INTERVIEWS WITH CULINARY ARTS PROFESSIONALS

What's New, May/Jun 2001

The Culinary Arts industry is filled with people who have a passion and love for food. What's New Magazine spoke with top culinary experts from esteemed culinary schools nationwide about their decision to choose this exciting profession.

FRANK HAYWOOD

Instructor of Culinary Arts Oxnard College, Oxnard, CA

"I grew up working in a family-style restaurant and have run different types of kitchens from fast food to regular service to cafeteria-style.The most challenging aspect for me is working with a diverse population of employees from all over the world and coordinating them to work together as a team.

All my experiences have contributed toward a fulfilling career for me. As an instructor, I enjoy helping students achieve new accomplishments. It's important for students interested in this field to receive schooling since the industry needs and now requires people with experience and formal training."

DEREK SPENDLOVE

Chairman of the Baking and Pastry Arts Program, Sullivan University, Louisville, KY

For over 25 years, professional chef, educator, food writer and mentor, Chef Derek Spendlove, CEPC, CCE has shared his expertise with many aspiring and seasoned chefs.Trained in the traditional Europeantechnique, he earned his City and Guild examination in Culinary Arts and Hotel Management, and Kentucky Chefs Association named him Chef of the year 2000. Chef Spendlove is also the Team Manager of the award winning Sullivan University student Culinary Competition team. "I believe that all who teach have a tremendous responsibility. As chef educators and leaders, we have a unique opportunity to direct and positively impact the future of young culinarians."

DAVID PANTONE

Chef & Dean of the Florida Culinary Institute, West Palm Beach, FL

"At 15, I got a job washing dishes in a restaurant and really liked the fastpaced environment of the kitchen. After high school, I worked my way up the ranks from dishwasher to prep chef. That practical experience was great, but after a few years, I was encouraged to go to culinary school to receive a formal, classical education. Going to culinary school will definitely put you on the fast track.

To learn, cook at home as much as you can. Do the grocery shopping. Get a job in the industry. see if you like the lifestyle. The satisfaction I get from a happy customer is very much like the satisfaction I get when I see things clicking for a student."

WILLIAM HUNT

Dean of Culinary Arts, Pennsylvania Culinary, Pittsburgh, PA

"My first taste of the profession was in high school when I worked as a dishwasher and busboy at a fine dining restaurant. I developed a good view of the restaurant scene and liked what the chefs were doing most because it fit with my personality. I also completed a two-year food science program and worked as a grill boy, which taught me how to multi-task quickly. Later, I was accepted into the American Culinary Federation three-year apprenticeship program. Since then, I've worked at hotels, private clubs and fine dining restaurants. Although you work on holidays and weekends, I like being a chef because there are so many different facets to the job. Good chefs start at the bottom and work their way up, showing respect for each job and people at all levels."

CHRISTIAN DE VOS

Dean, School of Culinary Arts, Kendall College, Evanston, IL

"Like everybody, I slowly worked my way up by starting as a busboy. By the time I reached 30,1 had worked a lot of openings for stadiums, arenas and special events like the SuperBowl and World Series. One of the things I like best about this profession is that I'm always learning even after being a chef for more than 30 years. You also get immediate gratification. You know right away if you're doing well by how many plates are returned to the kitchen. If you don't show up for your shift at six in the morning, there won't be any breakfast for customers unless someone else takes over. The chef of tomorrow will be much more educated than they ever were. I They'll know about nutrition, accounting, psychology and computer technology.To get top jobs, chefs will have to do more than cook."

BRENDAN KEENAN

Chef, New York Restaurant School New York, NY Program Director

"As a teenager growing up in Ireland, I worked as a dishwasher in various local bars and restaurants. I always liked food and enjoyed helping my grandmother in the kitchen. The food business was more attractive to me than anything else, allowing me to travel through Europe, Ireland, England and the U.S. One of the most satisfying things for me, as a chef, is preparing something that other people really enjoy. As a teacher, it's great to be able to watch students really bloom and come into their own.There's a lot of personal sacrifice, time away from family and friends. Taking a summer job in a local diner or even waiting tables can be a good way to find out if this is something you'd really like to do. be a sponge, and soak up everything you can about the food business."

VICTOR GIELISSE, C.M.C, C.H.E.

Chef & Associate Vice President for Culinary Education, Culinary Institute of America, Hyde Park, NY