Book Excerpt: Love What You Do – Building A Career In The Culinary Industry by Dorothy Cann Hamilton
Love What You Do – Building A Career In The Culinary Industry
by Dorothy Cann Hamilton with Lisa Cornelio and Christopher Papagni, PhD
What Am I Already Good At? Bringing Your Current Talents to the Table
Taking stock of your existing skill set can be a valuable guide as you decide which path to follow within the food industry. Some skills will provide a clear advantage in certain fields and may also help you in less obvious ways. If you’re a chef who is good with people, for example, that will be a huge asset with your co-workers and staff. It can also help you negotiate with purveyors, relate to your customer, and woo publicists.
Don’t dismiss training you’ve acquired in other industries. Many of the skills picked up in your previous career will be valuable in future endeavors. In fact, you should try to integrate those skills into your career plans and consider how they can help you move forward.
Even if you’ve been a stay-at-home parent, you will bring many talents to your next position. The ability to multi-task, prioritize, problem solve, and yes, please fussy eaters, are all elements of parenting that will enable you to thrive in the workforce.
Recent graduates bring yet another set of skills to the table. They are usually adept at handling pressure and deadlines, well versed in juggling multiple projects, and brimming with enthusiasm and energy.
Finally, more tangible talents such as graphic design skills or facility with foreign languages should always be placed front and center in any job search. While you may not consider them relevant, your next employer may need exactly what you can offer!
Look under our Giveaway section on 2/10/10 to win a copy of her book, Love What You Do – Building A Career In The Culinary Industry.
About the Author:
Dorothy Cann Hamilton is the founder of the world-renowned French Culinary Institute, as well as The Italian Culinary Academy. Both are housed by The International Culinary Center in New York City that has produced many of America’s most prominent chefs. Hamilton has educated more than 10,000 students in the culinary arts. Her awards include a 2006 IACP Award of Excellence for Vocational Cooking School, the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government. Recently, Hamilton was inducted into the Who’s Who of Food and Beverage in America by the James Beard Foundation and received the coveted Silver Spoon Award from Food Arts Magazine, recognizing her as a leader in the American restaurant community. Her textbook, The Fundamental Techniques of Classic Cuisine received a James Beard Foundation Award in 2008. The Fundamental Techniques of Classic Pastry Art will debut fall 2009. Hamilton was the creator and host of Chef’s Story, a television series that debuted on PBS in April 2007 and authored the companion book.