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Home , Chef de cuisine, Cook (profession), Le Cordon Bleu

Career Paths Pâtisserie and Baking A of possibilities Hospitality & Management A Foundation of Innovation and Inspiration At Le Cordon Bleu culinary, pastry and baking, and hospitality education is our sole focus. Our schools offer quality, hands-on programs that combine Le Cordon Bleu classic culinary techniques with modern innovation and the latest in global .

Our programs are designed to immerse you in the culinary/hospitality world where you’ll have the opportunity to spend significant time in the learning – and doing – what you love, alongside professional instructors.The skills they teach can be applied to any cuisine from traditional to trendsetting.

Through our attention to the needs of the industry and our relationships with employers, we have built a reputation for graduating students with the skills to pursue career opportunities in the culinary and hospitality industries. L e C o r d o

Culinary Aspirations n B l e u

For someone with a love for great and a passion for , a C a r e

Possible Career Paths e

culinary career can offer a variety of opportunities. and preparing r G u i

good food is not only necessary; it is one of the truly great pleasures in life. d

Entry-Level e People come together over food as a way of getting to know each other, to • conduct business, to celebrate, have fun or just to break up their routine. 3 • Line Cook Culinary professionals are involved in the preparation, presentation and • Assistant Manager service of all types of food and must be able to apply their basic skills to • Caterer any cuisine – from traditional to contemporary, elegant to casual, and every • Baker ethnic variety or fusion from around the world. • Cake Decorator • Pastry Finisher As a culinary, pastry and baking, or hospitality professional the locations and places you could work are diverse when you consider the vast and flavorful • Confectioner array of dining establishments, hotels and resorts across the country and • Restaurant Manager around the world. Possibilities exist in fine dining establishments, trendy • Front Office Manager , chic cafes, bakeries, hotels, cruise ships, corporate dining rooms • Sales and much more. • Maitre d’

Is your goal to work toward owning your own business in a bustling city? With Additional Work Experience Do you desire opportunities to work at a luxurious resort, an elite spa or • Chef a lively ski town? In the culinary world you can follow your passion and • Sous Chef pursue the life you choose to live. • • Professionals in the culinary industry can choose from a variety of career paths in culinary arts, pastry and baking, or hospitality and . Le Cordon Bleu campuses maintain an extensive list of Upon completion of the program graduates employers to support our graduates and help them find career opportunities. should have the skills needed to pursue career opportunities in the culinary industry at an entry-level.The various titles of“chef” generally Job titles and responsibilities may vary depending on level of experience, the apply to more advanced roles in the professional type of establishment, the style of food, and the location. This Career Guide kitchen (for example, Sous Chef, Executive Chef). can give you an overview of what certain jobs entail and how you might be Graduates should not expect to become chefs spending your days as you begin and advance in your career. upon graduation bur are encouraged to work toward becoming a chef through the of their careers.

Le Cordon Bleu does not guarantee employment or salary. Do What You Love! CULINARY ARTS

A cook or chef is a trained culinary professional who may also be a manager.They may create recipes, plan , and prepare a wide variety of that includes everything from soups, salads, and appetizers to entrees, side dishes, and .They may also be responsible for estimating food requirements, ordering food samples, and directing the work of other kitchen staff. At certain levels, management and hiring can be a major part of the job. In fact, large restaurant operations may have chefs or cooks who almost exclusively supervise others in the kitchen.The duties that they perform look similar on paper, but there is a broad difference in what a typical day might be like depending on where the person is working.

In restaurants that employ several chefs and cooks, there are often many stations where people work at a particular task.There are chefs and cooks who specialize in everything from sauces to sushi to sweets.

Under the Chefs Umbrella

As a culinary professional, you may be exposed to a variety of Examples of some job titles for graduates include Cook, Line titles or designations. The different titles may be based on Cook, Catering Assistant, Cook, Garde Manger, Baker, factors such as seniority, level of experience, type of education and Roundsman. The various titles of “chef” generally apply to or training, and the size or type of the eating establishment. more advanced roles in a professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to Upon completion of a culinary arts training program, become chefs upon graduation but are encouraged to work a graduate should have the skills needed to pursue career toward becoming a chef through the course of their careers. opportunities in the culinary industry at an entry-level. L e C o r d o n B l e u C a r e e r G u i d e Executive Chef/ Lead Cook/Head Cook • Grill Chef (grillardin) 5 An Executive Chef, sometimes called the Lead cook is a cook with a certain • Fry Chef (friturier) Chef de Cuisine, is generally the highest amount of experience, expertise and/or ranking member of the food service staff seniority at an establishment. A lead cook • Vegetable Chef (legumier) and would have extensive experience may also be called a head cook. Head • Roundsman/Swing Cook (tournant) working as a chef. They are responsible cooks coordinate the work of the kitchen for the daily operations of a kitchen and staff and direct the preparation of . • Cold-foods/Pantry Chef (garde manger) generally do more supervising than They determine , plan menus, • Pastry Cook (Pâtissier) cooking. Executive chefs typically oversee order food supplies, and oversee kitchen the work of chefs, sous chefs, cooks and operations to ensure uniform quality and The various titles of “chef” generally other kitchen staff – sometimes called a presentation of meals. apply to more advanced roles in a brigade. Chefs also recruit and hire professional kitchen (for example, Sous additional chefs as necessary. Chef/Station Chef/Line Cook Chef, Executive Chef). Graduates of a culinary arts training program should Chefs, who may also be called station expect to pursue entry-level opportunities They plan menus, determine serving sizes chefs or line cooks, depending on their and should not expect to become chefs and food costs, order food supplies, employer, are responsible for much of the upon graduation but are encouraged to coordinate the work of the kitchen staff, actual cooking. A chef may be the only work toward becoming a chef through the and direct the preparation of meals to one working in a kitchen, or there could course of their careers. Le Cordon Bleu ensure uniform quality and presentation. be a hierarchy of chefs who assist, with does not guarantee employment or salary. titles such as first cook, second cook, and In large operations such as so on. Station chefs may also be named restaurant groups and hotels they for the item they cook. may also supervise several or locations within the operation. In a hotel The , in a traditional kitchen they might be part of the management brigade, is responsible for the preparation team, along with the general manager, of all stocks and sauces, as well as all food and beverage manager and perhaps meat and poultry. A saucier must be one or more assistant managers. knowledgeable about the various mixtures and nuances of creating fine Some executive chefs own their own sauces as it can be a complex process. restaurants, in which case their title might be some variation of owner- Depending on the size and type of executive chef. restaurant, there may also be an: • Entrée Chef (entremetier) Sous Chef The sous chef is the second in command • Fish Chef (poissonier) behind the executive chef and • Roast Chef (rôtisseur) typically assumes the role of executive chef in his or her absence. Sous chefs finish and decorate special dishes or presentations. They may also have responsibilities that are not cooking related, such as maintaining kitchen records, estimating the types and quantities of food that need to be purchased, and inspecting the kitchen along with its equipment and utensils. While smaller restaurants may not require a sous chef, larger establishments may have more than one. e d i u G r e e r

