{"id":4286,"date":"2015-01-19T18:12:11","date_gmt":"2015-01-19T23:12:11","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=4286"},"modified":"2023-04-14T12:08:33","modified_gmt":"2023-04-14T17:08:33","slug":"the-escoffier-treatment","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/boulder-student-life\/the-escoffier-treatment\/","title":{"rendered":"The Escoffier Treatment"},"content":{"rendered":"

By:\u00a0Ryan Hodros, Culinary Arts Student<\/em><\/p>\n

Earlier this week, I discussed what you can do if and when you hit the first\u00a0stumbling block on the way to your dream.\u00a0 In it I talked about how I\u2019m not going to be kept on at 5280 Magazine, and the steps I took to cope with that fact and what you can do if you ever find yourself in a similar position.<\/p>\n\"DSC_0014\"<\/a>\n

First of all, I have good news:\u00a0 While I\u2019m not being kept on in a full-time capacity, they are keeping me on as a freelance writer, so my food writing career hasn\u2019t \u201chit the skids\u201d so to speak\u2014if worse comes to worse, I can have a day job and keep writing so that my dream doesn\u2019t die AND I can pay the bills.\u00a0 Second (somewhat unrelated) is that my wife Tressa got a promotion at her job with the TAG restaurant group, and so we\u2019ll have extra funds coming in during these harder times.\u00a0 (She really is the bomb.\u00a0 One of these days, I\u2019m going to do a blog entry solely on her.)\u00a0 Third, Chef JC helped me get the attention of Dining Out Magazine, because that guy is the French Superman.<\/p>\n

That being said, one of the most interesting things to come about as a result of this crisis is the reaction I got from the staff at Auguste Escoffier Boulder<\/a>. \u00a0But before I go into that, let me give you a little bit of my own background with regards to people in authority helping out in a crisis.<\/p>\n

So when I was in the Navy, my wife broke her pelvis in an accident while overseas for a training program.\u00a0 The help that we got from them during this<\/i> crisis was painkillers and a ticket home.\u00a0 It wasn\u2019t until almost a week later that the broken bone was actually identified in an x-ray.\u00a0 She got no time off work, and very little in the way of support.\u00a0 Not only that, but because we were only engaged and not married, I had no way of finding out whether or not she was even still alive while she was still overseas (a fact that encouraged us to move our wedding date up by an entire year).<\/p>\n\"Reflections3\"<\/a>\n

My point in telling you this is that when Escoffier says things like \u201cwe\u2019re here to help you succeed\u201d and \u201cstudents come first,\u201d I sort of took that as just a bland platitude.\u00a0 Entirely unfair to the school, but that\u2019s the environment I was accustomed to\u2014the Navy always \u201cputs its sailors first\u201d (or so they told us quite often) but in our case, that wasn\u2019t<\/i> the case.<\/p>\n

Anyway, I posted my article earlier in the week, partly to vent my own panic, and partly because I genuinely wanted to put some advice out there for anyone freaking out because they can\u2019t find work.\u00a0 It\u2019s not an easy road, and I never had advice, and I wanted to throw some out there. \u00a0It wasn\u2019t really meant as a cry for help or anything like that.<\/p>\n

A half hour after I posted it (before it even published to the web-at-large) Chef Kirk Bachmann, President of the Boulder campus, emailed me personally to find out if there was anything the school could do to help.\u00a0 I told him \u201cnot at the moment,\u201d because as of last Monday, I had two weeks left and I wanted to try to find something on my own first.\u00a0 He went ahead and took action anyway, and an hour and some change after I posted the article, Pamela Palmer, head of Career Services, had sent me some job openings in Boulder that I might be interested in.<\/p>\n\"kirk-bachmann\"<\/a>\n

I\u2019m not writing this to guarantee you any kind of treatment if you come to Escoffier, or even to try to sell you on the school.\u00a0 I\u2019m simply reporting an actual thing that people in actual authority did for me (even though I asked them not to), only because they\u2019re good people and they want to see me succeed.\u00a0 If you\u2019re still young, there\u2019s a fair chance you don\u2019t know how unbelievably rare that is in the world.\u00a0 Chef Kirk, Pamela, Chef JC, and the rest of the staff at Escoffier<\/a> deserved some recognition, and this is one of the few avenues I have available to do that.<\/p>\n

So thanks Escoffier Boulder. I really appreciate it.<\/p>\n\"Month5-2\"<\/a>\n","protected":false},"excerpt":{"rendered":"

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