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Your culinary career has spanned the globe. How has this travel influenced your culinary style? What do you consider your greatest accomplishments as a culinary professional?
Traveling during my career helped me to understand the techniques used in other cuisines and developing the recognition of flavors associated with them. As a service provider, we should try to be aware of all of the special needs of our patrons.
I feel one my greatest accomplishment was starting The National Center for Hospitality Studies with A.R. Sullivan. In a very short period of time, we have developed one of the finest culinary schools in the country. Another accomplishment, which the recent presidential inauguration brought to mind, was when I was in charge of all the food service for President Reagan's 1985 inauguration - that was a real stress test. I have actually been blessed with doing many wonderful things in my career.
You've won many culinary awards during the course of your career, including Silver and Bronze Medals at the 1984 Culinary Olympics and Gold Medals at American Culinary Federation (ACF) and US Army competitions. What does this kind of recognition mean to you, personally and professionally?
The Military gave me the opportunity to be recognized for my skills, by allowing me to participate in various competitions representing them. Doing competitions taught me how to present my own style and the precision, neatness, and timing needed to be a really good cook. The thing that all cooks need to realize, though, is that you are only as good as your last meal. The medals are great for ego and industry recognitions, but there is more to our trade than competitions.
You're now the Culinary Chairman at Sullivan University. How has this challenged you as a chef?
Well, I still consider myself a cook and getting involved in education has been an education in itself. Chefs, however, are constantly training new personnel due to the turnover rates in our business and once you get used to the academic lingo, teaching isn't much different from the chef's job. I do feel that prospective students should work in the industry a little prior to going to a culinary school to make sure they understand the passion and drive needed in cooking to be successful.
THE ACTUAL WORK
What exactly do chefs do?
That is a good question. Chefs do much more than just cooking. You have to be an accountant, a personnel manager, a showman, a teacher, a mechanic, a scientist (especially when you are dealing with pastries and breads) and finally a mentor for those who are going to follow you. We are craftsmen who can influence people's lives, health and well-being and we should always be aware of that.
What are the tools of the trade you use most?
The tool that I use most in the kitchen is my brain. You have to mentally figure out the sequence of events in setting up and serving a buffet, catering or a meal period without the use of notes, reference books, etc. Besides my brain, I would say that most Chefs couldn't live without their favorite chef's knife. With the proper use of this tool you can meet just about any need you may have.
What are some of the skills that help all chefs succeed?
Discipline, Discipline, Discipline! You have to have self-discipline to succeed in our business. Success is primarily the responsibility of the individual. A school can only teach you so much then it is up to you to insure that you use all of the materials you've been taught to your best advantage.
You're a Certified Executive Chef (CEC), Certified Culinary Educator (CCE) and a Certified Food Executive (CFE). How important are these kinds of certifications in the culinary profession?
They are very important. They set a standard of knowledge and competency that an employer can trust in hiring new personnel. A graduate of an ACF accredited culinary program can achieve the first level of certification upon graduation at no cost. This will put you on the first rung of the ladder of certification levels. I have found that once an individual achieves that first certification they continue their education and experience requirements to continue climbing up the ladder. Each step you take makes you more valuable as an employee.
What are some common myths about chefs?
That they scream and shout in the kitchen and that they won't share their secrets. This may have been so in the past, but today's chef cannot expect their peers to respect them unless they lead by example.
CAREER / JOB INFORMATION & ADVICE
What kind of jobs can graduating culinary students expect to get? What are the best ways to find a job as a chef?
Jobs for culinary student graduates will vary based on whether the person has had any previous experience before coming to school. The best method to find jobs in our profession is through networking and a culinary student should start assembling their network their first day of class. Your peers and instructors may be able to help you in the future.
How much are chefs generally paid directly out of culinary school? How about those at the top of the profession?
Again, the pay is going to be related to what previous experience a person may have had, their maturity level and just plain good luck. Most of the culinary students will start with jobs from the high teens to 25-30K per year. Those chefs at the top of our profession may make six figures and more - but, believe me, they are earning it, and they aren't doing much cooking in those positions.
