By Mary Petersen, CAFÉ President and Gold Medal Classroom Editor-in-Chief

Networking is not about who you know but who knows you. How do students, new to the culinary field, add contacts who know their name and talents? I asked Dr. Fred Mayo, retired New York University culinary professor and principal of Mayo Consulting, and Chef Adam Weiner, culinary arts instructor for JobTrain, to discuss the importance of networking. They gave me in-depth tips on how to teach networking in all areas, not just the classroom.

How do you teach networking?

Dr. Mayo: The most powerful way to teach networking – like any skill – is to model it in all that you do. You can illustrate for your students first-hand the importance of networking when they see you discussing and sharing culinary experiences with colleagues. In the classroom, I have facilitated networking workshops, taught the skill during professional seminars required here at NYU, and organized role-play situations for students to practice the skill. I also remind them to network any time a departmental public lecture occurs and praise them for how well they followed through.

At NYU, students can also join the Hospitality Business Society, an undergraduate student club, where they meet and talk with people associated with the group as well as alumni. It’s a bit less risky environment than some of the opportunities to network with industry professionals they come in contact with in the culinary program.

Chef Weiner: First, I explain to them professionals are used to networking. They won’t reject you if you ask for a card. It isn’t like asking someone out on a date. The strongest rejection will be, “I’m sorry, I am out of cards.” I tell students to practice with family and friends. I have guest speakers and visitors come into my kitchen classroom at least weekly and I have my students practice with them. I have the students print business cards (there are some online services that do it for the price of shipping and handling) and have resumes available at all times. Next, I teach about follow-up. I explain that professional networks have to be maintained. Finally, I try to teach by example. The students see me going to CAFÉ conferences, ACF meetings, trade shows, etc. I talk about who I met. When a friend comes into the classroom, I explain how I met her or him.

Dr. Mayo: Good point, Chef. The more we introduce our colleagues to our students, the easier it is for them to make that connection and to see the value of collegial interaction and that is what networking is all about.

What networking tools do you emphasize to your students?

Dr. Mayo: At NYU, students are actively involved in opportunities designed to interact and network with industry professionals. We offer workshops in presentation of self and networking before career fairs. We help them learn about professional dress since that is a big change from high school, and every freshman receives a letter from the Dean encouraging them to purchase a dark suit or dress, dress shoes and nice shirts or blouses before they arrive so they can be prepared with professional attire.

Chef Weiner: I try and show them new experiences as much as possible. For instance, I take them to local trade shows. I ask my food suppliers to invite them when they have exhibits. I take them to ACF events. Most of my students aren’t upwardly mobile so I need to expose them to something completely new. I explain to them that they don’t have to like it in order to do it. I compare it to cooking a dish that they don’t like to eat. They still need to cook it well.

What is the one thing you want your students to understand about networking before they graduate?

Dr. Mayo: There is no “one” thing. I believe most of us continue helping our students all their lives by maintaining the connection with them, whether they initiate it or we do. This is the lesson of networking.

There is one key idea I try to have them internalize: It is the notion that networking is about giving to others and not taking. It changes the whole experience and makes it easier to accomplish if you think you are helping others rather than looking for a gift. However, I am not sure how many students always remember that insight – but I always keep trying to communicate it. (He says with a broad smile.)

Chef Weiner: I explain to students that the yin to networking’s yang is never burn bridges. I give countless examples of friends and graduates who positively ended a relationship or a position and that led to a better situation down the road. I provide examples of how small the culinary community is and what that means.

I even tell them how I actually got my current job as a culinary arts instructor because five years earlier when I was a bank attorney I left my position in a professional manner when I was laid off because of downsizing. When I switched to cooking and applied for a teaching job years later, it turned out the person who hired me was good friends with my former bank boss.

Can you give a couple examples of networking that really benefitted your students?

Dr. Mayo: Sure! When I teach research methods, I am always answering students’ questions with specific examples. I can tell you this: The guest speakers I bring to class are a result of networking and they enrich students’ educations. Another example of students benefitting from my networking experience is when I call a colleague to help a student with an interview. Even if by chance they observe the phone call it is yet another networking example. Shaking hands with industry professionals and calling them by their first name – since I know them – often provides students with an “a-ha” moment.

There are so many more examples! Like I said before, as an instructor the most powerful way to teach networking is to model it in all that you do.

Chef Weiner: My favorite recent example happened at the June 2015 CAFÉ Leadership Conference held in Niagara Falls. The feature speaker was Christian DeVos from Delaware North. At the end of his speech I went up to him and asked if he had any accounts in the Northern California area. He introduced me by e-mail to one of their top chefs in Yosemite. I met that chef a few weeks later when I happened to travel to Yosemite for a Boy Scout event and we became well acquainted over lunch. I am hoping to be able to send students there.