[anneke]

It's been a while since I've posted here, and I've had a few requests, especially from career-switchers and students, so here goes. For those who want to read Part I, here's the link: Part I

I've been in school now for 9 months; since I started in January, I went right through the summer. My beloved restaurant gig did not last as summer business was too slow to support part-timers. To the relief of our chef, I volunteered to step down; I was in it for the learning, and you don't learn much when you're standing around at your station serving 5 or 10 salads a night. For some reason, when I go to job interviews and tell them this story, they don't believe me, and they write "laid-off" on my resume. Sigh! I know it's just semantics, but the fact that they don't believe me really bugs me somehow…

The week after I left the restaurant, I became quite ill; I missed two and a half weeks of school and was not well for almost five weeks. Good timing I guess; I would have had to quit my job anyway! I didn't actively look for a job during the rest of the summer, as I was still undecided about what my next logical step ought to be. Friends, teachers and colleagues were all telling me different things. I realize now that when asking for advice, I should always state my age. People don't realize that I was a 70s child; they think I'm fresh out of high school. (it's a family curse; my mother looked all of 12 until she was about 45). My dilemma was with respect to apprenticeships. One large hotel's executive sous-chef candidly told me recently that it is a fallacy to think that one can complete an apprenticeship within 2-3 years. He said it never happens because few cooks really get the chance to do full rotation in the kitchen, hence not having had enough exposure to the various duties to successfully write their Red Seal exam.

Another experienced chef and teacher told me that I should think about building my business as soon as possible, but in small increments. Work in establishments that will teach you what you are missing, he said. I told him that at my age, I had come too terms with the fact that I won't be the Four Season's next executive chef, but that business ownership was important to me given my business background, my age, my ambitions, etc. When my business will have grown enough, I will hire an executive chef that will be far superior that I ever could be. However, should he quit, I will be fully capable to replace him until someone else comes along. As a business owner, I will always be in the kitchen, which is my first love. I am not however, looking for super-stardom (super-chefdom?). So, that's my plan for now. Forget about the usual ladder, just focus on what I need to learn to open my business, and most of all, stay HUMBLE; don't jump in with both feet, and never assume you have what it takes or have learned 'enough' about anything. As much as I can be a control freak, and I have an unlimited passion for food, I am also an extremely cautious person; overly so, some might say. I would never start a business unless I had a devastating worst-case scenario in my mind, accompanied by a solid plan to stay afloat.

So, one month into my third semester at school now, and I've landed a job (last night) in another one of the city's fine restaurants. It's perfect. Chef wants to put me in pastry, which is definitely my weaker subject. The restaurant has an open kitchen, so nobody ever gets yelled at, a stark contrast with my previous job. The kitchen is smaller, darker to tie in with the restaurant, and doesn't have a tilting skillet, which is a shame (I really loved the one at the old place!). I hate to use the F-word, but this place is definitely fusion-oriented, again, something I am less familiar with but very interested in learning about. I start on Thursday. Just when I started getting used to having my weekends again!

As for school, well, if anyone were to ask me, I could not in good conscience recommend my school to anyone. Our program is getting worse and worse. We are under-challenged in the kitchen, and have too much group work in other courses (and not enough teaching). I am paying tuition for the privilege of babysitting a group of students who does not care about their marks, and even less about learning anything. So, I do all the work. At least I'll get something out of it. Thank goodness for my friends at ChefTalk who can tell me how to portion out a crudité platter!

Wish me luck!

A.

 

[w.debord]

I sure do love reading your words Anneke.

As a former caterer, a pastry chef and a child of the 70's I'm not sure you should remain at a school that isn't meeting your needs. You understand your needs. A degree isn't manatory in this profession, especially if your heading toward ownership. Your not a child, as you mentioned and the value of the dollar has alot of meaning to you as a home owner (I'm sure)....

Is it time to transfer schools? You probably aren't interested in wasting your time either?...

Find that place where your learning and are challenged.


P.S. From everything I've read about you, I think it's too early for your to open your own caterering business as your one chef suggests. Definately work for several caterers before you open your own doors (there's alot to learn about caterering that isn't ANYTHING like restaurant work)! Failure can be a good lesson but that's better given to foolish people, your not that kind.

