The Job Forum

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You're listening to locally produced programming created in KUNV studios on public radio. KUNV 91.5. Welcome to the job forum. My name is Mana Azizoltani and I am a PhD student at the Harrah College of Hospitality here at UNLV. On this show we discuss the journey through college and into the workforce with recent graduates of different disciplines.

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Welcome to the job.

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All right, guys, let's get this party started. So today I'm here with my longtime friend, Sloane Lopez, who is actually a recent graduate of UNLV. He's now a cook. Do you want to give a little introduction of yourself?

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Sure. Hello, everyone. My name is Sloane Lopez, like my friend, Manasa. I am a recent graduate from UNLV. I currently work at the Chinese restaurant, PF Chang's. I've had a long passion for the culinary arts and I discovered that a long, long time ago.

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Yeah, yeah. No, so it's actually funny. Of all people I've had on this podcast, Sloan is probably the person that I've known the longest. I think I've known Sloan now for what? Going on 20 years.

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That's nuts. We met in kindergarten, didn't we?

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That's nuts. Yeah, yeah, yeah, that's nuts. I mean to think that like for me to be 23 and say I've known you for almost 20 years now, that's like, that's crazy. Yeah. So anyway, thank you for coming out. Pleasure, man. All right, so you said you've been passionate about culinary arts for a

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long time. Do you want to tell me about how it started, when? I think it pretty much is the stereotypical answer I saw. My mom cooking, you know, she just walks in that kitchen, opens up the fridge, had no idea what she was gonna make for dinner, sees all the different stuff she has in there, and like, okay, yep, that's what I'm gonna do. And then she works out salad with some sort of nice meat or some sort of grain, whether that be rice or beans or something like that. And I'm just like looking at that like, how did you do this? It tastes amazing. So does that run in your family, like cooking skill?

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I mean, like, you know.

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I would say, I would say yeah. Because even my Nana, my grandmother, my grandfather, both of them, like, not so much as they got older, but in their younger years, they both had some amazing culinary skills. My mom would always tell me how when they grew up in California, they would have special Sunday dinners where my grandfather would buy a goat's head.

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What?

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Yeah, it was a... they lived near a meat packing facility. And I guess, I don't know how true this is, but in Mexico, where they use more of the animal than here in America, they have certain dishes where they'll just roast a whole body part of the animal, like a goat's head.

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Yeah, it's funny because when I went to Iran when I was 14, my dad took me to this place and you know, every day we eat out because you know we were we were on vacation and so I went to this restaurant and I had like this stew my dad ordered it for me and I you know whatever my dad ordered everything for me anyway because I was like the American kid and so the guy comes out gives me the soup I'm eating it my dad's looking at me funny I said what do you know he started in a giggle and I said, what? He goes, yeah, there's like brain in there, there's eyes in there, there's tongues in there, there's cheeks, there's skin.

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I'm just like, what the heck? Dude, tongue is delicious. Like my grandmother, she had this dish she called piccato. It's basically like kind of like a beef stew recipe, but it's stored in normal beef. She would use cow tongue.

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Wow, that sounds delicious. That would make me hungry, man. Although then again, you know, that sheep's head soup was pretty good, actually.

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It's hard to get around the idea that you're eating a sheep's head. That's just the American. You look outside America, they use every single part of the animal. It would be a lot less wasteful than we are in this country. True that. Me and my dad were just commenting today when we went to the hotels, how much food must go to waste. Millions of pounds. So back to it, when did you realize you wanted to become a chef? I know you're always around cooking, you like cooking, but when did you realize that that's what you wanted to do for living? I'd have to say, growing up, I would probably say around middle school time when they started to talk more about, maybe start thinking about, what do you enjoy doing in life? And can you spur that into a career and the little fat kid that I was, I loved food and I love making food. So I'm like, is there a way I can do that for my career? Hence the slony burger was born. Yes, my first ever creation. Do you want to talk about it? Yes. So little kid me wanted to try getting in the kitchen. But obviously, my mom didn't want to trust a little kid with a very sharp knife, so she was thinking, okay, what's something that he can make that isn't going to get him hurt? So she's like, okay, make hamburgers. So it was simple. Well, same kind of burger you get at like any sort of restaurant. Just make, do the ground beef, he's pushing the patty, season it up how I thought would taste good and put on all the toppings. And there you go, the Sloan-y burger. The Sloan-y burger.

