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Those in the restaurant business offer graduation advice

A handful of commencement advice from those in the restaurant business
by Dave Cathey Modified: May 18, 2013 at 9:41 pm •  Published: May 20, 2013

As part of The Oklahoman's Life roundup of commencement advice, ‘The Food Dude' Dave Cathey asked people in the restaurant industry what they'd want to say to recent graduates. Here are some of their thoughts:

Bruce Rinehart, chef/owner Rococo Restaurant and Fine Wines, on getting into the restaurant business: Start with work at a hotel or resort

“The advice I've given over the years, especially if the individual has limited practical experience is to try to get into a large hotel and resort. They have everything, from the coffee shop to fine dining, from Garde Manger, butcher to a bakery. From banquets, buffets and catering. All kinds of different avenues to learn the beverage and service side. You can learn so much if you can move throughout all the different departments. I did four years at the famous Hotel Del Coronado 30 years ago and still call on things I learned there today.

Buck Warfield, president of Enduring Brands restaurant group: ‘Never stop learning'

The restaurant business isn't what you see on TV. The guests, the staff and the challenges are all real and there is rarely any glory. But, like TV, if you are good at it then it's a hell of a good time and can be rewarding in every way. So if you want to get into the restaurant business, make sure that you work hard enough to be really good at it and never stop learning.”

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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