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Added by on June 25, 2012

More than half of new jobs added in San Diego, over the past 12 months, are in the full-service sector. That’s great news for those pursuing careers in the culinary industry. See how one sous chef has already landed an ideal job at a popular  San Diego hot spot. Live Fit Magazine’s Phoebe Chongchua has the story on Burlap.

Editor’s Note: This story made possible by the San Diego Culinary Institute.
For more information about the San Diego Culinary Institute’s graduation rates, the median debt of students who completed the program, and other important information about SDCI’s Commis de Cuisine and Baking and Pastry programs, visit San Diego Culinary Institute.

Video script
Nicko Fix, Sous Chef, Burlap: Everyone’s gotta eat. We’ve had our jobs all the way through the hard times.

Phoebe Chongchua, LiveFitMagazine.com: As the economy starts to perk up, one of the industries credited with increasing growth is the hospitality sector. including fine-dining restaurants like Burlap which opened less than a year ago and is already thriving.

Nicko Fix, Sous Chef, Burlap: Brian Malarkey owns…Seersucker, Burlap, Herringbone, Gingham, Gabardine. All of these places have a different ambience and a different atmosphere.

Phoebe Chongchua, LiveFitMagazine.com: Burlap’s sous chef and recent graduate of The San Diego Culinary Institute, Nicko Fix, says he chose his career not only because he likes to cook but he also sees the restaurant business as a growing industry and a place where he can carve out his own entrepreneurial business one day….like his mentor.

Nicko Fix, Sous Chef, Burlap: Brian Malarkey–we all look up to him. Employees love working here and it’s a good atmosphere to be in.

Phoebe Chongchua, LiveFitMagazine.com: For half a year now, restaurants have reported consecutive higher expectations in staffing levels. Popular chains like PF Chang’s China Bistro and Benihana have either recently been purchased or agreed to be purchased by private equity firms.

Making these investments appetizing are the continued improving conditions and encouraging report from The National Restaurant Association’s Performance Index which shows that the first-quarter ended with the majority of operators reporting higher same-store sales and customer traffic.

It’s great news for students at schools like The San Diego Culinary Institute.

David Badagliacca, President, San Diego Culinary Institute: We prepare our students for the next stage of learning once they graduate after they get in the field.

Nicko Fix, Sous Chef, Burlap: I learned a lot about the front of the house, management, things that I didn’t know prior. I was just a cook.

Phoebe Chongchua, LiveFitMagazine.com: For Fix pursuing this career makes sense. More than half of the new jobs added in San Diego over 12 months are in the full-service restaurant sector. But, Fix says, his job is also mobile and that gives him freedom.

Nicko Fix, Sous Chef, Burlap: You can go anywhere in the world and do what you love to do and cook.

Phoebe Chongchua, LiveFitMagazine.com: Visit San Diego Culinary dot EDU for more information and about opportunities in the culinary industry. I’m Phoebe Chongchua for Live Fit Magazine.

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