Last month I had the unique experience of joining our HR Director for a recruiting trip back east to the same school that I graduated from: The Culinary Institute of America, Hyde Park.  It seemed like an eternity ago that I walked down the marbled front steps of the old building for what I thought was the last time.

Being back in New York, in the state I was born in, was a strange feeling indeed. The crisp autumn weather and the beautiful Hudson Valley brought back memories of learning and working. I remember looking forward to the future that I am now living.I wondered, if then, I had asked myself where I would be now.  What would I say?

I was running over in my mind the things I appreciate about the work I do now and how I could convey that to the prospective employees we were about to interview. I wanted to show an honest, straight forward opinion of who I work for and what I do.  In my mind, I have it boiled down to a short list:

1. This work is not for everyone.  It’s not the same as the restaurant world.  There are different rules to abide by and different priorities to focus on.
2. I am proud of the work that I do and the people that I work for.  I am proud of their ethical conduct, their drive, their vision and their leadership.
3. I enjoy living a life outside of work.  I finally have time to see and do things that just wouldn’t be possible on a regular restaurant schedule.
4. I am invested in who I work for, as they are invested in me. I have had opportunities to further my education and have been rewarded by Thomas Cuisine.
5. I am part of a growing company and the chance for new opportunity increases consistently.

At the end of the day, it all seems like simple stuff.  But how many people could say the same things about their employer?                     

Getting a chance to go back to where it all started helped me to reflect on where I am today, and hopefully where I can go tomorrow!

Peter Roberge

Chef - Skagit Valley Hospital