“When you see opportunities in life, take them, especially if they are uncomfortable. It is those opportunities that will make you grow the most.”
Christopher Tanner, CEC, WCMC, AAC, Research Chef at Rubix Foods
By Lisa Parrish, GMC Editor
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“WHY DID YOU DECIDE TO WORK HERE?” This, to Chef Joe Faria of Quail Valley River and Golf Club is a very important question to ask. “It is my job to understand this answer and make sure that his or her reason is still relevant throughout the time that a person works here.” In Chef Faria’s kitchen diversity is a learning opportunity, teaching is a way of life, family is essential, and teamwork never allows individuals to drift away from their mission “to serve.”
Join us for an important discussion about how to navigate the numerous challenges of operating a club kitchen through effective leadership where each employee is viewed as essential.
Matching the right student to your culinary program, opening the door to the possibilities of a bright future in food, setting the stage for success, and preparing the next generation of culinary professionals takes a team effort. Marketing, admissions, and student retention cannot be viewed as separate departments, nor can the delivery of program material in classrooms and labs be treated as a separate silo if a program is to reach its goals. Integration and collaboration from the early stages of the admissions process is the only way that a program and truly be successful.
Join us for an enlightening discussion with Joel Wincowski, one of the most successful enrollment management experts in college admissions, as he points us in the direction of student success in an ever-changing admissions/retention environment.
