Professional Documents
Culture Documents
Julia L6pez
. COOL JOB AGE
O,.!
The Smell i31J
ROOTS
Mexican
~
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of Success American
PROFESSION
Executive
O,.! THIS EXECUTIVE CHEF chef of AI6
-~
~
MAKES SURE IT'S A JOB WELL
restaurant
and
DONE EVERY TIME. corporate
CAREER chef for
La Duni
& MONEY How did you get started? restaurants
in Dallas
My first job was at Jack in the Box as a
SALARY
fry cook. Then I worked in hotel kitch- RANGE
ens while also attending community Average:
$50,000;
college, which is where I earned my Top:
degree in culinary arts. $125,000+
.
What's a typical day like for you?
I check that everybody is at work and all the time when I am developing new
make sure all the food has arrived. I recipes. But there are times when I'm
u:nlna taste all the food to make sure it's good just doing paperwork. . THE DILEMMA
.COIII and fresh. I talk to people in the din-
ing room to see ifl can do things bet- Is being Latinaan advantage? How do I asK
ter. I also have to check food and labor Even though you see a lot of women in for a raise?
costs and inventories. Then I report on the kitchen, it's still difficultto gain the THE TOUGH economy makes
everything to my boss. Of course, there's same respect that men have. It seems getting a raise even tougher, but
not impossible, says Anthony
cooking too. As an executive chef, I cook like it takes a little longer.ButI'm work- Balderrama, a career adviser
ing for a group ofLatinos-husband and for cbsalary.com. "Keep track of
wife restaurateurs Dunia and Espartaco how you have gone above and
beyond what is expected of you,"
Borga-who want to make adifference. he says. Then prepare to telr
We have all been through the same your boss how you've benefited
thing, such as learning English. They the company. And if your request
is denied? Ask her what
don't see my broken English as a limi-
you can do going forward-but
tation. They respect me a lot for what most important, watch your
I've accomplished. -Shera Dalin tongue. "Don't say anything you
will regret," Balderrama says.