My New Job at Rouxbe

During these past two months, my blogging has been light. With a hectic schedule and so much to say, it has been difficult to sit down and write.

Back in April, I wrote about a company called Rouxbe. Ecstatic to find out they were based in Vancouver, my first thought was to interview the co-founders Joe Girard and Dawn Thomas. I had started a blog series on Food Industry Jobs and was curious to find out about their journey in the industry. What prompts two Chefs to go from owning and operating a successful film catering company to teaching people how to become better cooks at home through online, step-by-step videos?

As I researched Rouxbe, their business model, vision, and goals intrigued me. This was a company I had to work with and so the stalking began I set up a meeting with them and things serendipitously fell into place. I began working at Rouxbe in July and every day since I have been overjoyed to wake up and go to work. Even though there is a lot to be done, I have a hard time calling it "work" in the traditional sense. For the first time in my life, I can truly say I love what I am doing. In an environment with such a positive and goal-driven team, it's hard not to.

There is so much exciting stuff coming up, I can hardly wait to share more news, along with my behind-the-scenes experiences. To take your cooking skills to the next level, go ahead and check out Rouxbe for yourself.

Tagged as: [ career cooking culinary howto instructional pastry rouxbe school videos ]

Connecting the Dots With Chef Ian Lai | Terra Nova Schoolyard Society, Richmond, BC

One of the questions we ask ourselves most is: How do I find my purpose? In interviewing Chef Ian, I realize purpose isn't something we need to search out. When we do what we love, purpose finds us.

After all of the positions that you have had in the food industry, can you now connect the dots?

Yes, I am all of those dots. I'm like that Family Circus cartoon where the kid has to go to the grocery store and he winds up going everywhere else before getting there. I am at the grocery store, but there is another grocery store I want to go to. I'm on that circuitous route to get to the next grocery store, and all those stops have been the career moves that I have chosen. That next grocery store is where the Terra Nova Schoolyard Society comes in.

The Program
What is the Terra Nova Schoolyard Society?

The Terra Nova Schoolyard Society is a non-profit, community-based garden project that I founded in 2006. The project connects elementary and high school students with the earth, the community around them, and agriculture at large. Students learn to grow, monitor, harvest, and eat nutritiously on a weekly basis. Their garden activities integrate the complete food cycle - from seed to table, and from table to soil, in the form of composting. Key outcomes of the project include: social responsibility, science, math, wellness, and cooperative learning.

How did the Terra Nova Schoolyard Society begin?

I realized, through teaching, I had the skill to convey information. I had built up a persona and charisma to draw people, and I had a platform to do it. I thought I could connect food with culinary students and post-secondary students. Originally, when I studied for my Instructors Diploma and Adult Education Diploma, my goal at that point in life, was to make sure I had the credentials to help me get into a community college level and teach food history. That was my connection; but, through that, I found out I preferred teaching from the ground up, rather than from the middle.

It was fortuitous that UBC was holding a summer institute. I wound up attending because another Chef instructor at our school couldn't make it. I met many High School Foods teachers and realized what was happening with the quality of food in the school system. We toured the farms at UBC, and that is where they introduced us to their inter-generational landed learning program - a program with kids working on the farm with older people. There was this wonderful inter-generational connection, and I found that exciting. I was planning to do some volunteer work in that program, and then one day while biking around Richmond, I passed by London Heritage Farm. I thought, what if we had a similar program out here and I ran it? It mushroomed from there.

How did you obtain the land for your project?

I had to meet the people who owned London Farms to see if they were interested. They were interested, but a little hesitant about the logistics of how it would all come together. They connected me - again, joining the dots - with another organization called the Richmond Fruit Tree Sharing Project who has space 1/2 km away. The Sharing Farm is an organization that grows food for the Richmond Food Bank. I presented my idea to the Sharing Farm group and they agreed to let me use some of their space out at their sister site in Terra Nova. The Sharing Farm already had an infrastructure, so I didn't have to spend a lot of money to get it going. In return, I helped the Sharing Farm build their project in Terra Nova.

How did you seek out participants?

I wound up pitching the idea to my daughter's school. I set up a meeting with the staff and presented the concept, with data that looked convincing. At the beginning, it took a while to materialize. I was like I was a car salesman trying to sell a 2010 De Lorean that isn't even on the production line, but this is my product. I thought all the teachers would want in. How naïve! Only one teacher stepped up. I think teachers are already overwhelmed, and it takes a very special teacher to integrate the schoolyard project into their curriculum. It helps if people grew up on a farm, or around food, to fully appreciate the value of what the project is about.

For some of them, it might be out of their comfort zone, and they have to tie the project into the curriculum. For me, it is seamless. Let's do math with seeds. Plant 10, 4 come out, that's 40 percent - but, it is one more thing that teachers have to deal with. It didn't take long for other teachers to want to be involved though. I think my drive, vision, and attention to detail convinced them. I did a lot of legwork and organized tasks on spreadsheets and arranged seedbed charts, so they didn't have to worry too much.

In just one year, it has grown bigger than I ever thought it would have grown. We have grown from 30 to 200 kids, ranging from Kindergarten to High School. The City of Richmond has kindly given me an additional 5000 sq. feet of land to use in Terra Nova. I originally thought I would be growing a hobby plot with just one class of kids. It has now become a passion and it is the next step for me.

Do you think the City will provide even more land for you to expand?