a continued

C Culinary Arts u e l B n o d r o C e L Apprentice Chef of food products. This type of job can planners or individual clients. They also 6 A position as an apprentice chef is involve developing recipes, testing new coordinate staffing needs and arrange a learning opportunity. Usually, an formulas, and experimenting with taste schedules with kitchen personnel to apprentice chef will work as part of a and eye appeal of prepared foods. ensure appropriate food service. kitchen team, under the supervision of a station chef, until they gain experience Food Stylist Food Writer and understand the operation and Food stylists work in photo studios or Food writing does not require that one procedures of a particular station or on location for magazine layouts and be a chef or cook, but a chef with kitchen. Responsibilities may include television commercials. They prepare writing talent could consider positions food preparation tasks such as slicing recipes and food products for close-up as a freelance editorial contributor or and dicing as well as cooking. “beauty” shots in advertising or editorial on staff for a magazine publisher or pages. For these purposes, presentation newspaper. Food writing could include Personal Chef is paramount – the food must look anything from writing recipe articles or Personal chefs plan and prepare meals beautiful and appetizing and hold up to reviewing restaurants. in private homes for individual clients. under hot studio lights. They usually purchase the groceries Master Chef and supplies they’ll need and clean the Chef Instructor Chefs may compete and test for kitchen after the is served. In some A chef instructor is a professional, certification as master chefs. Although cases, a client may request that the chef experienced chef who teaches at a certification is not required to enter serve the meals as well. Most chefs culinary school for people interested in the field, it can be a measure of would be informed of their pursuing careers as professional chefs. In accomplishment and lead to further responsibilities before they accept a addition to teaching culinary theory and advancement and higher-paying positions. position with a prospective client. techniques, they can provide students with insight and tricks of the trade The various titles of “chef” generally Personal chefs can also prepare meals in garnered from firsthand experience. apply to more advanced roles in a a client’s home on a per occasion basis, professional kitchen (for example, Sous for example a small party. Cooking classes are also offered at Chef, Executive Chef). Graduates of a places such as local schools, churches, culinary arts training program should Some personal chefs run their own community centers, and even cooking expect to pursue entry-level business. Rather than work for just one retailers. Generally those classes taught opportunities and should not expect to client, they have several. For these clients at these locations are geared for people become chefs upon graduation but are they prepare a variety of meals for an who enjoy cooking but do not intend to encouraged to work toward becoming a entire week – in their clients’ kitchens, make it their profession. chef through the course of their careers. the chef’s own kitchen, or at another Le Cordon Bleu does not guarantee location, depending on how they want Caterer employment or salary. to set up their business. Usually a week’s Caterers provide food, beverages, and worth of meals is delivered to the clients service for functions and events such as or available for the client to pick up. parties, weddings, conferences, corporate outings, , film crews, and more. Managing several individual clients They are responsible for preparing the requires time management and food, getting it to the event, setting it up, organizational skills in addition to serving, and taking it away. Smaller cooking expertise, but it also offers catering companies may employ only a flexibility and allows chefs to control handful of workers while large caterers their own schedule and workload. may have extensive staff. The size of catered events can range from small groups Research Chef to hundreds or even thousands of people. Chefs with a background in food science could combine that knowledge with their Catering Manager culinary expertise in a position as a Catering managers arrange for food research chef, testing new products and service in a hotel’s meeting and equipment for food manufacturers, convention rooms. They coordinate marketers, restaurant chains, and other menus and costs for banquets, parties, companies involved in the production and events with meeting and convention L e C o r d o n B l e u C a r e e r G u i d e Personal and Professional Characteristics In addition to culinary skills, chefs should have a finely-tuned 7 sense of taste and smell. The ability to work well as part of a team is very important as teamwork is necessary for the kitchen to run efficiently and turn out meals rapidly. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant clientele. And in any job that involves preparing food, sanitation knowledge and good personal hygiene are high on the list of important characteristics.

Who Employs Culinary Professionals? Chefs and cooks are needed wherever food is prepared. Those places can include restaurants, hotels, resorts, spas, cruise ships, country clubs, athletic clubs, convention centers, banquet halls, corporations, institutions, private homes, schools, hospitals, cafes and restaurants inside retail stores, and more.

Le Cordon Bleu Culinary Arts programs are taught at all Le Cordon Bleu campuses.

