many people who have shaped my career and who have guided me in the right directions. I think it's so critical to have someone who can help steer you in the right direction, professionally. It's a matter of taking the individual talent and desire and having others partner with you to get you to your goals. It's very difficult to do it on your own, so I took the guidance of some great chefs and friends to eventually achieve the professional goals I have outlined for myself.
Of those who have really made a difference in my life, I would say, my parents are two of the three and the third would be Chef Larry Banares, CEC. He's a great chef who resides in California and who was one of the individuals who just took me under his wing and really started the inspiration to become a professional chef.
You were captain of the US Olympic Culinary Team. Tell us about this experience. How did you earn the distinction of captain? What does it mean to you, personally and professionally?
Having the opportunity to represent the chefs of the United States in Culinary Olympic competition was one of the other experiences within my professional career that was just truly second to none. Partnering with chefs from all over the country, with one common goal, to win Gold at the culinary Olympics, was absolutely amazing. I was captain of team 1996 and team 2000. The 2000 experience was epic. The chefs on our team worked very closely together for almost three years leading up to the trip to Germany for the Culinary Olympics. When it was all said and done, we earned the 3rd place championship out of 41 teams world-wide. I was so proud of my team.
Being named captain of the team was a major responsibility, but one that I was willing to accept. I knew the team would need strong leadership for us to achieve our goals. Typically, the captains are named from the individuals who are highest scoring in the tryout process. Overall, when it was all said and done, I could not have been more proud of a group of culinary professionals. Winning was amazing but the chance to work with other chefs in the capacity that we did was an experience that I will never forget!
You've also been distinguished in the culinary field as recipient of the American Culinary Federation's Presidential Medallion in 2000 and as the ACF 2001 Chef Professional of the Year Award for the Southeastern Region. Tell us about these honors.
Oh wow, well, being named for these two honors too was absolutely incredible. It's just your peers within the culinary community recognizing an individual who has represented the goodness and professionalism that is so respected within our field. To me, it is so important to represent myself in the right decorum for others to follow. I guess it is because there were so many that did that for me, that I realize that it is time to give back and be a role model for other young culinarians to have as an example. It's a nice circle that for me, to fill in a few gaps here and there, it's just very rewarding.
Is there more still that you want to accomplish in your career?
This question somewhat makes me laugh inside because I always am asking myself that question. What is next, what will I do next? Well, I guess, it's interesting because in my mind, I never told myself that I wanted to open a culinary school someday and yet, what we have created here at Culinard has been one of the most rewarding things in my career! So I think it is time to get back to my goal list, something that I revisit and update every six months or so to plan what I want to work on next. Just off the top of my head, some of the things that come to mind are writing cookbooks, publishing professional articles as they relate to education and the culinary arts, and just more development here at Culinard. The potential is unlimited here.
THE ACTUAL WORK
What exactly do you do? What are your key responsibilities?
Well, running a culinary school has many challenges! I love my job and on a day to day basis, I can't say that it is ever the same. I work closely with the students, the faculty and the staff of our on-site restaurant. I order food for up to 26 lab classes a week and write tons of curriculum. I am responsible in short for all the administrative activities that it takes to run the entire operation. From hiring staff, enrolling students, coordinating functions as they relate to the school to doing public relations work in promoting both students and faculty. It's a very diverse position and one that keeps me very busy!
What are some of the challenges of being Dean of Culinary Education at Culinard?
My days are full of constant challenges and one of the things I tell my staff to understand is that one of the only things constant in our lives is, change. Change can be a challenge! We are growing and changing as our industry does. I think it is very important to stay green in this business. "When you are green you are growing, when you are ripe you are dead". That is something we follow here at Culinard to keep ourselves very fresh and current. So the challenges that present themselves on a daily basis, aren't so tough when you have the right attitude and can handle them responsibly.
For someone who is pondering a career in culinary, what would you say are the greatest rewards and the greatest hardships of the field?
