The Culinary Artist Magazine

WE ARE HFC

In my role as Henry Ford College’s (HFC) Dean, School of Business, Entrepreneurship, and Professional Development, I am fortunate to work on projects that inspire creativity, inspiration, and thought. The creation of the 5101 Magazine was a labor of love, and we are excited for you to learn more about our Culinary Arts + Hospitality Management degree and certificate programs, faculty and staff, and how you can apply for admission and register for classes or, if you are an employer, how you can partner with Henry Ford College.

We understand prospective students research numerous colleges and universities to determine which college will be the right fit academically and socially. Choosing a college is driven by a number of factors, such as academics and geography. The proximity of the academic institution to home, educational environment, size of the college, type of college or university (public vs. private, research vs. teaching and learning) and cost (in-district vs. out-of-district and in-state vs. out-of-state). Admittedly I am biased, but here are the reasons I believe Henry Ford College is the first choice, best choice, and the only choice in Southeast Michigan.

As a truly community-focused college, Henry Ford College welcomes students from our city (Dearborn), our state (Michigan), and all over the world. Henry Ford provides a pathway to your future, whether that means a workforce or technical education program, certificate, or a full-fledged degree program. If you want a second career or a stackable credential, we’ll help you earn that, too.

Industry Partners

Of all the industry sectors experiencing significant shortfalls in skilled talent the concerns about culinary arts and hospitality have received little attention. A New York Times article by Julie Moskin described the concerns best, stating, “there aren’t enough cooks.” According to Moskin (2015), “Openings for junior jobs like prep cook and line cook were taking longer to fill, and the applicants had weaker skills. Cooks with just one or two years of experience were applying for jobs better suited to 10-year veterans. Stagiaires, aspiring cooks who once begged for unpaid internships, were leaving after a day of work, or not showing up at all.”

What’s to blame? Who’s to blame? We’ll let the industry experts debate that topic. What is certain is that America’s interest in food has heightened all of this.

If you are an employer, industry trade association, or labor union, navigating these difficult trends on a small or large scale, Henry Ford College may be the missing resource you’ve been desiring.

At Henry Ford College, our Workforce and Professional Development department provides comprehensive career and technical training programs designed to support the enhancement of both new and incumbent workers for business and industry. Our customized, person-centered training encompasses culinary arts, hospitality management, professional skill development, career enhancement and other areas as determined by business and industry. Additionally, our programs and services address the needs of individuals seeking personal growth and enrichment in our community. If you are hiring new employees, retraining incumbent workers, or exploring apprenticeship as a workforce solution, Henry Ford College Workforce and Professional Development staff are uniquely qualified to address your need for a highly skilled workforce.

Our wide range of program services and business incentive programs include:

• Michigan New Jobs Training Program

• Industrial Scholars Program

• Community Ventures

• GoingPro (Skilled Trades Training Fund)

• Advanced Michigan Center for Apprenticeship Innovation

We want to be your educational partner! The first step to becoming who you want to be or solving your workforce needs is to contact me at 313-317-6603 or by email at pchatman@hfcc.edu to schedule a meeting to discuss your specific needs.

I look forward to learning, working, and growing together!

Sincerely,

Dr. Pat Chatman

Dean School of Business, Entrepreneurship and Professional Development

OUR PROGRAMS

The hospitality industry is a broad career field that includes hotels, hotel services, travel and tourism, restaurants, bakeries, cafés, food service, and the culinary arts.

To begin your journey, we recommend starting with a skills certificate where you can earn a credential in Culinary Skills, Baking and Pastry, or Hotel Services in two semesters. Building upon your certificate, you can receive an Associate in Applied Science degree in Culinary Arts or Hotel/Restaurant Management. Your academic journey doesn’t have to end with an Associate in Applied Science degree. Henry Ford College also offers a Bachelor of Science in Culinary Arts.

Culinary Arts and Hospitality Management courses are available day or evening/weekend. Students can attend full or part-time. All new students should contact the department for part-time scheduling help at least two weeks before the start of the semester.

Our Culinary and Hospitality programs are built on a model used by excellent European schools, requiring hours of hands-on lab experience and co-op (internships) where students work in the industry as part of their coursework. Come check out Fifty-One O One, our student-run restaurant with modern and up-to-date kitchens and bakeshop.