Le Cordon Bleu Culinary Arts programs are taught in Spanish at our Miami and Orlando campuses, programs unique to the industry.

For Le Cordon Bleu campus locations, see the back inside cover. “Looking back at some of the Le Cordon Bleu does not guarantee employment or salary. proudest moments of my career, it all started with the day I graduated from the Le Cordon Bleu program. Ready to get cooking? The rewards [for me] keep coming You can talk to an admissions representative or apply online – and it all started with culinary 24 hours a day. You’ll find our contact information for each school on the inside back cover of this career guide. school.” Stephanie Izard Chef/Restaurant Owner Visit Le Cordon Bleu online at Chefs.edu 1999 Graduate - Le Cordon Bleu College of Culinary Arts PÂTISSERIE AND BAKING

Pastry chefs and bakers create and prepare baked goods and pastries for settings such as bakeries, restaurants, hotels, schools, resorts, and cruise ships. Since creating pastries and bakery items is an art, people employed in this field often need formal training or previous experience. Understanding fundamental techniques is essential to creating innovative pastries, desserts, and baked goods. Pastry chefs and bakers may be called on to prepare basic doughs, puff pastry, flaky pie dough, a variety of breads including yeast breads, Italian, French, and sourdough breads, flatbreads and rolls as well as muffins, cookies, cobblers, tarts, cakes, decorated cakes, desserts, ice cream, sorbets, custards, mousses, flambé, cream sauces, syrups, fillings and just about any other concoction a customer’s sweet tooth craves.

Depending on their position they may need to understand the operation of baking ovens and equipment and know how to adjust temperature to achieve the desired outcome for each product. Additional responsibilities can include ordering baking supplies, supervising and hiring staff.

Sweet Spots for Pastry Chefs and Bakers

The sweet side of the culinary industry is the end of the rainbow opportunities in the culinary industry at an entry-level. for individuals who are passionate about creating delicious Examples of some job titles for graduates include Baker, Pastry breads and pastries. They may work under a variety of titles Cook, Cake Decorator, and Bread Baker. The various titles of depending on the place they work or on factors such as level “chef” generally apply to more advanced roles in a professional of experience, type of education or training, or seniority. kitchen (for example, Pastry Sous Chef, Executive Chef). A passionate field, professionals love what they do. Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through Upon completion of a pâtisserie and baking training program the course of their careers. the graduate should have the skills needed to pursue career L e C o r d o n B l e u C a r e e r G u i d e Cake Decorator produce goods in large quantities, using forms which are then decorated with Cake decorators have an artistic flair and high-volume mixing machines, ovens, edible designs such as flowers and letters. 9 design skill. They use special tools and and other equipment. ingredients such as pastry cream and Station Chef/Pâtissier colored icings to create designs on Pastry Chef In some larger restaurants, a pastry cook everything from petit fours to large Pastry chefs create a wide variety of (pâtissier) may have responsibilities at a wedding cakes, as well as other special baked goods and confections – single station within a kitchen that has occasion cakes, and pastries. They also everything from cookies and cakes to several station chefs, each responsible for shape pastries and cakes into various chocolates, petit fours, baguettes, tortes, preparing a particular item to be served forms which are then decorated with laminated doughs, and whatever their to restaurant patrons. The pâtissier is edible designs such as flowers and letters. imagination can dream up! In addition responsible for making the pastries and to being creative and knowledgeable desserts that are served during or at the Chocolatier about tastes and flavors, some end of the meal. Other stations within the Chocolatiers are trained artists who pastry chefs may have an administrative same kitchen could include a saucier, make individual chocolates by hand. role in larger restaurants where there's entrée chef, fish chef, roast chef, grill These can range from individual bite- an entire pastry staff. chef, fry chef, vegetable chef, roundsman/ sized chocolates to elaborate chocolate swing cook, and coldfoods/pantry chef. creations. They must be skilled in the Pastry Assistant techniques of chocolate making which Pastry assistants help pastry chefs and Confectioner include melting, blending and molding create baked goods and confections Confectioners make all kinds of candies different types and kinds of under the pastry chef’s supervision. After and bite-sized sweets. The gamut runs chocolate, and have an they have acquired a certain amount of from hard candies, marshmallow and jelly understanding of how different experience, a pastry assistant may move candies, to licorice, toffee, and chocolates. kinds of chocolate react under varying on to the position of pastry chef where circumstances that can alter the texture they can be responsible for creating a The various titles of “chef” generally and consistency. The experienced wide variety of pastries and baked goods apply to more advanced roles in a chocolatier is able to judge the right and possibly supervise and/or train staff. professional kitchen (for example, balance of butter and cocoa and Pastry Chef, Station Chef). Graduates of develops an eye and feel for when Pastry Finisher a pâtisserie and baking training program the chocolate mixture is right. Pastry finishers have an artistic flair and should expect to pursue entry-level design skill. They use special tools and opportunities and should not expect to Baker ingredients such as pastry cream and become chefs upon graduation but are Bakers use various ingredients and colored icings to create designs on encouraged to work toward becoming a mixing methods to produce breads, everything from petit fours to large chef through the course of their careers. pastries, and other baked goods. Along wedding cakes, as well as other special Le Cordon Bleu does not guarantee with baking expertise, they should have occasion cakes and pastries. They also employment or salary. an eye for detail and be skilled in shape pastries and cakes into various icing and decorating techniques. Bakers also need to know about applied chemistry, ingredients and nutrition, government health and sanitation regulations, business concepts, and production processes.

