1. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 18 Advancing Your Career

2. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 1. List five guidelines for succeeding in a professional kitchen. 2. Set career goals. 3. Explain how to leave a job on good terms. 4. Define “mentor.” 5. Give three guidelines for getting the most out of a mentoring relationship.

3. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Learning Objectives 6. List five benefits of belonging to and being active in professional organizations. 7. Identify who offers the only comprehensive certification program for American chefs. 8. Describe what the American Academy of Chefs is. 9. Explain why lifelong learning is so important and where to find opportunities for lifelong learning.

4. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Guidelines for succeeding in a professional kitchen 1. During training, always pay attention, take notes, and ask questions. 2. Listen carefully to the chefs and other supervisors. 3. Be polite and don’t use derogatory or demeaning terms. 4. Get to work on time and be prepared to work long hours. 5. Work quickly, efficiently, and neatly, always keeping in mind quality, safety, and sanitation.

5. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Guidelines for succeeding in a professional kitchen 6. Ask questions such as “Would you please show me how to…?” You want to learn as much as possible in each kitchen you work. 7. Keep a positive attitude. 8. Spend time getting to know your supervisors, coworkers, and subordinates. This effort will most likely make work more enjoyable. 9. When the chef is looking for volunteers, step forward. 10. Be honest.

6. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Guidelines for succeeding in a professional kitchen 11. Have a sense of humor. 12. Complete tasks on time. 13. Follow the rules. 14. Show respect for and support other team members. 15. Remember that there is no substitute for work experience. 16. Get the basics down before you experiment and innovate.

7. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Set Career Goals 1. Most people set short-term goals (from three to five years) and long-term goals (such as 10 years). 2. Your goal may be to obtain a specific position or work in a certain segment of the culinary field. 3. Don’t get too hung up on job titles, as they are not always accurate. Concentrate instead on the knowledge, skills, and abilities you use on the job. 4. Your goals should be realistic and attainable, with a reasonable time frame. 5. Develop a plan of activities to reach your goals: experience, educations, skills, etc.

8. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Set Career Goals 6. Be prepared to commit a portion of your time and effort to accomplish your plan. 7. Seek help when necessary. 8. Today’s career paths don’t necessarily progress straight up the organizational chart. 9. At times, you’ll make lateral moves. 10. Be flexible.

9. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved When You Need to Leave A Job: Always leave a job on good terms. Give the required amount of notice – usually from two to four weeks. Ask your employer to give you a written document listing your job title and dates of employment.

10. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Employment Verification Form Figure 18-1

11. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Mentor A mentor is a person who helps someone, usually a subordinate, grow professionally. Mentors serve as role models and teach, guide, coach, and counsel their mentees

12. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved How to Get the Most Out of a Mentoring Relationship Have an initial meeting to discuss the expectations of both the mentor and the mentee. Plan to commit to a partnership for six months to one year and discuss a no-fault termination in which either party can back out for any reason. Identify mentee goals and make an action plan. Accept that these goals may change. Set up how often the mentor and mentee will meet to discuss progress. The mentee must be willing to accept constructive feedback, try new things, and take risks. The mentor will use listening, coaching, guidance, career advising, and other techniques to help the mentee reach his or her goals. When the mentor and mentee decide their work together is completed, they should go over the original action plan and discuss the progress and results.

13. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved The Benefits of Professional Organizations Opportunities to network. Industry magazines and newsletters keep you up to date. Annual meetings/ conferences to upgrade and update your knowledge and skills. Educational seminars to upgrade and update your knowledge and skills. Leadership opportunities. Industry contacts. Job announcements. Recognition awards. Listservs to communicate and network with others.

14. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved ACF Certifications  Certified Master Chef (CMC)  Certified Master Pastry Chef (CMPC)  Certified Executive Chef (CEC)  Certified Executive Pastry Chef (CEPC)  Certified Culinary Administrator (CCA)  Personal Certified Executive Chef (PCEC)  Certified Culinary Educator (CCE)  Certified Secondary Culinary Educator (CSCE)  Certified Working Pastry Chef (CWPC)  Certified Sous Chef (CSC)  Personal Certified Chef (PCC)  Certified Pastry Culinarian (CPC)  Certified Culinarian (CC)

15. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Certifications Give yourself at least several months to prepare for a certification test. Once you are certified, you will need to meet continuing education requirements to maintain your certification.

16. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved American Academy of Chefs Honor society of the American Culinary Federation

17. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Lifelong Learning Lifelong learning is the continuous development of the skills, knowledge, and understanding essential to maintaining employment as well as to meet personal needs. Chefs must be aware of the latest in cooking techniques, cuisines, purchasing, management, and more.

18. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved How to keep up?? Professional associations such as the ACF present many opportunities for continuing education. The ACF and its chapters offer publications, seminars, workshops, online courses, and more. Many cooking schools and colleges offer continuing education classes and resources such as books and DVDs so working culinary professionals can learn about current practices. Some schools, including the Culinary Institute of America, offer online courses as well (www.ciaprochef.com).www.ciaprochef.com Culinary conferences and conventions always include seminars and workshops. Culinary industry magazines provide current information on trends