With mid-terms over and only six weeks left in the Culinary Program at the Northwest Culinary Academy of Vancouver, the chefs take more time to discuss on a one-on-one basis where we feel we are headed. If the looks on most students' faces are any indication, this is not an easy decision to make. Should one do a practicum or go straight into the job market? Will some move on to the Pastry Program? Will some try to get more education and focus on the business aspects of the industry? There are many paths to choose from and, of course, this is what makes it so confusing for most. If a practicum is being considered, research needs to be started now to allow for a proper placement.
What is a practicum and why may it be beneficial to do one over moving straight into the job market? A practicum is another extension of your education. You will be placed at a restaurant, hotel, etc., according to your goals and how you and the chefs believe you will best achieve them. You work in the industry for a period of three months and do not get paid. During the practicum, you are exposed to a variety of different positions in the kitchen and will be shown as much as possible. There is the possibility that if you move straight into the industry, you will be shown one thing at a time and your exposure to the whole picture will be slow. The student keeps in touch regularly with the chef instructors at the school to see how they are progressing. It is an excellent way to break yourself in.
After talking with a few people I realize that I am not alone in my confusion as it is a hard decision to make.
I had an interesting conversation with both Chef Tony and Chef Ian. We discussed how this program challenges you in ways you would not consider. Not only is it about food, but it is also about how you deal with other students (it is rarely an individual effort). You learn a lot about yourself in a really short time. Your patience level, how you deal with stress and others, where your confidence level is at, if you are being too hard on yourself, where your skill level is at. I think this all plays into the decision of where they think you would do well in a practicum.
I believe I have come a long way in these past 2 months. For example, I have become more relaxed in my approach to cooking and stress a lot less when something goes wrong. Our house is a little quieter as my husband doesn't hear me yelling in our kitchen that something didn't work out (at least not that often anymore)! It is all part of this never-ending learning process. I am learning to adapt, making the necessary changes to continue on.
On the topic of learning about yourself,
here's a site that provides an entertaining personality test.
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Posted by Kimberley Slobodian on June 27, 2006
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