Local 1102 Members Improve their Skills on the Job through Union Sponsored Culinary Class
Local 1102 recently partnered with the Consortium for Worker Education to run a culinary course for its members. Workers from New York University and Long Island University participated in an extensive culinary program, which included 80 hours of training at the Artisan Baking Center in Long Island City.
The curriculum included teaching proficient knife skills, grilling techniques, practical garnishing, plattering, creating recipes (ratio/modular based creative theory), fruit platters and cascades, creating salad dressings and dipping sauces, basic soup production, exploration of pan-Asian concepts (Thai curries, spring rolls, dipping sauces, marinades), buffet composition and health and safety reviews. Some of the members had basic culinary knowledge, but learned the "why's". Waly Rodriguez from NYU said, "There are so many things that I do everyday, but I didn't know why I did them. Now I understand and that helps me build on my skills".
The six Local 1102 members, Marie Jacques, Lucette Jourdain, Ilda Merchan, Lettice Pringle, Danny Rodriguez, and Waly Rodriguez, were incredibly dedicated to the program and they worked hard even in the extreme heat of the summer. Each student was as enthusiastic graduation day as they were the first day of class. That can only be achieved with a great teacher. Chef Steve Hill captured the attention of these students by making the class interesting and going a step beyond to make sure that the class got full knowledge of each area he taught. Chef Hill claims that this class in particular was a lot of fun to teach because the students craved knowledge. Seems like a perfect match, doesn't it?
The students' hard work was rewarded by their employers. During the kick-off meeting for each of the Universities, each student was recognized for his or her dedication and drive. Aramark gave each student a $100.00 bonus. Several of the students have benefited from the knowledge that they gained in the course. In addition to his cook position, Waly Rodriguez is now assisting in the catering department, which is an honor because they provide food service at formal affairs on campus. He has received sincere congratulations on his performance by George Hellen, Resident District Manager at NYU Aramark. Lettice Pringle has been promoted to a supervisor position.
This program was very successful. Each component, the Consortium for Worker Education, the members, the employers and the Union worked together to achieve a common goal of improving the culinary skills of our members to move them forward in there careers. Congratulations on a job well done!
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