Diary of a Baby-Chef, Part II - Page 2

cape chef · #16 11-12-2001, 08:21 PM

Anneke,

thank you for "ranting"with us.

I have found reading many posts by students in culinary school who already have an excellent education that they are quite dissapointed.This really saddens me.

I do think that many of the so called culinary programs were born out of the "we need more schools"attitude.
There are many teachers in this field that are incredible and many that I would not let shine my shoes...However I feel that there is a entry level % of students who don't know ant better and get caught up in the whole cycle and then get spit out thinking they know whats going on,When in fact they are less prepared then some one who has gone through the school of hard knocks.
If culinary schools are going to charge students the same as it cost to attend an Ivy leage school then the have got to offer the same quility of education.
People like Anneke and danielle have had quility education and careers before taking the plunge and both have shared with us what it means to attend culinary school in the 21st century.

The upside to this is people with similar background and drive will be important addictions to the workforce as we look ahead.

Maybe it's time to institute mandatory "train the trainer" programs for teachers.

many years have passed since I graduated from J&W in 1980,And many things have changed...I am proud of what I do for a living and I want to help ensure that people who decide to educate themselves at Culinary institutions are trained and educated by the bestIt should not be an elefants graveyard
cc

Isa · #17 11-12-2001, 08:45 PM

Where ever you work and / or study there will always be people looking for a free ride. I learned my lesson in graduate school, I spare you the details and will leave you with the moral of the story: each team member should present the part he/she has worked on. Nothing more. This way, if you do most of the work, the teacher will know who did what.

I have to agree with you, you’re a bit old for cut and paste project. You should definitely pay a visit to the dean.

The best tool at your disposal Anneke is your voice. If you feel you are not getting your money’s worth speak up. I know it is not always easy to do but if you don’t voice your opinions things will not change. You are paying for an education you are not getting, this is wrong.

Anneke · #18 11-12-2001, 11:41 PM

CC, you would make such a great teacher. Should the day come when you feel that your profession is too taxing on the body, I do hope you'll consider it. You have so much knowledge, a true contrast with the mediocrity I face daily. You are right, the average culinary student does have a new profile and it takes a different kind of standard in the educational establishment to address it.

Isa, thank you for the support. You are right, I do need to communicate with the dean. I'm just so P.O.'d at the moment, I have to wait until I cool down first. Right now I'd blow my own credibility!

W.DeBord · #19 11-12-2001, 11:50 PM

I love a good rant! Sometimes it's the best thing you can do for yourself...just get it off your chest.

The only thing I've ever been able to do, to figure out how to change them, is for me to leave. I don't give my money knowlingly to bad businesses, nor will I waste my time working in those places. Nether action hurts them, they don't miss me. But if enough people avoid them maybe they'll feel something....?

You said your too far in to transfer, just close your eyes and get your degree. There really isn't anything you can do to change them.

Anneke · #20 11-13-2001, 05:45 PM

Wendy, that's exactly what I intend to do; there really isn't an alternative. Funny thing happened today. Apparently '60 Minutes' was doing a piece in our school. I's still a little skeptical about it and I'm wondering if it might not have been the Canadian equivalent of 60 Minutes. Anyway, I digress. THey were supposed to film my lab and interview some students. I thought this might be the perfect moment to get my point accross. I thought of a speach to say, something that would not incriminate the school, but would offer my views on what the future of culinary schools holds. Well, they screwed up and went to the wrong lab and I missed my moment. Darn! Guess the letter to the dean will have to do...

fodigger · #21 11-14-2001, 01:36 AM

I like CC went to Johnson & Wales and found most of my enjoyment came from the effort that I put into it. Alot of the chef instructors were first rate but some were terrible. One was for
G M 2 He had never worked in the field went from the school to teaching it. Very talented in his field but a lousy teacher. He tried to fail me on the final mainly because I had the answers to his questions and he didn't like that. I just read Larouse, that was his bible. Anyway, I appealed to the Dean of students and received a b- for the class ruined my perfect 4.0 and left a bad taste in my mouth until it finally hit me that not matter what the final grade said I did my best and that was enough.

