GatewayGourmet Blog

Networking at a Culinary Convention

Published

on October 11, 2011

. 0 Comments

Network at Culinary Conventions If you are a professional cook working in the restaurant setting, chances are you’ll come across a culinary convention opportunity at some time or another. As is the case with any profession in which continued education is the key to success, the chance to learn more is simply part of the job. And as you move up the ranks in your culinary career, the chance to attend these conventions will only increase.

Attendance at a culinary convention usually takes one of two forms: you’ll either be there to meet other professionals and learn what’s hot and new in the industry, or you’ll actually have a booth that showcases your product/restaurant/skills. The latter typically comes only after you’ve already made a place for yourself in the industry, and can be costly for setting up.

If you decide to attend a culinary convention as a networking opportunity—or if the restaurant you work for is willing to send you—here are a few tips for making it work to your advantage.

Make Yourself Known: Wear your name badge, carry business cards, and go out of your way to meet people. Although you don’t have to walk away with a stellar new job offer or become best friends with a leading chef, you can meet other people who can help boost your career or assist you in building lasting culinary friendships.

Know Your Goals: Oftentimes, there are workshops and courses that you can attend to learn new things. Other times, there are showcase booths that allow you to learn more about culinary organizations in your area and around the world. Know what you want to get out of the convention and plan accordingly. Even though it can be fun to just sit and chat with others, you should walk away with some new knowledge, as well.

Prepare to Take Notes: Okay, so maybe you won’t walk around with a pen and paper in hand, but you’ll most likely get quite a few handouts, fliers, business cards, and other promotional materials. If you can devise a system for organizing all these materials, you should be able to get more out of your experience without too much additional hassle.

Of course, the most important thing you can do is have fun. Culinary professionals are known for their larger-than-life personalities, and the food and wine is often freely flowing at these types of events. Know what you want, get what you want, and then have a good time. Your culinary career is all about finding a place where you feel comfortable without sacrificing your success, and culinary conventions are a great opportunity to put some of these goals to good use.

What is the Institute of Food Technologists?

Published

on October 3, 2011

Culinary Arts Doctorate Degrees

. 1 Comment

Within the culinary field, there are a number of professional organizations that can help boost careers and assist chefs and cooks hoping to network within their fields. Of them, the Institute of Food Technologists (IFT) is one of the more specialized ones, dedicated as it is solely to “the advancement of food science and technology.” As an international organization, it boasts a total of 22,000 members worldwide, and is well known for its contributions to the field of food technology.

What is Food Technology?

Food technology is the application of science to the growth, development, and processing of food. Everything from poultry farms and frozen food factories to canneries fall under this category, and for years, many people assumed food technology had only to do with manufacturing.

Today, food technology is a much broader and more diverse field. In addition to food production, it deals with food safety and nutrition (especially as it relates to bacteria), bioterrorism, food preservation, and even cooking techniques that are new and innovative in the culinary world.

Getting to Know the IFT

Like many other national and international organizations, the Institute of Food Technologists has an annual convention and expo, and a number of prizes that are given out every year. These are typically only of interest to those who are fully immersed in the food technologist field, though everyone who pays the entrance fee is welcome to attend.

Interested in Food Technology?

Food technology is a growing field, and it is a great place to look for a culinary career that straddles the line between cooking and a more industrial and scientific approach to food production. Most food technologists have a background in food science, and work for the government or manufacturers, using their chemistry and biology training to make food safe and healthy for consumers.

Those interested in pursuing the field should look to four-year universities offering food science training. Great as a compliment to an existing business or culinary degree, this field offers a high level of stability and regular working hours. If you are currently a culinary student, you might also find it interesting to network with those who work on the other side of the food counter, bringing ingredients safely and efficiently to your restaurant’s back door.

For more information on the Institute of Food Technologists, visit them on the web at http://www.ift.org/.

Top Four Locations to Put Your Culinary Degree to Work

Published

on September 21, 2011

Culinary Career Choices After Your Culinary Arts Degree

. 0 Comments

Top Locations for Culinary School Graduates There’s no question that some U.S. cities are better than others when it comes to the culinary scene. Hot spots like New York are known for their great restaurants and high-end customer base, and as the saying goes, “If you can make it here, you can make it anywhere.”

Of course, that’s not necessarily true if you’re a recent culinary school graduate. Competition for the best jobs in large cities can be fierce, and you might find yourself working in an entry-level position where you have to prove your worth.