How can graduating culinary arts students gain an advantage in their job search?
By having a good attitude and work ethic and being very professional, doing their homework on the business before an interview and being sure that they are familiar with all items and procedures used in that establishment's menu.
You're a member of many professional organizations, including ACF, the Honorable Order of the Golden Toque, Les Amis d' Escoffier Society, the Research Chefs Association and International Food Service Executives Association. How important are these kinds of professional affiliations to up and coming chefs?
I think young cooks should get involved in professional organizations as soon as they can. It gives you networking opportunities and further education in your field. The American Culinary Federation is the best organization a young cook could be involved with.
How is the job market right now for culinary professionals? How do you think it will be in the next five years? 10 years?
The job market is wide open right now and will get better within the next 5 to 10 years. With people eating out more than cooking at home, cooks and chefs should have the pick of the litter when it comes to jobs.
EDUCATION INFORMATION & ADVICE
What are your degrees and where did you get them? What did you like and dislike about your culinary education?
Most of my training in cooking came through the military. I believe I attended just about every school the Army had during my career with them. I didn't earn my associates degree until I got involved with Sullivan University and am proud that I finally got my degree. My culinary education was very good both through the military and Sullivan.
Was your culinary education worth it for you? Why?
Yes, my formal education was well worth it for me because to stay in the education business, which I love, it was a necessity. I wouldn't trade my formal and on-the-job education I got in the military for anything. It taught me a great deal about people and life that I didn't realize at the time.
For those who have the talent already, should they go to culinary school and why?
They should most definitely pursue further education. I see the time when a Chef in most kitchens will need Bachelors degree, and for the prime jobs a Masters.
What advice can you give to prospective students thinking about an education and career in the culinary arts?
Set realistic goals and don't be overly concerned if they change. The world is changing also.
What factors should prospective students consider when choosing a culinary school?
They should look for accreditations, faculty experience, facilities available and value received.
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?
Well, I'm a little biased; I think Sullivan is an excellent school. The two big players are the Culinary Institute of America that has a long established history of success and Johnson and Wales University, which also has a very good reputation and is the largest culinary school in the United States. We at Sullivan University prefer quality to quantity and don't want to get so big that we loose our personal touch with our students and graduates.
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 education is very important, but more important is the student's work ethic and dedication. Some people will hire just because of the name of the institution, and usually it is because that institution has a very good track record of successful graduates.
INDUSTRY TRENDS
What are some trends that you see in the field of culinary arts that might help prospective students?
A return to foods with taste. People today yearn for the tastes of the foods they experienced when young. Don't we all taste Grandma's apple pie when we think of it?
How has advancing technology affected the culinary profession?
Technology is wonderful; I don't know how I survived without a computer in the past. Also, the cooking equipment available today is so much more improved over what I had to cook on years ago. Two examples come to mind: The first is Induction Cooking, I feel this is not only a quicker cooking
method but will also be a tremendous energy saving device for future cooking.
By not generating surface heat it will cut down on your expenses for air
conditioning and exhaust.
The other thing is the new super ovens. These are the ones such as Vulcan
Hart has that cook quickly through the use of combinations of convection,
radiation and induction. I really feel that anything saving energy, time and
labor will be the direction of the future.
What role do computers and the Internet play in the every day life of a chef?
Computers make life much easier in the fact that you can change your menu and print it exactly as you desire using graphics, colors, papers, etc. You can do your food cost in a matter of minutes and keep a constant inventory.
The Internet is making cooking research much easier. I know in the past I could give students a library research assignment and know that it would take them at least a couple of hours to complete. With the Internet they can find the information needed in a matter of minutes.
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?
Always remember that you are in the people business, and you must do everything you can to make people comfortable. Don't get into our business if you don't like people. We are a service industry and you provide the service. The jobs are very taxing but very satisfying. The best feeling a young cook will have is when his peers address him or her as a Chef. Also don't ever quit trying to learn more.
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