Chef Walter Potenza is a successful cook and entrepreneur. In addition to being a director of the Chef Walter Cooking School for adults, he teaches the culinary arts of the Providence Career and Technical Academy (PCTA), which combines a college preparatory academic program and technical training, making graduates a university or technical institute.
About the role of high school teacher: "This is another way of working with children, because I think that if they are 18 years old, they can no longer become great chefs, I think big chefs have to start at 14." 19659002] No, this was no mistake, he said, "Fourteen."
"A typical European internship starts at 14," says Potenza, who comes from Italy. "This is the time when a young girl is transformed , when they leave their parents' food control over the influence of friends and the environment. "
PCTA Potenza uses an industry-standard textbook for hospitality education and a sophisticated culinary text that teaches classics (" We do not allow recipe modifications " she says), but she thinks the best chefs are cooking "on impulse." In his view, the technique of the accused mystery basket (where cooks they need to prepare a pot – or just a few of the ingredients in the basket and sometimes from stock), is the best way to encourage creativity while at the same time enabling them to learn as instructors & # 39; aroma profiles.
Not that their profile was very complex at the beginning. Potenza recognizes that students work relentlessly in the first year to "go away from ketchup, mayonnaise and mustard".
Potenza himself never cooked cooking, but at age 18 he started working with Rhode Island's best chefs. At the age of 24 he was a restaurant chef and at the age of 28 he opened his first restaurant.
Potenza is listening to the art of cooking, it seems that "study and research" did not depend heavily on textbooks, which could be a useful tool, but not in the "The cook's life is very low on cooking," says Potenza, "is about discipline, self-esteem … Chef is technical, but there are many other elements behind it. I teach them a way of life … It's not just cooking. teach everyone who walks through the door. But to be chef, you have to re-design your own lifestyle, your own personality. "
Which is a lot easier task if anyone is 14.
" I disagree, "says Joe Pitta, senior teacher at the Minuteman Career and Tech College of Culinary Arts at Lexington, Mass Before Pitta arrived at school to help to lay the groundwork for the future cooks' culinary basics and lead their own colorful culinary life that began at the age of 20.
"I always loved food and cooking, and I do not really start my career until I was 20. The main reason I wanted to cook was because I wanted to travel. "And he, too, Pitta profited from a federally-funded labor market program that trained people in the hospitality main items of cargo ships and passenger ships on the west coast, he was still a food expert in the Amtrak. Sometimes Pitta felt that some Formal training was needed to continue successfully in the field Some certificates later on the travel days and he cooks at Ritz-Carleton Hote in Boston before moving to the Stouffer Bedford Glen Hotel in Bedford, Mass.
Pitta recalls: "The lessons they were tired and did not go to family life at all. And I had a family. So I left the hotel business to become a volunteer educator. "
Recognizes that your lessons are now enviable (" you really can not beat a teacher's schedule "), especially in the summer when the school but this does not mean that Pitta stops working, in fact, exactly when he starts another His work: the owner of a Red Sox owner and owner of the owner in a ball party. 19659002] Pitta has made a decision about changing jobs for 24 years and is still happy, but he initially admits that this was a tough transition and cook, everybody listened, asked "How high?" When he said, "Go!" But the kids "did not respect him"
Like Potenza, Pitta works hard every year to motivate children to try foods at home or in a fast-food restaurant where many people often eat. "Even those who say they want to say chefs do not say fish. But lack of experimentation among children is common: there is a 17-year-old home who mainly consumes chicken. "
Another culinary challenge that is relatively new is the fact that kids are more active these days than when Pitta became a teacher's career for the first time." The school is trying to solve building alliances for local farms for products and dairy products. ready-made food. "
Minuteman Tech is a highly structured program that includes an industry standard for hospitality and food service, emphasizing the technique in the program, just like basic cooking methods, though" recipes are found online, "says Pitta. school, hygiene certification is very important because Pitta says: "We want them to be able to serve their safety no matter where they are." And a 400 hour study component is part of the program, students are finally everywhere
"In this Everyone in the industry has a niche: sports, nursing, hospitality, airlines, snack bar you name it, "says Pitta. So if a student [culinary] is 14 and knows exactly what he wants to do, yes, that's a gift, and that's rare. "
Even though a student is young when he starts a culinary art, he means that no one knows better than Christopher Koetke, the dean of the Cul School, Kendall College, Chicago, American Art. has been cooked since 1982 in France's finest buffet restaurants and confectioners in Switzerland and the United States and has received numerous industrial awards.
Recognizes that he once had a fairly well-founded concept of the "right" man to succeed in the food industry. Opinions have changed and have changed over the experience of 13 years of higher education
"I recently went to a restaurant where a former student was a cook …"
Who knows how the transformation developed, but it was probably the success of this chef part, industry, skills and personality.
Koetke says, "There are great personalities, for whom the television is a great career and we say to the students that there is really a place for everyone who is interested in food and people, because this is a business through the great service of joy and happiness. "
In order to help students reach this level of service, Koetke emphasizes the importance of professionalism." Boasting the industry, respecting ingredients, workplaces, working hard and giving 100%, all this delivers great work. Students must have their own work ethics to succeed. "
Of course, the basic skills of students must be solid.
" I have reminded every day of the critical importance that students get the right information and training to get the highest possible potential at all stages of their education. "and experienced chef / entrepreneur, and recently wrote Culinary Professional to help future cooks back to the basics of contemporary cooking and help them start their careers in the basics and applications are complete understanding and modern hospitality. "
In addition to the tutorial CD that includes food service forms and worksheets, standardized recipes, and activities that improve student math and vocabulary in the industry, instructors monitor students and students , "They can read full skills at Koetke," they can read the knife skills all day, but they really have to do it. "
Although Potenza, Pitta and Koetke may not have much resemblance to formal education One of the most important elements of a new chef must be successful in success, the passion, Koetke summarizes," If the fire is not there, it does not work. "
Rick Smilow, the president and CEO of the New York Culinary Training Institute, writes about the books he has so far written on Culinary Careers: How to Get Your Dream in Food Tips for Culinary Professionals." He writes : "Teaching others through nutrition through career opportunities and growing opportunities due to the growth of the culinary education market over the past two decades."
Whether in professional programs that provide students with formal credentials or in leisure activities where students do not seek careers in a professional gastronomic setting and they have working time and part-time jobs with wages and experience requirements that are as wide-ranging as jobs.
Culinary Careers are thinking about their jobs in these different areas and include counseling, descriptions of typical days, hours, responsibilities, skills, pay, and job opportunities in addition to other subjective subjects such as the ones that most love and least love their work. a tool for those who want to imagine what they expect in different positions, regardless of whether they are interested in the food service industry and search options.
Source by Kimberly Parke