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Just as humans attend culinary schools or apprenticeships, I would need to acquire knowledge about different cuisines, cooking techniques, food safety, and kitchen management. This might involve studying online resources, attending virtual cooking classes, or even collaborating with human chefs. #advisereducation #MasterChef #culinary @Adviser Education @adviseredut https://lnkd.in/dTvgdSv6

Once you start rising in your #career, it's hard to stop the momentum. Designed by industry professionals, ServSuccess gives #students a competitive advantage when entering the workforce upon #graduation. Learn more at servsuccess.com/academic. #restaurant #restaurantindustry #training #foodtraining #foodsafety #servsafe #foodindustry #skill #turnover #employeetraining

It's #BackToSchool season! Why not give aspiring restaurant and hospitality professionals the best chance at success by preparing them with industry-designed training and industry-recognized credentials with ServSuccess? (servsuccess.com/academic) #restaurant #restaurantindustry #training #foodtraining #foodsafety #servsafe #foodindustry #skill #turnover #employeetraining

ServSuccess creates a completely new energy about the restaurant and #hospitality profession. Give #students the #education that makes them a pro from day one! Learn more about our #academic offerings at servsuccess.com/academic. #restaurant #restaurantindustry #training #foodtraining #foodsafety #servsafe #foodindustry #skill #turnover #employeetraining

Designed by industry #professionals, ServSuccess gives #students a competitive advantage when entering the workforce upon #graduation. Give aspiring restaurant and hospitality professionals greater employment opportunities by preparing them with industry-designed #training and industry-recognized #credentials. (servsuccess.com/academic) #restaurant #restaurantindustry #training #foodtraining #foodsafety #servsafe #foodindustry #skill #turnover #employeetraining

Just wanted to highlight a letter from Don Zajac published on the ACF newsletter this morning. Mar 27, 2024 8:05 PM Don Zajac To all the seasoned chefs out there, let me encourage you to step into the competition arena and showcase your culinary prowess. Here's why: 1. Your Experience Is Invaluable: Your years in the kitchen have endowed you with a wealth of knowledge and skill. You've weathered countless challenges, honed your techniques, and developed a unique culinary voice. Now is the time to put that experience to the test and show the world what you're made of. 2. Challenge Yourself: Competing pushes you out of your comfort zone and challenges you to push your limits. It's an opportunity to test new ideas, refine your skills, and elevate your craft to new heights. Embrace the challenge and let it fuel your creativity. 3. Inspire Others: Your presence in the competition circuit can inspire younger chefs and aspiring culinary enthusiasts. By showcasing your talent and passion, you demonstrate that age is no barrier to success in the kitchen. Your journey can serve as a beacon of inspiration for others to pursue their culinary dreams, no matter their age. 4. Networking Opportunities: Competitions are not just about winning prizes; they're also valuable networking opportunities. You'll have the chance to connect with fellow chefs, industry professionals, and potential collaborators. These connections can open doors to new opportunities, collaborations, and friendships. 5. Leave a Lasting Legacy: Competing allows you to leave a lasting legacy in the culinary world. Your dishes, techniques, and innovations can influence future generations of chefs, shaping the landscape of the industry for years to come. By competing, you contribute to the rich tapestry of culinary history and inspire others to follow in your footsteps. So, to all the seasoned chefs out there, don't let age hold you back. Embrace the thrill of competition, unleash your creativity, and let your culinary brilliance shine. The kitchen is your stage, and the world is waiting to taste your masterpiece. Interested, go to Culinary Competitions Calendar (acfchefs.org) ------------------------------ Don Zajac CC ------------------------------

taking on the additional role at the Food Works Culinary program at the Maryland Food Bank has brought me here to ask those looking for entry level talent what skills are you most looking for that can be included in a 12 week program with a 70/30 split of kitchen time/class time. At current the program gets graduates Food handler and food service manager servsafe certified. Using Rouxbe the candidates are exposed to some basic Culinary Skill 1 concepts. in an attempt to revamp and make these individuals more employable I have suggested more kitchen time focusing on the actual job skills, only getting Food handler servsafe, and placing a lot less emphasis on the book/class time. while I believe a in depth education is important I believe, as an employer myself, that since the program on has a finite amount of time to devote to these individuals, that we focus more on job readiness than pre-academic coursework. I would love some other opinions as well as some skills that you would like to see from an entry level non Culinary school grad.

How To Become A Supervisor Of Food Preparation And Serving Workers Hospitality and Tourism The food service industry is one of the basic yet most complex cornerstones of globalisation and civilisation. The industry owes a major part in its reigning status to Supervisors of Food Preparation and Serving Workers, who manage to turn the intricate procedure of preparing and serving food into a deli... Continue Reading

If you know any organizations that would benefit from co-op talent from Niagara College's culinary programs, take a look at the post below. Employers who hire co-op students during their studies play an important role in enhancing students learning and in their preparedness for full time employment once they graduate!