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The regular burger, but rebranded.

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Exactly. That's funny.

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And so, okay, so you went through high school, right? We both went to high school together, actually. Yep. Just kind of ended up in different sides of sort of the school, right? You went to band, and we were in football, and I just was not into music, and I just took a different path. So then you ended up going to UNLV, right? So why'd you pick hospitality? Well, actually, before going to UNLV, I went to a school called the University of Michigan. And I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the University of Michigan, and I went to a school called the So why did you pick hospitality?

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Well, actually, before going to UNLV, I went to the College of Southern Nevada, CSN, a community college. And I went there because I wanted, like we keep saying, I wanted to do hospitality as my career, possibly more in the culinary side. And UNLV, actually, by the time it was time for me to start looking into college, UNLV had kind of declined their importance in the culinary side of the hospitality department and looks more towards the managerial side. Absolutely. So if I wanted to learn more from culinary, but I didn't want to go to one of the major places outside of Nevada like the Culinary Institute of America or something like that, I looked. CSN had a culinary program and what surprised me was the culinary program at the College of Southern Nevada is actually one of the top rated culinary programs in America. Wow really? I didn't know that. I can't tell you what it's rated at currently because I haven't checked in a while but when I was going there it was as among one of the top rated in the America. Wow that's I didn't realize that. So what was it like at CSN? Kind of the stereotypical community college experience, you know, not as major of campuses that as a major university, just more modest size is it had three different locations, one in North Las Vegas, one in Henderson and one in I think, Spring Valley.

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Yeah, I think it's off Charleston or something like that.

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Yeah, some somewhere like that. But the culinary it was all located at the major campus in North Las Vegas. Basically, one section of the building, you had all the various different classrooms and kitchens used for the culinary program. Wow. So it's comparable to UNLV then, even how they have their own kitchen and that kind of stuff. I'd say yeah. Wow. So I know a lot of people like they kind of rag on the community college thing, but that's something that we both have in common that, you know, I even started my college in CSN. Do you want to speak to that a little bit? Yes, I will always wave the flag for community colleges. Like, if you are trying to go to college in-state, or even if you are coming from out-of-state, just doing your basic studies, like the math, the science, and those kinds of ones at a community college, and then transferring those credits to a major university can save you a lot, a lot of money in the long run. My classes, when I was going to CSN, every semester, it was probably around maybe $1,200, $1,500 a semester. Wow. If I was going to UNLV, I want to say it was six or seven thousand yeah six or seven thousand for the exact same style of classes. Four times that, yeah. So I spent two years there, saved a lot of money in two years, and then spent two more years and I got two degrees out of it. Nice, yeah. So I want to add on to that a little bit. So one of the benefits of going to community college in my opinion, and I'm sure you'll agree with me is that First off you get those first two years at a community college Which is not so much pressure not so crowded so you can kind of get used to the college experience, right? Oh, yeah and second It's cheaper like you mentioned and then For me what the biggest thing was is that I actually found that like the professors seem to care more Especially like these, you know intro classes with like these 300, you know at UNLV you take intro to economics, for example, there's like 200 people in a lecture hall. But at CSN it's like 30, 40, whatever,

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it's like high school almost.

