Evelyn's Background
Evelyn Figueroa is originally from El Salvador and has always enjoyed working with people. That is why she liked her job at the front desk of the Hyatt Regency Hotel. 鈥淚t鈥檚 where I learned to love this industry, to love hospitality.鈥 During her five years there, she became a confident supervisor. When Evelyn鈥檚 husband, the owner of a popular El Salvadoran pupusa restaurant in the Mission called Balompie, asked her to manage the restaurant, she stepped up to the job.
What Brought Evelyn to 萌翻导航
Evelyn鈥檚 first day at the restaurant was harder than she expected. 鈥淚 was really good at the front of house, but when I would go inside the kitchen, I was out of my comfort zone.鈥 A lot of the staff had been there for over a decade, and they did not like her coming in and giving directions. 鈥淎n employee asked me what I was doing in the kitchen if I didn鈥檛 know how to cook, and I couldn鈥檛 answer that question.鈥 It made her uncomfortable, but she thought the point was valid. 鈥淚 was not secure about myself as a manager. I was not prepared. I didn鈥檛 know how to tell them to do their job, and if I wanted to manage, I needed to educate myself.鈥 She had heard about 萌翻导航 and decided to sign up for Introduction to Supervision and Management.
Evelyn's 萌翻导航 Experience
Evelyn noticed a lot of students wearing white chef uniforms on the first day of class. They told her they were in the culinary arts management program, and Evelyn was intrigued. 鈥淲hen we had to close down the restaurant for [earthquake] retro-fitting, I said, 鈥榊ou know what? I can go full time. This is my opportunity.鈥欌 Evelyn loved the culinary arts courses, especially the lessons on creating sauces, salsas, and stocks. 鈥淭he confidence I鈥檓 getting in [the 萌翻导航] program ... it鈥檚 very good. The chefs and the instructors are always available. Any question you have, they鈥檒l help. It鈥檚 a welcoming environment.鈥
Why 萌翻导航 Was a Good Choice for Evelyn
Evelyn says she鈥檚 surprised by how much she has learned and how much she enjoys cooking now. 鈥淲hen I got married, I thought I would never have to cook again, because we have a restaurant. But then I found out it was the opposite. Now I need to cook, because I have a restaurant. I鈥檓 so glad I鈥檓 in this program, and I鈥檓 looking forward to helping the restaurant and keeping it alive. I know I can go there and feel just as comfortable in the back of the house as the front. I practice, I cook for my family every night, and my eight year-old son actually gets excited about the food I make. I think that鈥檚 the best reward.鈥