Similar to the back of the house, the front of the house has many positions such as host/hostess, waiter/waitress, bartender, and busboy. Each of these positions ensure the the front the house runs smoothly and all the guests are seated quickly and they’re all happy. A host/hostess job is to greet guests and seat them in a timely manner and provide them with a menu and inform them about any specials. A waiter/waitress job is to take orders and serve food and drinks, and also communicate with guests and solve any problems that arise. A bartender’s job is to prepare and serve alcoholic and non-alcoholic drinks and snacks to guests at the bar. A busboys’ job is to clean table of used dishes and sanitize tables and seats and reset the table for other waiting guests. The field of Culinary arts has many programs and many options to fit people’s interests. I want to become an executive chef. The education requirements for being a chef is a high school diploma or a GED. Although you only need a high school diploma people still choose to take their education to the next level and go to a culinary college. Like most things in life going to culinary school has its pros and cons. There is a debate about if culinary school is really necessary to excel in the culinary arts business. There are some people that are very successful in the culinary business without any experience, these people are commonly known as “self taught chefs” and there are some people that are very successful in the culinary business that went to culinary school to receive an associate or bachelor’s degree and other certifications. One of the pros of going to culinary school is the education itself. In an article it says “But one can have a reasonable expectation of emerging from culinary school with a foundational knowledge of terms used in the kitchen. And, if the school is any good, grads will also know how to execute dishes using those terms. Some programs might also teach the history of Paul Bocuse, the basics of table service, and elementary business classes … Daniel Boulud explains that culinary school students will learn skills in a very elementary fashion without any frills or shortcuts that they might learn in a professional kitchen” (Mckeever). One of the cons of culinary school is the cost of tuition. According to an article it says “It cannot be stated enough that culinary school is expensive. There are all kinds of programs in which aspiring cooks can enroll with all kinds of price tags associated with them. The California Culinary Academy in San Francisco offers a certificate in culinary arts for $19,200. The International Culinary Center in New York City offers a 600-hour Classic Culinary Arts course with flexible schedules that range from $38,500-$48,750. And schools like the Culinary Institute of America, Johnson & Wales University, and the New England Culinary Institute offer both two-year associate degree options and four-year bachelor’s degrees — the former averaging around $53,000, and the latter closer to $100,000” (Mckeever). So all in all culinary school isn’t a requirement but is a great advantage depending on who the person is and the sacrifices he/she is willing to make. There are multiple paths one can take to pursue and advance their career in culinary arts. The typical path that anyone might take is to determine whether culinary arts is a good fit for them, culinary arts isn’t an easy career to jump into it requires time, dedication, and passion. If a younger person decides to pursue their career in culinary arts then they’d graduate high school and decide if they wanted to go to a culinary college, a “regular” college, or just pursue a career straight out of high school. If someone chooses to skip college altogether and pursue a job straight out of high school that person would most likely start out as either a busboy or a line cook at a low wage and have to work their way up to a higher position which could potentially take years. If someone chooses to attend a “regular” college after high school, a college that doesn’t have culinary arts as a major or minor, that person might choose to go to a culinary school after they get their associate’s or Bachelor’s degree or they could pursue a culinary career right after going to college and similar to the person who decided to not go to college they would start out at a low position being paid a little more than minimum wage. If someone chooses to go to a culinary college after high school that person would go to school for 2-4 years, during that time you would have studied abroad at a place of your choice, been on multiple externships, and learn all the culinary essentials. After you graduate college you’ll have a degree and your servsafe, a culinary certification, maybe even a stable job that pays well, and most importantly going to culinary school and going on externships gives you exposure to restaurants and hotels, as well as possibly being introduced to chefs.There is a growing demand for chefs which causes the employment outlook to be fantastic. The Bureau of Labor and Statistics says “Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations” (U.S. Bureau of Labor Statistics). The reason why chefs are