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Yeah, my max class I want to see is probably maybe 45, 50 people. See, there you go. And I really like that experience, I feel like the teachers, they care about me more, it was cheaper, and the class sizes were smaller, and also, I don't know if this is true for outside of Nevada, but in Nevada and Las Vegas, if you transfer from CSN into UNLV, it will transfer your grades, it will transfer your credit, but not your grade. So if you get like, let's say a B in economics, it won't hurt your GPA when you go to, when you transfer to UNLV, which is really cool. I can't speak too much on that, but it didn't matter to me too much since I kept up good grades. Yeah, that's right. Yeah, I see on your resume, you sent me your resume and Sloan not to boast or anything, but he had a 3.8 overall. So, you know. Yeah, you know. Just casual, you know, slight work. Yeah. Okay, so let's talk about your experience at CSN then. Is there any experience that stood out to you? Any professors or classes? Oh, the culinary program there, like, it was probably, honestly, one of the best experiences of my life going through that program. Really? Yeah, because there was so many different chefs there all that had a passion both for cooking and also for teaching. They wanted to try to share as much of their knowledge with you as possible. I have two chefs that stood out to me. One was Chef Metcalf, an older gentleman and who was one of the heads of the department at CSN and then a female chef, her name was Chef Jill, a little more eccentric, but she was also had a major passion for culinary and always just wanted to show you both how to take things seriously, but also to see the enjoyment in the program and in cooking.

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Gotcha. Okay, so did you do like a capstone over there? Like

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because I know we do a capstone at UNLV, I'm sure we'll get there, but is that something you experienced at CSN? Sort of. I can't remember exactly how it worked, but CSN attached to it, kind of like the capstone here, we had a restaurant in the culinary program called Russell's Restaurant. I have a menu here, actually, you could take a look at. Check that out. Wow, it's like a legitimate menu. Yeah, it was a legitimate restaurant. It was completely staffed by students, both front of house and back of house. And they do this even with like the, like the freshmen and sophomores, because I know that's a senior class here, you know, the No, not really, because set freshmen and sophomore for, or CSN, you're more taking the intros to cooking your basics and both just normal culinary and baking in some of the more specialty classes, the Russell's Restaurant, which basically goes around what the senior students will be taking, which is more the French cooking class, a international cooking class, which will switch between various nationalities, like Latin or Asian, and or just whatever the teacher wants to focus on for that semester.

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Interesting. So let's talk about your switch to UNLV, then. How did that go about?

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Pretty easy transfer. Just kept going to the various offices between CSN, UNLV. He made sure all my credits were going to transfer over. Was there an issue there or no? There might have been a slight issue but it was no major. Easy to take care of. Yeah it was easy to take care of. CSN and UNLV have a very good relationship especially with the Colton A program since hospitality. Yeah we're big. Yeah, exactly. Yeah, we're no joke in the hospitality community. So what were the classes that you took at UNLV like then? Were they different from CSN? Did you did you notice a higher level or was it similar? There is differences and similarities. The main difference is at CSN for the hospitality program, it was more focused on the actual cooking side. All the various classes I was taking, all the different styles of cooking, that kind of stuff. Switching over to UNLV, it leaned all the way towards the managerial side of how to run a hospitality business, all the different resource management you're going to have to do for that kind of business, as the different laws that you're going to have to follow for that kind of business, just anything and everything that has to do with management was focused here in UNLV.

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Okay, I understand. So, what are some of the skills that you've gained, you know, maybe at CSN or UNLV that helped you be successful?

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I learned to open up to people more, try to make more connections, because I'm not an introvert, I would say, but I enjoy my alone time. So I learned how to try and get out with people more, get in touch with people. That was definitely a major one. My cooking skills definitely improved. That's something that helped me look good in the eyes of the various restaurants I tried to apply to. And then just basic understanding

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of what it takes to be a manager in a hospitality business.

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You know, it's not gonna be an easy cakewalk. It's something you really got to be passionate about, honestly, if you want to follow that path. But it is something I want to do, so it was a good lesson to learn that it's going to be a bumpy road ahead. What kind of restaurant do you want to open, then? I've had a couple of different ideas. One of my major ones was, there's different styles of fast food, obviously, and there's one fast food style that I honestly have not seen here in Nevada, and that's Italian style fast food. So my idea has always been like, because I'm sure there's places like this outside of Vegas, but I have not seen anything like that in here. I want like a fast food style, you can drive through, through, get to the window and they have some, like, it's not going to be the best quality, but it's going to be nice and consistent style of pastas, breadsticks, you know, the stereotypical kind of things that you would see in an Italian restaurant.

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Sloan is Italiano.