W.DeBord · #22 11-14-2001, 08:11 AM

It might have been a good thing, them going to the wrong lab.

You'll have to read into this post, but I think you'll follow. It's just a little minor food for your thoughts...

Once upon a time I was really really unhappy with the work on our house by the builder. I lived next door to the model home where everyone came and went. I had thought seriously about putting a sign out in my front yard talking negatively about the builder in hopes that he'd wake up and provide better service. But my sister in law got into my head first. She pointed out the the possible repercusions. Plus she awoke me to the concept that I could be shooting myself in the foot along the way. If I tell everyone my house stinks and the builder builds horrible homes what would that do for my resale? How would that improve my life?

After I calmed down I re-evaluated this and realized the best I could do was take care of my own situation. Everything turned out fine in the long run and I'm rather pleased with my home (I did get them to take care of MY needs). The builder went out in this subdivision and someone new came along and buildt far more expensive homes all around mine. And 9 years later my house has survived some bad storms that few other houses around mine did with-out recieving damage.

Missing your chance to talk to the news people might have been a good thing?> Talking to them might have hurt the reputation of your almimater and instead of waking them up, it could hurt you one day.

Just a thought....I really believe you get what you give and one day something will return to this school that fails to meet it's responsibilty....

cape chef · #23 11-14-2001, 08:24 AM

W.Debord,

Very well put.
Thanks for that analagy
cc

Anneke · #24 11-14-2001, 04:13 PM

Amen to that Wendy!

As I mentioned earlier, I didn't want to bad-mouth the school, just give my opinion on how a school should cater to the current needs of the industry. To Cheftalk I rant about how bad my school is; to a potential employer, I might instead rave about it and tell them how much I learned. It all depends on your perspective!

My teacher (the good one) admitted privately to me that he was appalled at the lack of basics taught to and retained by the students. He says we should all read the Larousse Gastronomique; none of the students do. Most students don't even know what it is. He's shocked at how little people read in general. SO, part of it is bad teachers, the counterpart is bad students (low entrance criteria).

So what is one to do? Keep doing my best and march on. The good thing about an underchallenging program is that it gives me time to pursue my own interests. So I study things on my own and occasionally consult the better teachers and the chef/cooks at work. I try very hard to focus on that; it makes it worthwhile for me...

lobster · #25 11-15-2001, 10:13 AM

Anneke -
Some two cents worth from a 'supportive stranger':
1. I found your latest 'diary' entry fascinating, both for the parallels to my changing careers, and for your candid comments about your schooling. Strongly agree with the suggestions you get the other training you need from the best sources you can. My one foray into a 'culinary school' was a great disappointment for all the reasons you've vented about, et al. I suggest (as others have) the 'closure' I used. When you graduate, send a specific, constructive letter to the head of the school detailing why you are not satisfied with the education you received. (In my case, as expected, my concerns were trivialized, so I finished my efforts by letting others know the strengths and weaknesses of the school, and moved on.) W.DeBord's comment's about 'getting what you give' certainly applies to my former 'school', their enrollment had/has dropped off significantly, and 2 instructors left for lack of motivation... bottom line - you are right, they are not (Never wrestle with a pig, etc.).
2. I think I'd not mind having your 'family curse' of looking younger than your years!!

3. Cheers, I'm rooting for ya...

Anneke · #26 11-20-2001, 12:33 AM

Well, it finally happened. After a very dramatic falling out - which I never saw coming - my menu management group and I are parting ways. I will be working by myself. Hurrah! The project was to design a New Year's Eve event. I now have to come up with a whole new concept (your ideas are welcome!), design the menu, pick my venue, my demographics, write a competition report and a marketing plan. I'm now 3 weeks behind because I have to start over. Somehow I'm not worried. Without the children, this will go a lot faster. Funny thing this falling out, they were accusing me in front of the teacher, (tears and all) that I had been deliberately concealing my work from them, and that I had repeatedly declined their offers to help me. It's a good thing the teacher has seen it all. This was their last ditch attempt at protesting against the negative peer evaluation they are expecting from me. Until this happened, I wasn't going to penalise them all that much but after this little outburst, I'm not sure I'm feeling quite so mature anymore....

