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Unfortunately, I was responsible for the Salad Bar Prep, not my ideal job, but it would work for the meanwhile. I was working in that position for about five months when I met the senior Vice President of the company who asked me where I wanted to go with my job. He realized that my energy and enthusiasm would help me succeed wherever the company placed me. So, for a few months after that discussion, I was the First Shift Supervisor. And on his next visit, we had a very similar discussion. Since then, I have had the challenging position of Executive Sous Chef.
Is this where you thought you'd be five years ago? Where do you want to be five years from now?
Five years ago, I was a Junior in High School, still dreaming about what my life would be like as a Chef. I had no idea then that it would be more than just simply preparing and serving quality food. But I do believe that in the back of my mind, I never doubted the fact that I could do whatever I put my mind to, and that my mind was focused on being a Chef. And since my personality includes managerial qualities - leadership, listener, teacher, good people skills and common sense - I knew that I would have close involvement with the upper management.
Everything has advanced so quickly so far that it is hard to keep on rewriting my goals, since they have been achieved so rapidly. But I feel that the next move in my career will be Executive Chef (1 Year) and Executive Chef for National Accounts (3 years). As far as short-term goals after that, I will have to reassess my situation in a few years from now.
Who have been the biggest inspirations for your career and why?
My mother and father have been a very large influence in my life and carrier because every adventure I decided to embark on, they have been there for me 110 percent of the way. Even when other parents asked them what college (referring to a four-year state university) I was going to, they spoke with assurance about me attending Florida Culinary Institute, with nothing but pride beaming from their eyes.
Another large inspiration in my career was my Pastry Teacher/Chef from Culinary School. His name is Chef Schreyer and his talents are beyond words. He taught me everything I needed and wanted to know plus more. And at the end of our quarter together, he expressed his confidence in me and told me that it is rare to find someone as passionate about food as I, and that no matter what I do or where I go, never lose that precious quality.
THE ACTUAL WORK
What exactly does a Sous Chef do? What are your key responsibilities as Executive Sous Chef?
A Sous Chef works directly under the Executive Chef. In a full service restaurant, the Sous Chef may spend most of his/her time at the line preparing entrees to be sent out to the front of the house. They would be much less involved with the paperwork and managerial aspect of things, and more concerned with simply "getting the bacon out".
As Executive Sous Chef for the Compass Group, I am personally involved in preparing food, supervising those who are responsible for food production, helping customers, creating the menus, marketing/merchandising. I am also responsible for our HACCP program, production sheets and daily cleaning logs that are very important to our sanitation. My position may differ from that of a Sous Chef in a Full Service Hotel or Restaurant, but our training is the same and the fact that we work together with the Executive Chef remains the same.
What is an HACCP program? Why is it important to what you
do?
HACCP stands for Hazard Analysis Critical Control Point. It is a very scientific and researched program on the guidelines to follow when taking the temperatures of food. It starts with receiving and follows the food all the way through cooking, cooling, reheating and holding. All the while making sure that your product never enters the Temperature Danger Zone (41 degrees to 140), and if it does to make sure that it is chilled quickly or reheated to its proper temperature for at least 15 seconds. It is extremely important because if a food borne illness ever broke out in our establishment, then those HACCP logs would be the only things that could help protect us from a lawsuit. Having proper documentation to prove that you correctly handled the food could save a lot of money and, hopefully, your reputation.
Tell us about your company, Compass Group?
Compass Group is the largest contract foodservice company in the World. It has a unit in almost every country, including Mexico, Germany, Canada, Italy, France and England. It is continuously growing as a company as it continues to acquire other companies; though some may not be called "Compass Group", they are owned and managed by Compass Group. Some of the companies which Compass operates are Flik, Restaurant Associates, Thompson Hospitality, Morrisons, Beaver Foods, Au Bon Pain, Canteen Vending and many more. The sector that I work for is Eurest Dining, it manages contracts with IBM, American Express, Motorola, Pitney Bowes, Home Shopping Network, Visa and many more. We supply the foodservice for the employees in each building, which also includes catering and vending services.
What are the most challenging aspects of your position? What causes you the most anxiety?
The every day constant battles are what make my job both stressful and rewarding. Trying to work with my employees on a level has them realize that I care about them and am never purposely asking them to attain perfection or perform unattainable tasks. The fact that I am not only a woman, but a young woman tends to add another level of difficulty to my profession. Being a Chef has typically been a man's position, so to be in charge of both men and women, many of whom are twice my age, can also be quite challenging.
