W ith the popularity of competitive cooking-show com- petitions such as “Cutthroat Kitchen,” “Master Chef,” “Throwdown! with Bobby Flay” and others, restaurant careers have acquired renewed cachet in recent years. Yet, some chefs and other professionals in the ield have observed that such shows may offer an incomplete picture of what restaurant careers are really like. Last month, non-proit organization Vital Link hosted an advisory board at the Irvine Marriott, where a panel of local professionals shared their insights with instructors in hospitality and the culinary arts. Here are a few tips that the panelists felt aspiring chefs and other food-service and hospitality workers need to know before starting their careers. 1) GET YOUR FEET WET FIRST While many aspiring chefs enjoy carefully preparing epicurean masterpieces in school or in their own kitchens, some are overwhelmed when thrown into the fast-paced restaurant environment for the irst time. “I’ve had experience with a lot of interns who do not come back because they get frightened,” said Executive Chef Bruno Serato, owner of the Anaheim White House and founder of Caterina’s Club, a program that feeds more than 1,800 low-income children ive nights a week. Panelists agreed that the best way to avoid this shock is to be exposed to the restaurant world gradually during the culinary or hospitality training process. “We need to make sure that we are embracing (culinary and hospitality students) and slowly acclimating them to the industry,” observed Anthony Hartwell, food and beverage director for the Irvine Marriott. “It can be overwhelming – we’re talking about setting ballrooms for 1,000 people; we’re talking about feeding 500 people at a time; we’re talking about being out in a lobby and greeting 200 to 300 guests a day, and that can be daunting task.” Hartwell believes that gradual exposure to the dining and hospitality world will help students develop a clearer picture of the environment and a better understanding of how they can personally contribute to it. 2) WORK YOUR WAY UP Serato began working in his family’s restaurant as a youth in Italy and was managing the establishment by the time he was in his early 20s. When he immigrated to the United States more than 30 years ago, however, his limited English-speaking skills forced him to start his career all over again as a dishwasher. He inds that too many cul inary-arts students expect to be put on the fast track in the industry, but they still need the experience that entry-level restaurant positions can offer. “The times haven’t changed this – the irst thing you’re going to be doing is … washing dishes, and that is something admirable,” Serato said. “That kind of thing is exactly the same as 100 years ago.” 3) BE READY TO WORK HARD Given the daily challenges inherent to careers in hospitality, a strong work ethic is a must. “We always try to hire effort over talent, because a lot of the things that go on in the industry can be taught, but having the desire ... goes a little bit further,” said Sean Reynolds, executive chef for Hanna’s Restaurant & Bar in Rancho Santa Margarita. Reynolds, who earned the title of executive chef at Hanna’s at age 23, emphasized the importance of having “humility and respect” for all positions in the restaurant. “There’s no job beneath you. Whether it’s myself and I need to go in the front of the house and help bus tables, I’m not going to look down on that,” he said. 4) SEEK OPPORTUNITIES TO BE CREATIVE For those desiring to develop new recipes, the choice of venue is especially important. Some restaurants will stick to tried and true menus, while others will welcome and encourage new ideas. Irvine Marriott, for example, has created a culinary lab where employees can learn about and discuss trends in the industry and even develop new menu items, Hartwell noted. “What I’ve found is that there are people who come into the hospitality industry because they’re looking for a job, and then there are people who come into the hospitality industry because they’re passionate about it,” he said. “When you ind those gems that are passionate about it, if you allow them to be creative … they’re able to express themselves.” 5) KNOW YOUR TECHNOLOGY While the technologies used in hospitality do not change as quickly as in some other industries, computer skills can beneit the aspiring professional. Excel spreadsheets, for example, are used for everything from monitoring food costs and worklow to converting recipes. “I’ve been really surprised at people who have wanted to become chefs or had been in that position had no idea how to work Excel, and it’s such a huge asset for our industry,” said Executive Chef Julio De Leon of Slice Deli & Cakery in Fountain Valley. Social-media savvy can be helpful as well. “If you use it the right way, it can really help us become better at our jobs, focusing on trends and showcasing what we’re doing together as a team,” De Leon added. Reynolds emphasized the importance of approaching restaurant-review sites respectfully as a consumer and a professional. “I think it’s important to teach students a respectful way to write a review about a restaurant,” he said. He believes that food- service professionals, who are aware of the work involved in running a restaurant, should set the example for others. “Everyone is a critic, but be respectful of reviews and comments.” ■ Bill Quinnan is a freelance writer who lives in Orange County. Readers can send e-mail to him at [email protected]. Bill cannot provide job leads. Thinking about working in food service? Here are Here are 5 tips 5 tips restaurant pros restaurant pros want you to know. want you to know. - ADVERTORIAL - opportunity for for dire can abou peo peo p p peopl being bei ng to 300 daunti T T h T T T h h Th - ADVER By BILL QUINNAN | FOR O.C. REGISTER SPECIAL SECTIONS A A p p p p e e t t ite ite PAGE 4 • Sunday, May 22, 2016 ORANGE COUNTY REGISTER Class3 1-800-660-0865
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With the popularity of competitive cooking-show com-petitions such as “Cutthroat Kitchen,” “Master Chef,”“Throwdown! with Bobby Flay” and others, restaurant
careers have acquired renewed cachet in recent years. Yet, somechefs and other professionals in the ield have observed that suchshows may offer an incomplete picture of what restaurant careersare really like.
