As Chef’s we build relationships with many people, in our industry and others. This little blog will focus on the relationship that made a director feel proud this morning. Awhile back, a reporter from The Stockton Record contacted me to see if I could judge a holiday cookie contest.  I offered a better alternative,  I could probably get my two baking and pastry instructors to judge.

They agreed. However, none of us were really sure how big a deal this is; until this morning.  I checked The Stockton Record and found an online article with four pictures, three of them related to my staff.  I would like to thank Chef Jenny and Chef Diane for participating and putting themselves and the school out in the public eye.  How does this relate to our relations with people? It’s easy, I have been emailing Robin Nichols of the Record regularly to promote our classes for the public, she remembers us a resource and low and behold, she calls us as the experts for judging.

My instructors had a great time, and it appears that the winning recipe won over the judges.  Kudos to Miss Moore and may all your culinary treats brighten the souls of your friends this holiday season. Cooking is always about relationships, chefs with food, food with people, people gathering to share with people. To have two dedicated staff members to share of themselves and what our passion is, is what makes me proud. Come catch the fever here at The Institute of Technology.

-Chef Paul

Now is the time to take advantage of many things here in Modesto. We are getting ready to start a new year and have many ways to enhance your culinary passion and desires. Our two programs- Culinary Arts Specialist and Culinary Arts Professional, and two session times mean now is the time to start a new year off right. A new year, a new you, a new career.  Not sure that Modesto IOT is the place to be?  Come check out one of our classes for the general public. Lots to do, lots to learn. Come take a chance in the new year for a new career.

-Chef Paul

               As the holiday of thanks approaches, here are some thing to remember about thanks and things to be thankful for. The timely expression of “thanks” and “thank you” can be seldom heard and often under appreciated in today’s world. In our business, we need to capture and embrace these phrases for they are our lifeblood. How many times can we say thanks in a day? How about if you try and count maybe we should lose count more often? So here are some thank yous for the program; thanks to my dedicated staff for showing students how to be better. Thanks to the students for tolerating being pushed harder to become successful, thanks for being dedicated to your own success, thanks for working hard out there to make sure we continue to show why we are the best. Thanks to the support staff here to make the students believe they can do this with another voice to add in the chorus of their success. Thanks for tolerating me and my desire to see succeed.

                In our business, we often forget who deserves more thank yous; our staff, our customers, our vendors. A kinder, gentler time makes less stress in a demanding industry. How many times can we call someone in on a day off….then forget to say “thank you?”  How about the regular customers that we depend on in the tight times like now?

                Can we all take some time in our thankful mindset and make sure those around us feel the thanks they all deserve. A personal side note, as I left a fast food place over the weekend, a lady who needed a little more compassion and less judgment asked me for a quarter. I had a few choices at this time. Forget it, ignore it, embrace it, or enhance it. All she asked was for a quarter; In return, I had from my change and gave her two. So I guess I embraced this chance to make someone’s day a little brighter. As I walked out to my truck, my chance to enhance had gone away, because as two passes in a chance meeting, I could have paid for a meal to truly enhance a chance encounter. I am not rich man financially; but I believe I am rich in spirit. This time of year should be good for our souls, Is it good for yours? If not make it so. Take a chance..become great…make someone’s day.

-Chef Paul

As a year winds down and the holidays approach, and with a fresh election under our belt, now is a tremendous opportunity to look at what we offer.  What makes Institute of Technology - Modesto the culinary school of choice? We offer ACF and ACCSCT accreditations, both organizations ensure that we provide a high caliber education for your success. What are our current offerings- Culinary Arts Specialist in two different sessions to meet most students needs- a weekday or weekend session. Now is the time to see what we do here…..Our Culinary Arts Professional program…15+ months to a higher level of education and sophistication.  Not quite ready to dive in that far to your education??? We offer monthly culinary classes to the general public!  The staff here has years of experience and continues to work in the field keeping us at the top of our games.

-Chef Paul

Our continued growth over the past year has lead to resounding success in supporting our community, placing our students with a tremendous level of success, continuing to improve our facility and enhancing our field trip selections.  In my crystal ball, I vision a growing student body, a larger bakeshop, more walk-in and storage space, a dedicated classroom dining room, and some other little goodies along the way I’m sure. So lets reflect for a moment and look forward to better times with outstanding new professionals coming from the best of the Institute of Technology.

