Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Feeding the Masses Chapter 1: Culinary Careers in Restaurants

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Feeding Frenzy & Chapter 1. Culinary Careers in Restaurants 1. Interpret the “Feeding Frenzy” Career Path Guide. 2. Interpret the “Feeding Frenzy” Education Path Advice. 3. Identify the percentage of restaurants that provide full service and those that provide limited service. 4. Classify restaurants based on a culinary perspective. 5. Discuss potential advantages and challenges of working in restaurants. 6. Explain how a chef’s earnings can vary. 7. Use the Internet to get salary information for culinary positions in different parts of the United States.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 8. Describe the job outlook for chefs in restaurants. 9. Indicate the major purpose of each of the following professional organizations: National Restaurant Association Educational Foundation of the National Restaurant Association Women Chefs and Restaurateurs 10. Read interviews and identify the interviewee’s career path, current job functions, advice for culinary students, and comments on current trends. 11. Describe a typical organizational design for a cutting edge or multi- unit restaurants.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved “Feeding Frenzy”Career Path Guide  Figure PO1-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved “Feeding Frenzy:” Education Path Advice Example  Figure PO1-2

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Restaurants  Restaurants are an essential part of the American lifestyle. Americans spend about 47 cents out of every food dollar to dine out.  About 45% of restaurants are limited-service eating places and 39% are full service.  National chains are a growing segment of full-service restaurants.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Looking at Restaurants from a Culinary Perspective How much cooking is done from scratch? How much cooking utilizes convenience or premade products? Who develops the menu and recipes? Are they corporate driven or chef driven?

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Possible Types of Restaurants Using Culinary Perspective Cutting edge restaurants (fine dining): Almost exclusive cooking from scratch with the chef/owner developing the menus and recipes. Upscale casual restaurants: Mostly scratch cooking with chefs developing most of their own menus and recipes. Value Driven, Multi-Unit Restaurants: More corporate driven with mostly corporate recipes but cooking is still mostly from scratch (such as at the Cheesecake Factory). Chain Restaurants: Menu is designed by headquarters and little cooking is from scratch.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Potential Advantages/Challenges of Working in Restaurants  Potential advantages: Opportunities to be creative. Opportunities to develop own recipes. Excellent learning environment.  Potential challenges: Hours are long and often include evenings and weekends. Finding what the customers want and keeping them happy. Keeping the business profitable. Setting the tone for your staff. Potential Advantages OR Challenges (it depends on you): - Hectic, busy environment with lots of pressure. - Physical strains such as being on your feet all day.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chef’s Earnings in Restaurants  The earnings of chefs vary greatly depending on: region of the country, and type of restaurant.  Salaries are usually highest in elegant restaurants and in major metropolitan areas.  Full-service restaurants pay more than limited- service restaurants.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved 2003 Earnings in Restaurants for Chefs and Head Cooks Wage Estimates Mean (Average) Mean (Average) Hourly Wage Annual Wage  Full-service restaurants $14.80 $30,780  Limited-service restaurants $12.66 $26,330 SOURCE: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Use the Internet to get salary information.  Go to and click on “Restaurant and Food Services.”  Go to This is the Bureau of Labor Statistics and this page directs you to many sources of salary information.  This website can give you local salary information for many culinary jobs.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Job Outlook for Chefs  Employment as a skilled chef in a full-service restaurant is expected to grow slightly faster than overall employment in the food services and drinking places industry. Those who qualify for chef positions should be in demand.  Increases in population, dual-income families, and dining sophistication will contribute to job growth.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Professional Organizations  National Restaurant Association  Educational Foundation of the National Restaurant Association  Women Chefs and Restaurateurs

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Waldy Malouf, Chef/Co-Owner Beacon Restaurant, New York City Career path: Dishwasher, grill cook, cooking apprentice in country club, completed culinary school, banquet chef in hotel, assistant saucier and saucier in hotel, executive chef of new restaurant, executive sous chef in hotel, chef in new restaurants, AM Sous Chef in one of finest New York City restaurants, chef in other restaurants,

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career path: Dishwasher, cook, host, sous chef, executive chef, general manager, regional director, vice president of operations, founder and president of own restaurant company. Current job functions: President, Cameron Mitchell Restaurants, includes 28 restaurants and 5 concepts.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Cameron Mitchell  Advice  Get the best education you can.  Work for the best company.  Have the best attitude.  Set your goals and aim high.  Seek advice from your elders.  Be honest.  Manage from your heart.  Treat people the way you want to be treated.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Dan Coudreaut, Director of Culinary Development Career path: Dishwasher, cook, catering at a conference center, line cook, sauté cook, grill cook, shift leader, bartender, server, sous chef, completed culinary school, executive sous chef in restaurant, garde manger chef and chef de cuisine in hotel restaurant, research and development chef. From dishwasher to research and development chef.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Dan Coudreaut, Director of Culinary Development Current job functions: Develop new menu items for a restaurant group; write up recipes; take pictures; work on training materials; work on promotions; cost out recipes; work with purchasing, marketing, and operations personnel. Advice:  Work hard.  Be patient.  Take on a job that you may not really want to pursue.  You need a diverse knowledge and experience base to work in research and development.

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Organizational Chart- Cutting Edge  Figure 1-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Organizational Chart- Multi-Unit  Figure 1-2

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career Paths  Figure PO 1-1

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice – Cutting Edge Dining  Figure PO 1-2

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice- Multi Unit  Figure PO 1-3