On February 28th 2017, I was scheduled to job shadow the General Manager/ Certified Chef at Crafthouse in Weatherford, Oklahoma. The General Manager that I followed around was Tyler Stinson. He has an associate’s degree in culinary arts and sciences. He has been in the Service and hospitality business since he was 15 years old, for nearly 20 years, with 12 years of that being in management positions. He attended Southwestern Oklahoma State University as a history education major, he then decided that wasn’t for him. So he transferred to Platte College and got into the culinary program. He was Chosen to be student of the year with a GPA of 3.9 and top of his class.
Throughout my job shadow, Tyler’s knowledge and willingness to show me the “behind …show more content…
I asked him “why did you choose this career” and “what personality traits are important for his job.” He replied with “all he knew growing up was food, with his father’s side being German and his mother’s side French. Everything in his life revolved around food, and he fell in love with it. I also asked him questions including “what do you like best about your job?’ and “what don’t you like about your job.” He explained to me that he loved the social interaction, creativity, and the staff. When I asked what he didn’t like about his job, he replied with its STRESSFUL, there is always something that is needing catching up on. He told me about his four month externship, and some of the courses he attended to become who he is today. Overall, he explained to me all the ends and outs of the job.
In conclusion, throughout our 3 hour job shadow, I learned so much from the business and kitchen aspect of this experience that I wouldn’t trade for anything. My plan for moving forward would be to cease in my “dream” of being a certified chef and owning my own restaurant. After this job shadow, I realized that the only reason I chose this path, was because this is all I know. I honestly don’t have the desire to cook my whole life and to run a restaurant from head to toe. However, I am glad that I realized this soon and can start to think of my other
Throughout my job shadow, Tyler’s knowledge and willingness to show me the “behind …show more content…
I asked him “why did you choose this career” and “what personality traits are important for his job.” He replied with “all he knew growing up was food, with his father’s side being German and his mother’s side French. Everything in his life revolved around food, and he fell in love with it. I also asked him questions including “what do you like best about your job?’ and “what don’t you like about your job.” He explained to me that he loved the social interaction, creativity, and the staff. When I asked what he didn’t like about his job, he replied with its STRESSFUL, there is always something that is needing catching up on. He told me about his four month externship, and some of the courses he attended to become who he is today. Overall, he explained to me all the ends and outs of the job.
In conclusion, throughout our 3 hour job shadow, I learned so much from the business and kitchen aspect of this experience that I wouldn’t trade for anything. My plan for moving forward would be to cease in my “dream” of being a certified chef and owning my own restaurant. After this job shadow, I realized that the only reason I chose this path, was because this is all I know. I honestly don’t have the desire to cook my whole life and to run a restaurant from head to toe. However, I am glad that I realized this soon and can start to think of my other