Last month, non-proit organization Vital Link hosted anadvisory board at the Irvine Marriott, where a panel of localprofessionals shared their insights with instructors in hospitalityand the culinary arts. Here are a few tips that the panelists feltaspiring chefs and other food-service and hospitality workersneed to know before starting their careers.1) GET YOUR FEET WET FIRST
While many aspiring chefs enjoy carefully preparingepicurean masterpieces in school or in their own kitchens, someare overwhelmed when thrown into the fast-paced restaurantenvironment for the irst time.
“I’ve had experience with a lot of interns who do not come backbecause they get frightened,” said Executive Chef Bruno Serato,owner of the Anaheim White House and founder of Caterina’sClub, a program that feeds more than 1,800 low-income childrenive nights a week.
Panelists agreed that the best way to avoid this shock is to beexposed to the restaurant world gradually during the culinary orhospitality training process.
“We need to make sure that we are embracing (culinaryand hospitality students) and slowly acclimating them to theindustry,” observed Anthony Hartwell, food and beverage
director for the Irvine Marriott. “Itcan be overwhelming – we’re talkingabout setting ballrooms for 1,000people; we’re talking about feeding 500people at a time; we’re talking aboutbeing out in a lobby and greeting 200to 300 guests a day, and that can bedaunting task.”
Hartwell believes that gradual exposure to the dining andhospitality world will help students develop a clearer picture ofthe environment and a better understanding of how they canpersonally contribute to it.2) WORK YOUR WAY UP
Serato began working in his family’s restaurant as a youth inItaly and was managing the establishment by the time he was inhis early 20s. When he immigrated to the United States more than30 years ago, however, his limited English-speaking skills forcedhim to start his career all over again as a dishwasher.
He inds that too many culinary-arts students expect to be puton the fast track in the industry, but they still need the experiencethat entry-level restaurant positions can offer.
“The times haven’t changed this – the irst thing you’re going tobe doing is … washing dishes, and that is something admirable,”Serato said. “That kind of thing is exactly the same as 100 yearsago.”3) BE READY TO WORK HARD
Given the daily challenges inherent to careers in hospitality, astrong work ethic is a must.
“We always try to hire effort over talent, because a lot of thethings that go on in the industry can be taught, but having thedesire ... goes a little bit further,” said Sean Reynolds, executivechef for Hanna’s Restaurant & Bar in Rancho Santa Margarita.
Reynolds, who earned the title of executive chef at Hanna’sat age 23, emphasized the importance of having “humility andrespect” for all positions in the restaurant.
“There’s no job beneath you. Whether it’s myself and I need togo in the front of the house and help bus tables, I’m not going tolook down on that,” he said.
4) SEEK OPPORTUNITIES TO BE CREATIVEFor those desiring to develop new recipes, the choice of venue
is especially important. Some restaurants will stick to tried andtrue menus, while others will welcome and encourage new ideas.Irvine Marriott, for example, has created a culinary lab whereemployees can learn about and discuss trends in the industry andeven develop new menu items, Hartwell noted.
“What I’ve found is that there are people who come into thehospitality industry because they’re looking for a job, and thenthere are people who come into the hospitality industry becausethey’re passionate about it,” he said. “When you ind those gemsthat are passionate about it, if you allow them to be creative …they’re able to express themselves.”5) KNOW YOUR TECHNOLOGY
While the technologies used in hospitality do not change asquickly as in some other industries, computer skills can beneitthe aspiring professional. Excel spreadsheets, for example, areused for everything from monitoring food costs and worklow toconverting recipes.