Bakers who are employed by establishments that sell directly to the consumer, such as bakeries, pastry shops, boulangeries, hotels, restaurants, , and baking departments in grocery stores, usually produce only small quantities of breads, pastries, and other baked goods to be sold on the same day. Those who work for manufacturers, on the other hand, e d i u G r e e r a

C Pâtisserie and Baking continued u e l B n o d r o C

e Owner L If you’ve ever been to what you may have referred to as “that cute little 10 pastry shop”, “the old fashioned candy store” or “the delicious fresh bread shop”, you know you’ve been to a very special place. Those little shops are born out of the passion of pastry chefs and bakers whose lifelong dream may have been to own their own place and make it exactly the way they want it. Often a great deal of creativity goes into these small shops that are such a delight to customers and neighborhoods. They typically have very imaginative names and décor Salute to and an intimate “feel good” atmosphere. But there are no rules; as an owner it’s your call – and most pastry shop and bakery owners run Excellence them as a one of a kind establishment. Personal and Professional Characteristics Le Cordon Bleu and its students have been The various titles that fall under the pâtisserie and baking umbrella awarded many prestigious honors, including: require a variety of specialized expertise, as well as knowledge and essential skills that are fundamental across the board. Most individuals • International Culinary Olympics Medalists in these positions are proficient in baking, icing, and decorating and need to be able to follow instructions precisely, as each establishment • American Culinary Federation may have its own proprietary recipes that must be strictly adhered to in National Convention Medalists order to maintain the consistency and quality their customers expect.

• American Culinary Federation Knowledge Often individuals attracted to pâtisserie and baking positions have an Bowl Student and Professional Team artistic flair, a discerning palate and an eye for detail. They must also Medalists be team players and communicate well with others. Knowledge of sanitation and good personal hygiene are also important for anyone • Educators Network preparing items that other people will consume. International (FENI) Educator of the Year Graduates generally should expect to pursue career opportunities in the • Best Young Chef in the U.S. from the culinary industry at an entry-level. The various titles of “chef” generally Confrerie de la Chaine des Rotisseurs apply to more advanced roles in a professional kitchen (for example, Pastry Chef, Station Chef). Graduates of a pâtisserie and baking training • Gold and Silver Medals in the Walt Disney program should expect to pursue entry-level opportunities and should not World’s Sweetest Pastry Competition on expect to become chefs or owners upon graduation but are encouraged to Earth work toward becoming a chef or owner through the course of their careers. Le Cordon Bleu does not guarantee employment or salary. • Inductees into the Les Amis d’Escoffier Society

• Inductees into the American Academy of Chefs

• Gold, Silver and Bronze Medals at American Culinary Federation Regional Competitions L e C o r d o n B l e u C a r e e r G u i d Who Employs Baking and Pastry Professionals? e People with the artistic talent and expertise to prepare pastries, 11 candies and bread products can work in bakeries, bread shops, cafés, cake shops, cafeterias, restaurants, resorts, hotels, cruise ships, schools, and baking departments in grocery stores. They may also be employed by food manufacturers and candy companies.

Le Cordon Bleu Pâtisserie and Baking programs are taught at all Le Cordon Bleu campuses.

The Diploma in Le Cordon Bleu Pâtisserie and Baking is offered in Spanish at our Miami campus, a program unique to the industry.

For Le Cordon Bleu campus locations, see the back inside cover.

Le Cordon Bleu does not guarantee employment or salary.

“I really wanted to have [Le Cordon Bleu] in my resume.”

Ready to get cooking? Allison Schroeder You can talk to an admissions representative or apply online Chef Instructor 2001 Graduate - Le Cordon Bleu College of Culinary Arts 24 hours a day. You’ll find our contact information for each school on the inside back cover of this career guide. Visit Le Cordon Bleu online at Chefs.edu HOSPITALITY & R ES TAURANT MANAGEMENT

Hospitality and Restaurant Management is the business side of the culinary world. Management professionals take care of business in the office and the front-of-the-house with the customers rather than in the kitchen.The field includes establishments that not only serve food, but also those that just provide lodging, and others such as large hotels and chains that have at least one restaurant and often several on the premises.

In most cases the essential responsibilities are similar, but various job functions may overlap or be bundled into one position depending on the type and size of establishment. For example, at a small restaurant, the manager may be responsible for certain activities that at a larger operation would be divided among an executive chef, a food and beverage manager, a restaurant manager, a hotel manager, and an assistant manager. In other words, depending on where you work, you could have a strictly-defined area of responsibility or be called on to wear several hats. For that reason, you may find it helpful to read several of the positions listed here in order to get a better grasp on what each job might entail, depending on the employer.