If you want to get the most out of your culinary degree and enjoy both good employment opportunities and a great local food scene, here are a few cities you might want to consider:

Portland, Oregon: The population in Portland is young, highly educated, and focused on a more environmentally friendly way of life—and they have plenty of disposable income with which to buy good cuisine. This adds up to great potential in the culinary field, especially if you work somewhere there is a focus on fresh, well-prepared foods.

Denver, Colorado: The average chef salary here is a generous $48,000, and the demographic lends itself to a youthful and vibrant food scene. Like Portland, Denver is a hotspot for young professionals who focus on an active and healthy lifestyle. Farm-fresh foods, an eco-friendly atmosphere, and fine dining all come together here to create a unique backdrop. At the same time, because this is a fairly large city, there is plenty of room for continued growth and development.

San Francisco: San Francisco is one of those cities that has seen nothing but economic prosperity in the past few decades. Although the cost of living here is high, California cuisine is world famous as being unique and focused on fresh ingredients. A large proportion of new restaurants only adds to the appeal of living and working here.

Washington, D.C.: Another big city containing plenty of people with disposable income, Washington, D.C. is growing as a culinary center of the country. The average chef salary here hits about $58,000 per year, and there is a huge market for ethnic foods and specialty restaurants.

Of course, most major metropolitan centers are going to be a good place for a culinary career—if only because these are the best places to find enough customers to succeed in the restaurant industry. Going to culinary school in the immediate area can be a great way to find work in these city centers, since you’ll be more familiar with regional cuisines as well as the local top employers.

Culinary Trade Organization Spotlight: Slow Food

Published

on September 14, 2011

Culinary Careers in the Farming Industry

. 0 Comments

Slow Food Ecologically sound farming practices and cuisine with strong ties to the land are becoming an increasingly important part of the culinary world. From restauranteurs who have their own farms to open-air markets that cater to an upscale culinary clientele, everyone is starting to tap into the idea that good cuisine starts at its most basic level—its roots.

Slow Food is an organization that works hard to support this more healthy and sustainable way to view living and eating. This grassroots company has thousands of worldwide members and contributes to many smaller, locally-driven programs dedicated to filling our plates with fresh and healthy options.

Slow Food currently has over 200 chapters in the United States alone. Its mission, “to create dramatic and lasting change in the food system,” is accomplished through a combined focus on food production and policies, and many of their changes start a small level and move up through entire communities and the political systems contained therein. It is this combined focus—on good, healthy food and changes at the political level to sustain it—that makes Slow Food unique.

Their activities include:

Public education and awareness, especially regarding the risks of fast food
Protecting biodiversity among both animals and produce
Advocating for farmers and artisans committed to the Slow Food way of life
Hosting events that promote local cuisine and customs
Organizing small-scale processing facilities
Celebrating food, community, and tradition
Lobbying against unsafe food practices

Slow Food first started in 1986 by a food advocate named Carlo Petrini. As the name suggests, it was meant to be a simple alternative to the fast food craze and a direct opposition against a McDonald’s going up near the Spanish Steps in Rome. Since that time, there are now more than 100,000 members in the world, represented across 132 countries.

Because Slow Food is still a somewhat new organization, it isn’t well-known in the culinary market—especially in the United States. However, many top culinary schools (including Le Cordon Bleu) have recognized the organization and even include components of it as part of their curriculum. If you’re interested in learning more about the Slow Food movement and where it can be found in your region, visit them on the web at http://www.slowfoodusa.org/.

Related Topics:

What is a Food Activist?

Top-Paying Culinary Careers

Published

on September 6, 2011

What are the Different Types of Chefs?

. 0 Comments

Top Paying Culinary Jobs Few people get into the culinary field because they’re looking for a fast and easy path to riches—but that doesn’t mean you can’t earn a great living doing what you love. Although it might take a few years to earn the right experience, get the necessary degree, and work up the ranks to your dream culinary job, here are a few of the best paying careers you can find in the food service industry.

Executive Chef (Average Salary: $58,000 to $88,000)

Everyone wants to be the boss, don’t they? In a restaurant setting, this is no less true. If you ask most culinary students what their ultimate professional goal is, the answer will be Executive Chef, managing chef, or restaurant owner. All of these professionals have a few things in common: they get to call the shots, they have creative control over the kitchen, and they are among the top professionals in their field.

Of course, this kind of prestige comes with its own kind of price tag. Even with advanced degrees from top culinary schools, almost all Executive Chefs have to prove their worth through years of hard work and culinary innovation.

Hotel Manager (Average Salary: $68,000 to $124,000)

Hotel managers who have a hospitality management degree from a top university can expect to enjoy large salaries and quite a bit of responsibility. In charge of overseeing hundreds of staff members, dining facilities and restaurants, and the entire hotel setting, hotel managers are equal, career-wise, to professionals like Executive Chefs or hospital administrators.