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Yes, my brother, Nico, him and Callie, they were doing an anniversary one time, and he asked me to basically do a mock restaurant for them, and the name of that mock restaurant was Tipo a la Lopez. Tipo a la Lopez, that's funny. So we were talking the other day actually, and we were talking about like industry trends in hospitality, right? Or in culinary, excuse me. And you were telling me something about there being like a shortage and a surplus of chefs. Can you elaborate on that a little bit more? Yes, I might sound completely stupid to some people on here, but this is just my experience. Your conception. Yes, my conception personally. So after the pandemic, a lot of things getting shut down or getting limited staff, managers realizing we don't need as many people as we might have at one point to run things in the lower ranking restaurants is just the pay is not matching the amount of work for the people are having to do So hope people don't want to stay there, which means people leave which means they're always short on people That's happening right now in my restaurant PF Chang's People just they're doing too much work and not getting compensated enough. Hmm But then you get to the higher-end restaurants like the various kinds of restaurants. You'll see in the hotels on the strip, they're getting the good wages, people don't want to leave those ones so they're able to hold on to employees easier, thus they don't need to hire as many people. So at the higher ends... So it's hard to break into the higher end is what you're saying? Yes, pretty much. So there's a lot of jobs, there's not a lot of middle jobs, kind of. And I'm sure you're getting to the point where you've been working at PF Changs for a while and you're probably ready to take a step. It's hard to find that step, is what you're trying to say, right? Yeah, that's – sorry, I'm rambling on a bit, but that's pretty much what I'm trying to say is that there's not really seem to be any sort of middle ground unless you're willing to work multiple jobs because like with how expensive now. You know, my current salary at PF Chang's is $16.50, which, when I was in college, living with my parents, you know, that was a decent wage. But now that I'm graduated, I want to try and move out eventually, live on my own. That isn't a livable wage. No way. No way. So, okay. I just want to know about like, what kind of jobs are there out there? What are the different chef jobs? Like, what are the different jobs in the kitchen?

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I don't really know.

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Well, it depends on the kind of restaurant you're running, really.

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Okay, let's say like an average sit-down restaurant.

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An average sit-down restaurant, you're gonna have your executive chef, which is the main one in charge of the kitchen, make sure everything's running smoothly, and then underneath them, typically you'll have a formal, named for as a sous chef. Other restaurants may have different terms, but basically they're the right hand man to the executive. They make sure when the executive is busy doing any sort of paperwork, anything like that, they're making sure everything's still running smoothly. And then you have your usually what are called line leads, which are basically one step below sous chef, which when they're both chefs are busy, either the ones making sure everything's going smoothly and that they don't need the main chefs don't need to spend all their time watching over everything and then you have your basic cooks and then you like hooks and yeah, you line cooks and then you have maybe some various prep cooks depending on if you're a More bigger operation bigger operation and or you serve things like fresh from scratch so you need people there to cutting up all the different vegetables or meats you're using and then you have your dishwashers and everything like that.

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Cleaner and that kind of stuff.

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Yeah.

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Okay, and so when you, is it possible to get a higher up job out of college or is it like bartending where you kind of just have to work your way up? There is a possibility. It all depends honestly on the connections you have. Because like, my time at PF Chang's while I was going to UNLV, I went through multiple executive chefs there and it was not like each one had some sort of experience at various other restaurants before they came there. Right. But I guess it would be possible, but it's just kind of hard because you don't have the sort of background pedigree. So you really have to rely on those connections. Yeah, no. Well, the restaurant industry, it's a like very important to have those sort of connections to build those kinds of connection and So that people will maybe have heard you working there or or you're like, oh you used to work there Oh, that's like a very high standard place. I would love for you to come work for me Oh, oh you work with this guy. This guy's good and you know kind of thing Yeah, exactly or or like oh wow, you manage this place for 15 years before they let you go Yes, I would love to hire you. Oh wow, okay, I get it. So is that something that you would recommend to students to make sure you get those connections in college? Yes, absolutely. That is something that I unfortunately was not very good at myself. Oh, you know, it's an ability you have to develop and it's not something you can just innate. Yeah, it's just something that I didn't spend enough time developing, unfortunately, and that's something that set me back. But making those connections whenever you can, especially here at Yale-LV, because they have every single tool they want to give you, and they want you to see, hey, we have all this stuff here. They have the various hotels coming and putting up stands in the hospitality hall. They have speakers come from the hotels. They have so many ways for you to make connections. It's just up to you to actually, yes, to take advantage of them.

