The-Laker-Issue-Spring-2022

dedication and discipline. If you don’t gain that balance, the work can burn you out. Many employers are more cognizant of this potential for employee burnout as well as its toll on the bottom line,” he says. “It’s tougher for chefs; they can’t just walk away and take the time when things get rough. Employers are starting to figure this out, and slowly but surely many are beginning to adjust the way that they do business.” Changes ahead Underneath the current turmoil, the food and beverage industry holds promise for people to make a living and have a life. Jamie, the culinary arts program coordinator, stressed the range of opportunities with high school counselors at an event at New York Kitchen in December 2021. “When you think of culinary arts, the first career that comes to mind is restaurant chef. It’s a good career choice … but that is really just the beginning. Our message to students is that culinary offers a wide range of careers and lifestyles. You can be a chef without having to work every Saturday night,” he told the room. “Culinary is a great gig, and you have to really love it to do it, but there are outlets to express your creative ability through food,” Gary agrees. “You can work in a commissary space, you can sell food to kitchens. Or you can do food production for a place like Real Eats.” That said, he adds, the culinary field is demanding and the hours can be long. “Everyone can tell you, ‘Oh you don’t want to be a chef. You’re not going to be here for Christmas,’” he begins. “I proved them wrong. I went in and I did it and, granted, they were right and I was right. “There are definitely things I missed out on, but I am able to enjoy those things now because I put the work in, formulated my own opinion and decided this is what I want to do. You do have to pay your dues, but the more you learn, the easier you make your life.” Sabrina strives to find a balance between building her business and remembering the reason she got into it. “Don’t be scared of long hours. They will pay off. If it’s something that you enjoy doing, it doesn’t become a job,” she says. “Make sure you leave time to be your own creative self. Filling orders for other people all the time pays the bills, but it doesn’t necessarily help with the creative part of it.” Kurt, who has a managerial role in food service, still fires up a grill or smoker any chance he gets. “My favorite days are the days I get to put on the white chef ’s coat and actually cook again. Every chance I get, when the weather is nice, I like to barbecue at home or at a friend’s house. That’s definitely where my love comes from.” – Lenore Friend Photos by Rikki Van Camp the LAKER | 7 Culinary arts faculty Jamie Rotter, left, and Patrick Rae, top right, direct students during a Dinner at Julia event in fall 2021.