As is the case with most professional chefs, there is an experience curve in which the more time you put in as a lower-ranking employee, the better your chances of moving up through the ranks. Unlike other culinary careers, however, getting a Master’s degree in hospitality management can help you land a high-ranking job right out of school.

Food Scientist (Average Salary: $50,000 to $76,000)

Food science isn’t technically a culinary career, since there is a very strong chemistry and biology foundation that requires a few years of school at a traditional university. However, if you’re interested in the sciences as well as cooking, this could be a great choice. Food scientists work in laboratories and in industrial food production facilities to help with issues related to food safety, quality, taste, texture, preservation, packaging, and product development.

In recent years, television shows, documentaries, and other inside looks at food manufacturing has put the spotlight on how our food is made and where it comes from. For food scientists, this kind of backseat approach is a daily task, and with the right education, it can be a very rewarding job.

Related Topics:

Chef Salary Averages

Government Culinary Jobs (Prisons, Schools, and More)

Published

on August 31, 2011

. 0 Comments

Government Culinary Jobs As any culinary professional will tell you, working as a chef or cook isn’t always glamorous work—especially while you’re still working your way up the ranks in a restaurant kitchen. And in many cases, the top paying jobs (and the ones with the best hours and the most stability) are the least glamorous of all.

Among these are cooking positions with government organizations and civil service posts. Whether you become a kitchen manager in a prison or plan menus for an elementary school district, there are great job opportunities and chances to gain experience for those willing to walk a little way off the beaten track.

Why Government Jobs?

Government jobs have the benefit of offering stability, great retirement plans, health insurance, and regular working hours. Because they are closely regulated, you’ll always get paid for overtime and receive compensation and raises in keeping with national standards.

If you want this kind of stability but still wish to dabble in the culinary world, here are a few positions to consider:

School Chefs/Cooks: Cafeteria food has a pretty bad reputation these days, but that doesn’t mean the work is easy. In addition to preparing large quantities of food, many qualified school chefs help to develop menus, oversee staff, and meet nutritional requirements—and all on a very tight budget. This is an especially appealing job if you like working with kids.

Chefs/Cooks for Detention Centers and Prisons: Prisoners need to eat, too—and in many cases, their nutritional options are better than what you’ll find in the school setting. As is the case for school cooks, this is a great position for someone who recently graduated with a hospitality or restaurant management degree, since it is a way to get experience working with large-scale food production. However, if you aren’t comfortable working with the prison population, this probably isn’t the job for you.

Hospital Chef/Cook: In many cases, hospitals and city health services are run by government organizations, and they may offer culinary jobs of varying levels. Whether you cook to meet the nutritional needs of patients, or if you take a job as a nutritionist/food educator in a public health setting, you can make a real difference in people’s lives through cuisine.

Although you can certainly build an entire career out of government culinary jobs, these are especially good positions for new graduates hoping to gain experience and pay back some of those culinary student loans. Oftentimes, having these types of positions on your resume shows that you are not just about making fancy food or knowing how to plate. Instead, you can show that you’re willing to get in the trenches and even take on supervisory or management roles that transfer well into the hospitality industry.

Related Topics:

Careers in Food Safety

Culinary Career Choices

Why a Catering Career Can Earn You Big Bucks

Published

on August 19, 2011

Starting Your Own Catering Company

. 0 Comments

catering career Most people don’t go to culinary school because they’re after an easy fortune or instant fame. Professional cooking, with its long hours and often back-breaking work, is very much a labor of love, and people enter the field because they are passionate about food. Money usually comes second.

But that doesn’t have to be the case. Although you aren’t likely to strike it rich right away, a career in catering can be a great way to enjoy your love of cooking while also making a decent wage and enjoying great benefits.

Why Choose Catering?

Catering companies can be part of private restaurant businesses, a hotel or hospitality company, or a package of wedding services. They can also be run out of a successful bakery, or even just as one guy working out of a van. And as is the case with traditional restaurant work, you’ll find everything from five-star cuisine to cheap and easy catering solutions for small parties.

The money in catering is good because it lacks a lot of the prestige of working in a restaurant—and because most catering companies doing the hiring are attached to large hotel chains or very successful restaurants that can afford to offer higher rates of pay. Working in catering also requires a bit of flexibility on your part (you might have to work all weekends and evenings to cover weddings and private parties, or work every holiday in which brunch plays a role), so rates of pay are higher to make up for it.

