Food Industry Jobs | My Interview With Cooks For Hire - An On Call Cooks Service
I recently sat down with Heather Loke, the owner of
Cooks For Hire, to discover more about her experiences in the food industry and her invaluable organization. Our candid conversation may offer enlightening tips for someone considering a career in the food industry.
How did you become involved in food?
I always enjoyed cooking and baking through high school. I never decided to go further with a culinary education until I was into the second year of my Biochem degree. I realized Biochem and cooking were very similar and cooking tasted better.
Why did you choose the Culinary Institute of America in Hyde Park for your training?
I chose the
CIA because of its name and its longer, 2-year program. Back when I attended culinary school, I felt the CIA offered more than the schools in Canada did. I think it also helped me to get certain placements I may not have otherwise gotten.
Do you think one culinary path is better than the other - education with no experience vs. experience with no education?
I think education is very important because if you are in the industry and then attend culinary school, you will wonder at first why you are there. You sort of get stuck in your ways, but you need to learn how things are done properly. Once you do have an education and get into the industry, you will discover how things are really handled, but at least you will have the foundation and knowledge of what is proper.
How did Cooks For Hire form?
Cooks For Hire came about when my husband was working at the
River Rock Casino in Richmond, BC. Hotel construction finished earlier than expected, and when it came to hiring kitchen staff, it was very difficult to organize on such short notice. The Banquet Captain there used waitering services available in Vancouver. We realized there was also a need for a cooking agency and started to research the idea.
How long did it take you to set up?
We were actively doing research in the summer of 2005. By November of that year we were incorporated, and everything started rolling. We established our website and by February 2006 we had built up clients and sent out employees to them.
What is the age range of your employees?
We have employees of all ages. Many are high school kids who are thinking about going into the industry. I usually put them into dishwashing jobs first. They need to see kitchen work from start to finish to determine whether or not its for them. We have quite a few retired/semi-retired people who want get out and do something every once in a while as well.
How do you place industry newbies?
I place people who are just starting out in the industry into something very basic, such as a kitchen helper, which allows them to get comfortable in the environment. Gaining confidence, so you know you are doing things correctly, is very important. Once you have the confidence, it will take you to so many places.
How do your employees choose their shifts?
Based on their experience and education, I email my employees a list of appropriate shifts and placements. Once they agree to take a shift, I then forward them all of the information related to the establishment. This includes details such as: the address, information on parking, uniforms, and who to report to.
What employee challenges do you face?
The people that are quite good at what they do are able to find full-time employment quickly through my organization; therefore, I cant hold onto them for very long, but they enjoy the flexibility and trying different places out.
Did you ever think you would be involved in the food industry in this way?
At first when I had my kids, I was a bit lost. I built my whole life around my career and it was a hard transition to get used to. I now have a different perspective in my life. From time to time, when I am back in the kitchen, Im reminded that my kids are more important than how something is plated. I am glad I still contribute to the industry, but I am doing it in a different way than I thought I would. I enjoy the flexibility to be with my husband and kids, and be there for them.
What do you like and dislike about working in a kitchen?
I like to work with my hands, be able to do something, and see immediate results. Until recently, the kitchen was a mans environment. I liked to go in there and be able to do what they could do, and gain respect in the kitchen.
Politics is always a hard one; youth is too. When you are younger, you may not be very diplomatic. As you grow older, you have to be diplomatic to manage a kitchen successfully. You are only as good as your team. If you dont get the respect of your team, you cant make the operation run smoothly.
What are the realities of working in a kitchen?
There is a bit of a reality check in this industry, which people have to face. It is sometimes difficult to get people to go into the industry and stay in it because once they see what it is all about, they discover it may not be the ideal job. You are working 10-16 hours a day, with hot pans and stoves, knives everywhere, and Chefs possibly yelling at you. There is an extreme amount of stress and your emotions have to be consolidated to make the most of it. Not everyone wants the life where you are working nearly every night, including holidays and weekends. I really want to try to promote people to keep going in our industry by easing them into it.
Do you think the industry has to demand long hours and that people have to make such big sacrifices to do this kind of work?
Currently, yes, but I think things will change. In Vancouver, people have to earn a living and pay their rent and the industry has to eventually realize they cant keep treating people the way they have been and expect to get the same results. People simply wont choose the industry anymore. Why would someone graduate from high school and choose a job where they are working for minimum wage, with crazy hours and conditions, when they could easily go into construction or an office and work Monday to Friday, get paid for overtime, and not deal with any yelling? Why would someone not choose that?
The industry will hopefully become a friendlier working environment. Unfortunately, the way older Chefs were trained keeps getting passed down through generations. In Europe and cities like NYC it is still that way not that it is acceptable, but it is the way it is right now and you have to expect it when you go into it.
Do you know of any kitchen Chefs who value more of a balance in life?
There are a few, but not too many. I can only think of one, off the top of my head, and hes not even in Vancouver. I think people are starting to change in Vancouver and mellow out a bit. A few have, but not many.