I have earned a lot of credibility with the City of Richmond because I am a doer. I make sure I fulfill my promises and follow through with the things I say I'm going to do. I don't have a huge Board of Directors to go through. I think more land is a possibility because they realize the potential of what could be done. In my opinion, I've increased the land value of the park, by what I have done with the entrance. I plan to add on science elements such as solar-powered and wind-powered energy experiments, and run small science projects to show what alternative energy sources are available.

The City is planning to build a kitchen on our site and indicated I can have access to it once it is constructed. The kids will soon be cooking with the items they harvest, and that is very exciting. Last year we made bread from the oats we harvested. I think the kitchen will provide added value to the project.

When did you learn how to garden?

In my intermittent sleeps [laugh]. My grandmother gardened and our family had a vegetable patch, but as a child, a garden for me was a place to play soldiers and blow things up. My grandmother was always in the garden and my mom planted flowers, so I didn't really know what was what. For this project, I read voraciously and I made sure I was one or two steps ahead of the kids. On the route to doing that, I discovered that I really enjoyed it, and quickly absorbed all the things that had to be done.

How have your teaching skills helped you with this project?

My skill is that I know how to communicate information. For me, elementary children aren't that different from adult learners because you want to teach them the basics. Whether it is cooking or gardening, it is the basics. You don't dummy it down, but you make it so that it is understandable and applicable. If they understand the basics, they can build from those learning successes. That's how I learned to garden, and I am still learning every single day. I'm fortunate now because I have Master Gardener volunteers working with me. I learned if you have a business and surround yourself with the right people, and people who are smarter than you, you don't have to worry too much.

How has your project built your relations within the community?

Community has always been important to me, and I am building so many community connections. For example, I visit the children at the West Richmond Community Center. They are still a bit too young to come out to the farm, so we plant in pots on the balcony. The "Dirt Club" meets and talks about food and gardening on a biweekly basis.

The youth leader from the City Youth Program heard about my project and asked if I would build a program for youth who need mentoring, adult support, and role models. I set up a 10-visit program. They have been out 6 times so far and I've just received an Adult Mentor Award for 2007 in Richmond. That was an unexpected surprise.

Other school districts, like Maple Ridge, have come out to visit and see what we are doing. I spoke at VanDusen Gardens to let them know what we are about and what we are doing out at Terra Nova. I recently spoke at the North American Food Security Conference in Vancouver. The delegates had a chance to tour Terra Nova, as well as the Sharing Farm, so we are starting to get a lot of exposure.

Terra Nova is being recognized through academic connections, partnerships with UBC, and with the Richmond School District. Once you have academic credibility, it expands and opens many different doors. With my new web design and communications team, it is all starting to be a little more streamlined. City TV came out to our recent Breakfast Bash. That event capped it off and now I can say, "We're here now and we're here to stay".

What are a few of the advantages the kids obtain by being involved in a project like this?

This is authentic. On the way to Terra Nova, students walk along the dike, they see something, and they stop to observe, predict, and discuss. They use math skills and they get exercise. They learn about community because they have to share. I have them follow a 3-R system, which is Respect, Return, and Responsibility. When you come out, you have to respect yourself, the people around you, and the garden. You have to return all the tools you use, and you have to be responsible for your actions. I'm old fashioned, so they have to call me Mr. Lai. I think we have moved away from that, and we have become too casual with the younger generation.

They learn social responsibility, what food is, and where it comes from. It doesn't just come from the grocery store. The kids also understand how much work it takes: turning over dirt, planting seeds, and learning about harmful and beneficial bugs. By the middle of the season, they know that the first thing they are going to do is weed their beds for 20 minutes. When they say they hate weeding, we get into topics about fertilizer use, and that leads to an entire conversation about how that impacts the environment.

With the kids, even if something tastes different and weird, but it came from their garden and they grew it, all of a sudden it becomes the best tomato. They have a vested interest in it because it is in their land and they have ownership.

The kids also learn about giving back to the community. Each child is allowed to take what they can eat, not what their entire family can eat. After that, everything is harvested and donated to the Richmond Food Bank.

Being that you teach full-time, when do you find the extra time for all of this?

My best time to work on my project is between 1:00 a.m. and 4:00 a.m. I go to bed then wake up when the house is quiet. My mind is "on" most of the time, anyway, so I'll fire up the computer and get work done. I go back to sleep at 4:00 a.m. and wake up at around 5:30-6:00 a.m. I don't teach most Wednesday's so I get to be out at the farm.

What drives me most is seeing that people can affect change. Could you imagine a bunch of Grade 3-4 students standing outside of City Hall with plaque cards, protesting something about food? The attention and validity it would draw, and the reaction of people to that would be incredible. We're not going to be picketing City Hall, but when you teach students at a Grade 3-4 level, by the time they get to High School they can affect change. Municipally, provincially, and federally, they will have the power. You give it to them now and you plant the seed. We are growing tomorrow's citizens.

This is where I'm trying to tie in with Health Research Groups. If they are interested, they can partner with us and do longitudinal studies by following these students throughout their lives, to see if what we are doing is creating a long-term affect, or if it is just has short-term benefits. We need studies and we need research companies to actually take groups like this and see how their lifestyle, health, and academic achievements have changed. You may be eating better, or you may be eating worse, but if you are eating better, your academic achievement should be directly related to that. How does it change from Grades 3-5-7-9-11-12 and what will happen when you become an adult? Will your children eat the same way you did as a child with your parents?

