Recruiting, Teaching, Inspiring, and Placing the Bottom 50%

Recruiting, Teaching, Inspiring, and Placing the Bottom 50%

Chef Adam Weiner, CFSE, Culinary Arts Instructor

Contact Information

Chef Adam Weiner, CFSE Culinary Arts Instructor JobTrain 1200 O’Brien Drive Menlo Park, CA 94025 (650) 330-6413 aweiner@jobtrainworks.org

Introduction

It isn’t easy, more difficult than teaching the best Biggest enemy may be administration Get support from peers, employers, etc. Best supporters are other chefs and employers It’s exhausting and frustrating The hardest part, knowing when to push or to let go Admitting not all people should be culinary students

Recruiting: Why

Extra source of funding Need by students Need by employers Ego gratification (anyone can get Emeril a job)

Recruiting: Where

High schools Courts Jails Probation officers Drug and alcohol rehab

Teaching

Teaching middle-class rules

Teaching

Primarily: teach how to work Secondarily: teach culinary skills

Teaching

The big five “Yes Chef” is the answer to all questions

Students need to ask themselves: “Is it illegal, immoral, or dangerous” Do as the Chef says, not what you think the Chef wants My Bad is not an option What do you call a chef who doesn’t watch his food costs? 15 minutes early is late

Teaching

Don’t teach the technical skills like you were taught Teach as little as you can up front, let them get in the

kitchen and learn from their mistakes(See Motivation articles http://www.cafemeetingplace.com/gmc/fifty-minute-classroom/item/559-50-minute-classroom-motivation.html or search “50 Minute Classroom Motivation”)

Peer teaching Special events with students in charge Student clean-up manager

Teaching

Demand high standards

Inspiration & Motivation

Admit when you made a mistake Please and thank you work wonders Daily 10-second review of each student See Assessment article http://

www.cafemeetingplace.com/gmc/fifty-minute-classroom/item/677-50-minute-classroom-assessment.html or search 50 Minute Classroom Assessment

Inspiration & Motivation

Find something worthy of praise Don’t fake it Look for ways for others to praise

your students

Inspiration & Motivation

Bizarre things work! Throwing candy and ice cream Star charts Hokey-pokey

Placing: The Most Important Part

Big-time hand holding: Story of the watch and ring

Placing: The Most Important Part

Thomas Keller No formal culinary training First job was a dishwasher

Placing: The Most Important Part

Stages to jobs Externships Placing students indirectly

Placing: The Most Important Part

Preparation Resume review Multiple mock interviews

Placing: The Most Important Part

Don’t take anything for granted Email addresses Phone manners

How and when to call a business How to follow-up after interview Voice-mail message

Checking email and phone messages

Placing: The Most Important Part

Apply as specified Online In person Email

Placing: The Most Important Part

Apply in proper English

Placing: The Most Important Part

i wuz hapy 2 her u had job

Placing: The Most Important Part

Online ApplicationName: john smith

Date: june 25 2012

Address: 123 main st georgetown cali

Conclusion

Chefs are only as good as their last meal A culinary instructor is only as good as his last student

To paraphrase Chef Didier in Last Holiday

Anyone can do great things with shitake mushrooms and foie gras,but it takes a true genius to make something great out of a turnip!