The purpose of one’s resume is not to get a job, but to get the first interview. Interviewing skills are very important, no matter the skill level or career level of the individual. Communication and chemistry are very rarely overlooked just because a candidate’s skill level is high. In hospitality we do not work alone. We work as part of a team, and therefore companies rarely ignore a potentially disastrous culture fit because someone’s skills are superior.
Even though text-messages, email and casual attire sends the message that the world is a totally casual place, many “old school” business communication standards still thrive. Using these methods effectively will establish you as a proper professional. Crafting persuasive cover letters and courteous thank you notes will help set you apart as the right candidate for the job.
In this section you can read essays composed by students in the foodservice industry:
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Bellow you will find recommended food blogs that may be useful.
Here is an interesting blog I ran across about our future with food. “Futurism is sensible thinking about the most likely and logical evolution that will take place in the years to come.
It requires analysis, understanding from the past, vision and intuition. Therefore, it is neither having a crystal ball nor creating science fiction.” Go to www.hfgfoodfuturist.com
Online websites that are specific to Food:
It’s more than just a topping for pancakes.
This downloadable education guide in MS Word provides an overview of the production, grading and flavor of real maple syrup. Focuses of study include storage, cooking and baking, nutrition, a tasting sensory profile, a classroom activity, discussion questions and additional research and resources.
Upon completion of this guide and tasting, the student will have a basic understanding of maple-syrup production and maple products available, and will be able to differentiate real maple syrup from maple-flavored table syrups.
Education is the mission of the USA Rice Federation, which is committed to supporting the professional growth of culinary students and future chefs. As the global advocate for all segments of the U.S. rice industry, the federation is made up of rice producers, millers and merchants—people who work with rice from the ground up and have a passion for providing high-quality products along with information that is reality-based and well tested.
To help the student who’s prepping for an interview, share this compendium of need-to-knows.
One of our key responsibilities as instructors is to make sure that our students can do well in interviews. If they cannot give a good interview, they can’t get a job. I repeatedly work on teaching soft skills to my students on how to interview. I will write about that in the next issue of The Gold Medal Classroom.
Below is a culinary cheat sheet that I give to my students to study before every interview. Now, it probably isn’t useful to just copy it as is, but it might be useful to you to modify it for your students.