In his keynote presentation at the ACF’s regional conference, Bowen cautioned the assembly to not only be concerned with their “product,” but to look at their careers in terms of people and focus on the sustainability of the culinary/hospitality profession.
Some of the challenges he identified in his remarks referred to graduates of culinary-arts programs. He questioned whether or not the industry is looking to the future to deal with the job expectations as compared with the value of students’ educations. As cost for higher education is rising, the fact is that the job market is not rising at the same rate.
An opportunity might be to look at new career horizons, e.g., the program that Johnson & Wales is piloting with Tulane University in the field of culinary medicine.
Bowen cautioned groups to constantly be looking at what is possible in the change equation. He urged attendees to look for “what can be.” His advice was to be mindful, be engaged and, when you determine what your challenges are, embrace change and become a “change agent.”
His presentation included several stories that exhibited people’s abilities to adapt, as well as to appreciate. Bowen urged the audience of chefs, students and culinary educators to focus on what a difference one person can make and advised them to embrace change and never forget who is supporting them.
Mary Petersen is the founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ). Contact her at This email address is being protected from spambots. You need JavaScript enabled to view it..