Culinary Training Program Prepares Virginia Tech Staff for Career Advancement

BLACKSBURG, VA., June 22, 2006—From May 29 to June 9, Virginia Tech culinary staff members participated in Student Programs’ annual Culinary Skills Training Program. The two-part program, taught by Chad Tyler Brodkin, executive chef of Personal Touch Catering, serves to inspire Virginia Tech culinary staff members through progressive training sessions and help them advance in the foodservice industry.

The culinary staff met for instruction in day-long sessions five days a week for both the intermediate- and advanced-level courses, held on campus in Shultz Dining Center. In the intermediate class, which took place the first week, the 10 participants learned "mise en place" (the principles of organization) and practiced food preparation skills in safety, sanitation, soups, stocks, classic sauces and meat fabrication. They also enjoyed demonstrations from José Luis Aranda Puente, a visiting chef from a peer university in Mexico.

The advanced course covered more complex techniques like pasta making, cost estimates, portion control, recipe writing and plate presentations. Students in the advanced class also worked with more sophisticated recipes, like foie gras, a traditional French delicacy. Participants learned through a variety of media, including classroom lectures, instructional videos from the Culinary Institute of America, chef demonstrations and hands-on cooking.

“We are learning a lot of valuable skills similar to what we would learn at a culinary school,” one participant commented.  “The hands-on experience has been the most helpful.”

On the fourth day of the advanced-level course, a mystery basket competition encouraged participants to put their knowledge into practice. Mystery baskets of produce, pantry items and proteins were presented, and each student was given 90 minutes to create a two-course meal for the judges. This competition mirrors the actual qualification test for sous chef certification. Executive Chef Mark Bratton of West End Market served as a judge for this competition and also judges certification for Virginia Tech’s sous chef candidates.

On the last day of the final training course, participants traveled to The Greenbrier Resort, a four-star, five-diamond establishment located in White Sulphur Springs, W.V. There they toured the main kitchen, attended a demonstration and question-and-answer session with The Greenbrier’s Executive Chef Peter Timmins, and learned about the advancement of culinary staff at the resort.

The training courses were also available to Housing and Dining Services operations managers. Through this experience, managers can learn what to expect when employees seek internal promotions and can serve as better mentors. Familiarity with cooking terms and techniques increases managers’ effectiveness when working with chefs and customers so that information is clearly communicated.

“The more they [the managers] know about the cooking allows them to speak with confidence when working with the public,” Brodkin said. “It really presents a united front.”

This training helps expose the Virginia Tech culinary staff to a broad range of experiences. With the internal structure of this program, staff members receive the assistance of Student Programs executive chefs as they work to advance at Virginia Tech and in their foodservice industry careers. Student Programs hopes to encourage recruitment from within and to bring in young professionals through future outreach programs with local high schools and expanding internships within the department.

 

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