 

[anneke]

Wendy, thanks for the advice. I have a HUGE checklist of things to learn and figure out to go through before I can open my business, (working in catering is one of them) so it won't be anytime soon. I was thinking more along the lines of doing a bit of private cheffing here and there to get my name out. I already have a couple of contacts who are waiting for a brochure from me (I didn't commit to any)- not nearly enough to formally open up shop. As for quitting school, I don't know. I only have 7 more months to go. Although, come to think of it, next semester is going to be ridiculous: I have to pay full tuition fees for the privilege of doing an externship and not getting paid for it. I can do that without the school, thank you very much. This is new this year, and a lot of students are causing quite a stink about it. Maybe I should cut my losses and run... I'll keep you posted.

[ October 02, 2001: Message edited by: Anneke ]

 

[slavegirl]

I am glad that you got a new gig that sounds challenging for you, that's terrific!

I haven't written in here before, but I am a lurker. I don't go to culinary school, I'm a computer geek by day that managed to get into a restaurant kitchen a few nights a week. I was only there for about a month when I had to quit, they wouldn't cover my insurance, and I didn't have the money on me to pay. I do now, however, and it covers me for a year, so next Tuesday I go back into the kitchen again. I'm still at the point where plating salads is a huge learning experience! I work there for free, so learning is my payment, and I am learning a LOT. I guess now I'm not working for free, I am paying them to let me work, how backwards is that! I respect them doing it by the books though, so if I need to be covered to work there, then I will pay for it.

=) I hope you have fun with the pastry and learn lots of new tricks. My kitchen is open too, so it stays subdued as far as the yelling goes.

if anyone is interested, my site is linked below, the writing will get better once I am back in the kitchen! Now, I am off to read part 1!

SG

RestaurantSlave.com

 

[w.debord]

I don't want to encourage anyone to drop out of school! Change schools is more what I was trying to say....get your moneys worth! I very much believe in getting a degree (really wish I had followed thru years ago!)

Do you have any business background? You'll need that almost more than cooking ability in your own business.

You might pick up real business working for caterers. Once your in with people and they trust you, they might pass on your name. They sometimes need to pass on smaller parties and thats away to gain clients, network and learn. Private chefing is fine but, I swear catering is a whole different thing with alot of hard big obsticles you'll have to know how to handle.

 

[anneke]

Wendy,
I see your point. Problem is, there aren't too many cooking schools to transfer to. Mine is considered to be one of the best; how it got that reputation, I'll never know.

I considered private cheffing because you don't need a facility; I don't have a quarter mil to sink into a professional kitchen, and I thought this might be a good intermediary. What do you think? How does one get into catering without a facility?

As for the business background, I have degrees in business and economics and a few years working in finance and consulting. But that doesn't mean anything: I'm in a completely new territory here. I value your input and your experience...

 

[w.debord]

I see I must have mis-understood you...I'm saying that you must work for some caterers before you attempt to do it solo on any scale. Private chefing for people and working in restaurants have no real similarity (other then cooking) to the beast that IS "caterering".

Each caterer I've known has had certain obsticles that caused great problems for them. Often their problems stemmed back to the basic business structure or a lack of a business plan. But just knowing business and not the in's and outs specificly of caterering can't prepare you for the problems. Their are problems you'll hit that you never dreamed of in business school.

Until you row their boat a few strokes you can't imagine how many toes their using to plug different holes in their sinking ships as they row ever harder drowning in problems.

Small time catering is "easiest" but less profitable. Larger scale caterering is more profitable but has so many demands that need to be met that you need a fortune to operate.

It doesn't take long working for a caterer to see what their problem are, they'll tell you. I'm saying, work for a couple different caterers FIRST before you dream of becoming one. You need to have a good business plan (that isn't anything like a business plan for a restaurant)before you start.

My experience was that we let our business plan change to be whatever our clients wanted (chasing the profit). We should have had a plan and worked that plan. All the stupid detours and wrong moves wasted time and money and added to the down fall of our business. You can't know everything from school, nor from books, nor from working for other caterers, BUT, BUT THE MORE YOU KNOW THE BETTER OFF YOU'LL BE.

I've said this so many times it's embarrassing, but CATERING IS NOT LIKE RESTAURANT WORK AT ALL! It's a difficult business. Good old Martha bailed out of it, there had to be a reason, since we know she can juggle more than one ball at a time... . It's not anything as easy or as fun as it looks, it's **** harder than it looks.

Specificly look at your long range goals for the business. How to grow a catering business is the biggest obsticle and how much personal debt will you want to take on? Or will you set out your plan to remain small (most people I know have found more happiness in keeping the food bus. small, but it takes years to learn why, do you know why?)?

I'm just trying to help, I don't want to scare you off, but I feel that it's best to be honest too. There's alot of people you'll meet that will over simplify and exagerate their wonderful success in catering, especailly on line.

