We have a required class here at the Culinary Institute of America: Interpersonal Communications. It is required because of the feedback given to the school from externship sites all over the world after a study was conducted showing that students are indeed talented and eager to learn–but they lack real leadership skills, and sometimes even social skills like conflict resolution or the ability to work as part of a team. Whoops!
We students like to joke about this class and its utter lack of appeal (trust me–no one wants to sit for three hours talking about feelings or ways to overcome procrastination!) but the information presented actually *is* as important as technique or any recipe memorization.
Works Well With Others
How many remember seeing that phrase on a report card or progress report from grade school or high school? I know I do. I used to just think it meant my teacher was lazy and didn’t really take the time to think about a better compliment for me (surely there were plenty!). But now that I have actually spent some time with my fellow students, I see what a real lack of teamwork can get you–especially in the kitchen. You’ve may or may not have already read one of my previous posts about my displeasure with some of my teammates. As it turns out, I was wrong to think that way. In order to function as a successful kitchen, it is important to stop focusing on the bad of the individual and start focusing on the good of the team. As cliche as it sounds, you are only as strong as your weakest link!
What The Hell Is Emotional IQ?
Another hot topic amongst IPC (you get it) students is Emotional IQ. They give us all kinds of tests here, ranging from the Jung Typology test (you remember that test that shows your personality? I am an ESTP in case anyone is wondering–along with 2% of CIA students) to the EQ test. Your EQ is how well you understand and can sympathize with others–for example, when a chef understands and can communicate with each person on the line and their specific needs/wants. They amazing part of the Jung typology test, is seeing how everyone in our class scores and then applying their results to their kitchen personality. Mine nailed me to a T! The importance of these tests, which should not be overlooked, is that they allow for better understanding and communication between employees. For example, I wouldn’t assign a leadership role to a Perceiving type the same way I would assign one to a Thinking type, simply because most perceivers don’t want the responsibility.
Tell me what you guys think, and try out the tests for yourselves. You may just be surprised at what you find!
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- Art of Cooking (D)
- Culinary Management (BS)
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid