~Written by Carolina Fojo, East Coast Fellow for Bon Appétit Mgmt. Co.
As the East Coast Fellow for Bon Appétit, I travel to college campuses to discuss food sustainability with students, and with our staff and chefs. I recently had the privilege of sitting down with Chef Justin McArthur, a recent addition to the Bon Appétit family at Case Western Reserve University. He’s been working with Bon Appétit for 4 months, but in the food industry for 14 years. He shared some of his thoughts on the industry, his career, and his passion for what he does.
When did you first become interested in pursuing food as a career?
It’s the standard story; I started off as a dishwasher. My best friend got a job, so I decided to apply. So we were both dishwashers. Then the cooks all quit, and they put my friend and me on pizza and salads and desserts. It was a real blast! I’ve always loved food since I was a kid. That job really opened my eyes to what you can do with it and what really good food is about. Then I ended up going to my vocational school, and eventually culinary school.
What’s your favorite thing about what you do?
My favorite thing is the relationships and the people, inside the kitchen and outside the kitchen. Variety is the spice of life—and in this job, you get to meet a really unique mix of people that food brings together.
Service is also a big part of it. In the kitchen, I really like trying to serve my team and build them up, working with everybody, trying to improve their skills, giving them some confidence. Outside the kitchen, its customer service; and when you see people eat and be satisfied, even for a small portion of their day…there’s a gratification in that.
Continue reading "Pursue it With Passion: A Chef's Perspective" »

