{"id":1318,"date":"2015-07-15T14:52:17","date_gmt":"2015-07-15T14:52:17","guid":{"rendered":"http:\/\/184.173.81.185\/~mycareer\/sanjac\/?p=1318"},"modified":"2015-07-15T14:52:17","modified_gmt":"2015-07-15T14:52:17","slug":"recipe-success","status":"publish","type":"post","link":"https:\/\/sanjac.mycareerfocus.org\/fall-2016-volume-1-issue-2\/recipe-success\/","title":{"rendered":"Recipe for success"},"content":{"rendered":"

\"SanJac_recipe_for_success\"<\/a>
\n<\/em><\/p>\n

\u201cIt\u2019s a great time to be in the culinary business. The possibilities are endless.\u201d<\/p>\n

So says Manny Chavez, who earned a culinary arts associate degree from San Jacinto College and who is in the process of launching his own unique restaurant business \u2013 Brink Dining.<\/p>\n

Brink is a \u201cpop-up\u201d restaurant venture, a relatively new concept in the culinary career field that is considerably different than a traditional restaurant format. Sometimes Manny sets up a dining area in his north Houston home and prepares meals for a group of clients who are guests at his invitation. Other times he rents space in various local facilities and literally \u201cpops up\u201d a temporary restaurant by bringing all the necessary equipment and treating invited guests to full-course, chef-prepared meals.<\/p>\n

He likes the experimental, spontaneous atmosphere of the pop-up concept, in which he is free to get creative with his culinary skills, while treating clients to something new, something beyond their normal fare.<\/p>\n

\"Pg<\/a>

San Jacinto College\u2019s culinary arts programs are certified by the American Culinary Federation, one of the most prestigious recognitions that a culinary training program can obtain. Photo credit: Jeannie Peng-Armao, San Jacinto College marketing, public relations, and government affairs department.<\/p><\/div>\n

\u201cHouston has evolved to become an international, forward-thinking city, and I find many are open to being adventurous and trying out new styles of cuisine,\u201d Manny commented. \u201cThat\u2019s what I like about culinary arts. It\u2019s a career where a chef can be challenged, be creative, try new recipes.\u201d<\/p>\n

The training Chavez received through the San Jacinto College culinary arts program provided a solid business foundation, while fostering an entrepreneurial attitude. \u201cI continue to collaborate and consult with faculty and students from San Jacinto College, and such a network of support is important for launching a business,\u201d he commented.<\/p>\n

San Jacinto College offers training for entrepreneurs like Chavez, or others who may want to pursue a more traditional career path. Areas of training include Restaurant Management, Culinary Arts, Culinary Arts Chef Training, Culinary Arts Health Cuisine, Pastry Chef Specialty, and Pastry and Garde Manger at the Central and North campuses.<\/p>\n

The San Jacinto College programs are certified by the American Culinary Federation, one of the most prestigious recognitions that a culinary training program can obtain. The ACF accreditation instills standards set forth by today\u2019s leading chefs and restaurant operators and lets students graduate with the official title of ACF Certified Culinarian.<\/p>\n

\"TOC<\/a>The College\u2019s certificate and associate degree programs allow students to \u201cearn while you learn,\u201d working within the industry while taking classes. Students receive basic training toward becoming a cook or apprentice chef. This includes food and beverage composition and preparation, use and maintenance of equipment, and supervisory skills.<\/p>\n

The well-rounded training equips students to succeed in a career field that offers opportunities for creativity and solid earning potential. Graduates can launch their own culinary business, or can find rewarding careers at hotels, restaurants, private clubs, cruise lines, country clubs, and sports venues. According to the texaswages.com website, the median annual salary for chefs and head cooks in the Texas Gulf Coast region is $41,591. The median annual salary for food service managers in the Texas Gulf Coast region is $52,105.<\/p>\n

– Rob Vanya<\/i><\/p>\n

\"learn_more_button\"<\/a><\/p>\n

Check out some success stories of current students and graduates.<\/h3>\n

Amanda McCarty<\/b> will soon earn a culinary arts degree and her Dietary Manager certification and has a culinary position with Kindred Rehab.<\/p>\n

Graduates Angela Blake, Fauna Arbing, Santos Macillas, Jose Gutierrez,<\/b> have been hired by HEB\u2019s Cooking Connection. \u201cThe business department manager is very pleased with every one of our students who is working for him,\u201d commented Ernest Becerra, Central Campus restaurant management program director. \u201cHe claims that because of these students, they are number two within the company on sales in that department. He feels that they are very prepared for industry and does not hesitate to hire our graduates.\u201d<\/p>\n

Graduate J.C. Ricks<\/b> has found a rewarding career as a family chef.<\/p>\n

Graduate Ben Fontenot<\/b> owns several food trucks that generally operate in the downtown Houston area.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cIt\u2019s a great time to be in the culinary business. The possibilities are endless.\u201d So says Manny Chavez, who earned a culinary arts associate degree from San Jacinto College and who is in the process of launching his own unique restaurant business \u2013 Brink Dining. Brink is a \u201cpop-up\u201d restaurant venture, a relatively new concept… read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4,9],"tags":[],"article_type":[],"class_list":["post-1318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-careers","category-education","category-success-stories"],"yoast_head":"\nRecipe for success - Spring 2016 and previous editions<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sanjac.mycareerfocus.org\/fall-2016-volume-1-issue-2\/recipe-success\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for success\" \/>\n<meta property=\"og:description\" content=\"\u201cIt\u2019s a great time to be in the culinary business. 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