Get Your Students Hired
I compare working in smaller restaurants with a simple menu in which a cook can advance quickly, to a huge Las Vegas style resort hotel with multiple restaurants to emphasize the need for more in depth experience and training in numerous departments.
Matt,
I do think it is important to describe the realities of the industry. Often students want to know a pay range and I encourage them to do research in that area as there is no concrete answer. The amount of income that can be made can vary, depending on if the individual will be working in a chain restaurant, hotel, privately owned restaurant or numerous other options...not to mention by state. What seems like a lot of money per hour in New York is not necessarily so, due to the cost of living. Sometimes students want to know "how long it takes" to achieve particular positions as well. As you know, there is no concrete answer to that question, it is really based on the individual and the particular path they choose to take.
Jae Gruber
I agree, describing your career path is a good start, I like do this on day 1 as a get to know each other icebreaker.
The other thing I think is helpful is giving real life examples on every case by case opportunity.
Lastly, please rebuttal, but I like to describe this industry as realistically as possible. This generation has many hurdles of representation to deal with; for example the food network. As in the "Lucky Peach", I usually point out the realities of pay because this can be a deal breaker and something that I hope would taught to me.
Luke,
You've made some great points. Letting students know your human side and allowing them to benefit from both your positive and negative past experiences can really enhance the student/teacher connection, as well as solidify their knowledge
Jae Gruber
I have talked to my class about my career path, what helped me get to my career, but I find speaking of what didn't help me achieve goals is a topic students seem to not only relate to, but remember. I have also had noteworthy local chefs guest speak in my classes to tell their stories of sucess and failure. I believe letting the students know we are human and do make mistakes professionally assures them failure isn't a huge weight looming over their shoulders.