Posted by Joe on February 25, 1998 at 13:55:06:
So I have a problem that has been bothering me for
a while. Why are we not sending our young culinary
students to other restaurants for internships? Instead
we have on campus restaurants, that they are getting
the basics from...but not the real time training.
They don't have to deal w/ the real life stress of this
business, i.e. dishwashers not showing up, being short
cooks, long shifts, big unexpected rushes....and on
and on. I think the on campus restaurant is a great idea
however, I think it really lacks in showing some of
our youngsters just how tough this business really can
be. I myself am a kitchen manager for a successful high
volume restaurant in the twin cities, and really like to
take in the culinary students.....but am most definately
frustrated w/ that aspect of training.....any
comments out there on this?