Focusing on the Future!

As my MAED Program comes to an end, I have been able to reflect on what I set out to do, what I actually accomplished, and what I would still love to accomplish moving forward. When I think about my future there are a wide variety of things that come to mind. Part of me thinks about my teaching career that I spent 5 years of my professional life in, and is the reason why I started the MAED program. While the other part of me loves the dream I am chasing now in the restaurant world. Ultimately, all my passions are deeply rooted with my love for educating others which is why my three goals moving forward in life are; opening a restaurant of my own, return to the field of childhood education, and continue to be a role model and a leader to all of those around me. While the goals of opening a restaurant and childhood education might seem like they are on opposite sides of the career spectrum, I have quickly come to realize that there are more similarities than differences. In my new line of work as a restaurant manager and corporate trainer, I find myself teaching and educating on a daily basis. I feel as if I am getting the best of both worlds; working in a restaurant to bring joy to customers through food, and also teaching while I am in that restaurant.

All three of my goals for the future revolve around my passion for teaching, educating, and motivating. I know that no matter path life takes me on, I will be a the front of the train trying to help everyone reach their final destination in the most successful way possible.

Focussing on the Future: Testimonials

Opening A Restaurant – I am not naïve. I am fully aware that this goal is extremely lofty and also extremely risky. In my hometown of Los Angeles, CA more restaurants close daily than the number that open. It is a very rough business environment to break into, which is part of the reason I am so determined to make it happen. I have always been motivated by challenges and have always set my goals extremely high. I have been pleasantly surprised to see that my background in education has been useful in the daily operations of a restaurant. Whether it is menu changes, the right way to plate a dish, or how to greet a customer, I am constantly working with my team and teaching them how things should be done. With that being said, I am nowhere near a finished product in terms of being a manager. I continue to learn new skills every day that not only benefit myself but those around me in the restaurant. I plan to read Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer to gain more insight on opening and running a successful restaurant in such a competitive environment. I also have plans to enroll in some sort of cooking course or school like the Culinary Institute of America to broaden my cooking skills and allow for more diverse menu options.

Focusing on the Future!

Goal #1