Courses in the Hotel/Restaurant Management curriculum are supported by materials and certifications from The American Hotel & Lodging Educational Institute, National Restaurant Association Educational Foundation, and the Federation of Dining Room Professionals. Instructors receive training and certifications from the National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.

BAKING AND PASTRY CERTIFICATE

Do you see yourself opening a bakery or café where you and your staff design and create stylish cakes or artisan loaves of bread and sweets? Will you prepare hundreds of beautiful desserts for catered events in one of the best hotels, restaurants or catering venues? How will you re-invent the food business by using time-tested skills and techniques in new ways? Begin your journey or energize your career with a Baking and Pastry credential from HFC and get on track to make the chocolates, confections, pastry, cakes, and loaves of bread that delight diners. As a pastry cook, pastry chef, or executive pastry chef, you have the opportunity to use your energy, attention to detail, and artistry in places like hotels, restaurants, bistros, bakeries, resorts, and catering venues.

The Associate in Applied Science in Culinary Arts at HFC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation. Courses in this 30-credit-hour certificate program may be applied toward an Associate in Applied Science Degree in Culinary Arts and/or an Associate in Applied Science Degree in Hotel/ Restaurant Management.

EASTERN MARKET

BY: JOSEPH COSENZA, MBA PHOTOGRAPHY BY: SHANNON FERGUSON

Eastern Market is one of the oldest and largest year-round public markets in the United States, consistently drawing crowds from Detroit and the surrounding cities.

Bustling with over 45,000 visitors in a day, vendors retail everything from fresh produce, meats, baked goods, clothing, jewelry, and flowers, to artistry. The tradition of the market has been a cornerstone of the city for 125 years and is crucial to the Eastern Market’s mission of nourishing a healthier, wealthier, and happier city.

The Eastern Market and Henry Ford College (HFC) partnership was established in 2015. Tracy Rivard, Eastern Market’s Chief Development Officer, invited HFC to join the Gala by providing culinary leadership and support for the Eastern Market Harvest Gala. The Harvest Celebration Gala is designed to bring well-known chefs from premier restaurants in Detroit,

HFC chefs, and Culinary Arts students together to execute the chefs’ menu for the Gala. Under the leadership of HFC Chef Eric Gackenbach and Chef Joseph Cosenza, high-end chefs such as Andy Hollyday, Executive Chef at Detroit’s Selden Standard, Chef Doug Hewitt of Chartreuse Kitchen & Cocktails, and Chef John Vermiglio of Grey Ghost Detroit work with students each year giving them their recipes, and Chef Cosenza expands the recipes to serve 400 people. HFC chefs and students attend the Gala and make it happen.

“Every chef, as busy as they are, loves the part when they get to come to Henry Ford College and work with the students,” said Tracy Rivard, Eastern Market Corporation, Chief Development Officer.

Every chef, as busy as they are, loves the part when they get to come to Henry Ford College and work with the students."

Tracy Rivard, Eastern Market Corporation, Chief Development Officer

As the relationship grew, Chef Cosenza established and coordinated culinary classes offered at the Market on Saturday mornings, and he developed and executed the Summer Kids’ Cooking series at the Tuesday market. HFC has three Culinary Arts students working as culinary demonstration assistants, and HFC chefs have brought education to the market in various classes, based on their expertise.

“The position I hold within the Market has allowed me access to some of the best produce and products Michigan has to offer. I use this access to deliver some of the highest quality food in the area at 5101, our student-run restaurant. The restaurant features

only seasonal produce grown locally in Michigan and the highest quality seafood, caught and raised sustainably and responsibly, and halal meats,” said Chef Cosenza.

Chef Cosenza has advocated for students to source local produce whenever possible. He works with Caroline Michniak, GROW Eastern Market Program Manager, who oversees Detroit’s Locavore Wholesale connection via Eastern Market. The GROW team goes out to small farms where farmers cannot get off-farm because they are growing produce and cannot set up distribution and get into wholesale.

“The mission of GROW Eastern Market is to increase access to local produce by brokering farm-to-fork relationships with distributors and instructional buyers (chefs, restaurants, schools, grocery stores, and other wholesale markets) to create and expand new market channels for Michigan’s small and emerging growers.” GROW Eastern Market, 2018

Through this partnership, Chef Cosenza has helped improve farm-to-table dialogue between growers, Eastern Market customers, and area chefs. Also, Chef Cosenza’s commitment to Eastern Market Corporation has empowered the HFC Culinary Arts department to become a recognized leader in culinary education and make Metro Detroit better through food.