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So what are some specific ways that students in college could take advantage of them? What are some specific events that you think would be helpful for students to attend? Or things for them to do to make connections and build the skills?

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Well, like I said, UNLV is always having speakers come. If you hear there's going to be a speaker for a class, you could possibly ask the professor, hey, can I come sit in on your class when the speaker's in there?

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Totally. My dad teaches at UNLV, and so I know for sure he would let any student happily come to this class.

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Yes, exactly. Or, like I said, they also set up their little stalls in the lobby of the hospitality hall. You don't have to go up there and spend a half hour speaking to them, but just go say hello, let them know who you are, see if there's any sort of information you can give them, or they can give you. Just if it's some place that you'd be interested in working, like one of the, maybe it's like Resort World, can you, just anything you can to help yourself get known better in the industry is gonna help you out in the long run.

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Yeah, I can't speak to any other schools, but I know that UNLV Hospitality actually organizes like field trips for students to go and check out the restaurants or the hotels or whatever, so you could take advantage of that too.

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Oh yeah. And then one other thing I'd have to say is LinkedIn. LinkedIn, oh man, don't even get me started on LinkedIn. There is no other place that you can just message a CEO. You can message anybody on LinkedIn. They might not respond to you, but you can message them. If you bother them enough, maybe they'll respond to you. Exactly like so my mother when she was working at dr. Pepper Keurig She had her LinkedIn page and any sort of chef that She had to go to their restaurants to help with their supply of drinks She followed them on LinkedIn so that they she can know like what's up with them or yeah, exactly Just like mom is smart. There's killer last Yeah, y'all have to add your mom LinkedIn I don't have her on there, actually. And she just retired, so not much it can do for you right now.

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Well, you know, you never know.

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Yeah, yeah.

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Maybe one day I wanna go into the culinary industry and I'll hit her up to hit me up with one of her chefs or something. I don't know.

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So let's talk about after college. How did you land your first job? I actually landed my first job before college. Oh, okay. So one of the nice things about the College of Southern Nevada was that a part of their graduate program was you had to have had 200 hours in some sort of hospitality related job. Now I know UNLV has that too. Did it transfer over to UNLV when you came? No, I had to do it all over again. But it was fine because I was already working by then.

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Yeah, that's fine. Okay, so back to your first job then.

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My first job was at a dishwasher at the PF Changs I currently work at. Oh wow, so how did you get that job then? Just apply and they hired you? Yeah, just applied. It was one of the various job websites. I believe it was Monster Jobs. They had a position posted on there, so I applied. They gave me the call and they said, we'd love to sit down with you. So I just came in, normal style interview. They looked over my resume and hired me on the spot.

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Wow, nice. So how did you get to becoming a cook there then? Oh.

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Weren't you busing for a little while too? No, not busing. Oh, okay. I was dishwashing and then from dishwashing they had me move up to becoming a prep cook. Okay. So I was doing some of the various different prep cook style positions they had there, dim sum, which is making dumplings and vegetables, chopping up all the different veggies they use or cutting meats. And then going from CSN, UNLV, actually left that job for a bit because I wasn't sure how I was gonna be able to balance university with a job. I wanted to make sure I was gonna have my feet underneath me study at the college before I try to double down again. And then once I knew I was gonna be able to handle things easily here, you know, just not too hard, I just went back there and said, hey, I'd love to come work again. And they just hired you back. Yeah, they just hired me back as a you know, as a good worker.

