{"id":20506,"date":"2021-09-30T11:15:57","date_gmt":"2021-09-30T15:15:57","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=20506"},"modified":"2021-09-30T11:15:57","modified_gmt":"2021-09-30T15:15:57","slug":"food-networking","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/food-networking\/","title":{"rendered":"Food Networking"},"content":{"rendered":"<div style=\"position: relative; padding-top: max(60%,326px); height: 0; width: 100%;\"><iframe loading=\"lazy\" style=\"position: absolute; border: none; width: 100%; height: 100%; left: 0; right: 0; top: 0; bottom: 0;\" src=\"https:\/\/e.issuu.com\/embed.html?backgroundColor=%23e6e6e6&amp;d=portland_monthly_magazine_october_2021&amp;hideIssuuLogo=true&amp;pageNumber=48&amp;u=portlandmagazine\" width=\"300\" height=\"150\" sandbox=\"allow-top-navigation allow-top-navigation-by-user-activation allow-downloads allow-scripts allow-same-origin allow-popups allow-modals allow-popups-to-escape-sandbox\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<h3 class=\"p1\"><span class=\"s1\">Pier 77\u2019s Yalcin Kaya thinks the world of his master class.<\/span><\/h3>\n<p class=\"p1\"><span class=\"s1\">By Diane Hudson<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">&#8220;I\u00a0can\u2019t believe you all have bachelor\u2019s degrees in the culinary arts! Whatever did they teach you in those four years?\u201d says <strong>Yalcin Kaya<\/strong>, owner of <strong>Pier 77<\/strong> in <strong>Kennebunkport<\/strong>. \u201cExecutive chefs aren\u2019t just cooks. They\u2019re department-head managers who direct a whole range of things beyond how to make sauces or tasty dishes.\u201d<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">When he bought Pier 77 in 2016, Kaya was surprised that his <strong>J-1 trainees<\/strong> craved essential management skills. They had just a year to launch their brilliant careers. (A <strong>J-1 <\/strong>is a non-immigrant visa issued by the <strong>U. S. State Department<\/strong> to individuals approved to participate in work- and study-based visitor programs that promote cultural exchange.) Inspired, Kaya designed Pier 77\u2019s <strong>Culinary Arts Training Program<\/strong>, requiring all of his J-1 trainees to take the course.\u00a0<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">\u201cMy executive chef teaches what you need to know in the kitchen. But if you don\u2019t know how to read a profit-and-loss statement, you won\u2019t have success.\u201d To astonish diners, financial management must be one of your secret ingredients. In matters of innovation and taste, \u201cyou have to learn how to analyze.\u201d<\/span><\/p>\n<p class=\"p5\"><strong><span class=\"s1\">COOKING OUTSIDE THE KITCHEN<\/span><\/strong><\/p>\n<p class=\"p2\"><span class=\"s1\">Starting in December and continuing for ten weeks during the slower months, Kaya meets with trainees every two weeks, covering topics that include: how to hire, train, and manage kitchen staff; scheduling; planning menu prices; food cost control; labor cost control; waste and theft control; meeting industry-approved hygiene, sanitation, and safety standards; and monthly analysis of profit-and-loss statements. Kaya administers midterm and final exams, and successful participants receive a Certificate of Completion.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Kaya\u2019s background, including ten years as a general manager for <strong>Marriott<\/strong>, eminently qualifies him to lead these his charges. \u201cThey\u2019d send me to hotels in bad shape to fix them up. One I worked at in <strong>Savannah<\/strong> had ten managers in ten years. There were such bad practices in place, like all the management meeting at 9 o\u2019clock for an hour or two during the busiest hours of the day. It took me six months, but the hotel became one of the best in Savannah.<\/span><\/p>\n<p class=\"p6\"><em><span class=\"s1\">Read the full story in the digital magazine above.<\/span><\/em><\/p>\n<p class=\"p6\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-large wp-image-20507\" src=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-1024x512.jpg\" alt=\"OCT21 hungry eye\" width=\"1024\" height=\"512\" srcset=\"https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-1024x512.jpg 1024w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-300x150.jpg 300w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-768x384.jpg 768w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-200x100.jpg 200w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye-620x310.jpg 620w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2021\/09\/OCT21-hungry-eye.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pier 77\u2019s Yalcin Kaya thinks the world of his master class.<\/p>\n","protected":false},"author":1,"featured_media":20508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8,315],"tags":[],"class_list":["post-20506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-hungry-eye"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/20506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=20506"}],"version-history":[{"count":3,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/20506\/revisions"}],"predecessor-version":[{"id":20551,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/20506\/revisions\/20551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media\/20508"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=20506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=20506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=20506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}