CHOOSING THE BEST

BY: ERIC GACKENBACH

Deciding what you want to be when you grow up may be the first and most difficult career decision you will make. If you are one of the many students or adults with a passion for food, not just eating it, but preparing, cooking, and presenting food, then the question is not what you want to do, but which college can help you execute your dream. Better still, what are the top 10 culinary schools in Southeast Michigan, and how do I determine which one is the best for me?

HERE ARE FIVE CRITERIA THAT CAN HELP YOU WITH YOUR ALL-IMPORTANT COLLEGE DECISION:

1. THE BEST CULINARY COLLEGES HAVE:

• Access plus retention plus completion. Support to get you into college, keep you in college, and to reach your goals on time while minimizing cost

• Lifetime career services that start with your Culinary or Hospitality internship

• Opportunities for long-term career success with attractive salaries

• A strong industry reputation that links you to regional and national career opportunities

• Access to a major city where you can benefit from additional entertainment, cultural learning, and exposure to leading food businesses

• A diverse student body and a variety of clubs, special events, and campus activities for you to enjoy

• Easy access from public transportation and major freeways for commuters, free parking

• Flexible scheduling for full-time and part-time students

• Day, evening, and weekend classes to accommodate your work, family, or personal schedule

• Attractive housing options in a vibrant community

2. THE BEST COOKING SCHOOLS HAVE:

• Hospitality-focused business education that applies to all segments of the food world

• Professional-grade teaching kitchens and lots of in-kitchen instruction hours

• Technology to support video production, digital graphics production, the point of sale, data analysis, social media & marketing

• Student-run restaurants, events, and catering on campus

• Co-Op (Internships) at leading restaurants, hotels, and resorts for real-world experience, and industry connections

• A clear and readily accessible description of the most current tuition and other educational expenses so you can compare the value of different programs

• Certificate and degree options that build progressively so you do not lose credits

• A professional, experienced financial aid staff ready to address your needs

• Available college scholarships to supplement federal and state aid programs

• Continuing financial aid support for each year of study, not just the first year

3. THE BEST CULINARY SCHOOLS HAVE:

• Certified Chefs and Instructors - Executive, Executive Pastry, Ice Carving, Food and Beverage, Hotel

• Certified Hospitality Educators (CHE’s), a certification assuring effective teaching

• Diverse faculty representing a variety of cultures and experiences

• Credentialed full-time faculty who teach and administer the programs

• Student-to-faculty ratios that allow for individual mentoring

• A “networked” faculty who manage businesses and are engaged with industry

4. THE TOP CULINARY COLLEGES HAVE:

• Certificate programs that create multiple student pathways and areas of specialization

• Accredited associate degree programs that provide fundamental skills, techniques and cuisine studies to prepare you for a variety of jobs in the food world

• Bachelor’s degree programs that provide the same foundation, plus build operational and management knowledge to prepares you for leadership positions

• Regional accreditation by the appropriate accrediting commission for higher education, validating the quality of the curriculum and ensuring that your degree will be accepted by other institutions if you pursue further education

5. HOW CAN YOU GET THE BEST EDUCATIONAL VALUE:

• Evaluate cost per credit hour

• Evaluate the cost of books, materials & supplies

• Evaluate the cost of transportation & parking

• Understand why low-cost options can be high quality options

• Lower cost means a smaller loan balance to pay off after graduation

• Lower cost means getting more for your money if you are using savings, paying as you go, or using your education benefits

WE ARE HFC

Connecting the classroom to the industry is paramount to ensure our students benefit from real-world experiences and understand the “why” behind what they learn and apply the workplace. At Henry Ford College, our faculty bridges students across the school to business and industry, confirming our curriculum relates to business and prepares students for the workforce.

What are the principal attributes to build a world-class team? Talent, passion, aptitude, entrepreneurial spirit, and innovation are at the heart and soul of any organization, and Henry Ford College is no exception. We recognize these attributes alone are not the only predictor of success, but in a global economy where the industry is placing higher demands on knowledge, technology, and innovation, employing a team possessing these quintessential qualities is paramount.

