recruiting, teaching, inspiring, and placing the bottom 50% chef adam weiner, cfse, culinary arts...
TRANSCRIPT
Recruiting, Teaching, Inspiring, and Placing the Bottom 50%
Chef Adam Weiner, CFSE, Culinary Arts Instructor
Contact Information
Chef Adam Weiner, CFSE Culinary Arts Instructor JobTrain 1200 O’Brien Drive Menlo Park, CA 94025 (650) 330-6413 [email protected]
Introduction
It isn’t easy, more difficult than teaching the best Biggest enemy may be administration Get support from peers, employers, etc. Best supporters are other chefs and employers It’s exhausting and frustrating The hardest part, knowing when to push or to let go Admitting not all people should be culinary students
Recruiting: Why
Extra source of funding Need by students Need by employers Ego gratification (anyone can get Emeril a job)
Recruiting: Where
High schools Courts Jails Probation officers Drug and alcohol rehab
Teaching
Teaching middle-class rules
Teaching
Primarily: teach how to work Secondarily: teach culinary skills
Teaching
The big five “Yes Chef” is the answer to all questions
Students need to ask themselves: “Is it illegal, immoral, or dangerous” Do as the Chef says, not what you think the Chef wants My Bad is not an option What do you call a chef who doesn’t watch his food costs? 15 minutes early is late
Teaching
Don’t teach the technical skills like you were taught Teach as little as you can up front, let them get in the
kitchen and learn from their mistakes(See Motivation articles http://www.cafemeetingplace.com/gmc/fifty-minute-classroom/item/559-50-minute-classroom-motivation.html or search “50 Minute Classroom Motivation”)
Peer teaching Special events with students in charge Student clean-up manager
Teaching
Demand high standards
Inspiration & Motivation
Admit when you made a mistake Please and thank you work wonders Daily 10-second review of each student See Assessment article http://
www.cafemeetingplace.com/gmc/fifty-minute-classroom/item/677-50-minute-classroom-assessment.html or search 50 Minute Classroom Assessment
Inspiration & Motivation
Find something worthy of praise Don’t fake it Look for ways for others to praise
your students
Inspiration & Motivation
Bizarre things work! Throwing candy and ice cream Star charts Hokey-pokey
Placing: The Most Important Part
Big-time hand holding: Story of the watch and ring
Placing: The Most Important Part
Thomas Keller No formal culinary training First job was a dishwasher
Placing: The Most Important Part
Stages to jobs Externships Placing students indirectly
Placing: The Most Important Part
Preparation Resume review Multiple mock interviews
Placing: The Most Important Part
Don’t take anything for granted Email addresses Phone manners
How and when to call a business How to follow-up after interview Voice-mail message
Checking email and phone messages
Placing: The Most Important Part
Apply as specified Online In person Email
Placing: The Most Important Part
Apply in proper English
Placing: The Most Important Part
i wuz hapy 2 her u had job
Placing: The Most Important Part
Online Application
Name: john smith
Date: june 25 2012
Address: 123 main st georgetown cali
Conclusion
Chefs are only as good as their last meal A culinary instructor is only as good as his last student
To paraphrase Chef Didier in Last Holiday
Anyone can do great things with shitake mushrooms and foie gras,but it takes a true genius to make something great out of a turnip!