By Ehron Banks, Baking & Pastry Arts and Food Service Management major
Sarah Malik’s my instructor for the Food Service Management (FSM) class I’m taking right now. I also had her for my Intro to FSM course. She really opened my eyes to what the Hospitality industry had to offer.
When the Kitchen Gets ChaoticWe just had a lab two nights ago, and the student back-of-the-house manager was just drowning in everything that went wrong that night. Plate started going out at the wrong time, he started getting orders mixed up.
And she just sat over here with a calm face. She just basically took in what everybody else was doing, she wrote it all down. The next day we had a debrief, and she was able to pinpoint exactly what every student was doing at that time that the chaos went down. Keeping her composure the whole time, she allows us to make our mistakes and then work, and learn, from that. Food Service Expertise Opened My EyesNow that I have Sarah Malik for this class, it really shows me that everything she said is true. I can pretty much do whatever under the umbrella of hospitality.
Being here at JWU and taking these FSM courses, having the opportunity to other instructors and chefs in Hospitality — that’s what opened my eyes to what I want to do in the industry, and where I want to go after I graduate. Ehron now works in the Food & Beverage department at Hilton Charlotte Center City.