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I needed a part-time job, I'd never cooked before,
applied for dishwashing position and the guy liked me and said I need someone
on the salad station. I need someone on that.
So it was really working with the team that I liked, and then
it just opened my mind to what cooking is all about. Watching people
sauté, throwing the garlic in the pan.
I said I want to be like that guy. So eventually I worked my way up and then
coming to Kendall College that just opened up other doors for me, culinarily.
I remember I really wanted to succeed and impress my chef instructors. Because you have
guys from all over the world and some of the best chefs from
here in America. Even coming back
ten or eleven years later, it sinks in again, what a special place this
is. I think what makes Kendall successful is
teaching professionalism, hiring the best instructors
giving them the equipment to work with, the right ingredients,
the right skill sets, and then it's up to the student to really
make what they will of themselves. The chef wears many hats.
Being the leader, I think is first and foremost, because if you can't have
staff following you, you're nothing. And I think that's one of the things that
I think was really great about Kendall College. Really preaching that professionalism, leadership,
that management training, but obviously you've got to be a good cook.
You've got to be able to get to manage food costs,
need to manage labor costs, all of that stuff we know that goes into being a good chef.
Learn as much as you can, participating, volunteering, just be a sponge, listening.
It's what you put into it, you can go to the best school in the world,
it doesn't make you the best chef in the world. You really need to strive, try hard, read
the books, go above and beyond to
push yourself to be great. Because Kendall will give you the tools it's up to you to
use them.