My next
opportunity led me to the restaurant side, developing products for the
Togo's sandwich chain. I worked for two
great chefs, Jeff Vanhanswyk and Drew Tyriver, who understood the importance of food science but
knew I needed a culinary foundation. They gave me the
chance to take classes at the CIA, and that's where I got the bug. A few years
later, Mike Sirois, the VP of technical services at
Fishery Products International, made a commitment to me to find a program and
get that culinary foundation.
The ProChef program was a fast track to the training I needed
and still fit into my work schedule. I got much more than a certification and
good experience in a commercial kitchen—I gained confidence in myself. I was challenged
harder than in graduate school and it made me aware of how to operate in my day-to-day
life. Let's just say that mise en place to me means
more than preparing for a day at the stove.
I recently
joined Red Arrow, a company that focuses on developing flavors that emulate cooking
methods such as roasting, grilling, and sautéing. My ultimate goal there is to
work directly with the research chefs and their manufacturing partners to
develop unique and on-trend menu items. The confidence and knowledge I gained
at the CIA helped me secure this new sales position within Red Arrow and work
with the culinary groups of many different restaurant chains and grocery
stores.
When I
took the ProChef oath, I
realized that I had accomplished something special. I feel grateful for the
experiences I had and the growth I experienced during this last year. I look to
the chefs at the CIA as wonderful instructors, mentors, and motivators.
Brian Beloin,
P.C. I, C.C.,
Red Arrow
Products Company
Newmarket, NH
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