Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what foodservice area do you work?
Food preparation for independent schools. Prior to working at Elior North America, I worked in the foodservice industry for almost 18 years, starting as a server at a restaurant and progressing to general manger/chef in a banquet hall. I then moved to chef manager in a corporate setting. Ultimately, I became a chef manager at independent schools across New York City.

Briefly describe your position.
As chef manager for Cater To You, a division of Elior North America, I oversee the planning and preparation of meals for Friends Seminary School in New York City. As a Quaker school and NYC’s oldest continuously operated, coeducational school—now in its 239th year—Friends Seminary educates students from kindergarten through 12th grade adhering to the values of the Religious Society of Friends. In my role, along with my team, we ensure we exceed nutrition standards, while accommodating dietary restrictions with meal options that appeal to students. My responsibilities include managing front and back of the house team members, maintaining food safety standards, ordering, inventory and maintaining a budget.

Where do you see your foodservice area in five years?
Our independent school division is evolving, offering more than just food service: We are a culinary management partner. Over the next five years, we will explore areas where we can improve such as streamlining back of the house efficiencies with technologies that expedite dining to our students; more innovation with exciting menus benchmarking food trends; integrating Elior's BeWell events with our clients’ wellness initiatives; and more dining promotions creating excitement in the dining hall. 

We will strive to be a more inclusive operation with the assistance of Elior's Diversity Equity and Inclusion team. We are also excited to be expanding in New York City and partnering with Aladdin Campus Dining where together we can offer clients a network of culinary professionals who cater and host special events, fundraising dinners and more.

Describe two current foodservice trends you are seeing right now.
Sustainable Practices- Students and staff are increasingly prioritizing environmental responsibility, prompting foodservice operations to adopt sustainable measures such as diverting food waste from landfills through Elior’s Zero Waste program. This makes a positive impact on the local environment and the community. 

Advanced Technology Integration- The adoption of technology is transforming customer experiences and streamlining operations. We are seeing this in the back of the house and also in food ordering apps delivering to food lockers, which is growing in popularity on larger campuses. 

What steps would you advise culinary graduates to take in securing a position in today's market?
To secure a position in today’s competitive culinary market, graduates should take the following steps:

• Build a strong foundation- gain hands-on experience through internships and part-time kitchen jobs while in school
• Craft a standout resume- highlight any practical experience and special projects
• Network strategically- attend culinary events, job fairs or industry expos to connect with potential employers
• Target entry-level opportunities- apply for positions like line cook, prep cook or pastry assistant to gain more experience
• Continue learning- stay current with new culinary trends and techniques
• Stay persistent and positive- rejections are part of the journey; learn from feedback and refine your approach

Please describe one surprising event in your professional life that made a valuable impact on your career today.
One surprising event that had a lasting impact on my professional culinary journey was the first time I faced an unexpected allergy-related incident. A student was accidently served a dish containing an allergen before receiving their specially prepared meal. While the situation was managed safely, it highlighted the critical importance of vigilance, clear communication and accountability in foodservice, especially serving vulnerable populations. 

This moment reshaped how I approached kitchen operations. I developed stricter protocols and follow Elior’s Allergen and Gluten Awareness program. This helps me implement cross-training for staff and fosters open communication with parents and teachers. The experience also helped me realize that being a chef is not just about creating delicious food but ensuring safety, trust and inclusivity.