Du begeisterst dich leidenschaftlich für die kulinarische Ausbildung. Wie können Sie Studenten dabei unterstützen, ihren einzigartigen Karriereweg zu entdecken?

I believe that guiding students to discover their unique career paths begins with exploring the basics. Mastering foundational techniques allows them to understand the craft before adding their personal touch. Once they have a solid base, it’s important for them to identify their passions - whether it’s pastry, savory cuisine, or sustainable cooking - this self-awareness fuels their growth.

It all starts with the basic educational foundation but while emersion into the industry begins, all associates will be drawn to one area of focus over others. It's incumbent for senior instructors to guide, inform and support those students on how. Very passionate students will be eager to know how to focus on the goals and willingly work hard to get involved. It is then on the student to achieve, progress and excell in that craft. If teachers see what students excel at, it would benefit them to help enhance that strength.

- follow the standard the place where U are even if you have your own standard, coz that is how you respect in your environment. - at least you know all the basic things like "how to....!!" In every little move that you gonna do. - and don't forget to love each others

Culinary is not for everyone. work is work but, in this field, it takes creativity, integrality, initiative, focus and passion and I can promise you that you will never work a day in your life. engage with everyone in a positive manner to open doors and opportunities, but in the end only you can decide your future

Build a Strong Foundation: Start with the basics of cooking techniques. Understanding the fundamentals creates a solid base for creativity.

Practice, Practice, Practice: Cooking is a hands-on skill, and the more they practice, the better they will become. Encourage students to experiment at home, even with simple recipes.

Quand vous êtes en cuisine écoutez votre cœur, là où est votre cœur là se trouvera votre passion, tous se que on fait en cuisine vient du coeur, on s'exprime, on donne, on partage se que on aime faire , c'est le respect des produits , du matériel , l'hygiène , le respect de la clientèle tous ça c'est de l'excellence , et pour y arrivé il faut de la rigueur .

Taste everything you cook at different stages of cooking. My favorite is soups. Start fresh and build your flavors. Roast your bones, learn how to make stock. Layer, layer, taste season with salt and pepper last. So your tasting the blends of spices and herbs. Take your time. Don’t over salt but don’t under salt either. Little at a time and continue to taste. Do not rush. My favorite chef instructor taught me the most valuable lesson Chef Papini said you must always cook with love. If your not loving what your making, how can anyone else. So cook from the heart.

The importance of mentorship can never be overemphasized. Having someone to look up to and to hold your hand as you explore all the possibilities is very important.

Stay Organized and Focused: Good chefs work efficiently. Teach students how to manage time, organize their workspace, and maintain a clean environment in the kitchen. This will improve their performance and the quality of their dishes.

Connecting with seasoned professionals in the culinary field can provide invaluable insight and guidance. Mentors offer tailored advice, share their experiences, and open doors to specialized training and industry networks. They help you navigate the path from enthusiastic student to skilled professional, making your culinary journey smoother and more rewarding. Don’t hesitate to reach out and build these valuable relationships.

En cuisine les Mentors sont des patriarches , il sont une bibliothèque de fait et geste, riche en expérience, dans se domaine pour aller plus vite il faut avoir des mentors, être ouvert et curieux , participer à des événements, des concours culinaires pour voir de nouvelle chose

Before I went to cooking school in NY, I went to the junior college in my area. Two of my instructors went to CIA in NY. They helped me decide to go to CIA and learn more. Then I also worked with them afterwards. They helped to network with other Chefs in my town. Always learn to network. If there’s a good restaurant you like in area talk to the chef. Ask if you can come watch and learn from them. Many might let you. Be assertive ask for what you want. Dont ask to get paid ask to watch and learn. Be willing to do anything. Fight for what you want to be.

Learn Nutrition and Food Science: Understanding the science behind cooking, like how heat affects food or why certain ingredients work together, can elevate a student’s skills. Nutrition knowledge is also essential to prepare healthy, balanced meals.

Culinary School is only as good as what you put into it. Travel s much as possible and experience different cultures, understand the importance of food and where it comes from. Money should never be the goal, hard work will payoff, but the journey is long and hard. Be mentally prepared, take care of of your body. Never stop learning and growing

L'expérience culinaire s'acquiert de plusieurs manières: - Faire plusieurs établissements hôteliers en suivant bien tous se que le chef fait dans les moindres détails. - Se cultivé sur son domaine par le biais des livres culinaire, des vidéos youtube sur les techniques bien précis , visionner plusieurs cours pratique sur la cuisine - Faire la pratique, participer à des concours culinaires, aimer faire la cuisine - Avoir son matériel de cuisine, apprendre à utiliser le matériel de cuisine - Observer le chef dans la gestion de la cuisine et de sa brigade en tirer des leçons .

Always gain experience; technique before perfection. When many of us enter the culinary world, we are performing tasks that we never have before. It might be as simple as how a chiffonade of basil differs from one restaurant to another. Take the opportunity to learn and master a valuable skill from every position. And take a moment to look at the culture of a restaurant or business. How do they treat their staff? Do you have a boss or a leader? Can you grow there, or have you learned all you could? These are the building blocks of a good resume and cover letter. But perhaps, most important, gain the experience of working with people, at mant different levels; both coworkers and customers. After all, this is the business of people.

Volunteer at a soup kitchen. Work with a team. Learn the kitchen’s roles from chef to saniteur. I started cooking at a youth camp when I was 14. I learned how to work as a team. Learned the long hours of cooking in a kitchen. Washed many dishes by hand. Learned how to cook in bulk. Learned kitchen camaraderie. Learned chain of command. Volunteer at a church pot luck, fish fry, be a member of a team.

Très important d'avoir un objectif professionnel, faire un bilan après un certain temps, se challenger et repartir sur de nouvelles bases pour mieux évoluer

Learn to take constructive criticism. Be willing to try new things and better and more efficient ways to do something. Ask for requests and feedback. Be honest with yourself on your shortcomings and where you need improvement and work on those things. Be open,

Networking is a powerful tool in the culinary industry. Here’s why you should make it a priority: 1. Attend Events: Culinary events are great places to meet like-minded professionals and learn about the latest trends. 2. Join Associations: Professional associations offer resources, support, and connections that can help advance your career. 3. Engage Online: Online culinary communities are vibrant spaces for sharing ideas, finding inspiration, and connecting with others. Networking can lead to unexpected opportunities and partnerships, helping you find the perfect niche where your culinary talents can truly shine. So, get out there and start building those connections!