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Yeah, true. So how important is it to get those like, I don't want to say like, grunt work skills I want like bottom up

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like, how important is it to get that prep work experience? I would say it. If you're looking to fully commit to the culinary industry as your job, it's important to work those styles just so you understand what it takes, exactly. Especially if you're going to hope to manage a place one day like me, you can understand all the facets of the industry, or the back of the house. Yeah, exactly. You want things to look a certain way, you want things to be nicely, to be able to present for customers, you aren't gonna be able to hire someone right off the streets to do that kind of stuff. You're gonna need to take time to train them properly, make sure they understand what you expect from them, and make sure that you don't, they understand that you don't see them as just a piece of meat that they can throw away. You want to try and kind of like cultivate something in them. Yeah, exactly. You want to try and make that connection and so that they see that you, you as the employer see value in them.

0:26:12
You invest in them kind of thing.

0:26:14
That's the thing about P.F. Chang's right now is, you know, I'm currently trying to look for other jobs just because I've lost that feeling there. Like it feels like that they don't see as much value in me as I see in myself. So that's why I'm trying currently to look for a better place of work, you know, on top of the pay and everything like that. Well, you know, I think that on a basic level, you get to a certain point where you need to take the next step and sometimes, just because of the nature of the current environment at your place of work, maybe there's the position, next position is filled. So maybe you have to move somewhere else, you know, that's okay. Yes, exactly. Like, what I thought was when I graduated from UNLV, I thought that I was going to be able to rise up that ladder quickly. Yeah. And so I, after I graduated, I stayed on for, it's been about a year now since I graduated. And one, I stayed on because I thought I was going to be able to graduate and move up the ladder quickly. And two, P.F. Chang's was very good to me throughout college. They were very willing to work around my class schedules and stuff. So I felt I should give a little bit back to the company since it was so good to me. But yeah, I just, so.

0:27:20
You mentioned earlier that employers looking for something that maybe, or that they could invest in. So is that something that employers look for in students when they look to train versus like, maybe looking so much for skills, especially at the lower level positions?

0:27:33
I'd say, I'd say yes, in most cases. Like sometimes an employer, depending on the, if it's a higher end job, they may be looking more for someone that already has those skills. But if it's a lower end job, such as a dishwasher and or a prep cook position, they may take someone who has the right attitude, has the right sort of attitude, is willing to come in, listen to them, not be combative, is willing to maybe put in a few extra hours if need be so that they can understand the proper training, they understand the proper technique. Wow. Yeah. So, you know, it's funny because, how do I say this? I know a lot of people that are in, you know, like lower level kind of positions in, you know, various industries and a lot of them don't have the same attitude that you do. And so I really admire that, you know, you have the right attitude. Like, you know, I want to learn, I want to grow. And I think if any employer were to see that in an interview with you, they'll take you like this, you know. Well, thank you, man. So I, you know, I really, really, I admire you for that. Well, thank you. I'd like to credit all that to my, both of my beautiful moms and all my beautiful grandparents that helped raise me. Nice. Yeah, so, you know, we're getting, running a little low on time, so I want to kind of open the floor to you to give advice to any fellow students that might be out there trying to break into the industry,

0:28:53
trying to move up, trying to, you know, what advice would you give?

0:28:57
Well, as we said earlier, connections is one of the most important things that you can do. Like, even if you feel like, oh, I don't need this, I'm better than having to talk to others, like, you're not, man. Like, get that out of your head right now. If this is the kind of industry you want to be in, you got to know how to talk to people, you got to know how to be nice to people, you got to know how to make good connections with people because those connections are what's going to get you through that cushy job eventually of being a manager of one of the like Michelin star style restaurants or something like that. If you are combative, if you have a negative attitude, any sort of thing like that, you are not going to last long in this industry.

0:29:39
So attitude, stamina, connections.

0:29:42
Yes.

0:29:43
I like that, Kasson. Well, thank you so much for coming out.

0:29:45
I really appreciate your time and everything you've given and I wish you the best in the future. Thanks, man.

0:29:52
Thanks so much for listening to The Job Forum. If you want any more details or have any questions, visit my website at manaaziz.com. M-A-N-A-A-Z-I-Z.com. If you want any more details or have any questions, visit my website at manaaziz.com. M-A-N-A-A-Z-I-Z.com.

0:30:05
Welcome to the Job Forum.

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