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Success Stories  |
Chef Clayton Scherer Graduation: December, 2004 Describe Ian's Pizza by the Slice: Ian's Pizza is a growing company that started 3.5 years ago in Madison, Wisconsin after a long search of where to launch. There are only 2 locations one of which that I manage and the other that Ian the managing partner runs. The location that I manage opened in July of 2005. The pizza that we make is very different than most places you have seen. It is different because of the products we use. From time to time we make our own fresh mozzarella and our #1 selling slice is Mac n' Cheese pizza. Some other popular pizzas are Steak and fries with BBQ sauce, Buffalo chicken w/ gargonzola bleu cheese, and Spicy Chicken Quesidilla. We are very unique with the products we use. Just because it is pizza does not mean it shouldn't be appealing to your pallet. My location is at the foot of the capital building in Madison so a major part of our lunch clientele is capital employees. Reason he chose to attend The Cooking and Hospitality Institute of Chicago: I chose the school because it has Le Cordon Bleu Programs and because of the educational balance it has between cooking and hospitality management classes. . . . and last but not least the Chicago location. First cooking experience? I remember grilling a lot when I was young with my mom's friends in Montana. I remember the feeling of cooking with friends and family and how fun it was. I thought if I could have that feeling for the rest of my life I would be very happy! First job in the industry? My first "cooking job" was during my time at the school. It was at Urban Epicure, a start up gourmet-to-go concept on the north side. I started as a prep cook and a dish washer. Before I knew it, I was the Associate Manager and making the menu and running the kitchen! Moment you knew you wanted to be a chef? At first, I wasn't sure if I was doing the right thing by going to culinary school, but the more I learned, the more I fell in love with it. I knew I wanted to be in the restaurant business but at what degree I'm still not sure. But it is great to know that I don't have to decide because there are so many facets to go into. Biggest influence? The Chef I worked with at Urban Epicure, Joncarl Lachman. He is from NYC and is now the Executive Chef HB that just won a show on Food Network. I learned so much from him in a very short time and I am forever grateful. It's very important to surround yourself with knowledgeable people who want to teach you what they know. Mentors/favorite chefs? Chef Toni Dovalina, an Instructor at The Cooking and Hospitality Institute. She has been so helpful in every way! Another mentor is Ian Gurfield who is the Managing Partner of Ian's Pizza. Last but not least is Chef Gail Huesmann, Dean of Student Services, who helped me through my time at school. Most fulfilling part of the job? Knowing that there is a business that depends on you to create its life, especially in my position as a Start-up Manager of an independently owned business. It is very empowering. Worst part of the job: Missing Chicago !!! Most challenging part of the job: Finding a balance between life and work! It is so very important and so very hard. Another week point of being a manager is finding the balance of friendship and being the boss with your employees... SUPER HARD! Future goals for his career: I hope to own my own business in the food industry within the next 5 years. Part of my learning at Ian's pizza is to develop my own business plan. At this point I'm not sure what I want to do, but I'm leaning towards up-scale bar food. I'm just not sure if it makes sense yet, but it's part of my concept. What he looks for in a potential employee: I look for a certain quality in a person... a combination of determination, devotion and spunk. It takes a certain sense to detect these qualities. I want someone who knows how to "play the game." A piece of advice to a student who wants to manage a restaurant: Be flexible because nothing is ever set in stone! Find a balance between work and your life, because if you don't you WILL BURN OUT! Is there anything you want to tell current and future students: Ask questions, save your notes for later and develop a great mentor base! This business is 1/3 experience and 2/3 who you know! NETWORK, NETWORK, NETWORK! What can young chefs do today to reach their goals: Rely on yourself to get what you want because it WILL NOT be handed to you! Be outgoing and work very hard. Favorite ingredient: Wine (I love cooking with wine) Favorite kitchen tool: My All-clad pans. Favorite thing to eat when nobody is watching: Yoplait Yogurt, Custard Style, Key Lime pie flavor. Favorite person to cook for: My family because they are impressed by the simplest things. I don't have to make a 5 course meal, I Just have to make a fruit salad, or a stew, and I also get to teach them at the same time. Favorite dish to prepare: Any pasta If you were not a chef, what would you be? I would be an event planner or in catering sales if I stayed in the business. My other love is Thoroughbred horse racing, so I would probably do something that involves that. |
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