Info search regarding Asian food brands in the US

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Chef instructor Charles F. Drabkin on the state of culinary education

A Spice 'n Slice interview: Chef Instructor Charles F. Drabkin
Interviewed by Gregory David Duerfeldt
Tuesday, March 28, 2009



Charles F. Drabkin is one of two chef instructors and coordinators for the award winning culinary arts degree program at Edmonds Community Collage in Lynnwood, Wa. (just north of Seattle). Many of his former students are currently working in Seattle's finer establishments.

What's the hot trend of the restaurant world this year? "Survival"


What do you see happening in the culinary education industry right now?
It is a tough time in the restaurant industry right now. Most restaurant business is down, often by 35% or more. Restaurants are laying all but their most qualified people off.

As Educators it is our commitment to help educate the next generation of food industry workers. Additionally as with the larger industry we are seeing a real dedication to using locally sourced, sustainably raised products where ever possible. Restaurants and other food service establishments are doing their best to be greener.

Are these schools making money? Is the business model working?
Edmonds Community College is supported by the State so we are able to offer our students a great value, while at the same time giving them a well rounded culinary education.

Are culinary school overpriced?
I think the private culinary schools like the Art Institute , Le Cordon Blu and even the CIA are overpriced. I would have a hard time charging upwards of $45,000 for a job that when the students graduate they will start out making around $10.00/hour.

I think the Community College model works well our students pay around $1,000/quarter for our 6 quarter program. The education is the same but at a much lower cost.

What are the top three things you hope your students master?
We emphasize employability skills; show up on time, sense of urgency, sanitation. For some of our students this is the first time they have been told that those qualities are important.
Obviously giving students a strong foundation in basic knife skills is also high on our list.
And thirdly I would say confidence in their own skills, many of our students did not do well in academic settings so we may be the first people who tell them that they can succeed.

Is there a hot new trend this year?
I think this year the hot trend in restaurants is survival. This is going to mean cutting costs while maintaining high quality. I think restaurants at least in the Pacific Nor thwest are going to continue to focus on the bounty that comes out of our region.

What needs to change in culinary curriculum?
We try to keep our curriculum very up to date. Additionally the restaurant industry is very cyclical so it is important to continue to teach the classics while at the same time introducing students to the array of products that are available from around the world.

Over your time teaching what's changed in the industry?
The Molecular Gastronomy has really blossomed in the time I have been teaching, we see more people incorporating some of those techniques in to non-molecular gastronomy restaurants.
Also the greening of the restaurant kitchen. We can now compost 100% of our food waste, we use compostable to go containers, only buy fish from well managed fisheries and source locally whenever possible. These developments are really a plus in my book.

If there were one person you could tell to Piss Off in the food industry, who would it be?
It is probably not a single person but whoever decided that tomatoes should be available all year round and turned them from a delicious seasonal treat to the crispy red bags of water that the conventional tomato has become.

Who do you admire in the food industry?
Anyone brave enough to go out and follow their passion and open a restaurant.

What should an employer expect from a graduate of your school?
They should expect someone with a good grounding in the basics, strong knife skills etc, someone who knows not only how to but also the importance of being a good team member. Additionally they should expect someone with and understanding of the hard work it takes from every employee of that restaurant from the Executive Chef to the Dishwasher to make their restaurant successful.

Is there a gap between what the institutions put ou t and what the industry needs? If so what are schools doing to bridge this gap?
One thing we have trouble replicating is the busy Friday n ight experience where one of the other cooks has called in sick. Our fine dining restaurant is just never that busy. We try to bridge this gap by making the food for the cafeteria on campus, this does give our students the opportunity to learn in a restaurant that serves upwards of 500 people a day. Additionally all our students spend time interning at restaurants which gives them a chance to see what is really out there, and often leads to jobs for them.

Have you had a student really impress you? If so what was it about that student?
I have students who impress me all the time. It tends to be the students with a real passion for food and this industry.

Related links:
Edmonds Community Collage Culinary Arts Program
International Pinot Noir Celebration