Does anything disappoint you about the industry?
Even back when my husband did his apprenticeship, cooking had the reputation of being the last choice of job for people who had little education. It was identified as a job for the not so bright or talented but nowadays the general public is becoming aware of just how much a Chef has to organize from start to finish. Few people appreciate it. The
Food Network is starting to do a great job on educating people on all of these aspects. More knowledge will be spread about the industry; it is just a matter of time. It would be great if people could have a career-switching day. It would really open peoples eyes up to how much is involved and what the conditions are.
I remember, on the first day of class, we were told that Chefs are screamers. I said to myself, Chefs scream? Some do. They scream, they yell, they throw things at you, and they can make grown men cry. At that time, I was lucky because they were more lenient towards female Chefs. I did encounter my share, however. Everyone just has to put in his or her time, and once I had my foot in, there was no way of taking it out. You really have to love it to stay in it. Sometimes I think you have to be a masochist if you want to go into cooking. There is no other motivation to make you do it. If I didnt have my family, I would still be in the kitchen.
Are employers finding it hard to find and hold on to good staff?
Right now, there is only a small pool that employers can draw from. Competition comes into play. All experienced staff get a choice of where they want to work and they seek out better working conditions. Its good because it forces Chefs to realize that they need to be up to par with other industries, treat their staff well, and pay them properly due to the hours and conditions. They have to be paid well to survive in a city like Vancouver where the rent is sky rocketing.
What is the best piece of advice a Chef has given you?
When I graduated, I got to work with one of the top Chefs,
Michael Nobel, who used to be the Executive Chef at
Diva at the Met in Vancouver. I remember him saying to me, What is the point of having recipes and keeping them all to yourself? What is the point of not passing knowledge on, so it can be used and not lost? The best thing you can do is transfer that knowledge and teach people. That stuck with me.
For people that are quiet or reserved, how would they manage the stress and pressure?
They need to learn how to yell. They have to learn how to yell to be heard. Dont take things personally. What goes on in a kitchen is not personal its just business. There are always going to be pitfalls but take those moments with a grain of salt. I remember questioning myself many times about what I was doing there, but it paid off in the long run. You do learn how to adapt to the environment.
Do you think the kitchen is for a particular age group?
The industry does not promote any sort of family life. It is more suitable for people who are young, single, can handle a lot of stress (mental and physical), and dont have a lot of commitments. Younger people can put that time in. As you get older, you need time with your families, husbands, or wives. There are people, however, who love it and stay in it their whole career.
Is Vancouver ready for the 2010 Olympics?
I hope Canada changes foreign policy to bring in workers. There are not enough schools in Vancouver to train people properly for the industry. Eighty percent of the cooks I employ already have full-time jobs just so they can sustain themselves. They can only work so much.
Is there any advice you would give to students or people just starting out in the industry?
Kitchen work is a tough job. If you want to invest your time, you have to make sure you love it. If you dont have that passion or desire in you, it is really hard to keep going. You have to love it a lot to sustain the conditions. If you dont love it, it might not be for you. Master the basics too.
What advice can you offer to the Chefs out there?
I would ask them to understand the situation that is occurring in Vancouver with the economy and the way it is going, and to learn or try to appreciate what they have. It is probably not going to get any easier. People have to feel appreciated to stay on board. If a Chef feels they can work with, train, and mold a person, they should try to do whatever they can to keep them. Be diplomatic.
What is your favorite food?
Mac and cheese seriously. Im tired of foie gras and truffle oil. I like Kraft dinner in the microwave or instant noodles. When you touch and work with food every day, you want something easy. At home I will cook a gourmet meal once a month or so for guests. Other than that, I keep it simple.
Do you have a favorite culinary book?
Because of my biochemistry background, I love
On Food and Cooking
by Harold McGee. I like to know why something is the way it is. Also, my claim to fame is on page 84 of the last edition of
Exploring Wine
by the CIA. My photo is in there.
Once your kids are older, do you plan to get back into the kitchen?
Yes, but not full-time.
Would you ever consider opening up your own restaurant or food establishment?
No. If my husband and I were to open up another business, we would love to open up a school. My husband is an excellent teacher, and we both agree that passing on knowledge is very important.
There are many advantages to signing up with Cooks For Hire. They offer
competitive pay rates, flexible schedules, training, and corporate discounts on equipment
for their employees. If you are in the Vancouver area and would like to work in various establishments, give Cooks For Hire a try. This agency aims to satisfy all parties involved.
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Posted by Kimberley Slobodian on April 20, 2007
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. In between meditations and activities, you could replenish yourself by eating at the various restaurants and cafes on the premises. Most of the produce is organic and grown by the commune itself. You could tell that care was given to the food because it was always exceptionally tasty and interesting. Being that the commune attracts visitors from around the world, a wide range of flavors and cuisines are available. 