I must say that the most demanding aspect of my job is finding time to accomplish all that my day must include, and then be able to go home and not think about work. I tend to take work home with me. Although I must admit that I am getting better at it, I am still trying to be able to leave home at home and work at work.
How does working for a company like the Compass Group differ from the role of a traditional chef?
Compass Group has supplied me with more professional and personal challenges in such a short time that I could not imagine a self-operating restaurant supplying the same opportunities. And since it is a multi-billion dollar company, its resources are unlimited. And whenever I have a question which cannot be answered in my account, I can simply pick up the phone to another associate who has just the answer I was looking for.
Continual advancements are also another benefit of this ever-expanding company. I do not see myself in one position for more than one or two years, whereas in a restaurant you may have advancement restrictions based on the number of positions available and seniority.
My schedule is also a very large bonus for me. I work five ten to twelve hour days a week, no weekends, and only an occasional night shift. I have seven paid holidays a year and never work on Christmas, New Years, Easter or Thanksgiving. How can you beat that?
Can you tell us about any humorous kitchen incidents?
Our main food delivery (US Foods) was not on time, and then the time got later, and yet still later. We called their headquarters in Gainesville (which is also where the food comes from) and they informed us that their office had never received our order. Our shipment would not be able to get there for another 8 hours, minimum.
So, we made a "grocery" list for BJ's, a wholesale food operation. But then realized that they did not open until 11 am, way too late for our 5 am breakfast service. So we sent our general manager to the local grocery store with our "Emergency Grocery List" in his two door Corolla. When he returned, we unloaded his car and sent him back out to BJ's. In the long run, we hustled and got the food out without our customers knowing what happened, but we were able to sit down at the end of the day and have ourselves a good laugh.
CAREER / JOB INFORMATION & ADVICE
What career options do graduating culinary students have, other than becoming a chef in a restaurant?
Please realize the broad area for which foodservice covers. Hospitals, Contract Foodservice, Schools, Hotels, Nursing Homes, Catering, Airlines, etc. Many students enter this field with the feeling of having to sacrifice all that they love for a job as a Chef. But realize that other avenues in the same profession offer a variety of schedules and levels of expertise.
What kinds of jobs can graduating culinary students expect to get? What's the best way to find a good one?
Expect to start low (not at the bottom) but a low position in the company, and never stop striving for a better pay or more responsibility. I found that career services at my school was an excellent resource, so you should use that to your advantage. Tell them what you are looking for and they do all the work!
Websites such as this one are also an excellent way to see what is available and what your personality and skill level is best suited for.
How much is the average chef generally paid in your sector of the industry? How about those at the top of the profession?
The average salaried Chef is generally paid in the mid 30's. The pay may not be as high as it would as in a restaurant, but your quality of life is above and beyond that of a hotel Chef. With only duties of an Executive Chef, you can be expected to hit a peak at about $45,000. Just remember, the more responsibility you are willing to take on, the more you should get in return.
What is an externship? How important are they when it comes to finding a job in the culinary field?
An externship is when a student works for free in the area which they want to work after graduation. They work for the experience and the education. I do not feel as though an unpaying externship is very significant in finding a high quality job. People are always going to eat, so you will always be able to find a job.
How is the job market right now? How do you think it will be in the next five years? 10 years?
The job market seems to be pretty tight right now because of the uncertainty of today's economy. Job listings have been limited as far as experienced positions go. But there is still plenty out there for someone who is looking to get their feet wet in the culinary field. I predict that the foodservice industry will continue to steadily grow in the future. People enjoy the experience of eating out and temporarily escaping reality, and I don't ever see that changing. Therefore, we are all in the right profession!
EDUCATION INFORMATION & ADVICE
What advice can you give to prospective students thinking about an education and career in culinary?
Never doubt yourself or let financial restrictions hinder your dreams. Education is powerful. Although you meet plenty of Chefs who have "worked their way up from the bottom", there is no need to do that anymore.
Tell us about your culinary education, including schools, training, degrees earned, etc. What did you like and dislike about your educational experiences?