ERIC GACKENBACH, MBA, CEC, CHE

Faculty Chair, FT Faculty - Hospitality AAS, Schoolcraft College, BSBA, Central Michigan University, MBA, Wayne State University, Certified Executive Chef from the American Culinary Federation, Certified Hospitality Educator from the American Hotel & Lodging Association.

Chef Gackenbach came to Henry Ford College in 2004 after 20 years of industry experience in restaurants, hotels, non-commercial food service and as an executive with a global food and services provider headquartered in Gaithersburg, MD, and Issy-les-Moulineaux, France.

Early experience with breakfast and short order cooking and in fine dining establishments in Plymouth and Detroit, Michigan lead to Culinary school, a university degree in Hospitality Services Administration and then into the industry with Hyatt Hotels as Chef de Cuisine for Palladio restaurant in Rochester, New York. Summers in Germany while attending university were an opportunity to travel around Europe and experience wine in France, beer in Germany, and food and culture everywhere.

In New York, the 350-room Hyatt hotel was brand new and provided Chef Gackenbach with the opportunity to develop into a fine dining restaurant manager, corporate trainer, and innkeeper.

Returning to Detroit, Chef Gackenbach worked as Executive Chef for Marriott Management Services (MMS) in the Health Care division. At the time of the MMS merger and in conjunction with completing the degree of Master of Business Administration, Gackenbach was promoted to a corporate manager for purchasing and distribution for Sodexo USA, located in Dearborn, Michigan at Ford Motor Company.

The job of negotiating and managing supplier contracts, financial analysis, sales and client management, and operations training was exciting and challenging. However, it did not allow for much cooking. The opportunity to teach part-time was available at Henry Ford College, and the last 15 years are “history.”

Highlights at Henry Ford College include program and enrollment growth, accreditations by the American Culinary Federation for the Culinary Arts AAS degree and the Baking and Pastry major, certifications of all staff members through National Restaurant and Lodging Association (Certified Hospitality Educator) and American Culinary Federation (Certified Executive Chef, Certified Executive Pastry Chef, Certified Sous Chef), comprehensive curriculum review and updates to include four less-than-degree certificates (Culinary Skills, Baking and Pastry, Hotel Services, Restaurant Service) and two AAS degrees (Culinary Arts, Hotel/Restaurant Management), comprehensive facility upgrades and expansions, student certifications as Certified Culinarian and Certified Pastry Culinarian, student and staff certifications through the National Restaurant and Lodging Association in Serv-Safe food safety and Serv-Safe responsible alcohol service, VIP catering and event management including the Henry Ford 100th birthday celebration and visits to the State of Michigan Capitol.

In 2015, Henry Ford College was approved by the Higher Learning Commission for its first Bachelor Degree in Culinary Arts, and within two years, the program had already begun graduating students. Most recently, the student-run restaurant has been completely renovated and received a new farm-to-table, locally sourced concept.

Courses: Culinary Skills & Nutritional Cooking, Food & Beverage Cost Controls, Applied Food Service Sanitation. Areas of Expertise: Fancy Foods, Hors d’oeuvres & Catering, Non-Commercial Food Service, Supply Management, & Sourcing.

email: epgackenbach@hfcc.edu

JEFFERY CLICK, CSC, CHE, BAS

FT Faculty - Hospitality AS, Henry Ford College, BS, Siena Heights University. Certified Hospitality Educator from the American Hotel & Lodging Association.

Chef Jeffery Click joined Henry Ford Community College in 1999 after a decade of industry experience in customer service, sales, restaurants, catering, managed services, and culinary and hospitality education.

Chef Click’s early love of food and travel and his natural personality of enjoying being around people and serving their hospitality needs combine to make culinary arts and hospitality management a logical choice for him. Jeff grew up during the 1970s and 1980s

when the public exposure to food and culinary arts was limited in scope. Before information becoming readily available via the internet, Food Network, and blogs, there were cookbooks and Public Television with limited program offerings. As a teenager, Chef Click started cooking at home from time to time as part of his responsibilities for his siblings. While it was basic recipes, it sparked Jeff’s interest.

Following high school, Jeff worked in sales but realized he must return to school and follow his passion. At twenty-five, Jeff began his first culinary position and enrolled at HFC attending classes full-time while working at Opus-One (Detroit) and Sodexho-Marriott food service at Ford Motor Company.

