Charu Chandra Pant is freshly graduated from Grand Rapids Community College's Hospitality Education Department (HED), following commencement ceremonies in April 2001. He graduated with an Associates degree in Culinary Management and a certificate in Baking and Pastry Arts, and he received the school's Director's Award, given to the most outstanding student in the program.

Mr. Pant is a native of India, where he also graduated from the Government Institute of Hotel Management, Catering Technology, and Applied Nutrition. He worked for two years at two hotels in India before coming to the United States in 1998 to attend the Baltimore International College, School of Culinary Arts, which he left after only three months to complete his degree at GRCC.

His culinary awards include receiving a gold medal at this year's American Culinary Federation's Culinary Knowledge Bowl, Central Region, with a team of culinary students from HED; they will be competing in Las Vegas for the national title in July. Mr. Pant also received the Junior Chef of the Year award from the ACF's Greater Grand Rapids Chapter in 2000 and has won three previous bronze medals at the Knowledge Bowl and other culinary competitions.

At GRCC, Mr. Pant was also Student President of International Food Service Executives Association, President of Student Sommelier Society, editor of HED's newsletter, "The Sachet", and head of Student Ambassador program at HED.

  Charu Pant & His Career Path   |   The Culinary Program   |   Education Info. & Advice   |   Closing Remarks
 

CHARU PANT & HIS CAREER PATH

CookingSchools.com: When and why did you decide that you wanted to become a chef?

Back in India, after graduating from high school in 1992, I decided to join a Hotel Management College - the Government Institute of Hotel Management, Catering Technology, and Applied Nutrition, Dehradun, India. Being a mediocre student, I thought that pursuing a career in hotels would not be difficult. But things were the complete opposite of what I had perceived in my head. The college needed a lot of my study time, and I had to work hard to be outstanding among the group of 75 students. I gained interest and became very competitive, and the mediocre student transformed into a high achieving student.

During my first and second year at the Hotel Management College, all the students were required to complete three to four months of Industrial Training in a hotel (usually five-star). I did my training at Hotel Clarks Varanasi, Varanasi, India (1st year) and Hotel Welcomgroup Mughal Sheraton, Agra, India (2nd Year.) At Varanasi, I trained in Food and Beverage Services (dining room) and Food and Beverage Production (kitchen), and in my second year at Agra, I trained in F&B Production only, and since that time I decided to join kitchen and be a chef.

You've already completed a Hotel Management and Catering Technology program in India. Why did you come to the US to complete a culinary management program?

After graduating from the Hotel Management College, I started my career as Trainee Chef-de-partie at Hotel Clark Shiraz, Agra. I got the job because of my excellent credentials and being a valedictorian. At the completion of my training, after the six-month period, I was promoted to the Chef-de-partie position and was in-charge of the kitchen where I was reporting to the Sous Chef at various shifts (morning, day and night.) Even though I learned immensely from being at various shifts as to how a hotel's kitchens operated, I was not getting enough "range experience" (cooking). The management asked me to be a manager, whereas I wanted to learn more about cooking - and it didn't help at all that I was running a kitchen with no practical cooking experience.

Being a boss of a more experienced and veteran employees, it was hard for them to take orders from someone new and inexperienced. I was getting resistance from the old staff, even though it was not obvious - there was a feeling that I could feel and see in their eyes. I believed that this feeling would ruin my passion for food and cooking. So one fine morning, after contemplating the situation the whole night, I decided to resign.

I did not have a job, but I was sure that I would find one with the confidence that I had inside me. I found a new job at The Park Hotel in New Delhi as Commis II, where I had no supervisor responsibilities and was involved with cooking and only cooking. I was in a Continental kitchen (European and American cuisine). Even though I was learning a lot and having a great time, my ambitions were not satisfied. The returns (financial) and the job satisfaction were not balanced: I was working nine to ten hours every day, and I was in a big city there were lots of expenses which was hard on my wallet (being in a third world country, living expenses are very high).

Then, one of my father's friends from the United States came to visit my family, and he asked me how I was doing. I told him everything about my job, and he asked me to pursue my career in the US because he thought it would be a great career advancement for me. He promised to help me with my finances and other expenses, so I decided to apply to culinary schools in the United States. Shaw Guides helped me find various colleges, and I was able to apply to 23 different culinary colleges in the United States.

On June 8, 1998, I came to the United States with new hopes and dreams as well as ambitions for a better life and vast opportunities.

You've also already had a taste of the "real world" through two years of experience in India. How did that experience shape your current culinary pursuits?

The hardships lead me to the United States, but the "real world" experience helped me to pursue my culinary career. I always loved to eat and experiment with food, which ultimately lead towards my dedication and passion for cooking. I had many different experiences at the various work places in India. My first experience at the Hotel Clark Shiraz as Chef-de-Partie was coordinating with the Sous Chef and the Executive Chef regarding food costs and planning the menus. I also supervised a staff of 25 cooks. My job description also included receiving and inspecting food and produce. Being a supervisor, I was trained in other departments of the hotel such as dinning rooms (F&B Services), Accounts, Personnel, Engineering, and Housekeeping.

These experiences developed a sense of pride for this profession, as well as the burning desire to learn more and more about this trade. Now, my confidence to work at any fast paced kitchen is completely due to this "real world" experience. This experience also provided me with basic knowledge of food that helped me immensely at Grand Rapids Community College (GRCC).

What are your long-term and short-term career goals that have guided you through your culinary education thus far?

My long-term career goals are to reach to a height of excellence in the food business where my instructors can be proud as to what they have taught me at GRCC. I want to be a well-known chef with a great name and fame. Within the next five years, I see myself as an Executive Chef in a hotel property setting. I also want to do my own cooking show in the next 10-15 years. My short-term career goal was to win the Director's award at GRCC, which is given to the most outstanding student in the program, and I recently earned this award at my graduation on April 25, 2001. I also want to win the Culinary Knowledge Bowl National Title, to be held in Las Vegas at the American Culinary Federation (ACF) Convention from July 22 - July 27, 2001. The education at GRCC has certainly helped me a lot in accomplishing these goals, and I feel confident that whatever I have envisioned for myself will come true through my career.

You've received awards and recognition for your work, including gold medal at the American Culinary Federation's "Culinary Knowledge Bowl" (Central Region Winner) and being named Junior Chef of The Year 2000 for ACF's Greater Grand Rapids Chapter. How important is this kind of recognition to you?

For me, the recognition means a lot because these are my "success meters" as a student as well as a culinarian. These awards and recognition motivate me to strive hard to achieve greater heights in my career. They also help me to practice and learn my culinary skills, both theoretically (Knowledge Bowl) and practically (Food Competitions).

THE CULINARY PROGRAM

What made Grand Rapids Community College, Hospitality Education Department (HED) most attractive to you when you were choosing a school?

I had to quit Baltimore International College, School of Culinary Arts (BIC) because it was very expensive, and so my sponsor asked me to look for an inexpensive and good college. I gambled for my luck and applied to GRCC, HED. I was looking at a program that would offer me the best education, but I also was cautious about the cost. I got an admission, and GRCC happened to be one of the best things that has happened to me in my life. I was at BIC for three months, and when I decided to leave I did not have enough time to choose a college, but Shaw Guides and the Internet helped me to know more about the program and the faculty at GRCC.

Tell us about your culinary education at GRCC. What have you liked and disliked about it?

The best education of my life. I had enjoyed and liked each and every moment of my two-and-a-half years at GRCC, which I'll always cherish throughout my life. Everything was amazing to me. Large spacious labs, plentiful equipment, great students, and highly-trained, experienced, and educated faculty who helped me immensely throughout my college life.

