Cooking Up Career Success In Hospitality Management

If you're interested in a career in the food and hospitality industry, Onondaga Community College can give you everything you need to succeed. "Our students learn how to manage, they learn accounting, they learn how to control costs, they become certified in sanitation, and they learn how to manage human resources. We give them the tools they need to leave here and become an entry level manager or start their own small business," said Chef James Taylor, Chair of OCC's Hospitality Management program.

Chef Taylor knows what he's talking about and has the resume to prove it. The Baldwinsville native worked in Boston for several years before coming home. His professional experience includes the Four Seasons, a 5-star luxury hotel in Boston. He was a pastry chef at Harvard University in Cambridge and would often get a visit from  world famous chef Julia Childs who recorded her television show, "French Chef," in Cambridge. Chef Taylor was also an instructor at Johnson & Wales University in nearby Providence. It's distinguished alumni include world-renowned chef Emeril Lagasse.

His wealth of experience and knowledge ultimately brought him back to Central New York more than 15 years ago so he could begin teaching the next generation. "There's a point in time where you've reached your level and you want to share it with younger people. Part of the American Culinary Federation (ACF) is that you promote younger people and share your knowledge. We're a team. The ACF prides itself on bringing the younger people into the high industry so they can eventually take over and have the same high standards you do."

One of the primary classes Chef Taylor teaches is Restaurant Operations. Students take turns working in every position in OCC's Stonewalls Restaurant which is located on the first floor of the Gordon Student Center. One week they might be a manager, the next week they might be waiting tables.

Throughout the semester students fill each role successfully. And they do it in sparkling facilities with the latest technology such as Square, a point-of-sale all-in-one software system which gives restaurant owners the ability to manage operations with ease. "It's the industry standard and it's so easy to use," said Chef Taylor. "It does payroll, it matches sales, it deposits money, it pays invoices. We have 2 registers, 3 screens, and mobile devices so customers can pay at their table."

One of the students working in Stonewalls on the night we visited was Kiersten Coates (Cicero-North Syracuse High School). She was both the manager and worked at the pizza station. "It's a great experience being part of this. And the professors are so genuine. They really want you to learn and will do anything to help you succeed."

Chef Jeanne Catalfano teaches the capstone course, Entrepreneurship and Hospitality. It's centered around operations in Bechamel, a student-run retail store located on the first floor of the Gordon Student Center. The class includes a lecture on Monday's and a hands-on experience Tuesday's when the store is open. "They have to think about everything from start to finish," said Chef Catalfano. "They have to decide what they want to sell, what they're going to bake, what they have to prep, and how they are going to market it. This puts the decision making on them and it's a great experience for them. Many of our students come here with hospitality experience but they are told what to do. We're getting them to the point where they are making the decisions. This class is a culmination of everything they've learned so far."

Like Chef Taylor, Chef Catalfano also has an impressive background. The Auburn native earned her bachelor's degree at the University of Central Florida and an MBA from Ithaca College. Along with her teaching duties at OCC she owns a restaurant in Cortland, operates a food truck, and is a Syracuse Food Truck Association board member.

One of the students in Chef Catalfano's Entrepreneurship and Hospitality class this semester is Cheyenne Scott (West Genesee High School). She will complete her Hospitality Management degree in May and hopes to go from OCC to running her own business. "This class is great in that it's hands-on because you actually do it instead of just talking about it. It's a great opportunity to have real problems and real customers to work with."

The third member of the teaching team is Chef Russ Madajewski. He's an Instructors Assistant in all classes who maintains and orders product, and also teaches his own classes. His resume includes bachelor's and master's degrees, along with over 30 years in the restaurant industry.

You can learn more about OCC's Hospitality Management program by contacting the School of Business by email business@sunyocc.edu or phone at (315) 498-2435.