
Sandra Alanzo Shafer made an about face in her career when she left the Petrochemical Industry and entered the Culinary Institute Alain & Marie LeNôtre. In less than one year Sandra has moved herself up the ladder from a position at the River Oaks Country Club paying $9.50 an hour to a position as a personal chef making $70,000 a year. How did she do this and what is her job like? Sandra says simply hard work and networking got her there.
From the time she returned from a six year stint in Cyprus with her family until enrolling in Culinary Institute LeNôtre she attended the institute’s annual open house. The institute felt like home; with French cuisine and pastry the foundation of the program and the international flavor of the environment she knew this was what she was looking for. Sandra had spent time traveling internationally and speaks four languages: English, Spanish and some Greek and French.
She visited on a Friday in January 2008 and immediately began classes on the following Monday. Sandra completed two AAS degrees, an Associate degree in Culinary Arts and an Associate degree in Baking and Pastry Arts, and graduated in July of 2009. The rigorous programs, instructors that were vested in her success, encouragement from the entire staff and her dedication prepared her for her career once she graduated.
Sandra takes everything on full throttle. While at Culinary Institute LeNôtre she did an externship at the River Oaks Country Club and upon graduation she was brought in to the River Oaks Country Club in a temporary position to help with the Friday and Saturday buffets. One of her first nights there she prepared a 50 pound bag of carrots, without her own knife and getting tennis elbow for weeks as a result, but she was called back for a full-time position. Sandra’s advice is that there is no job too little in a kitchen and always put your best effort forward. You never know where it will lead.
Once full time, Sandra dove in and made sure to apply high standards to her work. One task she was required to do was to prepare a menu each week. Menus were due to the executive chef, Chef Charles Carroll, on Thursday for approval. Sandra made certain to always have hers worked out and submitted by email by Wednesday that way her menus were approved by Thursday morning allowing her more time to source and prepare. Sandra says put in the extra effort, you will be noticed.
Sandra left the River Oaks Country Club for a position at the Coronado Club. She received a raise here, but a main consideration was that she had the weekends off.
Some short time after this Executive Chef Charles Carroll, of the River Oaks Country Club, contacted her to let her know of a VIP club member that was in need of a personal chef. The position would include managing and preparing family and business dinners and the salary was $70,000 a year. With Chef Charles recommendation and her excellent track record she landed the job.
Sandra reports that flexibility is a number one requirement in this position and that the job is hard work but there are great perks too. The meals usually run from the three family members to ten people. Many times guests are at short notice. There are occasional receptions and luncheons. She plans on bringing in other Culinary Institute LeNôtre students to help with special events rather than hiring professionals in the field. Her days are variable.
As for perks, she has gotten to travel with the family to their Aspen home on a private jet to cook for them while there. And she has even traveled to Paris, Rome, and Greece as part chef and partly to serve as guidance for the young ladies of the home. Flexibility pays.
Whereas at a club you have a team of chefs and cooks to put things together, here Sandra must do it all. Sandra uses all of the techniques learned at Culinary Institute LeNôtre. Though the family says she doesn’t have to make more than a simple meal some days, she is creative as possible using the techniques she learned at Culinary Institute LeNôtre to improve and keep her skills current. Her meals stand out. Sandra says “Never let your skills lag; always strive to do your best. You will always get a great referral.”
She does her shopping on Monday to keep the pantry well stocked and buy the basics. She purchases the proteins when the menu is planned. Having a well stocked pantry enables her to stretch meals when there are last minute guests. She serves every dinner with a salad, main course, and a dessert.
Sandra has wonderful advice: Networking cannot be stressed enough. When meeting people in the culinary field ask for advice, ask for referrals, follow through with the contacts you are given. When meeting people in the culinary field ask them about their experiences to become familiar with all the choices there are.
She has had fabulous experiences by networking, for example while on vacation in Puerto Vallarta with her husband they were treated to a dinner off the menu because she had networked with the CEC on her previous trip there.
Sandra continues to use the Culinary Institute LeNôtre as a resource. The doors are always open here. She has not had much work with chocolates lately and wanted to keep her skills current in this area. She attended the chocolate gala and asked Chef Philippe if she could attend Pastry Lab when chocolates are covered; the answer was “of course”. Sandra states “The doors are always open for anything that you need help with at Culinary Institute LeNôtre.”
Take your career into your own hands, work your hardest and network!