Upon graduation from HFC, Chef Click joined the Hospitality department at HFC as an Instructional Technician. Working at his alma mater alongside his former instructors and mentors is a point of pride for Chef Click.

Chef Click earned his B.S. degree at Siena Heights University and became full-time faculty at Henry Ford College. Most recently, Chef Click earned his Sous Chef certification from the American Culinary Federation. Jeff believes assisting students to reach their career and life goals is a considerable responsibility, and he is honored to be a part of the HFC team.

Courses: Fundamentals of Baking, International Cooking, Introduction to the Hospitality Industry

Areas of Expertise: Cheesecakes, Yeast Breads/Artisan Breads, Danish Pastry, Pies, Quick Breads

email: jclick@hfcc.edu

JOSEPH COSENZA, CEC, CHE, MBA

FT Faculty - Hospitality MBA with a concentration in Hospitality, Johnson and Wales University; B.S., Winona State University, Winona MN; AAS, The Cooking and Hospitality Institute of Chicago Certified Executive Chef from the American Culinary Federation and Certified Hospitality Educator from the American Hotel & Lodging Association.

Joseph Cosenza is a chef, educator, and consultant with expertise in classical and modern cuisine techniques. Chef Cosenza honed his craft in kitchens such as North Pond & Merlo in Chicago, and Saltwater and Bourbon Steak in Detroit, as well as studying at the famed Le Cordon Bleu Culinary School. As Chef de Cuisine at the Henry Ford College Fifty-One O One restaurant, Joseph brings creativity as well as his experience behind a stove from some of the region’s top kitchens to deliver a style of cooking that is both innovative and comfortable.

Awards Eastern Market Corporation 2017 Volunteer of the Year Senator Stabenow Silo Buster Award 2018

Courses: À la Carte and Buffet Cookery, Hospitality & Travel Marketing, Garde Manger & Menu Planning

Areas of Expertise: Contemporary & Modernist Cuisine, Authentic and American Italian Cuisine, Marketing Management & Technology

email: jecosenza@hfcc.edu

KRISTIN JABLONSKI, A.A.S, BAS, CEPC, CHE

FT Faculty - Hospitality A.A.S, Schoolcraft College, B.A.S, Siena Heights University. Certified Hospitality Educator from the American Hotel & Lodging Association.

Chef Jablonski is the star of a Michigan-grown story starting at Schoolcraft College. While at Schoolcraft, Chef Jablonski had the distinct honor of being the first Pastry Chef for Team Schoolcraft- Culinary Arts. After graduation Chef Jablonski continued his studies internationally in places such as France, Switzerland, Italy, and Brazil. His creativity and perceptiveness were enhanced while studying with culinary experts such as G.J. Bellouet M.O.F. Maître Patissier, Paris, France; Geraldine Randelsome, ICES, Hall of Fame Toronto, Canada; Ewald Notter; Sugar Artisan, and the United States’ very own Gunther P. Hieland, CMPC.

For the past 20 years, Chef Jablonski has channeled his creative energies through Kaleidoscope Pastries. As an owner, Chef Jablonski submerges himself into the freedom to design, produce, and market elegant and classic pastries with a European flair. He especially enjoys creating personalized wedding cakes, and pastry tables with ice carvings as the focal point. If you can’t find Chef Jablonski in the kitchen, you are sure to find him conducting one of his many on-site demonstrations such as pulled and blown sugar, plated desserts, and chocolates, petit fours, or fudgemaking for such audiences as the American Culinary Federation, Michigan Chef de Cuisine Association, International Cake Exploration Society, and Baker College, to name a few.

Chef Jablonski’s love for culinary arts is evidenced in the many lives he has touched while teaching at Schoolcraft College, Washtenaw Community College, William D. Ford Vocational Center, and currently at Henry Ford College. Chef Jablonski also holds memberships in American Culinary Federation and Bread Baker’s Guild of America.

(Honors)

Michigan State Chocolate Competition Masterpiece Category – Bronze Medal - 2008 Masterpiece Category – Silver Medal -Best Use of Chocolate 2005, 2001 Masterpiece Category – Silver Medal 2000 Masterpiece Category – Gold Medal 2010 Best of Show – 1999, 1998, 1995, 2010

TEAM USA Central Region Pastry Chef 1996 Professional Category - Bronze Medal

ACF Professional Category - Bronze Medal Detroit 1991 Professional Category – Silver Medal Cincinnati 1988 Professional Category – Silver Medal Cleveland 1987

Grand Marnier Competition Third Place 1991

Epicurium Eiffel Competition Professional Category Special Judges’ Award Paris 1990

Courses: Introductions to Professional Baking, Hotel and Restaurant Desserts, Advanced Baking and Pastry, Professional Cake Decorating.

