Culinary school is a controversial issue within the restaurant business - some say it's vital, others say it's a waste of money. Frankly, however, it is probably true that having a culinary degree is helpful in today's job market, especially in the high-end or corporate arena. One of our young cooks is in the culinary program at Chesapeake College in Wye Mills, and the other is headed to Baltimore Culinary College in the coming fall. To the left is Todd Troestor - he is currently enrolled in the Chesapeake program; he's been an employee of BT since April 2008, and this spring he is doing his externship at...you guessed it, Brooks Tavern. (whew!) Todd started out as the evening garde manger, and after training several (many) replacements, he finally managed to move up to a place on the line. Now he works the middle - calling out orders, plating garnishes and sauces, as well as continuing to do the multitude of prep jobs that need doing during his shift. He is a dedicated worker, just beginning to learn his trade and the complexities of the industry.
Danae Shrock has been here since the end of last summer and will be headed to Baltimore in the Fall. She is the day time garde manger, as well as a budding pastry chef - she's been making most of the desserts for Kevin for the past couple months, including that divine Italian LoveCake we served last weekend. Danae has been a tireless worker and a sponge at soaking up knowledge and information from those around her; she rarely needs to be told twice how to do something. She plans to go to the Baltimore International School of Culinary Arts in September.
What we need now is someone to become the next "cook trainee". We want to put Danae on the line at lunch and hire someone to train into her spot as the garde manger. We've got an ad on Craig's List. We're hoping to find an enthusiastic but untested culinary hopeful, willing to learn and work and move up. Know anyone like that? Tell them to give us a call. Remind them that getting on-the-job training goes a long way toward that restaurant career, whether culinary school is in the picture or not. And Kevin isn't that hard to work for, really. He's just a demanding teacher, that's all, expecting the best of his students. And his students get the best out of him, if they so choose.
Danae Shrock has been here since the end of last summer and will be headed to Baltimore in the Fall. She is the day time garde manger, as well as a budding pastry chef - she's been making most of the desserts for Kevin for the past couple months, including that divine Italian LoveCake we served last weekend. Danae has been a tireless worker and a sponge at soaking up knowledge and information from those around her; she rarely needs to be told twice how to do something. She plans to go to the Baltimore International School of Culinary Arts in September.
What we need now is someone to become the next "cook trainee". We want to put Danae on the line at lunch and hire someone to train into her spot as the garde manger. We've got an ad on Craig's List. We're hoping to find an enthusiastic but untested culinary hopeful, willing to learn and work and move up. Know anyone like that? Tell them to give us a call. Remind them that getting on-the-job training goes a long way toward that restaurant career, whether culinary school is in the picture or not. And Kevin isn't that hard to work for, really. He's just a demanding teacher, that's all, expecting the best of his students. And his students get the best out of him, if they so choose.
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