-Chef Paul

           A new mod, a new set of challenges; today we saw a realignment of reality. As we prepare our students for their new careers, the soft skills or interpersonal skills are just as important as anything we teach with a knife. I sent a brave new group off to extern at their newfound careers just last Thursday. Friday, our staff was lucky enough to sojourn for an off campus bonding session. We came, we bowled, we ate pizza, and a good time was had by all.                  

          Yet today, the new challenges of new classes reared themselves on just day two. Student issues that took a swift hand, sharp mind, and deft touch of the director; The purpose not only to resolve, but to learn and inspire. At the end of this particularly trying day, I was greeted with just one more thing, the tears of a student with life in turmoil; Just another time to show soft skills. I took this students in tears from the shame in the hall, to a room so they could share quietly and listen carefully. When the day ends with newfound desire, and student with one more day of perseverance, then we have succeeded. Today, with respect, I taught, inspired, advised, problem solved, motivated and in true Chef form at the end of the day; I still took out the last of the trash.  Modesto is still an awesome place to start your new career.

            And the final thought; as we just had our accrediting visit and board of health visit; I am reminded how awesome it is to work with great students and the best staff a culinary school could want. Kudos to all……often not given enough.

Chef Paul

Last weekend, we started the new weekend session for CAS. We have now surpassed the 130 student culinary milestone.  Secondly, we were asked to support the 32^nd annual Riverbank Wine and Cheese Expo.  Chef Diane delighted the crowd on Saturday with panna cotta with a port wine reduction. We followed up with a Sunday show as well.  Chef Melissa did a fresh mozzarella and  peppered strawberry kabob with balsamic; then to finish her time entertained with a series of fruit carvings.  The Thursday before, we hosted one of our culinary classes for the public- canning and preserving the harvest.

This week we are entertaining on campus with our Advisory boards; in addition, we also did our 3^rd event at the Gallo Center for the performing arts.   And if that wasn’t enough for our busy schedules, I almost left out the 125^th anniversary of the McHenry Mansion earlier this month.  

We are setting a new standard for all the events; not to just show up, but to be the best food, best arranged and provide outstanding service.  All of the events above have inspired the rewards of outstanding comments from guests and hosts.  We still set the standard for education and we now support it even better with our outstanding commitment to support local organizations.

-Chef Paul

And so another Tuesday with another blog…

         I am always amazed by what we can achieve and how we get things done. We always strive to give more, teach more, and encourage more, a school and career of excess.  We want to grow and achieve and inspire…the rants of a madman?  No, just a director with a vision and drive to produce the best.  I reflect after having completed my first full year as director.  The staff has doubled, the students have doubled.  The passion I try to pass on has doubled.  The lives of our students change, and I want the passion to remain.

       Now the end of the rant, a graduate just came back and asked, “How do I start a business plan?”  I never hesitate to offer guidance and reassurance; to continue to inspire passion and vision.  It’s what we do and part of who we should be.  

Chef Paul

We have reached another exciting milestone here in Modesto. We are finishing our classes, and with great anticipation are announcing that our humble campus will now offer our CAS program on the weekend. My how time has changed in my tenure; I look back and started in a school with barely 30 students, now we are 120 and growing.

Reflections of things good and bad, successes and failures; we continue and time marches on. Time waits for none of us. I started as instructor and moved to director.  As we have grown, my staff has grown, the next step is the continued growth of our program. All are exciting challenges, looking back at graduates seeing them succeed, watching them grow.

Seeds are planted in mod 1, then they move forward and grow.  Every time they leave we get a fresh batch to plant and grow.  The faces change and successes differ, but as a proud director, sometimes father, it’s always a great to see them fly and spread their wings to the new path of success.

Chef Paul

    We have just finished two exciting events here in Modesto. The Edible Extravaganza, which is a fundraiser and local showcase of foodservice, and an event supporting the Sund/Carrington Foundation.  Both of these events occurred last week on Thursday and Friday nights.  Our support and recognition for the school continues to grow. Our students and faculty always impress and give me, as the Director, a reason to be proud. Ocotber will bring some more exciting events to our calendar as well.

      Today, as I gathered the morning session students, I asked of them “Why are you here?”

“Are you making the dream you started come true?”

“How are you going to out and make yourself successful?”

      This isn’t an easy commitment, but neither is life. Our industry is a passionate and proud one, so stand up and make your dreams and passion come true….thats what you all started, that’s what you’re here for…now get back to class, pass this mod, and grow closer to your dreams.

Chef Paul