I understand UBC students are involved. How are they helping you and what feedback have you received from them?

I've already done some projects with UBC undergrads. This month, grad students are coming out from a program called "Community Service Learning". The disciplines I drew from were Food Health Nutrition and Biology. Students come out to the farm to see what happens in a real community setting, and try to see if what they learned in theory happens in reality. It is a bridging of theory into application, or whether application is different from theory, debunking theory, or, is there really a connection?

The UBC students found the projects to be extremely engaging. I had 18 students from 3 different classes build simple science projects, create a food security board game, and design kid-friendly recipes. The students put their hearts into their respective projects and really helped provide some core tools for my project. I've already used their interactive and user-friendly projects in the classrooms.

On Organics
During the time that you were cooking and teaching, and up until you visited UBC and saw their program, was organic growing and produce a priority or concern for you?

Through one of or suppliers, Susan Davidson's Glorious Organics, I was aware of organic food when I worked at the Four Seasons Hotel. I remember visiting her truck in the loading dock every week. She would deliver her greens and produce and I remember how passionate she was about them. She was my first introduction to a real organic farmer. Initially, I didn't buy into her vision. Sure, it was funky and they were growing organic stuff, but that was about it.

I became very aware of what her message was, when I went to visit her farm with culinary students. She talked of what was happening and she was worried for the future. I stepped back and saw her from a different light. I thought, you know, she's real. She is worried for the future and we need to start looking at our next generation and perpetuate what her (and other organic farmers) vision is.

I had already started my project, but really, up until then, it felt like the right thing to do. When I heard her talking, I knew it was the right thing to do. That was the turning point. I realized there is a difference when you meet a farmer who grows organically - one who is so passionate about their food, that it becomes their lifestyle. Not that I am totally organic, but when I do choose things, I am a lot more conscious of the issues and the challenges relating to the whole food cycle. For me, it is important for culinary students to also understand this, and that is why I share food-related videos with them and take them on field trips during the semester.

How can you convince the general public the importance of eating more fruits and vegetables?

The easiest analogy is to think of your system as a bank. If you put money in, interest grows. Food is the same. If you put junk food in, there is not much interest and your account is pretty weak. When you put good food into your body, it may cost more money, but the interest is bigger and you have a much healthier system in which to live. It's like preventative maintenance. The investment may cost a little more, but will give a better return in the future.

Our parents' generation came from a society where they knew what good food was about. They knew the value of health. It is the boomers - the Generation Xer's - that have been hedonistic here and now, and materialism-driven. Generation X are the ones feeling guilty at this point, and they are the ones that are jumping on the bandwagon and putting in all the green stuff, hoping to recuperate their losses. Their children, the X-Boxers - I like to call them that - are the ones that are going to make the changes.

A lot of people may want to eat organically and support organic farmers, but struggle with the price. What do you recommend?

Well, first, let's not talk about organics. Let's talk about eating healthy. There are different layers in the onion. The outer layer is: let's eat healthy. Let's eat less processed food and more fruit, vegetables, and grains, even if they come from a million miles away, create fossil fuels, and global warming, etc. Fresh food will make a difference in your system. You become more aware of it and buy into it. Consume less processed food and eat more fruits, vegetables, and grains.

Then start looking a little closer to where you live. Try local foods that are unprocessed and, sure, maybe they are treated with pesticides, but now you're supporting local farmers. You're still eating healthy and you're staying away from unhealthy foods.

Next, try local and organic foods. This is at the center core value of where you want that pendulum to swing. Now you're supporting local farmers, organic food, you're still eating healthy, helping the planet, and staying away from processed foods.

There are different layers and ripples and I don't think you have to jump on the organic bandwagon right off the bat, because most people cannot afford the double- or triple- priced produce. What if we just say let's have a healthy diet? Maybe some things do travel hundreds of miles, but it is the lesser of the two evils. I would rather eat something that has traveled hundreds of miles than something that is full of chemicals and is processed. You have to choose your battles, and it is about choosing the right battle at the right time, along with the battle that fits your budget.

How do people move away from processed foods, especially when they are on a tight income?

Even if you have a lower income, eat your Mac and Cheese and Ichiban noodles. Once a week though, buy fresh fruits and vegetables for the kids. You don't have to buy premium apples. You can buy those $1.00 bags where maybe 1/3 of them may be bruised. They are still healthy. Just wash them and remove the bruised sections. People don't have to make that 100 percent turnaround. It's just about incorporating healthier aspects into their diet that fits their budget and lifestyle. Just be conscious of what you are buying. I think there needs to be more education. Ichiban noodles can be $0.69 per package, but for that price, you can get some decent grains. However, you have to know how to cook them, to get the most nutrition out of these products.

This is where community kitchens, community gardens, public health centers, and public nutrition comes in, and it opens a whole different set of values and interests in staples.

Shop the perimeter of your local supermarket. The only items that you can buy within the middle aisles are your canned beans, fish, and tomatoes when they are not in season - that is it. For everything else, shop the perimeter.

Next Steps
What are the next steps for Terra Nova Schoolyard Society?

I would like to be able to start projects all over Richmond and convince other schools and cities to start projects like mine. Other schools and districts have already come to visit me. I think I have created enough momentum, recognition, and measurable progress that other people see I can get things done. People believe in what I am doing. What I have done has created a name for Terra Nova.

