New Year, New Culinary Career

ohoadmin — Tue, 21 Jan 2014 21:20:06 +0000

New Year, New Culinary Career ohoadmin Tue, 01/21/2014 - 16:20 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/New%20Year%2C%20New%20Culinary%20Career_14000x680%20copy.jpg.webp?itok=FwB6XBeg January 21, 2014

By Marisa LoBianco

Do you love cooking and being around food? Spend hours watching cooking shows and reading cookbooks? Daydream about rolling up your sleeves and getting your hands dirty in the kitchen? Then make 2014 the year you pursue a fulfilling, creative future in food.

The beginning of a new year is a great time to take a step back and reevaluate your professional goals. While choosing a creative path or changing careers may seem daunting, it can also lead to a deeper level of satisfaction in your professional life. A career in food means that you never stop learning, from troubleshooting new techniques to experimenting with exotic ingredients. In addition, it offers the opportunity to enjoy the tangible results of your hard work and to share the fruit of that labor with others.

Whether you're just getting out of school or have spent significant time in another career, you have already developed transferable skills that will help you succeed in the food world. What's important is to assess your interests, skills, likes, dislikes—and whether your present job is meeting your needs. Reflect on which working styles, environments and activities leave you feeling fulfilled or frustrated, empowered or exhausted—and use this as a guide for your future decisions.

That doesn't mean the decision is easy. Like any career path, committing to a culinary career involves some sacrifices. You may have to start at the bottom and work your way up, at times committing evenings, weekends and holidays to your job. Remain reasonable and acknowledge that making small sacrifices now will pay off in the future. For those who are truly passionate and determined, there are endless employment opportunities in the culinary industry to fit your personal interests and working style.

Volunteering with experienced chefs and externing are great ways to build on the foundations of your culinary training and to learn about the industry. These are experiences we facilitate at 91��߹, so that you can enter the job market with valuable references and industry contacts. In 2013 alone, we placed 498 externs in 292 establishments across the country. But the most important thing you bring to the table is your attitude and willingness to learn—the top characteristics employers say they look for in our graduates.

From sous chefs to cake artists, food writers to restaurant owners, our students have found success in every corner of the food industry. You too can have an invigorating new lifestyle and share your passion, skills, and creations with the world. It's possible to say “I love my job!” and mean it.

Institute of Culinary Education Culinary Arts Culinary School

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Finding the Right Food Career

ohoadmin — Fri, 06 Sep 2013 20:38:39 +0000

Finding the Right Food Career ohoadmin Fri, 09/06/2013 - 16:38 September 6, 2013

By Marisa LoBianco

As the food industry continues to grow, it’s important to think critically about the dizzying range of options. Career development is an ongoing process that involves a lot of self-reflection and research. At 91��߹, we introduce students to this process through a seminar called “Finding the Right Food Career for You”, in which take stock of their preferred work environment, discover their personal learning style and consider culinary careers that match their individual personalities.

Every group of 91��߹ classmates go on to pursue a wide range of culinary careers.

We all have different values to consider when choosing a career. Breaking into a new field may mean starting at the bottom and working your way up slowly. Starting as a line cook—as you’re learning your craft and developing your palate–may not initially allow much room for creativity, but once you reach the level of chef, you’ll be able to inspire others with your own developed vision.

It's also important to evaluate former work experiences and use this as a guide to help you choose environments that promote personal success. If you thrive working on a team or love multi-tasking, then you might enjoy the camaraderie, fast pace and non-stop action of a NYC restaurant kitchen. On the other hand, if you prefer working independently, the life of a personal chef might be a better fit.

Do you prefer the precision of sweet or the improvisation of savory cooking?

As students learn to assess their skills, interests, and abilities, they begin to understand different personality types and preferences. Those who prefer working with objects or their hands may not enjoy interacting with people (and vice versa). Very organized individuals take great pride in the repetitive process of mise en place at the garde manger station. Scientific types may choose to work in a test kitchen or research and development lab—refining recipes, working with nutrition challenges or developing new products. Artistic minds may be drawn towards plating in a fine dining restaurant, food styling, cake design or photography. And business savvy individuals—like those in our culinary management program—are often thrilled by entrepreneurial ventures and or the opportunity to work in restaurant development.

Are you motivated by the fast-pace of professional kitchens? The independence of a personal chef?

After in-depth self-reflection, students leave the workshop ready to research career options and gain experience by volunteering, interning or applying for entry-level positions. These in-person experiences help them test the hypotheses they've developed about their working style so that when they graduate, they have a solid foundation for choosing a career path.

So where do your ambitions and working style fit into the food industry? In NYC, there are endless culinary employment opportunities, for all types of personalities. Some graduates choose catering for its flexible schedules; others opt for corporate dining, to maintain a more traditional Monday through Friday lifestyle. Hotels offer a multi-tiered structure with ample room for growth. What's more, many students find non-traditional roles in marketing or PR side for restaurant/hospitality groups, as well as positions in food media.

Many students go on to choose non-traditional careers, for example, in food media.

In short, finding success and satisfaction in your work is a question of the right match. If you are passionate, driven and open to a little critical self-evaluation, the right food career is waiting for you.

Institute of Culinary Education Culinary School Culinary Education