so high in demand is because everyone needs to eat and not everyone can cook for themselves. Food is also a universal language and a good chef can travel anywhere and make a living for themselves. The Bureau of Labor and Statistics also says that “Income growth will result in greater demand for high-quality dishes at a variety of dining venues. As a result, more restaurants and other dining places are expected to open to satisfy consumer desire for dining out” (U.S. Bureau of Labor Statistics). Over time people have started to develop more health problems and allergies so, people want and need more healthier dishes that also taste great. The Bureau of Labor and Statistics says “Consumers are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation” (U.S. Bureau of Labor Statistics). The graph below is from The Bureau of Labor and Statistics, the graph shows the percent change in employment. Culinary arts is the right career for me because I am passionate about making food, learning new ways to make food, and learning different cultures. The majority of my family are in the medical field because a lot of health issues run in my family so, I grew up helping sick family members, cooking and cleaning for them. I enjoyed helping my sick family members but whenever I cooked for them and they liked my food it made me ecstatic. I’ve volunteered at soup kitchens, I’ve made food for events such as, potlucks, cookouts, church events, etc. Watching people enjoy the food I made brings me pleasure like nothing else has. I enjoy watching The Food Network, watching chefs talk about and make food, people competing in culinary competitions for money, and people visiting restaurants around the world. Some of my favorite chefs to watch is Gordon Ramsay and Matty Matheson. Gordon Ramsay is a famous chef from the UK, he owns multiple successful restaurants around the world and is a tv sensation having multiple popular tv shows. Ramsay is mainly known for his anger and fits of rage on his shows but “Gordon Ramsay, the only chef in London honored with three stars by the Guide Michelin, is not a monster. Ramsay, who is also the host of three uniquely adversarial in-your-face television shows (“Hell’s Kitchen” in the United States; “The F Word” and “Ramsay’s Kitchen Nightmares” in the United Kingdom), is not the most abusive person running a restaurant”. (Buford). Matty Matheson is a semi-famous chef and tv actor from Canada. Matheson wasn’t always into culinary arts, he was interested in music and wanted to go on the road and start a band but after a life threatening heart attack and battling alcoholism, he decided to turn his life around and go to culinary school. In an article written about Matty Matheson it says, “Eventually, I got into culinary school at Humber. It was the only college I got accepted to. I had a natural ability, and I instantly loved it. After, I got a job at Le Sélect Bistro. That was where I learned to make classic French food, where I fell in love with everything” (Sufrin). So all in all the reason why I know culinary arts is the best fit for me is because I enjoy making people happy with the food I make, learning about different cultures and trying different cuisines, being hands on in the kitchen, making new dishes, and going out and meeting local chefs in my area. The path I am going to take to advance in my career is to graduate high school and the vocational school I attend for culinary arts and food service management. I also plan on attending a culinary college in New York and getting my bachelors degree for culinary arts and hospitality management. The college I plan to attend is The Culinary Institute of New York at Monroe, “Located in New Rochelle, New York – just 25 minutes from New York City and its 23,000 restaurants – the Culinary Institute of New York (CINY) is an award-winning, nationally recognized culinary institute that provides students with a combination of theoretical education and hands-on experience in culinary arts, pastry arts, and hospitality management. With access to state-of-the-art instructional facilities designed to simulate the kitchens of restaurants, hotels and large production operations, students receive personal instruction and mentorship from a faculty of ACF-certified chefs and experienced industry professionals who are committed to their success. CINY has been ranked one of the top ten culinary schools in the Northeastern US and in the top twenty nationwide” (“The Culinary Institute of New York). The reason why I want to attend this college is because it is not too far from where I live, the tuition isn’t too high, and they give a lot of chances to receive scholarships. The graph below shows Monroe’s tuition compared to other schools in New York. After I graduate college I plan on being on tv, I would like to be on Chopped, a show on The Food Network where people compete in culinary challenges to win money. Or I would like to be on Gordon Ramsay’s most famous show Hell’s Kitchen, A show where chefs compete for a chance to work at one of Gordon Ramsay’s restaurants. The reason why I want to go on these shows is to possibly win money or win employment at a high end restaurant and making a brand for myself. After