We are also working on getting an endowment fund set up. I met with the Richmond Community Foundation to set up an endowment fund so that people who want to donate can do so, and receive a tax receipt.

Do you need more volunteers?

Every Wednesday I have volunteers that come out. We can handle the morning schedule, but I could use more help in the afternoon. Sometimes, when I need extra help, I'll throw a work party on the weekends. I have volunteers that drop by to handle the irrigation lines, but weeding is going to be the big one. The perimeter needs to be weeded and there are extra beds where I will be growing for the Richmond Food Bank. There is always work to be done. Soon there will be a section on Terra Nova's website specifically for volunteers to find out what is going on next, etc.  

What is on the Terra Nova Schoolyard Society's wish list?

1. Funding. I need $5000.00 to start my foundation. I will have to put it in myself, if I am not able to raise it.
2. A new camera.
3. An irrigation company to come in to set up professional irrigation lines.
4. Grant writers.
5. An accountant.
6. Legal assistance.
7. I could use someone to do Community Relations/Outreach to spread the word. The more presence we have will be a win-win situation for everyone.
8. Fund raisers. People who can help to seek money.
9. Money for administration.
10. I would like money for volunteer recognition. I am big on looking after staff and volunteers and would like to be able to take the volunteers out for lunch or something that is away from the farm. I often send thank you emails but something physical is nice - a book or flowers or something to say you are important to us.

Does your organization need more press coverage?

Media is always good. I have been very fortunate that CBC Radio, City TV, CTV, and the Richmond papers have picked me up. Richmond-wise, I am starting to gain a profile, but I need to go beyond Richmond. Terra Nova's website will be up and running soon, and that will also be a good platform and portal to spread and share information.

We are having a big Fund-raising event out at Terra Nova on August 19th called Chefs to the Field. Chefs from around Vancouver are coming out to participate in a cook-off using local products supplemented by food they harvest from the farm. This will truly be a garden to table event. Prior to the competition, the public will be able to purchase tickets to sample food from participating restaurants. There will also be live entertainment, children's activities, and a silent auction. The purpose of this event is to promote community, local food, healthy eating, and food sustainability. By supporting this event, the City of Richmond will be seen as a municipality that values its community through action. Terra Nova Rural Park will also be highlighted as a model of sustainable urban agriculture, and the event will help to spread the word in Vancouver and the Fraser Valley.

You mentioned that your website would act as a portal? Explain what you envision.

There are so many similar projects around, that we don't need to reinvent the wheel. We just need a common hub where people can exchange information, use the same information, and create community. What the portal will do is allow people web space and web presence for their particular project. Everyone who joins can have access to the same templates I use. They will be welcome to my spreadsheets and information to incorporate into their plans. I have done the legwork and they will be able to use this data for a nominal fee.

Is there anything that you would want people to know that you haven't had the opportunity to say yet?

Yes, in order to run a non-profit, you have to keep your priorities straight; meaning, remember your family comes first. You get so caught up and involved in your vision and your dream that you can't forget about your family. I have tried really hard to not be at the farm all the time, but it is easy to get so consumed and forget about the other things in your life. I think I can say I'm a bit of a visionary, and I think all visionaries have to remind themselves on a continual basis, if not a daily basis, that your support network is there for you. Your support network, just like your volunteers, need to be recognized and have time with you. You need to make sure you divide the time equitably, so that they don't lose out. That's a personal issue that very seldom comes up, but I think that people should realize it does draw a lot of your energies. Sometimes the family sacrifices.

How can people become involved with the Terra Nova Schoolyard Society?

They are welcome to contact me at myterranova.ca or by calling me directly at 604.767.9264.

Tagged as: [ career culinary industry interview jobs ]

Food Industry Jobs | My Interview With Chef Ian Lai of Northwest Culinary Academy of Vancouver

When I met Chef Ian Lai at NWCAV, his extraordinary passion for food and teaching was immediately evident. I had the privilege of taking time out of his very hectic schedule to talk about his experiences in the food industry, and how his journey led him down an unexpected, but incredibly rewarding path.

I remember reading an interesting commencement speech for a graduating class at Stanford University, written by Apple's CEO, Steve Jobs. If you don't have time to read the entire speech, one of his main points was:

"You can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something — your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life."

As Chef Ian shares his experiences, perhaps it will help newcomers to the food industry (or any new career path) realize they don't have to have it all figured out right from the start. By doing what you love to do, things always fall into place.

How did you become involved in the food industry?

Academia was a let down for me. I worked the system and chose the courses where I could just write papers and be done with it. While attending University, I wound up working at Hy’s in Vancouver because my brother was working there. I started in the front of the house by bussing tables. The lure of the money was great. Even though I wasn’t into food at the time, in combination with the ambiance, magic, and drama of the dining room, the restaurant business was exciting.

After I had been promoted to waiter, Hy’s planned to expand to Ottawa. I was fortunate to be on the opening team and moved out east to help set up and train new staff members. In Vancouver, I trained busboys, but in Ottawa I also trained the waiters and waitresses. I was recruited to be Banquet Captain at the Ottawa Congress Centre, which was excellent experience. I was in charge of many people, but in my youth I didn’t have the management skills. I was a nice guy and I could get things done, but lacked the training to direct and supervise a larger staff, including people who were much older than me. My nickname was Baby Face; how can you be taken seriously when people call you that?

At what point did you start working in the kitchen?

I started working in the kitchen because my roommate was the Executive Sous Chef at Hy’s Ottawa. One day they needed help slicing prime rib in the lounge. I used to hang out in the kitchen all of the time; so, I put on some whites and sliced for a few hours. I went home and came back to do another shift in the evening. The kitchen gave me odd jobs. I’d make crème brulée, cheesecake, and other desserts. I helped with the general mise and found that exciting. I was able to see another aspect of running the business.

I also realized I felt better as a person being a cook than I did as a waiter. I didn’t have to have that service smile. The money wasn’t better, but I went home feeling good about myself. I was able to have my fit or tantrum and that was it. It was acceptable in the kitchen. In the front of the house, you had to follow protocol and the customer is always right. I knew it was time for me to switch to the back of the house, when I started getting bitter about not getting a 15 percent tip from every table.

After being in the industry for so many years, why did you feel the need to go to school to formalize your training?

Basically to have credentials. With any job, you have to have validity in how you manage a place or manage people. If you know somewhere down the road you are going to be looking after people, I think you should have an academic background. It makes you a better manager, teacher, and trainer. Apart from my University courses, I completed the Provincial Instructors Diploma and the Adult Education Diploma. It was such an asset to take those courses. I was in school with other teachers who wanted to become better at what they did, so we were all in the same frame of mind. Everyone learns differently and you need to know how to approach each person with an appropriate set of tools.

One of the most important things I learned was that you can’t win them all. You could say one thing or do one action that counters that person’s core values and that event will stay with them. You can try, however hard, but if they have decided you see things differently than they do, you have lost them.

At the end of every semester at NWCAV, we go over our evaluations from students and we reflect on how we approached certain events. You look at the evaluations that are on opposite ends and try to figure out what you said or did that resulted in a very high or very low numerical response. 99 percent of the group may indicate that something was wonderful, but what did I do or say that affected someone else’s values? You use that for the next semester to reassess, and you need to be aware of when, how, with whom, and what you bring to the table.

Is there anything you didn’t like about a kitchen?

Sometimes the mise list was just too big. Not with difficult things, but just too many little time consuming items. Somehow you found a way to plow through it by service time, and then you’d have an amazing service. It wasn’t about being inundated with work; it was about your line-mate or your brigade that night that made it happen for you.

Do you ever miss working in a professional kitchen environment and would you consider returning to one?

Yes, sometimes, I miss the rush, the pans, the heat, and it’s a different kind of stress. Being able to put it all together, even when the orders don’t stop, is exhilarating. Sometimes, I miss the camaraderie of a big organization with all those different cooks and characters that you meet, but then we find those characters in the students that we teach, so it’s just the same. The only drawback is that you have a professional relationship with students and you can’t really get to know them as much as you would if they were your coworkers.

I think I have done my time in high-pressure kitchens. I’d like to help out in designing and troubleshooting. I definitely like to watch a busy kitchen run now. I love watching service in action, and like to be an observer watching the next generation deal with it, and live vicariously through their actions.

You taught at Dubrulle for 4 years and have been at NWCAV since 2003. How do you enjoy teaching?

Teaching is extremely rewarding. It is so different from the industry. At the end of the day, in a kitchen, you know if you did well or not. With teaching, it is rewarding every single minute to see that you can make a difference with somebody.

Do you think the industry for younger people?

It depends on what part of the industry you get into. With new high-end restaurants, it doesn’t matter how old you are as long as you have the stamina – the mental, psychological, and physical fortitude to put up with being paid for 8 hours a day but working 12-14.

You also have to look at your shelf life. Where are you in your life? Not age wise, but are you still single, are you married, and do you have kids? How much longer do you want to work? Every Olympic athlete has "x" amount of time. They look ahead at when they are going to peak and say, "This is where I want to be in this amount of time and I’ll do whatever it takes to get me there". That’s what they do. With high-end restaurants, it’s pretty much the same thing. Remember, too, that not everyone fits that Olympic stature, so that’s how people have to see it. Not everyone has to be a famous Chef either. You need to decide which level of competition best fits your needs and your time frame.

Are Chefs or cooks able to be involved in the food industry and still maintain somewhat of a decent lifestyle?

Absolutely. You can be a line worker and be respected 100 percent. You will probably work at a smaller restaurant or hotel where you will put in your 8 hours, go home, and leave the rest to the next shift. That is fine and I respect you 100 percent. You probably have a family, a mortgage, you’re probably settled in quite well, and are a creature of habit. A lot of people want that. TV creates that stir about being a famous Iron Chef or in Ramsay’s Hell’s Kitchen, but that is such a small percent of the industry. Does being a celebrity mean you have a better lifestyle? I’d say probably not. So, again, it is about finding balance within your own self and where you feel most comfortable. There are lots jobs in the hospitality industry that allow you to still have a family or personal life. I believe there is a place for everyone at the table, but you have to be honest with yourself. Success is what you feel you have accomplished in your lifetime. Success is something that you can be proud of and is not the image others have of success.

I think at NWCAV we are aiming to help students learn about themselves more, rather than saying you all have to be successful Chefs. By learning about yourself, you will find your own route. We are switching the teaching and the direction away from an institutional training apprentice-style school to a school of life skills, personal achievements, and acknowledgments.

