This term, more than any, I was privy to more details of every individual student.  I have always had an interest in the life of all my students for the simple reason that I connect to their very choice of work.  I am a believer that it takes a certain person – “good people”, as I like to call them-  to want to cook as their métier. Reflecting upon this, I am certain the reason is very simply the fact wannabe cooks believe it’s best to do something with all the passion and love one possesses. 

I’d like to share my view of these very fine people, for somehow they are not given the appropriate respect and attention they deserve.  Firstly, they are committed and , likewise, very passionate people.  They work hard, knowing even harder work and challenging wages await them.  Though many of my industry colleagues refer to them as “kids” (which I protest and correct them immediately), they are in fact some of the most mature people I know.  They are civilized, caring, thoughtful, team players, and honest -  literally salt of the earth.    

Graduation is an uneasy feeling for me.  I know these fine people must learn to persevere, take good care of themselves, be strong, organize their priorities, and basically survive the first 2-3 years.  The industry sometimes will take good care of them, and sometimes it will try to take advantage – too many businesses survive this way.  My hope is that one day cooks – the 99% of the people who prep and cook your food when you dine out, not the chefs – are treated by media and the general public with the respect they so deserve.  Long ago I entered this industry disillusioned, but fortunate to find myself with some really good people to keep me going.  I still feel our industry has a hell of a long way to go, and hope lies in the fact that each term I know there are very fine people going into the field with the vision, guts, and integrity to create change.  These students fuel my passion, my work, my métier.  Thank you.

Forever loyal,

Tony Minichiello