At Your Service

Management professionals in hotels and restaurants insure that Upon completion of a hospitality and restaurant management every customer is treated like a special guest. They are cordial training program, a graduate should have the skills needed hosts, smart businessmen and women, and problem solvers to pursue career opportunities in the culinary or hospitality who make sure that every guest has a positive and enjoyable industry at an entry-level. Examples of some job titles for experience while visiting their establishment. The industry graduates include Front Desk Supervisor, Assistant Manager, has a range of job titles but all good managers know that their Manager Trainee, Concierge, Wine Steward, and Event customers have many choices, and therefore appreciate those Coordinator. Graduates are encouraged to work toward upper who choose their establishments. management positions through the course of their careers. Le Cordon Bleu Career Guide 13 y - in r t s s as o y t y t e t r t u d n o i l a c n r o e i t d e t i e g n n i e oom e i s m r . s r erves tables, e i n g a p s s o p x e t n l r h e u e p t o t i a r o h t a n t u o e r a d n a r a s r u y l i a c e and their o n p t f c n o i s t n u g dining r i e s c n o welcomes d to p p a n e o t s t o e h o a v e r t e e t e f o e m e the n . a l u o c m e t a e d a h t r p y r wh g a f o s s e p c n them v o b s ees a e e r a u b a d s s a l a menus. x e u d a o d r s r s r n i te n a m v d n a d u o m d e ablishments r n o m s G ows a t t i u e o o t s ove h t n c s i s n . t n i hos he e s l B l u o l ´ e l o t e a r t n a u , r o i d d r a n e s s e h s u t u d s e or h t d’ r r e n o l d a o ing t i s r m e a r t i h w o st t t s m n d r t t g ffe m a g r e r o p y o c n o o din e r l k n l ho a t r g o r i tome C u o s Mait o r o e v e r o p d n a v d e m o us p m v n r h o e L e p l t e a u a t w fine the c Mait A S and e y f o t . y n f a y y d h l h c n a t k and t s n o o i y e s ’ of or n a M e t o e i n n e i t d n e m d o o f s a t I t c d wit h t h m a . l f h t . t u t but e r d ce n e a f their ype y r o into o m - f o o l s their g n i n i d t a e n n o o s – t t t p y p l o i o i g r n a level t ner a o - e . s t e g d u b m g t n i a m t m s t f of make p a a n s ’ o p p so t a s n r staffing, e l th l a t d n a h g n o own ar r e l t i o o r goes s i the i e n i n p i s p n o r h c i n d d n a d r do o f e h i w a to h t s experie n a s r e o n u i d o g n i r e d r o ion, to y r e r e c i v r e s e h c c g r restaurant. that to s r e e h a t e aspec ger t s r o p e c n k m o O n i h a or s g like Owners h e h t t ger/ , décor m o t i . o e g a t s s n e h c t i k have t i s r r o t na tail i v r e c i v r e s n i y o e perat t s e h free s. d o o f j e c t e n o ld, ner t very determine na w u c n a o o s n e s h t c the de t e e s i v u c e i v is ning e h t e ie m y m Ma r , f r p e t doe of r e t a e e e r i m o o e Ma Ow g n i ut would s e un e e h t he r s d o i c s e l b a t he r e v o d n r k y n a e h t e e T e k r ’ y ic e g a n a m e k a m wis th ran p u s , s n i A y nt nt food ot e g a n a m abo o . y b wh f o our s n i h t i w s e f t t n o t in r u s e h t who e h r o w d nt. r p p lly h e e o ry erv a s fully n a stau a a T , ura ura f i s v i g S s u o g n i n i d s t c a e r a e u . ve ne , s n o i t ss on a a b o j r s a ions , n e , ing e l p o t s s c e e e t e t i a y a l e d e i l p p u s t t s h r u a t u is c s s vic taur od s e k a m e h t d y d r s a e s nyo d n r u o r t n o a c r a r e p o an se quality suc dec re some n i o F train r i e h t own it’ c t i k e n i s u b Re A Re e R s u o h n a y a m c r e n i d o t p o e p n a e k a t e t or s f o d r a e en fice s r e g for s d r rs n a y t, hey e of e ng ager ional e c i v r e s s ’ c i v r d n a t n a r a d a t p m o s n o i t a T ay-to o t a n a n o els s ’ l e t r o otels e h t t i s e i r e s . as d e v i t u events e s d i t . r p h u a n a l a ange m mbined eat c i v r e s l e a n o o h . n o i t a r taffi s t n i a l n f f a t . hot man t s o auran s i o o plann a d s r e p o e s s c e x e co o t s e f e s u s n u o t p o h t u o t a h t the ar n e uch e e h r s hotel’ and s e r a t o h d recr e t d o o f s o h R d l e s e r o m n arge n i s s s c i on r e p o c f o rooms l a rest b ant r nager r u o i f e h t Managem d e i an c s ti p m o c e h t s e or ru t e e m y r t l l a d n a F a c e b r e h t n ies, e r o f , ist o o r e i v r e In g reas s y a d - o t Ma t a tel, r a , y smaller h t d e tion age ven a c y a m y b e f o r p s a p t e l p m o c . y may sts ass n i s u vic h t n i a r t r d n a s u n r e g r a l e g n a r rit t o i t a n g i h t i w part v l ho e help - y a d d n a in n i b er vice s r co t a h n o i t a a al manage d , s a n i e e s , g n i y f i l s r e g a n a m t er a con l a n o i t a N r a s, cu age ge e m er , l a n o i t a ren s e d e g nven o s e e S ities e h g , l e t o Man s d n a r i e h t y s. n i r u o se t e r e n. s t bak e c n ver us, of ver h fe e h c i f i t t h t ) MP (F uet , a u q e g a co k r o w a n e e r e v o r t a er v nt agers e i s s e rin and f o l h t ibil se T r , t e t r , s c i p o t , s e g n u tio od ng c e o y a dif v o c r a c u d E r e c ood r e v lie h t i w , P M F a m owe o l ion o f r u s on men ns ri e , n o i t a n i m n i d Be Mana fo t r o f ate e h c F be e n i a t n i a m u q e osi r i d and . t n o ing u o c e of banq e man e b H r T C t n v e n o i t s p e t t n , s t ati r e p x e e h g i o o m s n o i al r . s m e s i h t a h t trat n a r u a t d a x e at hop t n e m ay nd . r l l b i ed h n eet ge r o o c s esp d n ant ger t a is es e l b i s ssional e m fo Ca a n o i i n g r n m n a r a o f fi e k a m n a e r s n t s e m r e m o e m e v y c a b o ti one s r e g a din st k r o t in r oper e t a r stant e e o n o ti na t r a n t s u a e t t ividu h e g a n ili s d r a o r p y e o p w a char si d o r e eds or t s i u q i h t o er d t s p s o c e r meeti a r u a t s e e of r er f e h in u c in e r wit c k r o w ne e r p o co f o ood F o F Assi As Ma a M s e r day C R P th in adm a fac p e d h T c a c a s e s r u o c i c o s s A w a a m o h w pas th i r w f o e d i u G r e e r a

