Chefs in today’s world not only need to be great culinarians, they need to be both managers and leaders. What is the difference? To be marketable today, chefs must demonstrate not only the “hard skills” of soups, stocks and sauces, but they also need to know the “soft skills” of leading with a servant’s heart. Emotional intelligence (EQ), not just menu planning and food costs is an important differentiator in today’s world. We will talk about how you acquire EQ and how you can present it to potential employers.
Compiling Your Professional Portfolio
Once selected for an onsite interview, we request all our candidates to put together a professional portfolio of their work to share with potential employers. In this session we will talk about the components of a successful portfolio and how you go about creating one. Lisa will also share some real-life examples of some well-constructed portfolios.
About the Speaker…
Lisa Carroll, as a search and consulting executive, specializes in Executive Chef, General Manager, CFO, and HOA/POA Manager searches with Kopplin Kuebler & Wallace. For over 30 years, she has built relationships and connections in the private club industry. She has been a regular speaker at Club Management Association of America (CMAA) chapter events and world conferences, as well as American Culinary Federation (ACF) chapter and conference events. Lisa can be contacted via email at email@example.com or by phone at 561-596-1123.
Pittsburgh Chapter of the American Culinary Federation – October 2020