In this field there are constant rewards! They are with every diner, they are with every student. I think it is so important to take the time to celebrate the small achievements. Where it is someone loving the dish you served them, or the recipe coming out perfect as it looks in the picture of a favorite cookbook, it's so important to take the time to be grateful for the little achievements we have in our day to day experiences. A career in culinary arts can be so very rewarding but along with the rewards do come the challenges. I know some of the hardships for me have been balancing my personal life with my professional life. Just taking the time for both and keeping them in perspective is very important. So now, I schedule my work time and I schedule my play time. That way, I'm happy and it keeps the balance right.
How does the reality of being a chef differ from typical expectations?
Many people think becoming a chef is a glamorous experience. You get to travel, meet lots of interesting people, and so on. And it can be. But getting there is the result of the hard work and experience. Television and the cooking shows make cooking look very easy, but that ease is a result of practice. Culinary students must practice and put their skills into action. It is important to keep goals in perspective and realize that those who make it look easy can do that only because they have the time and experience invested into the business.
CAREER / JOB INFORMATION & ADVICE
What are the best ways for graduating culinary students to find a job? What kinds of jobs can they expect to get?
I would encourage students to work while they are going to school. It is the delicate balance of both work experience and education that shape a well-rounded budding culinary professional. I feel it is very important for culinary students to get as much exposure as possible through different extracurricular events associated with school and work. When those in industry keep seeing the same faces over and over, that says to them, "Wow, that person really wants to make a career of this." It's important to demonstrate interest.
Great jobs are a result of hard work, dedication, and interest. So, once you are ready to graduate, it is important to get your name out there, send resumes, meet chefs and those looking to fill positions. Jobs are limitless in our field. There are so many different venues to gain experience in from hotels, restaurants, country clubs, hospitals, contract foodservice and the list goes on and on. Above all, having the right attitude will get a foot in the door and on the way to a very exciting career in the culinary arts.
How much is the average chef generally paid? How about those at the top of the profession?
Salary ranges in the culinary industry vary as any salary would in every field. It totally depends on the operation one is working for, the type of foodservice and the volume served. I have chef friends who make salaries ranging from the $30,000 to $200,000 on an annual basis. It all depends on where you are a chef. Smaller operations have smaller budgets; massive operations, like casinos with multiple restaurants and foodservice outlets, have massive budgets. Salaries arrange according to responsibility. Great jobs, the ones that pay the high end, are a result of hard work and experience.
How can one make a good impression during a job interview? What are the most common mistakes that make a poor impression?
During the job interview process it is so important to demonstrate the right attitude above all else. When someone knows you have the right attitude and are willing to learn and accept responsibility, then the job potential is unlimited. In addition to that, a strong work ethic and demonstrated reliability are also key. Employers want to know they can count on those they hire. It is a relationship. I tell my students that they are on a 24-month job interview with me! I want to be able to say, "Hey, this student is top notch and you must hire him or her!". Often times, mistakes are made in the interview process and many mistakes are forgivable as they are due to nervousness on behalf of the interviewee and so on. Just be on time, demonstrate a willingness to succeed and convince the employer they have got to have you on their team.
What career advice can you give to chefs wanting to make a name for themselves and stand out from the crowd?
I think every chef wants to get the kudos from time to time, but those that have the spotlight shining on them have it for a good reason! They have demonstrated professionalism, they have been responsible, they have made a contribution to the industry. When someone gives something back, or has something that is newsworthy, it is usually because they are deserving of the honor. They say overnight success takes 15 years, and I truly believe that. Nothing happens as a result of not doing. It's just like a bank account. You need to invest and make deposits for the account to grow. A career in the culinary arts is just the same. You must make the investment. On top of that, if you want to stand out in the crowd, then give the industry a reason to notice you. Be professional, be creative, but do it for the right reasons and your peers will respect and honor you.
How is the job market right now? How do you think it will be in the next five years? 10 years?
