We need to start teaching culinary students from the beginning of their education to care for, respect and even nurture the kitchen equipment.
It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves.
By Lisa Parrish, Gold Medal Classroom Editor
Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.
What’s the best way to land a job in today’s competitive job market? You might be surprised to find it’s not cruising the classifieds or searching Monster.com for hours. Networking, or creating and maintaining new business relationships, is still one of the best ways to land a job.