Well, I'm glad that's over and burried. Tomorrow is another day said Scarlet. And I'll never be hungry again is the appropriate response to what we're cooking in class tomorrow: polenta terrine containing brunoise of onion, sweet potato and celery, wrapped in callaloo leaves, served with tzaziki!!?!??! (Sigh!) This dish, I believe, successfully insults Jamaicans, Italians and the Greek. Another score for fusion!

On the upside, I have perfected fig macademia tarts at the restaurant and I'm feelin' mighty fine about that! I SO look forward to work these days. If I get my way and get to do my externship there, this may save me from thinking that school was a complete disaster. I've been learning through various sources that our chef is not the best manager; no one has a clue what our food cost is and HR issues are not always resolved in the most efficient way. However, no one has ever been able to deny that he is a virtuoso in the kitchen, with incredible talent, creativity and vision. It's a real joy to watch him. (even though I'm too busy to ever watch him for more than 3 seconds at a time...) I work there to learn how to cook after all so it's the perfect environment.

I do have a question though: For those of you who are chefs, how many questions would you allow someone like me to ask you if I was working for you? That is, about back office operations, book keeping, food costing, hiring practices etc. In my effort to be respectful and not cross any line or raise too many eyebrows, I'm affraid that I might be limiting my learning to what I might wrongly believe is appropriate.

Any thoughts?

W.DeBord · #27 11-20-2001, 08:59 AM

In my experience chefs fall into catagories, for instance a chef you title as a virtuoso is more than likely not a business chef. Conversely a dollar minded chef/kitchen manager isn't likely to be as brilliant behind the line. SOOOOO I kind of wonder if your chef will really have alot to teach you about business.

Some people do kind this a touchy area, owners don't typically like to share this info. with the little guys....BUT just give it a try, see what happens, see if he'll share.

I found this info at www.starchefs.com ,they have info. on:
Financial reports, financial controls, prime ocsts, marketing and sales tools.

You also can find business knowledge at national industry sites like the NRA (at least I've found some info at baking sites like that). Look up small business, www.corporate.com. Looking at software for the industry can teach you too.

Plus there are many books on restaurant management, and start-ups, etc.... I seen some at JB Prince, at UNLV's web site and several cookbook sources.

So no matter how much your chef shares with you you'll need more info. ... so again, take your education into your own hands (which I'm SURE you will!).

P.S. How have you perfected your fig mac. nut tart?

Anneke · #28 11-20-2001, 09:23 AM

..by unmolding them before filling them. They aways get stuck in the bottom and break otherwise. Also I roll out the dough the day before now so it has plenty of rest and doesn't shrink anymore.

Thanks for these references Wendy; I'll took a good long look at them..

Suzanne · #29 11-20-2001, 09:39 AM

Anneke:

If you worked for me, I would let you ask all the questions you wanted, as long as it didn't interfere with either of us getting our work done, timewise. Isn't a chef supposed to teach? I always thought it was the job of a leader to lead, and that certainly includes teaching. I was always thrilled when my staff asked questions -- it showed they really cared.

But...some are not teachers, and some are afraid to tell you "I don't know."

Anneke · #30 11-20-2001, 10:05 AM

Suzanne, even some of our teachers at school are like that. They seem to think that if you challenge their ideas it's some kind of personal affront.

They also tell me that chefs in the workplace don't want to hear from you, and that the meaning of 'apprentice' is not for 'apprendre' or learning but rather to be forgotten in a corner somewhere, peeling and chopping your apprenticeship away.

Frankly, I don't get much of a chance to talk to chef because when he's in, he's always dancing, and when he leaves, he leaves for the night.

Our pastry chef (my supervisor) is extremely talkative however (I sometimes wish he'd put a lid on it!), but he doesn't have any business knowledge.

I guess if I really want to sink my teeth in what goes on in the back office I'd have to get closer to the owners and that's not likely to happen. I guess I'll just focus on cooking for now...