I attended The Culinary Arts program at Florida Culinary Institute in West Palm Beach. All schools have their glitches, but as far as education is concerned, I learned more than I thought possible during my time in school. I graduated with my Specialized Associates Degree in Culinary Arts, President's List (4.0 throughout all quarters) and Perfect Attendance. I am also a member of the ACF, Certified as a Safe Food Handler. During school you are exposed to many different food styles, including international and nutritional ways of cooking.
I enjoy school on a whole. The teachers' experience was emanated through everything they said and did and they were never shy about sharing their best practices in the industry.
The only downfall of a trade school is having some students attend but not really caring about their education, just simply about the fact of the degree. Education is not just about a degree, it is about growing as a person, expanding your knowledge and learning everything that you can in the short amount of time that you attend school.
What does it mean to be Certified as a Safe Food Handler? How important is this certification in the industry? Is it a standard part of any culinary education, or must students seek it on their own?
Florida Culinary Institute did provide this training and level of certification as part of our education, but not all schools feel it to be important. I find it extremely important, and Compass Group actually mandates it of all its employees, from cashier to Executive Chef. Placing this certification on your resume is nearly a must have in today's market. Proper food handling techniques are mandatory, and should not be regarded lightly. Being certified as a Safe Food Handler means that you have been trained in the correct procedures for handling food. This includes defrosting, cooking, cooling, storage and reheating. You are then tested on the information and must meet certain requirements in order to receive certification.
When is it a good time to go after more advanced culinary certifications, such as Certified Master Chef or Executive Chef?
I feel that you should never put a cap on the amount of education or certifications that you wish to achieve. Learning is a lifelong process. I have yet to stop striving to be better, and that includes furthering my education. Such trainings that I have attended through my company are a Chef Exchange Program, A Masterworks Series where they teach knife skills, merchandising, cooking and presentation techniques, sanitation, ordering etc, being the District Chef, Writing the new six month menu cycle, HACCP Courses, Training at Center for Excellence Units, etc.
Should becoming an Executive Chef be a career goal?
Being an executive chef is only one avenue which you can take. Broaden your horizon by learning it all, and the deciding your own area of specialty. Whether that be pastries, nutrition or international…you choose.
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?
We all know the number one schools that people speak about: Culinary Institute of America, Johnson and Wales University, New England Culinary Institute. But I do not think that it is the name of the school that graduates successful students and prospective Chefs. It has a lot to do with the quality of the teachers, their communication abilities and how energetic and passionate the students are. I believe that if a student wants to learn - really wants to learn - then they can get a quality education anywhere they choose to attend.
Is there a major difference in the industry between graduating from a prestigious culinary school and graduating from a college with a culinary program?
The only difference between the two I think is the amount of pride that a Chef may use when speaking about their formal education. It feels good to say that you graduated from a culinary school, but at the end of the day, it's all about the quality of your life, your paycheck, and your level of happiness.
INDUSTRY TRENDS
What are some trends that you see in the field of culinary arts that might help prospective students?
The more energetic you are, and the better you are at expressing it the more valuable you will be to a company. It is not all about skill, because if you cannot speak and satisfy both the customers and your employees, you will not be successful. Learn to listen, be calm, respectful and authoritative in a firm but kind way. I think that the days of sweaty men yelling and screaming are long gone, and the sooner you adapt to today's kitchen style, the better off you will be.
What are the hottest culinary specialties for the future?
Think healthy. People are trying more and more to eat healthier, they just have a hard time doing it because it generally has a less appealing taste or look than other full fat foods. Figure out healthy fast food and you've got it made!
How has advancing technology and the Internet affected the culinary profession?
Accessible internet and computer technology and greatly increased resources for Chefs. Computers have made it very easy to create new menus, even daily menus and have them look very professional without them having cost a fortune or having to be sent out and specially printed. Most questions that you have can be answered within a few minutes with the use of the internet. Its topics are unlimited and should be used frequently. The more computer literate you are, the easier your job becomes.
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?
- Be passionate about your work, enjoy your life and surround yourself with those who inspire you.
- Be willing to make sacrifices.
- Do not get lost in the small things; take a step back and see the whole picture before analyzing the situation.
- Learn from everyone you meet; they all have something to teach.
- Use your school resources to your fullest benefit.
- Enter every contest and apply for every scholarship.
- Expect nothing but the very best from yourself, and settle for nothing less from your colleagues.
If you have any questions for Chef von Wellsheim related to this interview, please contact her directly at SaritaStar@myacc.net.
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