For aspiring chefs, the CIA is truly the premier culinary arts school.
Pros: food is life. it isn't just about sustaining one's appetite, but having been exposed to the whole process of making a great meal, a plate of food to me is aspiring.
Cons: minimum opportunities to advance.
The Reservations Office at the Culinary Institute is a faced paced environment where 80% of the day is spent on the phone composed of three reservationist. Total calls received per day ranged between 60 to 90 plus for each reservationist. This position strictly required someone who is dependable, adaptable and independent with strong leadership skills. Communication is of great importance and can be detrimental if not practiced well. I have never worked with the best group of individuals who shared the same work ethics, who pride themselves with job well done on the end of the day and who are genuinely caring about the customers. The hardest part of the job, although not obligated to do, was making it to work during the worst winter weather conditions. Expectations of our outside guests are rather high and unreasonable at times. But often, we deliver what is expected of us. I had hoped to retire with Culinary Institute of America, but unfortunately due to the reorganization process my position was eliminated.