Johnson & Wales University’s most recent culinary graduates face a job market unlike any in recent memory. “Because people are so scarce, rates are going up,” says Jerry Lanuzza, dean of the College of Food Technology & Innovation.
New grads should expect rates starting between $14 and $16 an hour, compared to $10 to $12 an hour pre-pandemic, he says. Few restaurants paid minimum wage locally, even before the pandemic, he says.
“You couldn’t find people for $7.25 an hour, and you didn’t want to pay people $7.25 an hour. You get what you pay for,” he says.
New graduate Jacob Whitson found himself in demand when pursuing a pastry internship. He received multiple offers from minimum wage to $14 an hour, eventually settling on an internship with The Fig Tree.
He made $11 an hour — and got to learn more about the fine-dining industry. That fits into his goal to own his own establishment one day.
“I want to do it all,” he says. “It’s all about where you can find your value.”
Whitson recently snagged a permanent job there, earning more than $15 an hour.
He grew up cooking with his great-grandmother. Whitson graduated with a triple degree — culinary arts, baking and pastry arts, and a bachelor’s in food and beverage entrepreneurship with a minor in sommelier.
He plans to pursue his master’s in international beverage management.
“This industry is not necessarily an industry you fall into. A lot of people do it because they have the passion for it,” Whitson says.
Food service is hard work and long hours. Graduates need to pay their dues, honing their skills, technique and quality, Lanuzza says.
Whitson recently snagged a permanent job there, earning more than $15 an hour.
He grew up cooking with his great-grandmother. Whitson graduated with a triple degree — culinary arts, baking and pastry arts, and a bachelor’s in food and beverage entrepreneurship with a minor in sommelier.
He plans to pursue his master’s in international beverage management.
“This industry is not necessarily an industry you fall into. A lot of people do it because they have the passion for it,” Whitson says.
Food service is hard work and long hours. Graduates need to pay their dues, honing their skills, technique and quality, Lanuzza says.
Recent JWU culinary arts graduate Cheyenne Meyers dreams of opening a coffee shop and wine bar one day.
This summer, she’ll work three jobs, including time at a coffee shop and vineyard, to make ends meet and gain industry experience. The beverage industry remains hard hit by the pandemic.
“This is the stepping stone to the bigger picture,” Meyers says. “I just know it’s something you have to have the heart to be in.”
She’s found a tougher job market than expected, even taking a pay cut to get the experience she needed.
“I think everyone’s just trying to get back on their feet,” she says. “My hope is it comes back.”
She plans to return to JWU to pursue her master’s in international beverage management this fall.
Lanuzza says graduates should consider their career paths and not just follow the money as restaurants look to fill gaps in their workforce.
“We teach them how to cook, and now they have to go apply those lessons,” Lanuzza says.
He expects some will forgo traditional restaurant settings in favor of quality of life. Graduates may snag positions for employers such as Compass Group or Aramark, where they work at hospitals, schools and in corporate settings with set hours and days.
“I think that will be a negotiating point for them,” Lanuzza says.
Recent JWU culinary arts graduate Cheyenne Meyers dreams of opening a coffee shop and wine bar one day.
This summer, she’ll work three jobs, including time at a coffee shop and vineyard, to make ends meet and gain industry experience. The beverage industry remains hard hit by the pandemic.
“This is the stepping stone to the bigger picture,” Meyers says. “I just know it’s something you have to have the heart to be in.”
She’s found a tougher job market than expected, even taking a pay cut to get the experience she needed.
“I think everyone’s just trying to get back on their feet,” she says. “My hope is it comes back.”
She plans to return to JWU to pursue her master’s in international beverage management this fall.
Lanuzza says graduates should consider their career paths and not just follow the money as restaurants look to fill gaps in their workforce.
“We teach them how to cook, and now they have to go apply those lessons,” Lanuzza says.
He expects some will forgo traditional restaurant settings in favor of quality of life. Graduates may snag positions for employers such as Compass Group or Aramark, where they work at hospitals, schools and in corporate settings with set hours and days.
“I think that will be a negotiating point for them,” Lanuzza says.