Christine Heiser 使用肯代尔课程指导自己的职业生涯
作为居住在弗吉尼亚的年轻女士，Christine Heiser（肯代尔大学酒店管理学士学位，2006）曾做过各种各样的小时工作。她表示：“其中我最喜欢的工作是餐厅服务员，所以我在美国寻找西餐西点烹饪艺术类学校。”
她一开始学习的是西餐西点副学士学位课程，打算以后从事美食烹饪职业，但是必修的管理课程却打断了她的计划。Heiser承认：“起初我认为上课就是在浪费时间，但是后来我发现我真的非常享受成为后厨与顾客之间的联络人这样的角色，在短短6周内，我就完全改变了自己的职业道路。”3个月后，她进入肯代尔大学学习餐饮管理课程。
在酒店行业中工作，她发现了肯代尔的教育所带来的益处。她说道：“每次我与其他技能熟练的实习生一起工作时，我发现他们大多数都毕业于肯代尔大学。”肯代尔另外一个吸引人的地方是其在芝加哥商业中心的新地址。Heiser解释道：“我喜欢芝加哥的一点是它融合了纽约的光鲜和中西部的亲切感，而且我喜欢芝加哥的餐饮文化。”
目前，Heiser在芝加哥赛奇酒店集团（Sage Hotel Group）创立的公司赛奇餐厅集团（Sage Restaurant Group）工作，Heiser解释道：“如果它们是独立实体的话，我就在繁华市区管理餐厅。”当前，Heiser担任Mercat a la Planxa餐厅经理，这是一家位于密歇根大道（Michigan Avenue）的加泰罗尼亚人创立的餐厅。
她表示：“每一天都非常不同，我最喜欢自己工作的一点就是，总是有很多学习和成长的机会。”她目前的主要职责是监管员工，“书写每周安排，确保员工准时上班并完成该完成的任务”，并接待客户。她期待自己能够参与到美国新的赛奇餐厅的开张工作中，她点明公司“在很多不同地区都有发展空间”。
Heiser认为自己在肯代尔的学习经历对她的职业发展至关重要。她表示：“没有一天我不从法律课、会计课或商务写作课上受益。教授兢兢业业，他们的职业道路使其在行业中有了较高的可信度。”
Heiser表示：“这个行业发展空间无限；你仅仅需要为自己制定一个计划，多多与同自己有着相同价值观和工作观念的人接触。我最重要的建议就是，这个行业也很小，你永远都不知道谁将坐在你对面的面试桌上。你或许是他知道的可以一起工作的人，或许人家根本就不认识你，其实这之间差不了多少。”
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19FChristine Heiser draws on her Kendall coursework to chart her career path.
As a young woman living in Virginia, Christine Heiser (B.A., Hospitality Management, 2006) worked a series of hourly jobs. “The one I enjoyed most was being a server,” she says, “so I looked at some culinary schools around the country.”
She started an associate degree program intending to have a culinary career, but a required course in management intervened. “I thought the class would be a waste of time,” Heiser admits, “but I found that I really enjoyed being a liaison between the back of the house and the guests, and in a matter of six weeks or so, I totally changed my career path.” Three months later she was enrolled at Kendall in the food and beverage management program.
Working in the industry, she had observed the benefits of a Kendall education. “Every time I was working with a skilled set of other interns, they were mostly from Kendall,” she notes. Another part of Kendall’s appeal was the then-new location in downtown Chicago. “The thing I really liked about Chicago was that it had the worldliness of New York and the friendliness of the Midwest,” Heiser explains, “and I liked the dining culture of Chicago.”
Heiser now works in Chicago for Sage Restaurant Group, a company created by Sage Hotel Group, to “manage restaurants in hip urban areas as if they are freestanding entities,” Heiser explains. Currently, Heiser is a manager for Mercat a la Planxa, a Catalan-inspired restaurant on Michigan Avenue.
In this role, she says, “every day is completely different, and that’s one of my favorite things about my job—there are so many opportunities to learn and grow.” Her primary responsibility right now is overseeing labor—“writing weekly schedules, making sure that employees are showing up on time and doing what they’re supposed to do”—as well as being a presence for the guests. She looks forward to the possibility of helping to open new Sage restaurants around the country, noting that the company has “room for growth in a lot of different areas.”
Heiser believes that her Kendall experience was vital in preparing her for this career path. “There isn’t a day that I don’t benefit from a law class I took, or an accounting class, or a business writing class,” she says. “The professors are fantastic, and their career paths give them credibility in the industry.”
“This industry really is anything you want to make of it; you just have to custom-build a plan for yourself, and surround yourself with people who have the same values and work ethics as you have,” Heiser says. “My biggest piece of advice is that this industry is really small, and you never know who you’re going to be sitting across the interview table from. You can either be known as somebody who people really want to work with, or not known at all, and there really isn’t much in between.”
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