5 Lessons Learned From the Findlay Culinary Program
by Ricky | September 13, 2019
Last month, Ricky completed his internship at Social OTR, and began working full time at Fausto, a restaurant inside the Cincinnati Contemporary Art Center. In addition to starting a new job, he recently purchased a car through our transportation partner, ChangingGears. Reflecting on his last five months at CityLink and what he has learned, below he humbly offers his advice to current culinary students and others embarking on change.
- Nothing good comes fast. Everything that is worthwhile takes time. If you’re committed to learning something or going somewhere, realize that it is going to cost you something. You will have to make sacrifices. When you start to feel the sacrifice of hard work, that’s not a bad thing. It’s all part of the process to get where you want to go.
- There is going to be a lot of stuff you don’t know because things are always changing; recipes change, kitchens change, processes change. So stay humble and ask questions. If you don’t understand, ask. There’s always more to learn.
- Realize that the chefs really care about you! They could be making a lot more money somewhere else, but they’re here because they actually want you to succeed. That type of time with people like that is invaluable—take advantage of it.
- Make the most of every opportunity you have to meet and learn from people. Networking is everything. You never know where you could find a job opportunity or learn a new skill.
- Lastly, cleaning dishes is part of the job. Don’t complain about it. Do it with excellence.
If you feel like you’re ready to start on a new path like Ricky’s, consider enrolling in one of our industry training programs in culinary, technology, or construction. You can find more information here!