being on tv I plan moving to a good location and opening a restaurant. I plan on opening an italian restaurant. I want to open an italian restaurant because I always loved pasta and the italian culture. My great grandmother was italian and she always made homemade pasta noodles and sauces from scratch. This is the path I plan on taking in my life to work towards my career, and I know that life will throw curveballs at me but I know i’m capable of accomplishing whatever issues are thrown my way.There is a lot of places that makes food that is famous to philadelphia. People when they think of philadelphia they think cheesesteaks, pretzels, even the Eagles but there are other things out there to explore. There are alot of employers that have been in my steps and have been successful in my career.For example some employers that I will be talking about is Michael Vincent Ferreri, Joe Beddia, Cristina Martinez, Townsend Wentz, Rich Landau, Chris Painter, Chris Kearse, Richard Landau, George Sabatino, Jeff Michaud, and Terrence Feury. They are all chefs in Philadelphia and they were all published in Philadelphia’s Magazine Best of Philly. Michael Vincent Ferreri owns a 3 star italian restaurant called Res Ipsa. In an article interviewing Vincent and his restaurant Vincent explains why he named his restaurant Res Ipsa, he states “The name might look and sound strange (pronounce it reh-zip-suh), but it is in fact an abbreviation of the Latin phrase “res ipsa loquitur,” or “the thing that speaks for itself” (Erace). Vincent has also been training in the culinary industry for several years under the mentorship of Joey Baldino. Vincent likes simplicity, he likes to make simple house made dishes with an exotic twist. Res Ipsa also specializes in things other than pasta, the menu has healthier food options such as a kale salad and they also have an in house pastry chef that makes decadent desserts. Joe Beddia is the owner of Pizzeria Beddia. Beddia runs his restaurant a little different from other chefs in Philadelphia. Beddia makes his pizza dough by hand every day before he opens his store, the demand for his pizzas were so high that people would wait outside his store for hours just to buy one. Cristina Martinez is a mexican chef that owns Barbacoa, a mexican restaurant in south philadelphia. After emigrating to the U.S Martinez and her husband open a little restaurant out of their one room apartment, and then they had a taco truck. Soon becoming a hit among the locals word started to spread around town of Martinez and her good food and then she got the opportunity to open her own restaurant. Townsend Wentz owner of A Mano and Oloroso, both restaurants are located in philadelphia. Wentz enjoys going out into philly and trying new food. Wentz didn’t always want to be in the culinary industry he actually studied Chemistry and Biology at Rutgers University and cooked only to feed himself whilst in college. A Mano is an italian restaurant, the menu always covers all of Italy, ” The menu was in flux this afternoon but includes roasted cauliflower (golden raisins, Calabrian chili vinaigrette, pine nut, mint) among appetizers. Pasta includes buckwheat cavatelli (black trumpet mushroom, cabbage, sage and fontina). On the mains list is braised pork shank (taleggio polenta, lightly pickled fennel, pilacca). Main dishes are priced at $25 to $32. It’s cash only. Interior is light, simple, and airy, with hardwood floors, green banquettes, mirrors, windows that open wide to both streets, and ladder-backed chairs and banquettes” (Klein). His executive chef Michael Million made the menu, he was inspired by northern italy. Wentz’s other restaurant Oloroso, is a spanish tapas style restaurant. Oloroso is a small with a nice atmosphere, “they exposed a wall along the small staircase connecting the barroom up to the dining room/kitchen. It’s been converted into a room-size wine cellar. Bill Strobel contributed a wall mural depicting the Conquest of Mallorca, based on works at the National Art Museum of Catalonia. Vibe is buzzy, and the place to be is the mahogany bar, beneath the barrel-shaped light fixtures” (Klein). Rich Landau, the co-owner of restaurant Vedge and a competitor and winner on Chopped, Landau is a vegetarian chef who is trying to make more people love vegetables. Most people think vegetables are just a gross and bland side to accompany an entree but Landau is making vegetables the star of the show at his restaurant with local and seasonal ingredients. Landau and Kate Jacoby are a wife/husband team. Jacoby works on the line at Vedge and is also the pastry chef there. Landau wasn’t always a vegetarian, he grew up eating meat but soon found interest in meatless cuisine. The husband and wife team worked really hard to get to where they are today, “It’s only taken the chef two decades of labor to become an overnight sensation. Landau turned vegetarian when he was a teenager .. At the time, he was something of a social outcast even within his own family .. What Rich Landau and his wife and partner, Kate Jacoby, are doing would be fine on its own. But there’s evidence that Vedge may simply be on the haute end of a big trend — that Philadelphia and the wider world