I'm a Culinary Arts Instructor at a high school regional tech center in Bradford, VT and am looking for a select few individuals to help me form an Advisory Committee and contribute here.
The commitment would entail:
Introducing yourself highlighting qualifications, age, sex, and general location.
Answering my questions posed.
Posing any questions you feel appropriate.
So, without further adieu:
My name is Tom DuBois. Male, 33. Grew up in RI but moved north 7 years ago. Grew up in a gourmet-ish seafood restaurant in Bristol, RI - The Lobster Pot. Went to J&W for 2 years - A.A.S. Culinary. Worked for a small cruise line out of Warren, RI - The American Canadian Caribbean Line. Went back to Rhode Island College for Career & Tech Ed. while kitchen managing a bar & grill. Student taught at Davie's in Lincoln, RI. Taught at an alternative school for punk boys in NH while pursuing grad school for Special Ed. - M.Ed. And now I'm here.
What are your top 5 deal breakers/makers when hiring entry level employees?
What trends do you see gaining traction in your area?
What do you value more when hiring professional personnel, renowned post-secondary education or 2 years entry-level experience?
What is your "must-have" piece of equipment and why?
Thanks for participating!