“I’ve been really surprised at people who have wanted tobecome chefs or had been in that position had no idea how to workExcel, and it’s such a huge asset for our industry,” said ExecutiveChef Julio De Leon of Slice Deli & Cakery in Fountain Valley.
Social-media savvy can be helpful as well.“If you use it the right way, it can really help us become better
at our jobs, focusing on trends and showcasing what we’re doingtogether as a team,” De Leon added.
Reynolds emphasized the importance of approachingrestaurant-review sites respectfully as a consumer and aprofessional.
“I think it’s important to teach students a respectful way towrite a review about a restaurant,” he said. He believes that food-service professionals, who are aware of the work involved inrunning a restaurant, should set the example for others. “Everyoneis a critic, but be respectful of reviews and comments.” ■
Bill Quinnan is a freelance writer who lives in Orange County. Readerscan send e-mail to him at [email protected]. Bill cannot providejob leads.
Thinking about working in food service?Here areHere are 5 tips5 tips restaurant prosrestaurant pros
want you to know.want you to know.
- ADVERTORIAL -
opportunityforfor
direccanaboupeopeopeoplplplpeoplbeingbeingto 300dauntin
TThhhTTThhhTh
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By BILL QUINNAN | FOR O.C. REGISTER SPECIAL SECTIONS
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TECHNOLOGYDeloitte Consulting LLP seeks a Manager, Technology, Systems Integration -Solution & Platform Integration in Costa Mesa, CA & various unanticipatedDeloitte office locations & client sites nationally to manage the design, automa-tion, quality assurance (QA), & implementation of Svc Oriented Archure usingweb svcs. Direct the estimation of change requests to clients’ web-based soft-ware applications, perform reviews of test plans, & utilize Java code for sys’sdvlpmnt. Reqts: Bach deg or equiv in Engg (any), Bus Admin, MIS, CIS or rel +5 yrs exp providing IT consulting svcs on behalf of a global consulting co. In al-ternative, employer will accept Master’s deg in a stated field + 3 years exp.80% travel req. To apply visit https://jobs2.deloitte.com/us/en/ and enterXTSI16FC0516COS2 in the "Search jobs" field. "Deloitte" means Deloitte LLPand its subsidiaries. Please see www.deloitte.com/us/about for a detailed de-scription of the legal structure of Deloitte LLP and its subsidiaries. Deloitte LLP& its subsidiaries are equal opportunity employers.
TECHNOLOGYDeloitte Consulting LLP seeks a Specialist Master, SAP Package Technologiesin Costa Mesa, CA & various unanticipated Deloitte office locations & clientsites nationally to manage advisory & implmnt’n svcs for clients to addressmftg, fin’l, HR, customer rltnship mgmt, supply chain, & other bus needsthroughout enterprise w/ full suite of SAP products. Reqts: Bach deg or equiv inEngg (any), Comp Sci, MIS, CIS or rel + 5 yrs exp providing SAP consultingsvcs to clients on behalf of a global consulting co. Alt., employer will acceptMaster’s deg in stated field + 3 yrs exp. 80% travel req. To apply, visithttps://jobs2.deloitte.com/us/en/ & enter XTSI16FC0516COS1 in the "Searchjobs" field. "Deloitte" means Deloitte LLP & its subsidiaries. Please seewww.deloitte.com/us/about for a detailed description of the legal structure ofDeloitte LLP & its subsidiaries. Deloitte LLP & its subsidiaries are equal opportu -nity employers.
San Bernardino CountySuperintendent of SchoolsTed Alejandre,County Superintendent
Software Sys. Engineer (DB Administrator)$105,445.44 annual; DL: Until Filled
Sr. Software Sys. Developer$89,740.80 annual; DL: Until Filled
Quality Assurance Specialist$69,384.96 annual; DL: 6/3/16
• EOE •San Bernardino, CA | Apply online through Ed-JOIN
www.sbcss.k12.ca.us
Maintenance
Maintenance Job Fair Thursday, June 2
from 7am-10am Vineyards
5601 East OrangethorpeAnaheim Hills, CA 92807 Phone: 714-779-2146
∂ Porters/Groundskeepers∂ Housekeepers∂ Maintenance Technicians∂ Maintenance Supervisors - (HVAC Certification required).