When I joined this program in the fall of 1998, I promised myself that I would take advantage of all the opportunities that were offered at GRCC. I earned respect, love, and admiration from my instructors and fellow students. I graduated with a two-year Associate in Culinary Management and a Certificate in Baking and Pastry Arts. I was a valedictorian and a member of prestigious academic honor societies. I received several scholarships at GRCC and was a regular member of Dean's List throughout my six semesters.

How much time do you spend in the kitchen?

The lab hours, which are the kitchen hours at HED are five hours a day, five days a week. I also worked as a student assistant where I was in the kitchen for 25-30 hours per week other than my scheduled lab hours.

Does GRCC help students with job placement? If so, how do they do it, and what kind of job do you expect to get?

Yes, GRCC helps students with job placement. Prospective employers send their job postings to HED, and they are posted on the student information bulletin boards. The students then have the choice to contact the employers. The curriculum at HED requires the students to complete a mandatory internship, where students have to work at their place of choice in a food service establishment. The employer evaluates and records this internship for a minimum of 240 hours, and the students receive credit upon successful completion. This class provides students with various techniques of job interviewing and how to create a career portfolio for themselves. Faculty also provide references for students, if required.

One of my instructors, Jim Muth, is Executive Director of Michigan Hospitality Education Alliance (MIHEA). This alliance is a consortium of 23 Michigan Hospitality Education programs dedicated to the promotion of hospitality students and their career pursuits in the hospitality industry. On February 16-17, 2001 the alliance organized a career fair in which 53 companies came to Lansing to interview and recruit graduating students and those looking for internships. Some of the renowned companies were, Marriott International, C.A. Muer Corporation, Sodexho Marriott, Intercontinental Hotels, Red Lobster, etc.

Having just graduated, what are your immediate plans for employment?

I plan to join a kitchen in a Hotel property, as I feel very confident in a large operation. At present I have accepted a job offer at Raddisson Plaza Hotel in Kalamazoo, Michigan in the kitchen of their four-diamond restaurant named "Webster."

You've been very active on and off campus, as Student President of both the International Food Service Executives Association and HED's Student Sommelier Society. Why have you done so much beyond the curriculum and how do you expect it will further your career?

I have always believed in being a leader, whether in my high-school days or college days. These extra curricular activities help define an individual as a dynamic leader and are always a great help towards the career one's opting for. When I started at GRCC, I looked for opportunities to be a leader; and International Food Service Executives Association (IFSEA), Student Sommelier Society, and ACF helped me with these opportunities.

My involvement and initiation within these organizations had developed my leadership traits such as, communication, direction, organization, delegation and team building. These organizations also provided me with the netwoking - the most important tool in any business. These activities helped me earn the Director's Award at the HED and the Junior Chef of the Year from the ACF Chapter. These have provided a strong career portfolio for me and have also enhanced my commitment and passion for this interesting career.

EDUCATION INFORMATION & ADVICE

What advice can you give about "choosing the right school" to prospective students thinking about a career in culinary?

In the United States, there are so many culinary colleges that it is hard to make a choice. But the key to joining a culinary college is having positive mental approach toward the culinary field. Have a passion for this field or at least try to create one. "Do what you are." The various ways one can make a choice for culinary colleges are Internet, guides and books with culinary college descriptions, their curriculum, their faculty, references from the friend(s) or from anybody that might be or have attended any culinary school. Send letters for applications and brochures and, if possible, arrange for a facility tour.

But a word of caution for all those who are aspiring to join a culinary school: "Be prepared and be very serious about this industry and profession." This business is such where there are no time restrictions (long and tiring work hours.)

What do you think are the most three important factors for future students to consider?

First and foremost, to have respect for the instructors, fellow students or workers and the profession itself. Secondly, have passion and love for the wonderful art of food and cooking. Subsequently, this becomes an obsession; never let that obsession die. Third, never stop learning - research and read as much as possible because this lets you remain informed with the trends in food and the industry.

How important is it for a school's faculty to have "real-world" experience and credentials?