Areas of Expertise: Chocolates, French Pastries, and Pulled Sugar

SHARON HORVATH, MA

Adjunct Faculty – Culinary Arts A.A.S Culinary Arts and Hotel & Restaurant Management, Henry Ford College, B.A. Hospitality Studies, Siena Heights University

Sharon Horvath has been an adjunct faculty member at Henry Ford College (HFC) for nine years, teaching specialized courses within the Culinary Arts + Hospitality Management Department. Ms. Horvath earned a master’s degree in Education from Central Michigan University (CMU). She holds a Bachelor of Arts degree in Hospitality Studies from Siena Heights University (SHU) and two Associate in Applied Science degrees from Henry Ford College (HFC) in Culinary Arts and Hotel & Restaurant Management.

Ms. Horvath served in the Army at the end of the Vietnam War. After her retirement, she worked for a major retail corporation for 29 years in various positions of management, bookkeeping/ accounting, shipping and receiving, human resources, and office operations management.

Before coming to HFC, Ms. Horvath served as co-owner of Robin & Sharon’s Various Parties (RSVP) and General Manager for a major hotel chain. Ms. Horvath supported Southeast Michigan tourism. She is a former member of the Taylor Chamber of Commerce and is a partner of Henry Ford Greenfield Village and Museum.

LAUREN WALLAC E, MBA, DRA, WSA

FT Faculty - Hospitality BBA, Baker College Allen Park. MBA, American InterContinental University, Chicago IL. Certified Hospitality Educator from the American Hotel & Lodging Association.

Lauren Wallace began her career in 2002, with the popular steakhouse chain Outback Steakhouse. She started as a host, moving through the ranks, ultimately serving as one of the store’s managers. In 2010, she finished her Bachelor’s Degree from Baker College inBusiness Administration. After ten years with Outback, Lauren stepped back from a full-time position to begin her journey with Henry Ford College as the dining room instructor. In 2013 she finished her Master’s Degree in Business Administration with a focus on marketing. During this time, she also earned her certification as a Certified Hospitality Educator.

Courses: Dining Room Services, Dining Room Captain, Artisanal Cheese, Craft Beer, Food and Beverage Cost Controls, Introduction to Quality Food Preparations

Areas of Expertise: Front of the House Operations, Restaurant Management, Alcohol Responsibility

email: lmmitruska@hfcc.edu

RECRUIT, TRAIN, PROMOTE

Patricia A. Chatman, PhD Eric Gackenbach, MBA

Workforce is in the midst of a perfect storm. A significant shortage of individuals with skilled employee’s has left employers increasingly challenged to find qualified employees. Education (secondary and post-secondary) and government and industry struggle to bring short-term resolutions to this systemic issue due to limited equipment, materials, and shrinking financial and humam resources.

In recent years, every day job openings continue to increase in every industry sector. While the press has focused on shortages in the skilled trades, the shortage of quality workers to fill job openings in the culinary and hospitality fields has yet to make front-page news.

Many factors are contributing to the chef shortage of culinary hospitality workers:

1. Fewer high school students are interested in the service industry

2. Lack of qualified chefs to mentor those new to the profession, and lower unemployment overall

3. Heightened interest in cooking and travel shows, coupled with many new trends in restaurant cuisines, have done nothing to put a dent in current and anticipated job openings.

AN UNTAPPED LABOR POOL

Despite the cries from industry needing a skilled workforce and unease over insufficient applicant pools, there remains an uneven number of employers willing to invest in developing a future-ready workforce and a strong hesitancy to recruit from non-traditional labor markets. Workforce agencies equip disadvantaged job seekers with the technical and life skills needed to reenter the labor market. We, workforce professionals, never advocate for the employment of anyone who is not prepared to engage in a meaningful work activity. A critical aspect of preparing persons with “barriers to employment” is assessing job readiness. The Henry Ford College Workforce and Professional Development department acts as a labor market intermediary, developing workforce strategies, customizing training, and unraveling complex systems to solve the talent shortage.

