Friday, September 24, 2010

Hitting the Pavement

Students waiting in line to visit with potential employers.

If I made a list of the things I liked about my grad program over my undergrad program, job placement would be near the top of the list. Now, in all fairness, I should mention that my undergraduate degree was a very amorphous program in the liberal arts, but still, my wonderful adviser at my oh-so-slightly-less-liberal-artsy grad program was on the ball. Within my first week at school, we had gone over what my career goals were, how that fit in with my class schedule, and internship possibilities that were best suited to me. From there on I received all the help I needed throughout the program to get myself out of school and into a good job.

I must admit I love school mostly because I love the act of learning for learning's sake. If I was more career minded, I probably would have gone into accounting over humanities. However, at the end of the day, a job is the point of most schooling, right? So, having a school that can take your fabulous education you spent your hard-earned money on and help you turn it into a career path that suits you is priceless.

This is something I find Career Services does very well at The FCI. I have know of staff members to work for months with a student until the student was able to find and land the right job. Not only does the school have connections to some of the best kitchens in the city (and food editorial desks for that matter), they also have a loyal alum base who have grown in their careers and come back looking for new graduates to fill jobs and externships with their companies.

And twice a year, Career Services holds a Career Fair, where potential employers come to meet students. I myself get excited walking through the fair. Career Services does an excellent job. They set up workshops and one-on-one sessions to help students bring their résumés and interviewing skills up to snuff, and they bring in a variety of great employers for students to meet. Here's a short list, so you can see what I mean:

21 Club
Abigail Kirsch/Pier Sixty
Batali and Bastianich Hospitality Group
Blue Hill and Blue Hill at Stone Barns
The Breslin Bar and Dinning Room
The Burke Group
Club Med
Culinary Concepts by Jean-Georges
dbdk Productions and Catering
The Dinex Group of Chef Daniel Boulud
Food Arts
Four Seasons Hotel
Hillstone Restaurant Group
Hilton Woodcliff Lake Hotel
Indiana Market and Catering
The James Beard Foundation
José Andrés' ThinkFood Group
Le Pain Quotidien
Liddabit Sweets
Martha Stewart Living Omnimedia
Mercer Kitchen
Momofuku Milk Bar
Murray's Cheese
Nobu 57
Park Avenue
Patina Restaurant Group
Pies 'N' Thighs
Pulino's Bar and Pizzeria
Quality Meats
Setai Fifth Avenue Hotel
Shake Shack
Spoon Catering and Tbsp Food Bar
Spoons Across America
The Spotted Pig
Stanton Social
Sweet Bliss
Tribeca Oven
Union Square Hospitality Group
The Water Club

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