 

[anneke]

Wendy, this is exactly the sort of thing that I need to hear. Thank you for being so candid about it. I question myself all the time, my motives, my reasons for wanting to do this. Ultimately, one cannot run a successful business on love of food, or love of money. One must have a comparative advantage somehow and I don't know what mine is. I have been deliberately trying to ignore my friends who encourage me to have a business because I 'cook well'. It's nice of them but has nothing to do with running a business and I almost wish they would just tell me "you won't make it because of this and this...". At least that would be useful.

You mentioned following profit instead of following the business plan. That's interesting. That's been the downfall of so many businesses both big and small, in all industries. Great comment.

I appreciate what you are saying about catering vs. restaurant experience. My strategy is to work for a few high end restaurants first in order to really learn HOW to cook and get inspiration and ideas. I learn a lot more in restaurants than I do at school. I fully intend, as you said, to work in catering later on as well. One former co-woker of mine is thinking about opening a catering business soon; he told me he's been working in both restaurant and catering for the past 11 years, and he wouldn't dream of opening a business without that experience behind him. Eleven years; that's a long time.

I'm approaching all this very cautiously with open eyes and ears. It all seems fine and do-able UNTIL you start thinking about the personal investment, both the magnitude and the associated risk. One has a responsibility towards that investment first, whether it be our own, or the bank's or a relatives. That's the hard part.

Anyway, enough of that.

Wendy, thanks again so much for all of this. WIsh I could buy you dinner so we could talk some more. THough I question every day, you've opened up a whole new line of questionning for me, and I'm really grateful for that. Cheers!

 

[w.debord]

I've read qoutes from successful business people saying if they only knew what they didn't know before they began their business they probably wouldn't have had the guts to try. I'm not quoteing that correctly, but I'm certain you know what I'm talking about. I'm the stupid one who got burned a couple times, I wasen't a success so I'm more than alittle jaded to my opinions/fears. So many people see other peoples success as "luck" even though I know in my heart that it's a factor, you still have to be smart enough to know how to handle the luck too. I've seen some dumb people blow some wonderful luck.


There's so many people in this business that talk big and think big with-out owning a clue. There have been soooo many times where someone comes by (Online) talking about the bakery their opening and then the next post by them is them asking how to increase a recipe or asking how you make a cake or a muffin mix....


Your obviously far more advanced than I at business....
I never thought about business until it was too late, now I sit gathering my thoughts (again) thinking about what or if I'll open my own business again with my knees knocking biting my nails......

I enjoy talking to you about this because it helps me evaluate my mistakes and re-evaluate my goals.

 

[davewarne]

Hi,
Try to get to read a copy of Kitchen Confidential by Anthony Bourdain. If you fillet out the stuff about drugs etc you will find a number of useful tips for the would be restaurateur. I don't think anyone can tell you how to succeed, each place has it's own almost intangible mixture that makes it work. Removed to a different location, or opening hours or even how noisy the clientle are can change things tragicaly.
BUT although I don't consider myself successful, I'm still here after 25 yrs and I would always have regretted not giving it a shot.
If you don't try it you'll never know.

David

P.S.
I think the cooking side is about 30% of a chef/patrons work load.

 

[anneke]

Wendy,
Funny you should say that (the 1st part of your message). I really feel sometimes that what's missing right now is the guts to just go out there and do it! I think about failure MUCH more than I do about success, and that can definitely be dangerous. I hope I snap out of it before it becomes a self-fulfilling prophecy.

As for re-evaluating your goals... what exactly are you saying, hmm? Are you thinking of giving it another go?

Dave, I too found Anthony Bourdain's book useful. It has a lot of those blunt life lessons that we all to often ignore until someone points them out to you. Great 'rules' to abide by, whether you are dealing with the scuzzy types in his book or investment bankers and lawyers. People are all alike in the end.. Good read indeed...

 

[w.debord]

My last business adventure was in Fine Art (I'm also a artist, awards and all that kind of stuff) anyway I jumped into that with-out a clue. Just needed to get away from the kitchen. I didn't loose any money, but I kind of regret the years of income I could have had at a non-self-employeed position. I studied art in college and doing that was chasing my dreams. So actually I'm happy I did it, although I love it, I learned I belong in the kitchen (baking is much easier and more fun).

Before that I fell into my Families caterering business (while in art school, I worked there after school). I was only 19 and for some reason it all came far too easy for me. I could do all the things better than the people who we employeed could (with-out much effort, I guess I was a natural?). But there were horrible problems working with my Mother. She couldn't handle the pressures nor the business aspects and we really fought dailly about everything. I spent all my time out at the actual parties and she spent all her time screaming that I wasen't helping enough. We were way out of control, with actually too much business, too gourmet and not any business sense! Anyway I got mad one day and left (I was newly married and that played a big part too).