C Hospitality & Restaurant Management continued u e l B n o d r o C e L General Manager Supervisor 14 General managers are responsible for the Supervisors are responsible for overall operation of a hotel. They set overseeing and directing the employees room rates, allocate funds to departments, who work for them in a restaurant, approve expenditures, and ensure hotel, pastry shop or department within expected standards for guest service, an operation. They make sure all decor, housekeeping, food quality, and employees are doing their jobs banquet operations, within guidelines satisfactorily and help solve problems established by the owners or executives of that may arise. Depending on the the hotel or chain. Managers who work operation, a supervisor may also have Giving Back to for chains may also organize and staff a additional administrative responsibilities. newly built hotel, refurbish an older hotel, the Community or reorganize a hotel or motel that is not Sales operating successfully. Salespersons sell a product or product line Le Cordon Bleu, its faculty, and students are to individual customers – usually in a proud to support several national and local Hotel Manager retail environment such as a pastry shop, charities and support groups including: Hotel managers are responsible for the or to buyers for restaurants, grocery stores day-to-day operations of a hotel. In and other businesses. Retail salespersons larger properties such as chains, one work in a specific location and assist • ACF Chef & Child or more hotel managers may assist the walk-in customers. They should be • AIDS Seacoast Response general manager, frequently dividing knowledgeable about the products • US Navy Adopt A Ship their time between the food and they are selling and be able to answer beverage operations and the rooms or customers’ questions. Sales representatives, • After School All Stars lodging services. At least one manager, on the other hand, generally call on buyers • Chefs for Kids, Inc. either the general manager or a hotel at a variety of businesses to interest them manager, is on call 24 hours a day to in their products and address any of their • March of Dimes resolve problems or emergencies. clients’ questions and concerns. • Meals on Wheels Association of America (MOWAA) Front Office Manager Gaming Manager • Odyssey Lifestyle These managers work in view of the Gaming is a specialized area that may customers (the front-of-the-house) overlap the hospitality industry but also • Opportunity Village in a hotel or restaurant, coordinating requires knowledge very specific to the • Ronald McDonald House reservations and room/table assignments. gaming industry. Gaming managers have • Share Our Strength – Taste of the Nation It’s their job to ensure that guests are expertise in the casino industry. They treated courteously, that complaints and organize, direct, control, or coordinate • United Service Organization problems are resolved, and that requests gaming operations in a casino and • Taste of the NFL for special services are carried out. formulate gaming policies for their area They’re also responsible for training of responsibility. Individuals in these and directing the front-of-house staff. positions usually have postsecondary education or training and work Convention Services Manager experience in a related occupation. In larger hotels, convention services managers coordinate the activities of Some titles listed above apply to more various departments to accommodate advanced roles in a professional meetings, conventions, and special events. environment. Graduates of a hospitality They meet with representatives of groups and restaurant management training or organizations to plan the number of program should expect to pursue entry- rooms to reserve, the desired configuration level positions and should not expect of the meeting space and banquet services. to start out in more advanced positions During the meeting or event, they resolve upon graduation but are encouraged to unexpected problems and monitor work toward advancement in the activities to make sure all departments are industry through the course of their carrying out their responsibilities to the careers. Le Cordon Bleu does not satisfaction of the group. guarantee employment or salary. L e C o r d o n B l e u C a r e e r G u i d e Personal and Professional Characteristics “Every day I get up, I go to work, Leadership, a professional appearance, initiative, and self 15 discipline are important qualities for restaurant and hotel and I love what I’m doing.” managers. They need to be problem solvers, able to coordinate a wide range of activities and remain calm and flexible under pressure. In addition, they should have good communication Chris Allen skills in order to effectively communicate with a diverse 2001 Graduate - Le Cordon Bleu College of Culinary Arts population of patrons as well as workers and suppliers. Computer skills are also necessary for reservations, billing, ordering supplies, and most other tasks associated with running a restaurant or hotel.

Who Employs Restaurant and Hotel Managers? Restaurant and hotel managers work in a wide range of establishments that can include restaurants, hotels, resorts, spas, cruise ships, country clubs, athletic clubs, and convention “It’s just been a great career centers. Large hotel and motel chains often have extensive career change... for me. I just love it.” ladder programs and may offer managers the opportunity to transfer to other locations within the chain or to the central office. In fact, willingness to relocate is often required for Karianne Kenyon advancement to positions with greater responsibility. Jobs are 2004 Graduate - Le Cordon Bleu College of Culinary Arts located throughout the country, with large cities and tourist areas providing more opportunities for full-service dining positions.

Le Cordon Bleu Hospitality & Restaurant Management programs are offered at our campuses in Los Angeles, Pittsburgh and Scottsdale.

For Le Cordon Bleu campus locations, see the back inside cover.

Le Cordon Bleu does not guarantee employment or salary.

