“Students see a lot of … trends which may entice them to come to the program, but they need to still learn the basic fundamentals before they can go forward,” he says. “The challenge is taking our curriculum and keeping those basic foundations. My mantra is that we graduate good cooks.”

No matter what kind of cuisine cooks are preparing, Leonard says, they need a basic skill set before they begin work in a kitchen. His goal is for graduates to have excellent training in how to handle a kitchen and competence in basic techniques and skills.

“When they come to a chef at a restaurant or a nice hotel, what I want them to be able to do is say, ‘I can slice, dice, braise, sauté, I understand what roast means. I understand the basic terminology of a kitchen, I know my way around that kitchen, and I can be a great part of your team and keep learning in whatever direction you like,’” he explains.

In fact, Leonard says that learning the basics can be beneficial even to established chefs who have experience in the industry but no culinary education.

“We do get students who have worked for a number of years,” he says. “They tend to excel because they already have that background. They come to validate that skill set, which really helps them in the future as they grow. Many are self-taught.”

Chef Renée Everett, an instructor at Le Cordon Bleu, adds that it can be about more than the knife skills, as well. Everett, whose résumé includes Chicago institutions Park 52, Mike Ditka’s Restaurant and the Gibsons Restaurant Group, noted the simple act of being in school helps students learn the sense of urgency and time management that are so essential to success in the culinary world.

“There is so much more than just the technical side of it,” she says.

The Back House and the Front House
Though the basics of cooking have always been key, the importance of customer service has increased. More than ever, chefs are working in teams to manage larger and more complicated kitchens—and dealing with customers in the process.

“I think the biggest thing that’s changed is the interpersonal skills,” she says. “We’re erasing that old perception that when you’re in the back of the house, you don’t need those skills because nobody sees you … Those days are far gone. The successful chef knows what’s going on all over the business.”

And because cooks are interacting with customers, greater emphasis must now be placed on professionalism.

“Teaching our students about the look is very important because our discipline is what some people call very old fashioned,” she says. “I just call it professionalism: the white starched coat, the black pants, wearing that apron, being able to look good, being able to present yourself in front of the customer, and to communicate in front of the customer.”

Everett notes that professionalism extends beyond just the guests. Kitchens require more interdependence than ever; the high-stress environment requires trained and cool heads, both at the front and back of the house.

“Being in the kitchen is not a solo sport; it’s a team effort,” she says. “One person can’t put on everything that needs to get done. I really stress ‘being a team player’ … Using kind words and offering a level of respect not just to your superiors but to your team as well.”

Business Skills
Le Cordon Bleu graduates 13,000 students a year, who go on to do a multitude of things. Some open their own businesses, others go to apprentice under well-known chefs, while still others go to work in hotels or supermarkets.

While Leonard says it’s exciting for students to have so many prospects, there is a timeless value in understanding the business. Le Cordon Bleu has increased its emphasis on the management and financial side of business, which gives cooks a better understanding of how a restaurant is run. Even for those who don’t want to open a business, this can change the way they cook. Leonard believes in teaching students the value of the resources they use on the job.

“We tell our students ‘think of the future. You may want to cook now, but taking those kind of business courses will give you a different view, and help you approach things differently because in the industry, that education is always going to serve you well,’” he explains.

Future Life Skills
Ultimately, culinary school can shape the way budding chefs enter the industry. For example, Everett says, her years in school changed her approach to her profession. It taught her valuable life lessons as well.

“It’s very easy to give up on things when they get difficult,” she says. “I held a part time job while I was in school, and it taught me about having that sense of responsibility to not just yourself but to other people.”

For those who are considering chef school, her advice is the same no matter their level of experience.

“Do your homework and understand fully what you’re getting ready to commit to,” she says. “Being a chef is not just a day job. It seeps into all aspects of your life. It’s probably helpful to understand the discipline and be able to take initiative and be observant on your own.”

Find It
Le Cordon Bleu North America has locations across the United States. For more information, visit their website: http://www.chefs.edu.

This article is reprinted with permission from Independent Restaurateur, February 2013. Independent Restaurateur is a monthly national food magazine that communicates directly and exclusively with independent foodservice owners, operators and chefs throughout the U.S. Visit us on the web at: www.TheIndependentRestaurateur. Published by Plus Publications, Inc.

Photo: Edward Leonard, CMC, Le Cordon Bleu vice president of culinary education and corporate chef for Le Cordon Bleu North America.