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Chefs visit students at Midwest Culinary Institute to discuss careers

Chefs visit students at MCI to discuss careersSeptember 29, 2009

Learn as much as you can.

Follow your heart.

Try to find satisfaction in your work, and don’t worry too much about the money.

Always take care of the customer, and take the best care of the best customer.

That was just some of the advice heard by students at the Midwest Culinary Institute, during a program that brought some of the region’s leading chefs to the Cincinnati State campus for a discussion about careers in the industry.

“The beautiful thing about our business is it’s so wide,’’ said one of the panelists, Jean-Robert de Cavel, Chef in Residence at the Midwest Culinary Institute, pictured (standing) in the photo above.

Chef de Cavel said he would sometimes see rising young chefs who seemed preoccupied with their paychecks. That, he said, was a mistake.

“Try to learn as much as possible,’’ he said. “Don’t worry so much about the money.’’

That theme was echoed by another panelist, Richard Brown, maitre d’ at Boca (

“There has to be satisfaction in it,’’ he said. “You can get a paycheck doing anything. But there has to be satisfaction in it.’’

Joining Brown and Chef de Cavel for the event were pastry chef and chocolatier Jean Philippe Solnom (; Laurie Schrand, a chef and dietician with Nutricon (seated to the left of the podium in the photo above) and an adjunct instructor at the Midwest Culinary Institute; and Harvey Golden, a personal chef based in Mason (

The program was organized by the Cincinnati State student chapter of the American Culinary Federation. Leading the questioning for the students were Stephanie Boertlein, vice-president of the ACF chapter here, shown at far left in the photo above, and Chad Thomas, second from left.


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