Ready to get cooking? You can talk to an admissions representative or apply online 24 hours a day. You’ll find our contact information for each school on the inside back cover of this career guide. Visit Le Cordon Bleu online at Chefs.edu 16 Le Cordon Bleu Career Guide exp pr “B ofes ecom Kirk ri enc. si T . onal i Bachmn ng Vice ” a i s cul Presidnt, a n i rew nar M.E ardi y Academi d. Le , CE. Cordn ng , Afairs CP Bleu t Paspor An Th Th e s an be l of Th te th ar To de A c de c op In e u s u o ge m ac ta at ts sp ca m li n gr ve d po r da re th er e e er , bli n hi n on e a en or nam me te co c e e a p y da e lum ic o International , r tu ât i d Ho sh ar , igi de st gn m y, g. an Le ry c sy n L e r e er ss bi e d nal pa it i a ni i E d e ly ti e n no fo te C “C ti e ti ne o x C o ow by st r o f or fi S ch n pe r s ie n r nym Le o s pi ns ry ca o om lav t blu do rd n of t cl ri o r a ri 30 he . t o do C an nd en as e o ac t An n i lo g ou t e s c o n or he h n or h s L d ce u B qu r ri ba ic e d Bl s do lt e y le B b b ir ig d bb d a fo ur w ir Co a i ak le ki n eu u a l ip l nn ina n i a n e nd it u n on u,” Eu all ince S c u que in g Ble nd s r h th Di om a c o g, sh t d l s o y ro r va tr e , on s e uc ed mp pl , d er an u xp ch d t we ai pe k s a t ate i ô . s i to co ve nd no ni n d ve Bl oo – i er li s m n an in re rs s ok h an r eu ti wl e e h l 1 se te h g. ba os . a c se , te a m 57 o d i all F ch i ng s re ne p ba n As sp c ch in en dg ch an m 8 k i e n ta ad d w s it e ck . ni d s t, em i ool e d to ti a qu e ch Th al i l in g it y qu C ll e an d gr ea 1895 inn re du it be K oo s o ty f ei ou ch s e s io n r ol r in wo an ul . e s rs ca r o don l wo s di lo nd g v wi mee o t k , gr d ti o , a r t en wed pe who i H ld o ll s rl d t s s re ad th i tu . B n e on ts ne w t ti st G n le a he u n . co de . ng . id ry l au d at . e ui us wo I Han ir e c n nt nt e s i e ra di e ra n . II n f s wi s o b em s r r T I pe ng sa Par e e rm ec i ar e ds h a n c t th me ry ci po e nd ei am ma n pri - cu at is al i on n ve st a in ra r dal iv e ame li th e ff nc in ud s z na r or d ag e th ed e y t li ip 1 en h Or o e 8 e le y n me e ts 9 s d s de 5. n r t Le Cordon Bleu Career Guide 17 d t h t i lty l a n a . n w s n o i t tries. they ying e r e r o i eal day tr u r i m d a e b e v a h as open acu F ionals his s e v i t l i s e s s e u q T oaking t o n d is spend t u f indus s l o s s s e f o l i w a o d then d a t n e to ofes and r p y n a begins o h c n a s chool’ s a pr s s i u o L acquire e t a s ity . y r which r r l o . t S s e r p e l o o h c or t observing o by r Sorupp t s r e w s kitchen nique, r t s n can d n a u O y guidance. h t s u d a g n i m you n a b h c s s n hospitality ruc n t training i the tec – a e in you st o t o c e e l t t a e S . s e i t o m e d e h e in h t o i s s their b on taught n opportun e c i and taurant* I t t c a v s s- tis e ac o nc t y o h e r t e . i n u t r al ar s the y p p a w r e s rie i m d a time with h s n o c u o b a t xpe e ate r o p un hand pe , o t n e m a r c a S t lf e s p tr e addition, t n e m e b ulinar n i sion an s r r u o e v s have o ex public ir c l d o o f . t n a r u a t s e r l s l a u d i f ic nt-r eer r a C In ession clas e a h ons f o ntial . the rld mis de e the the h t s l o o h c s of t i m m r e e r your s i v i d o r s u p m a c s a o tu ignif t n n i n i c c to s one u o y e w up ’ y e h T i dem a s d A r u o Y P Our ou’ll Y r u O e n o i all as you we it help aid our help he is d the in udents t for and e W st r all to an receive assist As aid ly u fo to ur . or ancial to f o ervices yo the enroll you s app sistance offer ughout fin le , ualify of networking time q to ro As . career of hat d we assistance. with t they th h an Financial eligib ancial c r available who e through ure employment s. s. iting dedicated es fairs. arch benefit fin s e s is vices after are work r ns ic ograms. ufficient tudents is variety work um se clude: Sea e s s exc for s u you se s oce oce job hos a et pr the e in ing our e t t h r ible n to yo will e c pr pr an job r is he in . r r Serv ss our t s o for e hip , w ar l e and f rvic nt ce and allow as po d, r ing ion the ion plann su se n ns ia n. s Se yment e vie loye age t r at at to er ipat nding r ur tme ams as an nt ibe ur c c nc e on r ge p c are vidually xt mp fu plo tic our cr ly yo C E Inte natio Ongo guida E par s de ogr are ina nc ar tude s de indi F uiti T Em C the e • par in you or e appli • you pr and • • de • appli available o t ing u o y you or e W are - e v h t i w y t i l a st ip. and yment s ork . r e e . s t si y r t s u d n i ceed. s e c i v sh eer g n i w e i v h t i w w c a c i r e m A r a you uate h t i w as . g n i k o t at c f o r e r i a f t i p s o , e t a u k dedicated to r e s su o r p m i car of nary h h t r o f f e k e ts ange emplo n o d a t n i s your f o d h g n i u o y o t your b o j will grad u o y ar means r o w extern r g c culi you r o N g n i n a me e h t r o w t e n ready e c or o l l i u o y t year p l e ur f we ti t going y ich he d n a ecialis with w h Whether h t cent t uses r o w t e n u o y e e g n a r s y a w r yo e r o f on help u d o sp d r a w e r n r d n a a art- n n a l p en r i Wh t s f f a t i w g n s p a par a we’re er g . d n a r to es u o h g u r a n i l u t s ries. many fo r e ready k , r t n i r r e t f a c camp tud e e r a c e e r a p ce e ee e i g s off n i r o r t s pre nt fo th u ust o r h e r , yer rvic ces ’re e g g u s advance t a s l l i k e r a c r o w p e h t n a c e f f n i a t b car l u s d n a oyer c i v r wi , stan we Se l o o Ble s danc ude e t a r t t ind s e or plo you s r u O i n i s e s l ’ e ’re yo e g n a r e arch st e, y er t i e m nal s n e g e u o y c u o W p i h gui on assi r a r u o y Servi s em n h c n o emp y io r e e d t s n u you d u ver . s g n i w e s n are yers u s e . s e i r ent t pi ien - n p o s talit ss t p l e r t r s or r e y o r o r a e C an o i le lo rr ent el r a c h s eer l a i er t pi fe vide r s u a alumnu ene C l p e vice h i v r e l e h s your o - e r o p d r u o o s e c o p p n cu ar ho pr a an Le C Th wh exp ser to emp pr cur Wh an e W s A t n i o y b o j a c m e r p u s n o in u o d n i a l e r p o o t e d i u G r e e r a