are entering the Vegetable Age” (Marchese). Chris Painter, former chef at luxe Rittenhouse Square Italian has now partnered with Method Hospitality, “an offshoot of the ROOST Apartment Hotel brand that’s been founded by Randall Cook and real estate developer, David Grasso. ROOST hotels feature apartment like settings for extended stay guests. Catering to contract workers, the recently separated and others who may find themselves looking for a modern, attractive and fully furnished apartment. Where Painter comes in is in creating comfortable food concepts that fit with ROOST’s brand. Cook wants the first floor retail spaces of his hotels, including the just opened ROOST at 1831 Chestnut Street, to be enhance the hotel experience” (Etchells). Painter has recently opened up his own restaurant, Wm. Mulherin’s Sons, an italian theme with an urban twist. Chris Kearse, owner and head chef at Will BYOB had a life threatening accident, he got into a car crash when he was about sixteen years old, due to the accident Kearse had to get a bunch of metal plates in his face and he lost most of his sense of smell and taste. But that didn’t stop Kearse after recovering in the hospital for months, he came home and started cooking dinner for his large family. His goal in life is to teach people how to do things the right way and leave a mark on them. Will BYOB is a french styled restaurant with classic and modern twists. In an article published on The Inquirer it talks about Kearse’s style of a basic dish that every chef has on their menu. “It’s what Christopher Kearse does to that chicken (and other familiar ingredients) that has adventure diners filing to his 30-seat noise-box of a BYO, the latest culinary draw on East Passyunk Avenue.As much Mr. Wizard with a culinary chemistry set as he is a flower-in-tweezers disciple of Tru, Charlie Trotter’s and Alinea, Kearse shows rare promise among his gadget-smitten generation of cooks. The 28-year-old has both the technical prowess and the artistic vision to create modern food that still makes tasty sense, and not just tricky nonsense. Usually. The common thread in his best efforts, like the poularde, is the notion of a sensible pairing – chicken with greens – turned on its ear” (LaBan). I had an interview with William Connelly, executive chef at Barra Rossa. Mikayla: Why did you choose to go into the Culinary arts industry? Responder: I didn’t choose this career path at first, I actually wanted to be an engineer but due to personal issues I had to take a job working here at Barra Rossa and I ended up liking it and just stayed. Mikayla: So what position did you start out working at? Responder: I started out as a line cook with little to no experience, I worked over 9 hours everyday to make ends meet but after working here for a while I ended up being a executive chef. Mikayla: How do you like working at Barra Rossa? Responder: I can’t even call it working anymore, I enjoy coming here everyday so it doesn’t even seem like work to me anymore. Of course it gets hectic here at times especially during the lunch and dinner rushes but I’ve been working here for so long I know how to handle the heat of everything. Mikayla: What are your short term goals?Responder: My short term goals are to continue working and saving money for my family and I, and to stay in great health and to stay positive. Mikayla: Do you want to open your own restaurant? Responder: I’ve always thought about opening my own restaurant, the idea intrigues me a lot but I’m not in the position to take that risk right now. Even though i’m pretty sure my restaurant would excel and I wouldn’t go bankrupt, God forbid I go bankrupt because I need money to support myself and my family. Mikayla: Do you ever see yourself leaving Barra Rossa?Responder: Honestly no. I couldn’t imagine leaving this place, it’s like my second home and the people in here are basically my family. Mikayla: What gets you out of bed in the morning?Responder: Well besides my alarm the things that get me out of bed in the morning is my wife and children. They’re the ones that motivate me to keep pushing myself to be a little bit greater everyday. Mikayla: Would you ever go back to school to pursue your original passion?Responder: I’ve thought about it a couple of times but i’m not really interested in being an engineer anymore. Mikayla: What’s the best part about being a chef in your opinion?Responder: The best part about being a chef is how it’s always a routine but it never gets monotonous, like the routine is to come to work and prep your station for that night’s service but it’s never the same things and what I love about being an executive chef is that I can manage the menu and add my own dishes and switch things up. I can help, train and oversee all the young chefs aspiring to be in my position one day. Mikayla: What is the first thing you to when you get to work? Responder: The first thing I do when I get to work is clock in, wash my hands, and grab my apron and start prepping for that night’s dinner service. I would start grabbing all the ingredients I needed and the supplies I will need and then I make sure my station is organized and clean before the first few orders start to come in.