Graduating With a Major in Go-Getting

This article from the WSJ was submitted by Mike Charland and is really informative for those looking for a job as the graduate. Some ideas to think about as you are looking for a job.

Rachel R. Clayton

Name: Rachel R. Clayton

Bates Class Year: 1990

Major: English

Current Occupation: Executive Chef

Current Company: Myopia Hunt Club

Star of Rockin the Kitchen

Rachel will be speaking at the Food and Business Event this Thursday at the Intercontinental Hotel.

Where did you first move after you graduated? Why did you choose to live there?

I moved out to Colorado Springs, CO to train with the USA Team Handball Team. I trained with the squad for two years.

What was your first job after graduation? Why did you choose to do it?

When I moved back to Boston I started working with my brother-in-law helping out in his kitchen. He was the executive chef at another North Shore country club. I needed a job. I had no idea I would enjoy cooking so much, but it came naturally and I liked the fast paced nature of the profession.

What was your natural job progression from there? Did you choose to stay at your company? Move cities? Go to graduate school?

I was not sure where I was going to end up. I pursued applying to graduate school for physical therapy. I got into a school down south and was hesitant to move. My first choice was in Boston. I also was playing in a very successful original rock band and I was not ready to leave the area for school. I remained working for my brother in law waiting for things to “open” up in my life, not realizing that I was honing my skills at my future career.

What inspired you to make your next transition?

I decided that cooking was going to be my future when I was offered my current job at Myopia. It was time for me to get serious about my goals and focus my energies on really mastering my trade. The decision to accept the position forced me to make a deeper commitment to my future as an Executive Chef.

What words of advice would you have for younger Bates alumni going through a lot of similar choices today?

The food industry is an exciting business. It is vitally important that you come into with a solid education. Since it is a trade profession I find that the most successful people are the ones who are intelligent and have management skills. To excel in this profession you want to be the one in charge. Developing your skills can be done by going to culinary school or simply learning to ropes in a kitchen under a good teacher.

What is your favorite part about your job today? Do you imagine yourself continuing in this capacity?

I love the teaching aspect of my profession. I run an educational kitchen that takes in many inexperienced chefs and get them ready to move onto bigger kitchens. I also enjoy the fact that everyday is different. I have the freedom to create whatever I want and see immediate results. It is very satisfying. I also love the energy and the physicality of cheffing.

What words of advice would you have for people struggling in the recent economic downturn (career advice, job search advice, fiscal advice, general life advice)?

Kitchens are always hiring. The beauty about the culinary arts is that people will always have to eat. Stay true to your goals.

What is something interesting that you have read recently that you would like to share?

Cooking can open many doors because people love to eat! I recently have been working on a cooking show that combines my musical background and my cooking skills. The show is called “Rockin the Kitchen” This is a fun example of what you can create if you have a solid educational background and good skills in your profession. The combination of ideas involving food are endless!