C Culinary / Restaurant Industry Facts u e l B

n The culinary and hospitality industries offers a wide range of interesting opportunities – around the corner or around the world. o d r

o It attracts creative and talented people from all walks of life with the common goal of building their careers around the preparation C e L and presentation of glorious food.

18 Did You Know?

“Creativity is a hallmark of The culinary/restaurant industry is the nation’s largest employer (outside professional chefs. Today's of the government) – employing an estimated 13 million people. marketplace offers more The nation’s 945,000 restaurants should hit $566 billion in sales in 2009. options than ever. As the wide

health trend continues to grow, 1.8 million culinary industry jobs are expected over the next decade. the trend of choosing foods for one's personal philosophy has Restaurant industry sales are forecast to advance 2.5% in 2009 and equal 4% of the U.S. Gross domestic product. gained momentum. As interest

in food and the culinary arts The overall economic impact of the restaurant industry is expected to grows, consumers are becoming exceed $1.5 trillion in 2009. more knowledgeable about the Every additional $1 million in restaurant sales generates an additional food they eat, and chefs are 33 jobs for the economy. putting their talents to work to fulfill the demand for dishes Every dollar spent by consumers in restaurants generates an additional that follow those trends.” $2.02 spent in our nation’s economy.

One-quarter of eating and drinking firms are owned by women, 15% by Dawn Sweeney Asians, 8% by Hispanics and 4% by African Americans. National Restaurant Association President and CEO On a typical day in America in 2009, more than 130 million individuals will be foodservice patrons.

Restaurants will provide more than 70 billion meal and occasions in 2009.

Source: http://www.restaurant.org/research/ind_glance.cfm

Le Cordon Bleu does not guarantee employment or salary. L e C o r d o n B l

Ready to Get Started? e u C a r e e r G u i d e

19 Find a career path that’s right for you! The admission representatives at Le Cordon Bleu campuses are here to help you get started. Call any of our schools and find out how you can get the training in culinary arts, pâtisserie and baking, or hospitality and restaurant management.

Atlanta, GA Orlando, FL 1927 Lakeside Parkway 8511 Commodity Circle Tucker, GA 30084 Orlando, FL 32819 866.315.CHEF [2433] 866.622.CHEF [2433] Chefs.edu/Atlanta Chefs.edu/Orlando Austin, TX Pittsburgh, PA 3110 Esperanza Crossing, Suite 100 717 Liberty Avenue Austin, TX 78758 Pittsburgh, PA 15222 888.553.CHEF [2433] 800.432.CHEF [2433] Chefs.edu/Austin Chefs.edu/Pittsburgh Boston, MA Registration #02-01-1622T Le Cordon Bleu College of Culinary Arts, Inc. A Private, Two-Year College Portland, OR 215 First Street 600 SW 10th Avenue, Suite 400 Cambridge, MA 02142 Portland, OR 97205 888.522.8550 888.848.3202 Chefs.edu/Boston Chefs.edu/Portland Chicago, IL Sacramento, CA 361 West Chestnut 2450 Del Paso Road Chicago, IL 60610 Sacramento, CA 95834 877.828.7772 916.830.6220 Chefs.edu/Chicago Chefs.edu/Sacramento Dallas, TX San Francisco, CA 11830 Webb Chapel Road, Suite 1200 California Culinary Academy Dallas, TX 75234 350 Rhode Island Street 866.461.CHEF [2433] San Francisco, CA 94103 Chefs.edu/Dallas 800.229.CHEF [2433] Chefs.edu/San-Francisco Las Vegas, NV 1451 Center Crossing Road Scottsdale, AZ Las Vegas, NV 89144 8100 E. Camelback Road, Suite 1001 866.450.CHEF [2433] Scottsdale, AZ 85251 Chefs.edu/Las-Vegas 800.848.CHEF [2433] Chefs.edu/Scottsdale Los Angeles, CA 521 East Green Street Seattle, WA Pasadena, CA 91101 360 Corporate Drive North 888.900.CHEF [2433] Tukwila, WA 98188 Chefs.edu/Los-Angeles 866.863.2580 Chefs.edu/Seattle Miami, FL 3221 Enterprise Way St. Louis, MO Miramar, FL 33025 7898 Veteran’s Memorial Parkway 866.762.CHEF [2433] St. Peters, MO 63376 Chefs.edu/Miami 866.863.2061 Chefs.edu/St-Louis Minneapolis/St. Paul, MN 1315 Mendota Heights Road Mendota Heights, MN 55120 800.528.4575 Chefs.edu/Minneapolis-St-Paul

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