Catering Salaries

The average salary for working in catering is $37,000 per year—well above the national average for entry-level cooks at around $22,000 per year. Although salaries will necessarily vary due to location, employer, industry, and other factors, most culinary professionals just starting out will encounter higher rates of pay here than they will in traditional restaurant jobs.

Of course, working in “catering” means quite a bit. You could just as easily be making omelets to order on a buffet line as you could be managing a catering staff of hundreds. You might be an executive chef planning menus or a hospitality manager who helps plan weddings and large events. Depending on your level of responsibility, you could earn anywhere from $20,000 to $100,000 per year. As is the case with any type of culinary career, your education and personal goals will influence this number, as well.

Related Topics:

Culinary Career Choices

The New USDA Food “Pyramid”: What it Means for Culinary Students

Published

Certified Dietary Manager

on August 8, 2011

in Culinary Schools

. 0 Comments

MyPlate.gov In June of 2011, the USDA got rid of the familiar “food pyramid” used to instruct families and kids on the best types of foods to eat and replaced it with a “food plate.” At its core, the information contained in both food charts is the same. They both offer a visual representation of the best proportion of grains, proteins, fruits, vegetables, and dairy products the average person needs to consume on a daily basis. However, the new food plate is meant to be more accessible, more user-friendly, and better for the average American sitting down to a meal.

Food and Nutrition in the Culinary Setting

Culinary schools and students have long been aware of the impact the USDA dietary recommendations has had on the general population. In recent years, more and more diners have been calling out for low-fat, low-calorie meal options, and with the same balance of meat and veggies they get at home. Culinary professionals have answered this with increased opportunities to enjoy fresh foods and family-style dining, but with the flair they put on every dish.

With the new USDA food plate, this might become a little bit more of a challenge. For some types of restaurants, there is simply no way to emulate the food plate stetting, which compartmentalizes foods and food types into separate sections of the plate. Few dishes follow this same format, and diners might not be able to recognize the variability of food groups in their dish.

For some diners, this isn’t a problem. After all, part of the reason people eat out is to experience a little bit of indulgence and to step away from their humdrum, everyday diets. For some people, though—especially those who are watching their weight or have specific dietary needs—finding restaurants that not only taste good, but that also meet their special food needs can be quite difficult.

What to Expect from the New System

In terms of changing the way culinary school is run, or in changing the types of courses offered, the new USDA food plate isn’t going to have a major impact. However, as health and nutrition becomes more common (both at the training and dining levels), almost all cooking professionals and venues will need to incorporate healthy options.

Good food and healthy eating aren’t always synonymous, but they aren’t mutually exclusive, either. The right training and focus can allow you to incorporate both into your culinary future.

Related Topics:

What is a Food Activist?

Which is Better: Big Name, Chain Culinary Schools or Smaller, Locally-Owned Culinary Schools?

Published

Finding the Right Culinary School: What to do First

on July 26, 2011

in Culinary Schools

. 0 Comments

small vs big culinary schools Choosing the right culinary school can be a difficult undertaking. In addition to considerations of cost, location, and the length of the program, there are literally hundreds of culinary schools to choose from. Some of them are well-known (such as Le Cordon Bleu or the Art Institutes), while others are small and locally-owned, rarely making even the local headlines.

For most students, the appeal of attending a big name school is pretty evident. With a recognizable brand, a large national following, and often years of experience in the field, it may seem like a safe bet to stick with the schools you know. However, many chefs graduate from smaller, less-known schools and still have great success in their careers. It’s all about determining what it is you want out of your culinary school experience and finding the location—big or small—that can offer it to you.

Pros of a Big Name Culinary School

In addition to the benefits listed above, the larger culinary brand names can offer:

Instructors who may be well-known in the field
Larger and more diverse pools of students
A curriculum that has been tested over time
The ability to transfer to a campus in another location
An education recognized by accrediting councils

In some schools, you might also find more flexible payment options (offered through their own financing company) and internship opportunities in restaurants you know and recognize.

Pros of a Smaller Culinary School

If you’re considering smaller, local culinary schools owned and operated by an individual chef or group of chefs, you can look forward to:

A more personalized, one-on-one culinary experience
Lower tuition rates
Greater flexibility in completing your course
Placement and relationships with local vendors and restaurants
Good local networking

As you can tell, the focus here is a lot more on making a personal connection—with your instructor, your school, and your community.

Making the Right Culinary School Choice

There are pros and cons to any education decision, and culinary school is no different. Determine what you want out of your career and talk with the companies you hope to work with in the future to see what they look for in candidates. Culinary school can be a great or not-so-great experience; the difference is usually in the amount of research you do ahead of time.