I know for me, a students’ success isn’t based upon their academic performance or their pizzazz during final practicum. Their success for me, as a person, is to realize what they are capable of and who they are. This is an important step in their personal development. I know most of the students are probably not going to be famous Chefs, but if they get a good start and realize these are the skills that I have learned, these are the coping skills and tools I have learned, and this is who I am, then they’ll be more successful at anything they do. Cooking is secondary, really. Be honest. Be honest with who you are, and if you come honest to the table, I know where and how to direct you, in order for you to achieve your goals at my table.

People are surprised when they hear that new kitchen staff are sometimes paid $8.50/hour, even in high-end restaurants. Why is the pay so low?

I think this type of job is front-end loaded. You pay all of your heavy dues at the beginning. As you progress, the investment pays back. It is a front-end loaded industry with low pay and lots of work. If you are in places like that, but have a good mentor, it is worth it. You will eventually collect the right ticket to move on to better jobs, which have better pay.

How many years does it take to move up, or is it more individual based?

It is about the person and the drive. Corporately, you can make 6-digits once you get into a big property. One of the Chefs I know is being transferred to San Francisco and will be making $120,000.00+; another is in Vegas making $240,000.00. In the beginning, the more elite the place is, the more unpaid hours that you are going to be there. As a cook, you know that if you stay there and put up with the pressures, that this current job will allow you to get into the next. At some point, you will have put up with so much that you actually make it to the top. You’re then in middle management. There will be a different kind of pressure to deal with because you then have to deal with upper management. When you go from line worker to middle man, you get it from both sides.

Does attaining a Red Seal get you further in the food industry?

Some people obtain their cooking diploma, apprenticeship, and then gain their Red Seal. I think it opens a lot of doors for you in management. It sure gives you credibility. Most management levels actually require you to have it.

Do all managers in the industry have to have formal management training?

No, but I think they should always have an education at least one level higher than the staff. Most managers are there because of tenure, or someone has quit and they are already there. Many managers in the industry can cook very well, but they lack the management skills and the social interaction that is involved with the softer side of the business. They are often of the opinion that it is "my way or the highway", or they become dictators, burn up, lose face, and then move on to a different restaurant. The thing people forget is that your reputation follows you, because the industry is very small. People know people and they talk. You can go to as much training as you want, but if you never engage yourself in situations, you’ll never understand them. Without the tools, you’re either hitting walls all of the time, or you may be lucky and be able to pull it out of the bag sometimes. Most managers have to work at being managers. They have to assess what they did that day, how they could be better, what could be different, and how they could have brought their team a lot further with the skill sets they have.

When Chefs take on newcomers in the industry, what should they try to keep in mind to help those new individuals thrive?

I think that managers, not only Chefs, have to remember where they came from and the route that got them there. They have to remember what made them successful, who made them successful, and what about that person made them successful, and follow in that suit. They were in shoes of a newcomer once. So for managers and Chefs, just remember how you got there, and don’t try to make it as difficult. We all strive to be what our parents were not. That applies in the kitchen as well. Strive to be not what your Chef who treated you was. No matter how much we may not want to be like our parents, Chefs too have these same patterns, and we can wind up with some of the same traits. We can have the traits but we can have different values.

What things should a cook who is entering the industry be conscious of?

Think about management. As cooks starting out, they are always thinking of moving ahead in line positions, but rarely think about what happens when they become management. How would they have dealt with that situation? As a line cook, the more times you think abut how a situation could be dealt with when it arises, you will have already done the mental mathematics. Every situation has a different set of tools to use. Going to management courses and using those skills that you learn are very important in a career. I enjoyed going into work with newly learned managerial skills and trying those new techniques with people. It’s amazing when you actually step back and see that people respond positively to what you are doing. You see the light of day, and it sets the bar differently.

Learn about your ingredients. The more you know, the better you are at incorporating new things into your repertoire.

Travel to see the world from a different perspective. This helps you understand the cultural aspect of the food you cook.

Read voraciously, and don’t just read cookbooks. Everything is interconnected – history, politics, religion, philosophy, and geography. Food has a wider base than simply the ingredients.

Inquire. Learn from others that are willing to share.

Reflect. Always think about what just happened and how it gives meaning to your personal story. Share in your accomplishments and challenges. You will realize that others have gone, or are going, through the same thing, and you will build supportive networks.

Acknowledge the people around you that make it happen for you.

Frolic. Take time out to decompress and live.

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Thank you, Chef Ian, for all of the wonderful advice!

Stay tuned for a follow-up post on his latest project and how he's connecting the dots.

Tagged as: [ career culinary industry interview jobs nwcav ]

Food Industry Jobs | My Interview With Chef Kalimar

I met Kalimar while working at the International Monetary Fund (IMF) in Washington, DC. He has a very friendly persona and loves to chat. That combination made it very easy to get to know him. We had independently visited the same culinary school to inquire about their courses. When Kalimar shared with me his plans to leave the IMF and go full-time into culinary school, I couldn’t believe we were both thinking of the same thing. I found his leap to be very inspiring. Although I took baby steps and started off by enrolling in part-time culinary and pastry classes, Kalimar just went for it.