So here I am full circle knowing that I do belong in the kitchen. I seem to always have problems blending into all male kitchens with chefs who don't understand baking (actually I've only had 2 attempts that failed being the pastry chef). Most kitchens don't work well with pastry chefs, there not set up well to make it possible, that saddens me and scares me for my next attempt. Thats a sad fact, and one that constantly makes me think the only place for me to work is in my own business (again). Hense forth my discussion here. Yes, I suppose one day I'll go solo again, I think about it constantly. But I'm a worrier........

I have read a few pages from kitchen confidential (at the book store) perhaps the wrong ones. It left me sad and confirmed all the craziness I see around me in kitchens. Does his book end with some real insights on how to make this boat float? Then I would like to read it.

 

[relic]

Hi
Since I've just recommended a local school I hope it isn't the one you're attending. Please e-mail me to let me know. Thanks for sharing your experiences.

[email protected]

 

[anneke]

It's not; I think your recommendation is probably spot on.

 

[anneke]

I apologize in advance, as this next installment of baby-chef's journal is going to be one big fat rant. I am this close (no, closer) to quitting school. I'm not sure how much more of this BS I can take anymore. Every time I think things couldn't possibly get worse, they do just that. The program seems to be designed for the lowest common denominator. God forbid a student would want to do extra work or worse yet, LEARN something! No, that would simply be too much work for the teachers who already struggle to find half-intelligent answers to good questions. I'm at my wit's end.

Case in point. I was looking forward this semster to taking a nutrition class. Our final project - get ready to laugh - is a collage on a bristol board, of a country (any country)'s diet. It has to be pretty and colourful. Cut and paste, the old fashioned way. Hmmm.. Maybe my mom kept my grade four project where we did the exact same thing! Maybe I should borrow my nephew's crayons too for maximum effect! Allow me to clarify: no write-up required (again too much work for the teacher), no analysis, no nothing.

I approached my teacher politely last week and expressed to her that I had difficulty drumming up interest for this, and would instead be interested in studying GMOs as I found it very relevant for a food service professional today. Having travelled extensively, the project would not be very beneficial to me. Well, after discussing it with some of her teaching collegues, they refused! AARGH!!

Next in line, in my menu management/catering class, I've been placed in a group of imbeciles that require constant babysitting. Because of their constant bickering, lack of ideas and basic wits, I ended up doing the first 2 projects. We, - or rather I- got a good mark: 92 and 96. Today, we had to start project #3. Allow me to give you a profile: one teammate is on drugs. All the time. The other one interrupts all the time and criticises anything that she doesn't understand, which is basically everything, and the third one, well, she's never there (good on her!). Today, they were bitching at me for having covered their arses on so many occasions. I have never in my life, not at work, not at school, ever lost my cool, but today I did. I raised my voice at them said my piece and walked out. I was livid. Those ungrateful lout! Apparently what I said worked, because they emailed me apologies this evening. They have a long way to go before I can trust or respect them again.

I warned you this was going to be a rant, didn't I

I feel better, thanks.

I have learned nothing this semester. Our manuals are completely outdated, as are our cooking teachers. Marking is completely arbitrary and has nothing to do with our actual performance. Our course outlines state that taste is supposed to be worth 50-75% of our marks, yet the teachers never taste our products. Last year, the only teacher that was any good got fired. This year, thank God, his replacement is excellent, and I'm sure he must think I have a thing for him because I spend so much time talking to him. (only about food though!)

Next term, I'm supposed to do 7 weeks in school and 7 weeks in externship. How on earth this crappy school gets to keep my full tuition for sending me to learn somewhere else at no cost to them, I don't know. (Might I add, we're not expected to get paid either). I'm at the end of my rope now, and judging from the responses I've been getting from virtually all the teaching staff, I doubt that speaking to the dean would do anything. THey are all so comfertable in their cushy little teaching jobs, it's as if they really believe that all students are there just to avoid reality for an extra 2 years. And believe me, graduates who haven't worked in the industry yet will be dealt quite a blow by reality. I feel sorry for them.

Thank you for indulging me in my little rant. I'm sure Danielle understands where I'm coming from, as she's had to deal with poor students as well. It doesn't make things better to complain childishly as I just have here, but it helps me to keep my cool in situations where I should bite my tongue. And frankly, I'm finding that harder and harder to do...

 

[cape chef]

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]

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]

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]

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]

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...