Issue link: https://www.e-digitaleditions.com/i/58508
Industry Insights Why E&S is Not on the Radar for Most Culinary Students A Melanie Ewalt, Executive Chef The Hotel at Kirkwood Center Melanie.Ewalt@Kirkwood.edu s an executive chef and faculty member at Kirkwood Community College in Cedar Rapids, I spent two years helping to design the Hotel at Kirkwood Center, a new facility designed to train the future of the hos- pitality industry as well as accommo- date the public's housing and dining needs. Itwas an interesting experience, working with a barrage of contractors and adjusting to the twists and turns that come with such a large-scale project. I spent countless hours with our equipment reps and soaked up insights from a segment of the industry that's foreign to most of my students (a revelation I recently pondered). Our students work alongside our profession- al staff, many of whom are graduates, and all of whom have several years in this industry as well as varied experiences. We train them in every aspect of the hospitality industry to prepare them to enter the job mar- ket. Yet, we don't have many students that go out and actuallyworkwith food- service equipment. I really started to consider this dilemma. Culinarians are trained on the very equipment that you're trying to sell.Who better to sell it? Yet I've never been approached by a foodservice equipment distributor interested in giving a demo or speak- ing with our students about the func- tions a distributor performs in the channel. On the other hand, we are constantly approached by food vendors eager to expose our students to their products and expertise. Do you have a chef on staffwho does demos in your test kitchen? If so,why 6 FEDA News & Views I've never been approached by a foodservice equipment distributor interested in giving a demo or speaking with our students about the functions a distributor performs in the channel. aren't they going into culinary schools and doing the same thing? If more culi- nary students were exposed to this arena, then maybe they wouldn't have tunnel vision and just concentrate on restaurants, banquets, etc. It would peak their interest.Right nowit's not at the top of their list of industry profes- sions but more exposure could broad- en the possibilities. In the classroom,we talk a lot about the different opportuni- ties the foodservice industry has to offer our graduates. It's the second largest employer behind the government and the possibilities are endless. Granted, thework can be grueling but we love it because we have a pas- sion for it. We have a sense of accomplishment when someone con- sumes or uses our prod- uct.That iswhat this gen- eration of graduates is looking for.They want to feel appreciated; they want to feel a sense of accomplishment. Also top of mind is financial security, but many are willing to take less for a job that makes them feel needed and rewards them for their accomplish- ments. They need a challenge. They want to meet new people, travel and experience new things. They are also extremely techno-savvy. They thrive on being social. If you're not using social media, embrace it.This is another area where this generation can help. Let them connect with your customers, help withmenu items or share product knowledge. Let them chat it up about your dealership on Twitter, Facebook, continued on page 44