We formed a dinner club with 3 couples and had a fabulous time together. Each of us took turns and cooked something different every time, which ended up being quite elaborate. The last dinner club Kalimar hosted with his wife, Gretchen, was just before Marcelo and I moved to Vancouver. The 9-course tapas meal was phenomenal and his developed kitchen skills were evident. One of the things that most impressed us about the evening was Kalimar served all of these wonderful dishes, and still had time to sit down with us during each course. He didn't disappear for long and wasn't stuck in the kitchen all night, which was what most of us wound up doing. Here is a list of what he made:
 

 

Born in Brasil, Kalimar moved with his parents to the D.C. Metro area when he was one. Over the next 31 years, his family went back and forth between the U.S. and Brasil, detouring to other parts of the world. He and his wife recently took another leap and decided to make beautiful Florianópolis their home. Who knows, Marcelo and I just may decide to join them there one day

Being that his parents worked for the Brasilian Embassy, Kalimar had the advantage of traveling to many different countries and experienced European, Asian, and other South American cultures. I wanted to interview Kalimar because he is ambitious and open to trying anything new, plus it will be interesting to follow his journey in the food industry while he is in Brasil. Here he shares his experiences from culinary school, the jobs that he has taken on so far, and the things he has learned about the industry.

What job(s) did you have prior to entering the food industry?

I have always enjoyed physical fitness. I was an instructor teaching children’s martial arts and tai chi for seniors, and have managed a fitness center. Aside from working on my Master’s Degree in Mathematical Modeling of Biological Systems and being a professional student, I was a college laboratory instructor. I wound up working at the IMF because the benefits were advantageous at the time.

I decided to go into cooking because it was something that I felt more passionate about. Cooking is the combination of art and science, and I enjoy both. In the kitchen, I get to work with all of my senses, at any given time. I get to smell, listen, look, and touch things. I also get a big kick out of the lack of political correctness that occurs in the kitchen. People can be pretty funny.

Which culinary school did you attend?

I attended the professional culinary program at L'Academie de Cuisine in Maryland. The program consisted of six months of intensive learning in the kitchen, followed by a six-month paid stage. During the six-month stage, we attended weekly presentations, hosted by some of the area's best chefs. I worked at Taberna del Alabardero in D.C. for six months and it was fantastic. The school recommended I work there and I felt the match was perfect. The Chef and I are good friends to this day. For my 30th birthday, he and I jumped out of a perfectly good airplane.

What criteria did you look for when researching schools?

I didn't want to go to college again, so I tried to find a school that focused solely on cooking. I was also looking for a school with solid connections to the food industry. L'Academie matched my demands perfectly. We were in the kitchen every day, learning at least three new recipes and the fundamental techniques behind them. The program emphasized preparation for a high-end kitchen. We focused on developing the palate, techniques, speed, and proper conduct. I really enjoyed the program.

What surprised you most about culinary school?

Culinary school was very physically challenging.

How well did the program prepare you for the industry?

The program prepared me very well for an entry-level position in any gourmet kitchen. It also made it possible to move through the hierarchy very quickly. I would say that culinary school is the equivalent of a military program in college. It opens doors for people just entering the business.

What were your expectations upon graduation?

I expected to attend culinary school, work in kitchens for about five years, and then open a restaurant. However, the culinary school I attended made it very much a point to explain where we would be upon graduating from the program. It was made clear to us that culinary school wouldn't give us any special credit in the kitchen. Basically, if you've never worked in the industry, the culinary program gets your foot in the door of a fine dining restaurant. By going through a stage and graduating from culinary school, it gives a newbie an opportunity. Of course, this doesn't mean the restaurant will worship you. I think this a mistake many culinary graduates make. In reality, most restaurants will give you a chance, but their expectations might even be higher. Once you are given the chance, your best bet is to show humility, bust your ass, and smile.

What jobs have you taken on in the industry so far?

I worked on the line at Taberna del Alabardero, primarily with fish.

I then worked for a very large catering company as a contract Chef. This consisted of showing up for the events and finishing and plating dishes for parties ranging from 15 people to 700 people. This was great experience to learn how to work under any condition, as fast and as efficiently as possible. It's hard to get rattled once you've worked a few of these events.

I also started my own personal Chef/catering business. This was an interesting experience but not really my cup of tea. I would rather work with more people and concentrate on what I'm good at. Working alone requires the business owner to put on many different hats.

I finally worked with a large food distribution company as a sales rep. This was interesting because it allowed me to see what happens in many kitchens. I also learned a lot about restaurant management, food costing, menu balancing, inventory, etc. It allowed me to see the restaurant from many different points of view.

What were some of the challenges you faced when working in kitchens?

I'd say one of the biggest challenges was breaking into the clicks in the kitchens. Many kitchens in the D.C. area employ a great number of Latin Americans. Although I'm Latino, being from Brasil, most Latinos think I'm American. It's very hard to connect with people who think you want to take their job. When these people finally saw you didn't have such intentions, they opened up and were a joy to work with.

Has your perception of the industry changed, compared to what you thought before entering school and entering the work force after?

The big thing I learned in the kitchen is how many challenges a restaurant owner faces. There are so many variables coming at you, so quickly, that managing to simply keep a restaurant in business is amazing. Now that I am aware of the challenges, I am now more reluctant to open my own restaurant. It would have to depend on the circumstances. My partner would have to share the load. I would want to work behind the scenes of the restaurant with marketing, menu planning, staff training, manual development, franchising, etc. We would have to have a very solid business plan before jumping into it.

What do you like about working in a kitchen?

When you work in the kitchen, generally speaking, you are given your position because you deserve it. If you don't produce results, you don't work in a kitchen for very long. Your boss is there for a reason. He or she can probably cook you under the table. I’m fortunate that I have always been treated very well in the kitchen.