That is something I always tell my students. "You will always have a job because everyone needs to eat!" The job market is booming and opportunities in the culinary arts will only continue to grow. It is a field where you have the opportunity to go anywhere in the world and cook - that is truly amazing. Five or ten years from now, it will be the same.
EDUCATION INFORMATION & ADVICE
What is right and wrong with culinary education in America?
Education is paramount and getting an education is something that can never be taken away from an individual. It's what my parents encouraged me to pursue and it is what I encourage everyone in the field to pursue whether it's through a formal education or not. Education is a step to success. As I mentioned earlier, "When you are green you are growing…" On the down side to culinary education, professionally-speaking, what can frustrate me from time to time is the watering down of information. You can't rush education. It needs to be life long.
Tell us about your culinary education, including schools, training, degrees earned, etc.
Right after high school, I attended culinary school, then transferred to California State Polytechnic University, Pomona and earned my Bachelor's degree in Hotel Restaurant Management. From the time I started college, I worked in the field to get the experience I would need that later brought me some amazing chef positions early on in my career. One of my professional goals is to go back and get my Masters degree.
What did you like and dislike about your educational experiences? Would you do anything differently if you could do it again?
Like all students, when you are going through school, doing the homework, studying and so on, it always seemed like such a pain. I know for myself, like many students, I just wanted to cook. But keeping focused on school was very important and I am glad I made the commitment - although, at the time, it just seemed like it was taking forever. Now, I look back and realize how fast it all went. I truly loved my college experience and don't think I would have changed anything about it.
How can prospective culinary students assess their own aptitude for the field?
Aptitude is one thing - desire, dedication, dreams, determination… that is a whole other thing. The latter in my opinion, is much more important. I know for myself, when I put my mind to something, I can achieve anything. It's just a matter of establishing goals and objectives, making a plan and sticking with the plan. It's easy to get sidetracked while going to school and working. That is why I revisit my written goals from time to time. It keeps me on track and keeps me focused. Just stay focused.
Based on what you hear in the industry, what do you think are the five most respected and prestigious culinary schools in the world that really make a difference to students who graduate from these schools?
Culinary school is what you make of it. There are those that have great reputations but just like anything, everything has a reputation, whether good or bad. Bottom line is it comes down to the student. You can go to the best school in the world, culinary or not, and you will only get out of it, what you put into it. Period.
INDUSTRY TRENDS
What are some trends that you see in the field of culinary arts that might help prospective students?
One big trend I see is that the population at-large is aging. That means many retirement communities will be needing more foodservice assistance. There are a great deal of Americans that do not want to compromise the quality of the food they are used to eating as they age. This means that retirement facilities are going to require the presence of a real chef with real training and experience. Also, there has been a surge in the chef at the retail level. This means supermarkets, and grab-and-go concept eateries. Restaurant quality food that can be purchased, taken home and reheated.
What are the hottest culinary specialties for the near future?
I feel the field of becoming a personal chef is going to be another area of high growth. There are a great deal of people who want restaurant quality meals in their homes, they have the discretionary income to have this service and want more healthful choices. It's a great opportunity for a lot of people coming into the field.
How has advancing technology and the Internet affected the culinary profession?
I know for my position, I use my computer everyday, in many ways to get results. Whether it's email for communication, desktop publishing, developing spreadsheets, or inventory control functions, I depend on technology to get my day moving along. We teach this to our students as well and have them demonstrate many skills and competences through the use of automation and technology. The Internet has also been a great tool for us. We use it for research. It's a great tool and the information exchange is quick.
CLOSING REMARKS
Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed as a chef?
Stay focused. Write down your goals. Make a plan and stick to it. I find that the students who are successful within their culinary school experience, and those that flourish in the field, do so because they stuck to the plan. We all have lives that are very busy and lives that send us many distractions. Because of this, it's important to keep the balance. Don't forget to take care of YOU.
If you have any questions for Chef Bosich related to this interview, please contact her directly at chefbosich@culinard.com or jbosich@vc.edu.
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