CAREER ADVICE

Hunger Management 

“A sincere interest and desire to provide the best service possible is what it takes to be successful” is the feeling this reporter walked away with after having discussed the career choice of chef.  Associate Professor of Culinary Arts at Kirkwood Community College, Mary Jane German, said the hospitality industry is all about liking people.   She also said the other quality that is an absolute must for anyone who wants to be successful as a chef is the ability to effectively communicate with other people.  Professor German said that in addition to liking people, a young person who possesses a certain amount of creativity would find many outlets for this ability if s/he chooses to be a chef.  They can exercise creativity in planning menus, the presentation of food, creating recipes and in improving existing recipes.   

Professor German said there is a huge demand in the hospitality industry for people with skills in the culinary arts.  According the Bureau of Labor Statistics’ Occupational Outlook Handbook, there were nearly 3 million jobs as chefs, cooks and food preparation workers in the United States in the year 2000.  Employment opportunities exist in casinos, country clubs, casual and fine dining restaurants, colleges, schools, fast food restaurants, supermarkets, hospitals, long-term care facilities, catering and resorts.  Some private homes even employ cooks or chefs.  This demand will continue to increase, as it is expected that the trend is growing for people to eat more meals away from home.  

So, what does it take to become a chef?  What types of experiences are valuable?  What might a career path look like?  Professor German stresses that experience in the basics is invaluable.  She suggests that a high school student would find an entry-level position in the fast food industry very beneficial.  Experience as a server, counterperson, dishwasher and busser are all great ways to learn the basics and should not be overlooked.  The employee becomes accustomed to an environment that swings from hectic to slow, the need for sanitation and personal hygiene, and showing up for work when scheduled.  As experience is gained, the young person could be involved as a preparation cook for the chef, take a position on the line such as a grill cook, salad maker, sauce preparer or broiler.  Moving up to short order cook, those who work in establishments that emphasize fast service, might be a next step.  Short order cooks need skill in preparing all items on a simple menu, in minutes.   Once these skills have been honed, the short order cook might begin preparing full, three-course meals.  After a time, advancement to sous chef, the person in charge of the overall kitchen operations, would be a next logical step.  The sous chef also orders food from vendors, and perhaps hires and trains other cooks.  An executive chef, possessing the skills of sous chef, would oversee the entire operation on a much broader base than the sous chef.  Duties of the executive chef would include such activities as scheduling, budgeting, menu planning and catering events. 

                                                  
Executive Chef Howard James at the Crowne Plaza Hotel in Cedar Rapids has been in the business twenty years, starting as a prep cook.  He has worked in resorts and hotels in many parts of the United States, all the while learning more about food cultures and ethnic cuisines.  He said, “It is absolutely necessary to grow up in the industry, starting at the bottom and working your way up.  This is the best way to understand and appreciate the complexities of the food service industry.  With this experience, one can become a successful chef.”  Chef James points out that there will always be opportunities at your fingertips as long as you have a well-rounded background.  Chef James aspires to be the general manager of a hotel at some point in the future.  In this role he will be able to capitalize on his skills as an executive chef.  He said a chef is also a businessperson, knowing that it is necessary to make a profit.  

It is very important to continue learning because there is constant new information and new foods are introduced that have been developed or imported.  New ways to do things are also developed.  There are many differences in the cuisines around the world.  New technology plays a very important role as well.  One example Professor German observed while at the National Restaurant Association Meeting this year was the recent invention of a chip that is placed in a food product.  If the food product goes past its shelf life in the refrigerator, the technology of the chip would mark the food product as having expired the date.   

There are many areas of specialty in the industry.  Some examples are pastry chef or chef in a test kitchen for many companies such as Hormel, Kraft, General Mills, etc.  People who work in a test kitchen would probably need a four-year food science degree.  An individual with additional communication skills could also become a food writer. 

As an entrepreneur, Juli Hardin has found her niche within this field.  Ms. Hardin is the owner and pastry chef at Jule’s Bakery  in Marion.  Jule’s Bakery focuses on preparing pastries for special occasions and also serves walk-in customers and clients with standing orders for her goods.  She said, “While cooking is an art, baking is a science.  Chemical reactions occur during baking, and correct measurements together with the right blend of baking ingredients are the keys to great breads, cakes and other pastries.”  Ms. Hardin emphasizes that communication skills are essential to assure the customer receives precisely the baked goods that s/he needs.  

The ultimate goal would be that of master chef.  The American Culinary Federation oversees the designation of this title.  A master chef must master all skills and specialties in the food service industry.   

What are working conditions like?  Working conditions are generally fast paced.  It can get warm in a kitchen during busy periods.  Professor German said there is a certain amount of physical work, which includes lifting, turning and movement, sometimes in small spaces.  Typically, food service workers, from the dishwasher to the head chef, will work with others.  Typical days are atypical.  They can be 8-12 hours long, sometimes more than 40 hours per week, particularly for those in the management positions.  Many people work in the evenings and on weekends.  There are times of the year in various situations, such as country clubs or resorts, where it will be busier than during other periods in the year.  Compensation for entry-level employees would range from $18,000 to $20,000 per year.  As more experience and skills are developed, compensation increases accordingly.  The sky is the limit for fully skilled chefs.   

Matt Tippie, Store Director of the Mt. Vernon Road HyVee Store, agrees with the food service entry-level entry amounts quoted by Professor German.  People with a total background in training who enter as full-time employees in HyVee’s food service area, can work their way up to department manager once they have learned HyVee’s system.  HyVee compensates their food service department managers with a base salary plus a bonus that is based on their department’s profits.  Mr. Tippie said, “The bonus can be as much or more as the base salary—there is no ceiling.”     

                                                
Kirkwood Community College in Cedar Rapids has an Associate Degree program in Culinary Arts.  This is a two-year, four-semester program.  The graduate would receive the Associate of Applied Science degree.  A full guide to the classes and requirements for Kirkwood’s culinary program can be found at this web site: http://www.kirkwood.edu/site/index.php?d=135&p=1166&t=2.  To be accepted in the program, the student must be a high school graduate or have a GED, they must apply for the program, take the Kirkwood placement test, present their recent ACT or SAT scores, and attend a program conference which is an information session held on campus.  Parents are welcome to attend the program conference. 

Another Kirkwood student
demonstrating skills.

Kirkwood Community College is fully accredited by the American Culinary Federation, the professional association in the United States for chefs.  The Federation sets standards and to be accredited, one must undergo scrutiny every five years in order to be a certified culinarian.  Additional classes are required to gain the knowledge needed for certification, and a great deal of work experience, under the guidance of experts, would be needed.  After a certain number of hours and study, an individual would take tests in areas in which s/he wished to be certified, such as pastry chef.  

Return to Career Advice Home Page