Comments on: Chef Mark Mendez: Open letter to a culinary student http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/ Restaurants, Nightlife and More Wed, 10 Mar 2010 00:15:20 -0500 http://wordpress.org/?v=2.8.2 hourly 1 By: Chef TJ http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-1069 Chef TJ Thu, 15 Oct 2009 19:39:05 +0000 http://blog.diningchicago.com/?p=2083#comment-1069 LOL, far too many culinary students have no idea what they are getting into. Even after 14 years of this stuff sometimes I forget what I'm getting into. I must state though that I absolutely hate chefs, sous-chefs, chefs du cuisine, etc. who think they need to yell. A chef should lead, be inspirational, be a positive motivator. If you feel so great about your food, pass that feeling on to your cooks. No one knows everything. The best employees are those that love their jobs and most culinary students want so badly to love their jobs. Yelling and belittling someone is a surefire way to ensure you'll be putting that help wanted ad on Craigslist the next morning. I have walked off many a job because I didn't see the value in getting yelled at by a chef who's cuisine hardly merited the attitude (sure they sold foie but the majority of their sales was burgers and margherita pizzas for the bar). No chef is so great at what they do that they are justified in breaking someone's spirit or devaluing their humanity. Remember chef, culinary students are people too. LOL, far too many culinary students have no idea what they are getting into. Even after 14 years of this stuff sometimes I forget what I’m getting into. I must state though that I absolutely hate chefs, sous-chefs, chefs du cuisine, etc. who think they need to yell. A chef should lead, be inspirational, be a positive motivator. If you feel so great about your food, pass that feeling on to your cooks. No one knows everything. The best employees are those that love their jobs and most culinary students want so badly to love their jobs. Yelling and belittling someone is a surefire way to ensure you’ll be putting that help wanted ad on Craigslist the next morning. I have walked off many a job because I didn’t see the value in getting yelled at by a chef who’s cuisine hardly merited the attitude (sure they sold foie but the majority of their sales was burgers and margherita pizzas for the bar). No chef is so great at what they do that they are justified in breaking someone’s spirit or devaluing their humanity. Remember chef, culinary students are people too.

]]> By: Chef Danielle DeMare, Chef Instructor http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-796 Chef Danielle DeMare, Chef Instructor Sun, 27 Sep 2009 19:48:18 +0000 http://blog.diningchicago.com/?p=2083#comment-796 but my editing and computer skills need work... I will give my students the award for technology training for me!!! but my editing and computer skills need work… I will give my students the award for technology training for me!!!

]]> By: Chef Danielle DeMare, Chef Instructor http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-795 Chef Danielle DeMare, Chef Instructor Sun, 27 Sep 2009 19:46:01 +0000 http://blog.diningchicago.com/?p=2083#comment-795 THANK YOU CHEF!!!! As an instructor i do tell my students these things but maybe they will listen hearing it from someone else also! First day of the quarter tomorrow and everyone will get a copy, along with my collegues who will enjoy sharing also!!! We applaud you! and Wannabe above, LOL and I can make a sous vide egg...and I am sure Chef Mark can also, boiling water is a basic skill. THANK YOU CHEF!!!! As an instructor i do tell my students these things but maybe they will listen hearing it from someone else also! First day of the quarter tomorrow and everyone will get a copy, along with my collegues who will enjoy sharing also!!! We applaud you! and Wannabe above, LOL and I can make a sous vide egg…and I am sure Chef Mark can also, boiling water is a basic skill.

]]> By: wannabe http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-761 wannabe Fri, 25 Sep 2009 02:48:25 +0000 http://blog.diningchicago.com/?p=2083#comment-761 Yes, but I can make a sous vide hard boiled egg! Bet you can't. Yes, but I can make a sous vide hard boiled egg! Bet you can’t.

]]> By: jolie shafer-sous chef http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-649 jolie shafer-sous chef Thu, 17 Sep 2009 23:08:53 +0000 http://blog.diningchicago.com/?p=2083#comment-649 ohhhhhhhhh, you sing the truth chef. thank you thank you. ohhhhhhhhh, you sing the truth chef. thank you thank you.

]]> By: John Gatsos http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-645 John Gatsos Thu, 17 Sep 2009 15:15:18 +0000 http://blog.diningchicago.com/?p=2083#comment-645 Right-On Chef ! Right-On Chef !

]]> By: Ronnie http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-630 Ronnie Wed, 16 Sep 2009 19:59:07 +0000 http://blog.diningchicago.com/?p=2083#comment-630 That is one beautiful piece of writing. Anyone who wants to cook professionally should be required to read and memorize it. =R= That is one beautiful piece of writing. Anyone who wants to cook professionally should be required to read and memorize it.

=R=

]]> By: Larry http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-469 Larry Mon, 31 Aug 2009 17:43:31 +0000 http://blog.diningchicago.com/?p=2083#comment-469 My wife MaryAnne would be a great addition to your team. MaryAnne has a dual 2yr degree from Trition College in Culinary Art and Restaurant Mgt. MaryAnne did her internship at the Chicago Yacht Club and was contacted by Top Chef and Hells Kitchen. MaryAnne cooked on the set of the Mel Gibson movie “Payback” and was featured in the <a>Daily Herald</a>. MaryAnne's son, Danny, is #1 in his class at CHIC and is almost done with his program. Danny came in 2nd in a US Culinary contest. Also, I have a friend named Frank Bucchi who manages a sports bar and works approx. 70 hrs a week for $500. Frank would be a great front of the house person. MaryAnne – 630-373-3373 Danny Pollock – 630-630-890-6672 Frank Bucchi – 847-721-8127 Sincerely, Larry Lund My wife MaryAnne would be a great addition to your team. MaryAnne has a dual 2yr degree from Trition College in Culinary Art and Restaurant Mgt. MaryAnne did her internship at the Chicago Yacht Club and was contacted by Top Chef and Hells Kitchen. MaryAnne cooked on the set of the Mel Gibson movie “Payback” and was featured in the Daily Herald.

MaryAnne’s son, Danny, is #1 in his class at CHIC and is almost done with his program. Danny came in 2nd in a US Culinary contest.
Also, I have a friend named Frank Bucchi who manages a sports bar and works approx. 70 hrs a week for $500. Frank would be a great front of the house person.

MaryAnne – 630-373-3373
Danny Pollock – 630-630-890-6672
Frank Bucchi – 847-721-8127

Sincerely,
Larry Lund

]]> By: Robert Lewis http://blog.diningchicago.com/2009/08/28/chef-mark-mendez-open-letter-to-a-culinary-student/comment-page-1/#comment-459 Robert Lewis Sun, 30 Aug 2009 18:12:18 +0000 http://blog.diningchicago.com/?p=2083#comment-459 Ok here's the deal! So well said. This should be apart of every culinary school application. I will use it with all my students who watch the food network and think they are a star...after 2 weeks. Ok here’s the deal! So well said. This should be apart of every culinary school application. I will use it with all my students who watch the food network and think they are a star…after 2 weeks.

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