We recognize today’s workers must be able to grow their careers while exploring new training opportunities that meet the needs of industry now and in the future. At HFC, we have extensive experience in aligning academic curricula with industry needs, identifying areas of professional growth for incumbent workers, onboarding (new hire training and orientation) and associating attainment. New hire or incumbent workers training both require a willingness on behalf of business and industry to not compete with, but partner with, education and workforce to expand applicant pools, size up training needs, and upskill talent.

RESKILL OR UPSKILL INCUMBENT

WORKERS The dishwasher yearning to be a sous chef or the housekeeping attendant who wants to move to the front desk speak to a growing number of employees who seek to learn additional skills. To begin the process of growing your own talent, employers should identify current and future job vacancies they are struggling to fill from the front of the house to the back of the house.

1. Do you need a lot of cooks, or one outstanding sous chef? Both are important. One excellent sous chef will lead and train multiple cooks. No cooks and the best sous chef will burn out trying to do all the work.

2. Are your utility people continually leaving for a 50-cent raise promised by a competitor?

3. Have your children committed to another career field and are no longer an option to take over your restaurant? 4. Who will operate the business reliably so that you don’t have to “take it back” once you’ve retired?

How you choose to answer and prioritize the needs of your business is your decision.

CREATE TALENT PROFILES

Think of all the key attributes you require for your business. It’s more than a job description; it includes real and realistic qualifications and job responsibilities that align with future goals. Employees want more from a job than a paycheck. You as an employer want more from an employee than the performance of a set of tasks. Your talent profile should include more than someone’s availability and willingness to work for a specific budgeted wage, so you receive more than an individual whose only loyalty is to their paycheck. Send your employees to college while they work in your business.

Upskilling is the key to filling your current talent gap, retaining current employees longer even if they are “just passing through,” and attracting higher qualified and committed employees. Make investing in your staff’s human capital a priority by providing scholarships, tuition reimbursement, or direct sponsorship of the training and development of your team. Choose a high quality, low-cost local option that specializes in Hospitality Education. Send your employees part-time or full-time to a robust business and hospitality-focused Culinary Arts certificate or degree program.

Send your employees to a restaurant or hotel skills certificate or degree program that blends guest service, business skills and culinary basics with hands-on restaurant operations.

SOME OF THE SCENARIOS TO CONSIDER:

Sous Chef to General Manager, Server to Assistant Manager, Assistant Manager/undecided student to Hospitality Professional with new found empathy for the back of the house, Dishwasher to Executive Steward, Pasta Cook to Executive Chef, Bartender to Food and Beverage Director, Banquet Server to Events Salesperson, Salad Maker to Pastry Chef.

Tuition reimbursement ensures your staff will stay past the end of the semester and likely past the end of their college program. Paying for Culinary and Hospitality education is a focused approach that decreases turnover and addresses talent gaps in your business.

A hands-on educational program speed up employee development by moving students through all aspects of your business without you having to do all the training “on the job.” Training and education are transformational and present ideas and opportunities to your employees that they would otherwise not be drawn to. Hospitality Education is an opportunity to associate pride and excitement with current employment and future opportunities in your business.

WE ARE HFC

Industry Partners

OUR PROGRAMS

BAKING AND PASTRY CERTIFICATE

EASTERN MARKET

CHOOSING THE BEST

1. THE BEST CULINARY COLLEGES HAVE:

2. THE BEST COOKING SCHOOLS HAVE:

3. THE BEST CULINARY SCHOOLS HAVE:

4. THE TOP CULINARY COLLEGES HAVE:

5. HOW CAN YOU GET THE BEST EDUCATIONAL VALUE:

WE ARE HFC

ERIC GACKENBACH, MBA, CEC, CHE

JEFFERY CLICK, CSC, CHE, BAS

JOSEPH COSENZA, CEC, CHE, MBA

KRISTIN JABLONSKI, A.A.S, BAS, CEPC, CHE

(Honors)

SHARON HORVATH, MA

LAUREN WALLAC E, MBA, DRA, WSA

RECRUIT, TRAIN, PROMOTE

AN UNTAPPED LABOR POOL

RESKILL OR UPSKILL INCUMBENT

CREATE TALENT PROFILES

SOME OF THE SCENARIOS TO CONSIDER:

This article is from:

The Culinary Artist Magazine