www.lyonLiving.comLyon living is an Equal Opportunity Employer (M/F/D/V)
Janitorial - High-quality senior care facility seeks trustworthy, dedicated, de-tailed cleaning person. Please call Alicia (714) 974-2226
CRUSH FORM GRINDERS/TOOLMAKERSPrecision grinding job shop. Mfg of gas turbine blades for aerospace/power gen.Mail or fax res to Form Grind Corp. 30062 Aventura, Rancho Santa Margarita
CA 92688; fax 949-858-3188 email: [email protected]
Senior Designer - Mens. Anaheim, CA-Supervise 1 employee. Position re-quires Bachelor’s degree in Textiles, Clothing Design or related, seven years ofprogressive experience in Fashion Design including fabric sourcing. Adobe il-lustrator, Photoshop and WebPDM skills, as well as strong Excel knowledge.Must have working knowledge of garment construction, pattern making, textilesand current finishing techniques and processes; at least seven years solid de-sign experience, including men’s denim and woven bottoms design, fabricsourcing with factories, laundries, and suppliers.. Position requires three interna-tional trips per year. Each trip is roughly one month in duration. To apply,please go to PacSun.com/careers or directly to job at: tinyurl.com/h4nn9vo
Warehouse / Driver / Sales - Entry level position for an aviation partssupply company near the John Wayne Airport. Shipping & receiving, deliver -
ies and transition into sales. Fax resume to 949-553-8845 or e-mail [email protected]
CAREGIVERS WANTED24Hr HomeCare is hiring Caregivers in Orange County to start ASAP! Week-day and weekend cases. Great pay, bonus reward program and flexible hours.Call the office between 8am-3pm (949)656-7865 CNA/HHA/BLS a plus
Clinical Lab Scientist in Laguna Beach. Obtain and process patient specimensand conduct chemical analysis of body fluids, incl. blood, urine, and spinal fluid.Fax resume to HR @ (949) 364-4234. Mission Hospital Regional Med Ctr.EOE.
FRONT OFFICE MEDICAL ASSISTANT - Full Time for Busy Community Clinicin Laguna Beach. Heavy phones, appt. scheduling, financial screening, medicalrecords. Will train recent graduate. Bilingual (Eng/Span) a PLUS. Fax resumeto: 949-494-3154 or email to: [email protected]. NO PHONE CALLS!!!
Acupuncturist - MA+ CA Acupc Licns req’d. Resume to: Panacure, 10401Beach Bl. #115, Stanton, CA 90680
Aviation Power Conversion Requirements Specialist. Position in Garden Grove,CA. Mail resume to Microsemi Corp.-Power Management Group, Attn. HRDept., Job #SS-0427, 11861 Western Ave., Garden Grove, CA 92841. EEOEmployer/AA/M/F/Vet/Disabled.
Comp. game deve’t studio is looking for an Audio Director to create & imple-ment sound assets that match aesthetic & tech. specifications. Reqs: Bache-lor’s in recording arts technology, or related, plus 2 yrs. exp. in job offered, oras a Sound Designer, or related. Req. exp./knowledge in basis of Analog & Dig-ital Audio, Studio set up & installation, MIDI sequence & prog., microphonetheory & techniques, field recording, synthesis & sampling, studio recording (fo-ley & voice), procedures with large & small format analog or digital consoles,mixing (linear & interactive), mastering, sound for picture, surround sound req’dif hired. Job Site: Irvine, CA. Send resume to: Ready at Dawn Studios,[email protected] . Principals only.
Design Specialist-3D Animation Projects . MA & 1 yr; or BA & 5 yr exp.Send resume to Turtle Rock Studio, 1 Spectrum Pointe Dr, #100, Lake Forest,CA 92630.
Technical Publication Writer - Conduct research and anslysis of media sourcesand publish scholarly scientific articles in medical journal. Job site/Int- Irvine,CA. Send resume to Frontiers in Bioscience 16471 Scientific way, Irvine CA92618 att: Dr S. Tabibzadeh
PROPERTY MANAGEMENT COUPLE - 5 Star Senior Comm. Looking for ener-getic couple. Hands on Maint. & Computer skills. Great benefit pkg, Housing &utilities included. email resume to: [email protected] or fax to :714-632-5305.
CASHIER F/T & P/T Experienced preferred. Apply in person, ask for Cindy.
Shell Station, 1200 S. State College Blvd/Ball Rd., Anaheim
Applicants Wanted! Over 150 positions open.Hiring Full Time Permanent with generous beneits.Onsite help with application and hiring process.
2501 Harbor Blvd., Costa Mesa, CA 92626(Follow signs to Auditorium)
For more information, call the Testing Ofice:(714) 957-5255
Fairview Developmental CenterJob Fair
Thursday, May 26, 2016 • 10 a.m. to 6 p.m.
PAGE 4 • Sunday, May 22, 2016 ORANGE COUNTY REGISTER Class3 1-800-660-0865
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