I'm an instructor at a culinary institute on the west coast. I've been instructing here for almost 2 years now. I recently found these forums because I think it's important to find information wherever possible, and the threads here seem to be very helpful.
A question to those of you owners/operators, chefs and even to those who work in kitchens;
what are the biggest challenges you are faced with when hiring / working with culinary school externs, or people who have just graduated from a culinary school? What are the positive aspects?
I'm looking to see how I can be more effective as an instructor, because you can never know it all, and I'm sure that some of you have some great input on this matter. The goal of this post is to get information to try and additionally educate my students.
I can't post the name or location of the culinary institute I work for because of privacy issues, so I hope you all won't hold that against me and understand that it's just part of the policy...
Perhaps if I move on from this place I will be able to share more information.
Thanks for reading, and I hope to get some good feedback from this community.
Thank you,
LeCuisson.