This is the most important factor for any cooking college to thrive. Since most of the students do not know what and how things work in the food industry, it is through the faculty who have a real world experience and credentials that the students learn and build their passion for this trade. It is the experience and knowledge of the faculty that earns the respect of the students. His or her experience is the key to directing and controlling the students in the class. Therefore, it is of utmost importance that the faculty must possess experience at the manager level (at least five years) for whatever he or she is teaching to the students.

How much difference does a good teacher make? Tell us about one good and one bad experience that you've had.

It's the teacher who makes a real and enormous difference in the students' education and passion for the trade. Throughout my two and a half years at GRCC, I had a privilege of one of the best culinary education in the country. I never had a moment where I would have regretted my coming to GRCC. All of my instructors (full-time and adjunct faculty) were very generous in imparting their wealth of experience and knowledge.

My bad experience comes from India, where I had a Director at my Hotel Management Institute. He was in charge of the Institute for six years, but he never took the initiative to teach any classes when faculty was absent. In the eyes of the students, he could never earn the respect that he was entitled to. Students used to mimic him and sometimes made fun of him, too. His initiation as a Director to get interviews from various hospitality organizations at our campus for job and co-op were bare minimum.

What should culinary arts students try to get out of their education?

As much wealth of knowledge they can. Not only should they enhance their knife skills, sanitation, and leadership qualities, but also they should keep in their mind what they are aspiring for. They should set their goals and vision and work upon them because this is a competitive world and the theory of "survival of the fittest" does apply to our trade too. They should take advantage of culinary web-sites and read various trade publications and magazines, such as Restaurant and Institutions, Food and Wine, Art Culinaire etc.

Education only comes in a student's life at one time, and one should try to get as much out of it as possible. It is an investment that will never depreciate; therefore, students must take their education very seriously.

What qualities must culinary students possess to succeed in culinary school and the profession?

• Respect for their teachers and fellow students.
• A strong commitment and dedication towards this wonderful trade, which is one of the finest art forms.
• A sense of pride while performing any job and always give their 200%.
• High self esteem and ambition.

If an individual follows these simple guidelines, he/she is sure to succeed in the culinary school and later in the profession.

When you first came to the states, you attended the Baltimore Culinary Institute. What are some of the major differences between the way that BCI and GRCC approach culinary education?

The major difference was the cost. At BCI the cost for the 18 month Associate program is roughly $20,000 as compared to GRCC which is approximately little over $10,000. (two-year Associate Degree.) I was at BCI for one semester. BCI tempted me because they offered a five- to six-week program in Ireland, as part of their Associates Degree; but, it all came down to cost at that time, and I decided to come to GRCC.

The other major difference was the involvement of the students in extra-curricular activities at GRCC, which was negligible at BCI. At GRCC, the true culinarian developed inside me, and I will never regret my move. Participating in food competitions and involvement with various organizations help students immensely, and it is certainly a different and strong form of culinary education. I believe that if I had stayed at BIC, I would not have achieved as much.

In experiencing both of these schools and the program from which you graduated in India, are there any important lessons that you can relate to future culinary students?

Education is a one-time investment, which must be taken very seriously and sincerely. Put an honest effort into being great student and be a role model for fellow students. Colleges and institutions provide us with education and knowledge, but how we use it and how we benefit from these programs depends entirely on us. Every student who attends these colleges and programs is same in the eye of their instructors. These institutions provide similar kinds of education with probably a slight difference, but it is the student who makes the "real difference."

CLOSING REMARKS

Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed in culinary school?

I am excited to enter the real world once again with more knowledge and a different attitude. My goals and visions have been enhanced by the education I have received, and I believe that I can achieve them with a little effort from my side. All I have to do is to push myself to be the best and work hard. To my fellow aspiring friends, always follow this golden rule which goes best in our industry-- "honesty is the best policy." If a person is honest, sincere, and hardworking, one can create wonders and achieve the impossible.

BEST OF LUCK TO ALL OF YOU!

 
If you have any questions for Mr. Pant related to this interview, please contact him directly at chefcharucpant@yahoo.com.

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