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