OCA “WACS” Global Challenge - Le Cordon Bleu

Scottsdale Culinary Institute
Student Spotlight: Rebecca Chazan
The “I Can” Mindset of
Little Ms. Powerhouse
By Staff – Scottsdale Culinary Institute
For most people, the thought of having six children is daunting, if not
frightening. Add to that a full-time job, a full course load at Scottsdale
Culinary Institute (SCI) and an externship at one of the best restaurants in
the Phoenix area, and you've got a recipe for a stress-induced meltdown –
unless your name is Rebecca Chazan.
For this student dealing with a hectic schedule is a small price to pay
for pursuing her dream of a career in culinary arts. “I am passionate about
food and love every minute of it,” Chazan said.
Chazan's dream began nearly 15 years ago after she took an interest
in cake decorating. First she attended several community classes, and
then she began making wedding cakes for her friends and as donations
for various fundraisers. While she didn't hold a culinary certification,
Chazan quickly became the self-proclaimed “Martha Stewart” of her
neighborhood, hosting frequent barbeques and parties at her home.
After a move to California and three babies, Chazan decided to
make her designation as “cook extraordinaire” official, and in October
2006, she enrolled at Scottsdale Culinary Institute.
“I suppose after watching the Food Network for so long, I wanted
to 'kick it up a notch,'” Chazan said. “I have to laugh. If I ever met
Emeril, I would tell him how my youngest three girls have snuggled up
with me every night to fall asleep watching his show.”
This fall, Chazan began an externship at Binkley's, a popular
Phoenix restaurant that is owned and operated by award-winning SCI
alum, Chef Kevin Binkley. The restaurant specializes in classically
influenced American cuisine. “Chef Binkley and his staff are incredibly
talented. Between my externship and SCI, I will learn a lot.”
When Chazan isn't whipping up tantalizing dishes at Binkley's, she's
keeping busy as the fundraising chair for her children's school, raising
$40,000 to $50,000 a year. She's also an avid runner with 10 marathons
under her belt.
Chazan will complete her associate's degree program at SCI after her
externship at Binkley's ends in December. “I haven't decided what to do,”
Chazan said. “I am not the type of person who sees limitation, so I figure
that the world is wide open.” ■
Orlando Culinary Academy
Choices
By Greg Forte CEC, CCE, AAC, MS
Director of Education – Orlando Culinary Academy
Opportunities for today's culinary school graduate are not the same as
30 years ago. In 2007, you can also pursue a career as a food stylist,
recipe developer, personal chef, food demonstrator, food journalist or in
foodservice equipment sales.
As a chef educator, I once believed that all of our graduates should
pay their dues on the line and move up through the ranks in the back of
the house of a fine hotel or restaurant as I once did. Then, a former
student called to say “hello” and it changed everything.
When I asked him what he was doing for a career, he was silent; and I
was curious. After explaining that he was managing a group of five quick
service restaurants; working only 40 to 45 hours per week, earning an
outstanding salary, had a company car, and still had time to enjoy his new
family, he sounded almost apologetic. He was not, after all, creating fine
sauces or executing classical preparations, but he was content and happy
with his career choice.
It struck me that this former student had chosen to use a different skill
set – one that leveraged his management training instead of technical
training. In school, he learned how to lead and supervise employees,
understand the process of controlling costs, and manage the operations at
a number of restaurants.
This conversation started a slow metamorphosis of what ought a culinary
graduate might do with a degree and how each graduate could measure
his or her success. My conclusion – the world of food seems to
expand everyday and there are indeed many employment outcomes that
can be expected from formal culinary training. ■
8