OpenTable: “Cultivating Talent” with San Francisco Cooking School
Supporting the next generation of cooks is built into what we do every day at San Francisco Cooking School. We also know that success in this industry is achieved by having the support of the larger restaurant community. We’re thrilled to announce the OpenTable “Cultivating Talent” Scholarship through the James Beard Foundation, specifically for students who are planning to attend SFCS. We spoke with Andrea Johnston, COO at OpenTable, about what they have observed about the Bay Area restaurant community and why it’s so important to give back.
Why did you choose to support a scholarship to San Francisco Cooking School?
San Francisco Cooking School and OpenTable share meaningful ties to the Bay Area food community. Many of the chef/owners we work with at OpenTable are also guest chef instructors or are on the board of the school.
While we have employees spread all over the globe, OpenTable is based in San Francisco and a large percentage of our team live, work, and dine in the Bay Area. Supporting a school in our home community is a natural fit.
SFCS students have a hands-on externship during their time at school and many of the restaurants where students are placed or end up working after graduation, are customers of OpenTable. This common thread made it a natural partnership.
Given your unique perspective on the restaurant industry, what advice would you have for a new cook who is looking to be part of it in the future, and one day possibly own their own restaurant?
Learn from others, but remain true to yourself. One of the best parts of working for OpenTable is the nearly 60,000 restaurants we work with. I’ve seen first hand that success comes in many different forms. There’s no magic formula to owning a successful restaurant, but the most successful owners I’ve come in contact with are the ones that have a clear, authentic vision that reflects their values and expertise.
What do you think OpenTable’s role is in developing the next generation of cooks?
OpenTable’s role is to support the next generation of cooks so they can find success doing what they do best. When they decide to open a restaurant, we need to offer them cutting edge software to help run smooth shifts and provide first-class hospitality to guests. When they’re working to create a name for themselves, we need to help promote their ticketed dinner series or share their culinary expertise in our blog. When they’re working to support a cause that’s important to them, we need to help them get the word out.
Many Bay Area chefs have ‘grown-up’ over the years that OpenTable has been such a core part of our industry. Can you call out of a few who have come up in the business and some of the ways they really stand out as mentors to their teams?
Traci des Jardins comes to mind immediately as someone who’s cultivated some amazingly talented chefs that have gone on to success in their own right and are now mentors themselves. Craig and Annie Stoll are certainly leaders both in their own restaurants and the Bay Area community as a whole.
Learn more about our Professional Culinary and Pastry Programs
at SF Cooking School, and apply for OpenTable “Cultivating Talent” Scholarship through the James Beard Foundation today!
Still Hungry? Follow Us: Twitter | Facebook | Instagram | LinkedIn
