One of the best ways to succeed as a future chef is to develop relationships with people who will help you further your career. Like most professions, working in a restaurant is sometimes just as much about who you know as what you know.
And while going into culinary school with a list of contacts already in place is ideal, most students don’t have friends who own a restaurant or who work for local big-name chefs. It’s the people you meet during your culinary program – from fellow students to your instructors – who have the potential to become an ideal resource for the future.
Most culinary school instructors aren’t full-time teachers. In fact, an estimated 75 percent of the teaching staff at private institutions is composed of chef-instructors who work or run restaurants in their local area.
They typically do this for a number of reasons, primarily because teaching is offered only as a part-time opportunity, and because teaching is a great way to supplement income or find new rising talent. For students, this presents a great opportunity to develop a mentor relationship. However, like any career step, you should make sure you’re looking at long-term outcomes.
Look for an instructor whose cooking style and interests match your own. If you’d like to focus on Italian cooking, or you’re interested in the newest wave of molecular gastronomy techniques, it’s important to find a mentor who specializes in the same thing. You’ll learn much more from someone whose knowledge base in your area of focus is large.
Ask questions and work hard. Finding a chef-instructor who is willing to spend extra time on you isn’t as easy as simply walking up and declaring your willingness to learn. Most chef-instructors already have a very busy schedule, and putting extra effort into your education isn’t expected of them. However, by demonstrating your willingness to learn and your devotion to the craft, you may find that they’ll provide a little extra attention.
Volunteer your time. Even if an internship isn’t required by your school, you should try to do one anyway. Getting hands-on practice in the real-world setting is a great way to develop skills and build your resume. If you have a chef-instructor who runs or owns a kitchen, try to get in and do an internship there. You can also ask you instructor for recommendations or for suggestions about where to work.
The first few years after you graduate from culinary school provide you with a chance to learn and develop as a budding chef. By finding people you trust and work well with, you can make great connections and further your chances of a long and successful culinary career.
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