What do you dislike about working in a kitchen?

The kitchen is blue-collar work and, as such, it is very under appreciated. Although star chefs probably make lots of money, most kitchen staff don't. To compare, an office assistant who can barely work a photocopier, will usually make more than an average line cook.

Have you witnessed anything that you think needs to change in the industry?

Restaurant employees deserve better benefits and work hours. The food industry is at least twenty years behind in employee relations, purchasing, etc. I think the only exception to this is in the large hotel restaurants.

What advice would you give to students going into culinary school?

Work in and/or visit as many kitchens as possible. Cooking at home has nothing to do with working in a kitchen. The kitchen is about speed, efficiency, endurance, and consistency.

Research! Go and work in restaurants - even for free. Go and ask to be a prep cook somewhere and chop onions all day. If nothing else, ask to stand in a corner (not sit) and observe folks at work. You should definitely get used to standing and the heat.

I think I did my share of research. What I didn't take into account enough was the long-term exhaustion. After a year of working like that, my knees were hurting a lot. Many chefs I know look about 10 years older than they are. The late hours, combined with the intense environment, takes its toll on people.

What are your next steps in the industry?

I enjoy teaching kitchen fundamentals and have applied to teach culinary arts here in Brasil. I want to also consult and promote the culinary arts here in Florianópolis. I would like to work occasionally in the kitchen for special events.

What things have you learned that you would pass on to others?

Develop a palate by tasting as much good food as possible. Learn to season your food properly. Develop knife skills. Never assume you know more than someone else. Although working in the kitchen is about speed, efficiency, etc, you can still learn a lot from Grandma.

Which culinarians have inspired you?

Different people have inspired me for different reasons. Jamie Oliver is my favorite celebrity Chef. He is down-to-earth and prepares tasty food. Alton Brown demystifies the art of cooking. Rachel Ray - you either love her or hate her. I don’t think her cookbooks are well written, but she has some great food ideas. There is nothing like being able to throw together a meal in 30 minutes. The cuisine of Spain inspires me. It just makes me want to cook because it is so delicious and beautiful.

Which culinary books would you recommend?

The Joy of Cooking

Alton Brown, I'm just here for the Food

Culinary Artistry

The Cookery Repertory (Le Repertoire De La Cuisine) – for historic value.

Rachel Ray – 365 Every Day Recipes Just be careful preparing her recipes. If you try to follow them to the letter, they probably won't work. Most of her dishes require gigantic sauté pans and very powerful burners. You'll have to adapt. I like it for the flavor combinations.

 

 

Stay tuned for a few of Kalimar's favorite recipes.

Tagged as: [ career culinary industry interview jobs school ]

Kimberley and the Chocolate Factory

Last week I did a stage (a practicum) at a local artisan hand-made chocolate company. I can honestly say that I haven't worked that physically hard since renovating our condo from top to bottom a few years ago. Laying tile, spreading grout, sawing and installing laminate flooring and baseboards, replacing the kitchen and bathroom, and painting was just as tiring. In the industry, long hours are spent on your feet and your hands become your most cherished asset. Every knuckle feels as if it couldn't possibly bend again by the end of the day. No, these aren't my hands but they felt like it!
 
I remember making chocolates out of my home years ago but obviously that was on a completely different scale. In a production kitchen, there is always something to do even if you are a newcomer and feel clumsy and out of place. I lost count at how many tools I had dropped and people I had bumped into. My head was trying to keep track of so many details: where things are located, where to put and not put items, what is ready when 1 of 5 different timers go off, etc. I did enjoy it, even though I yearned for that cushiony office chair under my butt! What did I get myself into?

In that short week I was happily covered in chocolate, helping to mold chocolates, mix ganache recipes, create transfer sheets, pipe truffles and dip lots and lots of chocolates. One of the things I really enjoyed was lustering chocolates with different edible shiny powders, which give them a gorgeous color and sheen. Perhaps I enjoyed that task the most because my little hands got a bit of a rest.

Compared to working in the industry, culinary school felt like a vacation and there were days in school that I felt wiped out from studying! I probably sound like a big baby but I assume (and desperately hope) that one's body gets used to it, bending down, and leaning over tables to study what you are doing while keeping a steady hand.

I am most impressed with the amount of organization that has to happen to get a day of work completed. I guess it is like anything else. Everyone needs to be on the ball and it certainly helps that the head chef has a complete grip on the order of the tasks and what has the most priority. It is also intriguing to see how a small business is run and the amount of equipment and staff that is needed to make it successful. A strong team is key.

Even with all of my education thus far, I still get surprised at the amount of work and skill that is put into a product that is truly artisan – it isn't easy. If people that go into the industry are astounded, I can only assume that the general public has little awareness or appreciation for the way our food comes together. When you pay $1.75+ for one handmade truffle that looks beautiful and tastes delicious, it is well worth it.

I received an e-mail a short while ago from a student that has just started culinary school. His first few days were incredibly exciting and by the end of the week, he felt completely humbled. I told him that we have all been there. I think I can speak for most students when I say that they may go into the program thinking, how hard can it really be? But you soon come to realize that this job is not a simple one. Sure, anyone can learn how to make something really beautiful in his or her own kitchen but try to pump that same item out in probably a tenth of the time in the industry, with the same standards, and you will appreciate it even more.

Tagged as: [ career chocolate food industry practicum professional ]