In Praise of Nick Malgieri of the Institute of Culinary EducationAdviser | Monday, November 8th, 2010 | No Comments »
It’s not every day that someone in Nick Malgieri’s position speaks honestly about what a culinary or baking program really provides the students. In an interview with Amy Scattergood in the LA Weekly Blog, the cookbook author and Director of Baking Programs at Institute of Culinary Education said…
“…So the thing that school gives you is a vocabulary. Familiarity with equipment. Familiarity with, hopefully, the main techniques involved, whether it’s cooking or baking. And you know, it’s like any kind of education: it doesn’t make you what you’re setting out to be merely by getting the education. It prepares you to enter the industry and start at the bottom. And you know, a lot of the bigger culinary schools — no names mentioned — tell people they’ll graduate as a chef.”
Read the full article in its entirety at http://blogs.laweekly.com/squidink/2010/10/nick_malgieri_chef_interview_p.php
In my experience, not all advisers mislead their students but with sales quotas to hit and investors to impress, people may be willing to intentionally hide or not disclose the truth of a typical career path in the food industry.
It’s refreshing to see someone like Malgieri, in a leadership role over a program, disclose the reality of the food industry. He shows that he is fair and ethical when it comes to business. It takes guts to go on the record and be honest. Showing diplomacy and business ethics in a competitive market should be applauded.