And, if your staff is very well trained and know how to behave, customers should never see them stressed. Stress comes from unsureness, from a person who is in need of training. I'm glad we can have a school here to give that training. As the field itself is diverse, so too are the many changes that continue to come its way, most noteably in cuisine, Hellermann points out. There are always many changes in cooking.
People move all over world, vacationing, traveling, and they bring ideas back home.
A lot of American cuisine is adopted. The American public is open to all kinds of foods and wines. To succeed fully in the industry, he says one must always keep up on these changes and be willing to experiment with the latest ingredients from fresh herbs to exotic mushrooms and fruits. All of these changes and adaptations create an exciting and diverse industry, he notes, adding that Penn College hospitality graduates can go in many directions and create their own paths. Students will go on from here and continue to learn by traveling in different countries and working in different restaurants and hotels.