Monday, March 25, 2013
Five Things To Know Before Your Next Trail
It was every culinary student's dream: Five floors brimming with potential employers like Momofuku, ABC Kitchen, The Breslin, Club Med, Food Arts magazine, and over 50 other employers excited to talk to ICC grads. No really. I asked the employers why they show up to The International Culinary Center's career fair, and they told me it was because the graduates make good employees. When I swung by Blue Hill's table, human resources coordinator John Jennings told me that "the overall quality of applicants here is higher than any where else." And the chefs from Marlow and Sons come every year to The International Culinary Center's career fair because it's their main source of recruits. Why? Because they know what they're getting, they said.
5. Ask questions. Carry a small notebook with you and don't be afraid to ask thoughtful questions, said Chef Charles Imbelli at the Marcus Samuelsson Group. Chefs want to see proactive line cooks who don't need to be told to do things--they want cooks who can sense when to hop on a new task before being asked.