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Success Stories  |
Chef Connie Grubermann Graduation:2003 Describe Oak Hill Country Inn: The Oak Hill Country Inn Bed and Breakfast is in Franklin, North Carolina. It is a two storey late Victorian/regional Queen Ann style house built in 1888 and offers visitors the opportunity to experience the joys of living in a more gracious time. Whether guests are staying for pleasure or business, this charming, fully restored, dwelling provides every modern lodging convenience, without distracting from the sense of gracious comfort which the original owners created. Reason she chose to attend The Cooking and Hospitality Institute of Chicago: I found myself at age 49 as an unemployed individual from the dot com industry. I've always loved to entertain and was therefore throwing a dinner party for some friends. It was at this party that my husband and friends all encouraged me to do what I always wanted to do - - become a chef. I wanted to go to Paris to attend Le Cordon Bleu, but my husband would've missed me too much. I went to the internet and was thrilled to see a Le Cordon Bleu Program in Chicago. I submitted an email and heard back from the Admissions Department within 24 hours. After touring the school, I immediately signed the dotted line. Within 72 hours of that dinner party I was enrolled as a Le Cordon Bleu student chef! First cooking experience: My grandmother was a Kentuckian through and through. When I was 9, she felt that it was imperative for me to learn how to make biscuits and milk gravy. I was hooked from that moment on. First job in the industry: I worked in law enforcement and corporate America for most of my life. Therefore, my externship in the kitchens of Mr. Benny's Steak and Seafood was my first true job in the industry. I offered to work for free in order to get the experience and the credits for my culinary externship. After completing the culinary program, I rolled over into the baking program. At that time, I offered to be their official Pastry Chef - - working for free again! I got advice from several of the chefs at school about the desserts, menu, job costing, etc. and the externship was very successful. That job offered me an outlet to use so much of what I learned at school. Moment she knew she wanted to be a chef: I was catering my own wedding in 1972, when it occurred to me that becoming a chef would be dreamy. I had been cooking all my life, loved to entertain and always used my guests as guinea pigs - - even at my own wedding. Biggest influence: My family and friends have told me for years that I was gifted. They are the biggest influence in getting me to go to school. Once I started school I realized how much I didn’t know. It would have to be the chefs at the school who have been my biggest culinary and baking influence. Mentors/favorite chefs and writers: All the instructors at The Cooking and Hospitality Institute of Chicago. . . not only the chef instructors, but the restaurant management instructors, career services and staff as well. There isn't a single person at the school that didn't have an influence on my education. Chef Jack, Chef Bacztub, Chef Montanile, Chef Bucci, Chef Kraus, Chef Corrado, and I could go on and on. . . . . Most fulfilling part of the job: To have the renovation work done and to open the doors to my very own B&B. We have had so much positive feedback from the guests. I love having everyone walk away from the breakfast table stuffed to the gills and full of praise. Worst part of the job: The paperwork. I have to worry about the taxes and making sure everyone gets paid when they are supposed to. Most challenging part of the job: Finding competent help. Not only in the kitchen, but in other areas of the B&B such as renovators, lawn care, cleaning, etc. Future goals for her career: To get the B&B to be an official “Inn.” Right now I can only serve breakfast due to the size of my kitchen. I want to build a complete commercial kitchen in order to host small weddings, company events, family reunions, and feed my guests around the clock. I would like to see it become one of the best B&B’s in the country. What she looks for in a potential kitchen employee: Hard working, honest and dependable people. I would love to hire a fellow graduate. My education was invaluable. I know what it takes to graduate from The Cooking and Hospitality Institute of Chicago. I would hire a graduate knowing what knowledge they were exposed to. A piece of advice to another chef who is planning on opening a B&B: Do your homework. Pay close attention in your Menu Planning & Design class. I used my business plan from that class as a foundation for what I’m doing today. Is there anything you want to tell current CHIC students? The cool part about that school is that everyone there wants you to pick their brain. You get out of it what you put in. There is so much knowledge there. Everything is a learning experience. Volunteer at events, benefits, parties, dinners, and off-site activities. Join the clubs, go to skill labs and study. What can young chefs do today to reach their goals? Go to culinary school and ACTIVELY participate. Get involved and pick the brain of every instructor at the school. Favorite ingredient: Cardamom (which I didn’t even know about until I went to school). I also love basil, thyme and lemongrass. I learned about lemongrass at school and now I grow it here at the B&B! Favorite kitchen tools: My 8 inch chef’s knife and my chinois Favorite thing to eat when nobody is watching: Hot dogs with mayonnaise, pickle relish, salt and pepper Favorite person to cook for: My family and friends because they are great guinea pigs and they give me honest evaluations of what I made them eat. Favorite dish to prepare: Traditional Thanksgiving Dinner If you were not a chef, what would you be? I did that already!! 15 years in law enforcement and 15 years in corporate America. At the age of 49, I finally figured out what I want to do when I grow up. |
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