Western Cook Graduates and Their Success Stories

    Charity Cultural Service Center (CCSC) now begins their Western Cooking Class for the tenth year. Every year the program only accept 24 students. Although this program only trains a handful of students, the graduates reach brilliant levels of achievement. Here are the most representative students from our program:

·Yong Jian Fong is from Hong Kong. Before he immigrated, he was an office clerk. After he completed the Western Cooking Class in 2004, he became a cook at a local casino. Two years later, he enrolled the Chinese Cooking Class. He took the class during the daytime, and then he worked at the casino in the evenings. It was the most tedious period in his life. Finally, he completed this class. He quit his job, in order to start his own business in Utah. Now, he and his brother own a fusion restaurant there.

·Karen Chen was a waitress and a manager assistant at a high-end Chinese restaurant. Because she wanted to run her own business, she enrolled in the Western Cooking Class at CCSC to expand her knowledge of western cooking restaurant and management. Soon after her graduation, she became in charge of a tea house on San Bruno Ave.

·Lai King Phan was working at a restaurant in Chinatown for years. To improve her life conditions, she decided to enroll in both the Western Cooking and Bartending Classes at CCSC. After she graduated, she worked as a room beverage supplier at the Mandarin Oriental Hotel. After a year, she was promoted to be a waitress at the hotel. She now receives a better salary and work benefits.

·Judy Gao was unemployed. At that time, she enrolled the Western Cooking Class at CCSC. Because of her talents in cooking, she soon became the private cook for a group of elderly after her graduation from CCSC. Her income is just as high as the ones who work in hotels.

·Sam Tan has just graduated from the Western Cooking Class at CCSC. Soon after he graduated, he became a temporary cook at Westin St. Francis Hotel. Recently, he becomes a full-time cook at Intercontinental Hotel. He receives great benefits and good salary in his job. His goal is to own his own restaurant business in the future.

      Many of our students have expanded their work competency after they graduate. Many of them work at hotels or restaurants, or businesses, such as, Asian Pacific Electric Gas Company’s cafeteria in their East bay headquarter, UC Berkeley School Café, Safeway, Rock Casino, SFO restaurants and city kitchens for tourist cruises, etc. Generally speaking, they earn between $15 to $19 dollars per hour at the beginning. If they work at hotels, they can earn more that $21 dollars per hour. Furthermore, all of them receive medical, investment, and medical benefits.

      It is just a beginning. We believe they will all have their own ways in their bright future.

博愛西廚班畢業學員

博愛設立西廚班歷史不是很久，不足十年，接受訓練的學員也不是很多，平均每年只有24位，但卻做出了亮麗的成績。以下是值得介紹的幾位：

‧方永健來自香港，在香港時從事文職工作。幹廚房工？他想也沒有想過。但生活迫人，不想做也要做。2004年，他於博愛西廚班畢業後，即在San Burno的百合花賭場擔任西餐廚師。兩年後，他要求入讀博愛中廚班。結果他又成為中廚班第46屆的學生。那段期間，他白天到博愛中廚班上課，晚上回賭場上夜班，夠辛苦的 了。如是他堅持到中廚班畢了業，賭場西餐廚師也辭職不幹了。原來，方永健早就計劃好，要到猶他州去打拼、創業。現在，他與兄長一起在猶他州經營一家中西合 璧的餐館，非常成功。

‧Karen Chen原任職侍應及經理助理多年，為開創自己的事業，她投身博愛西廚班，接受廚房訓練。憑著管理餐館多年經驗，與及懂得西廚的操作，她創業了。現在她於三藩市的San Burno Ave.經營一家非常成功的茶餐廳。

‧潘麗瓊一向在三藩市華埠的中餐館任侍應，收入不高而辛苦，且福利不好。她毅然入讀博愛西廚班及調酒侍應班。學完之後不久，她即在Downtown 的Mandarin Oriental酒店飲品部找到了新工作。一年後，她轉任西餐廳的侍應。不單收入提高了很多，還享受到不錯的福利待遇。

‧Judy Gao於失業期間，參加了博愛西廚班接受培訓，她學習出色，很得導師讚賞。畢業之後，憑她出色的廚藝，成為私人廚師，專為一組退休人士烹調飲食。待遇不比酒店廚師遜色。

‧Sam Tan是博愛西廚班剛畢業的學員，之前他只有中式快餐的經驗，不懂西餐，為著尋找好的前途，他參加了博愛西廚班。去年12月就在他快要畢業時，他在聖法蘭 西斯酒店找到了臨時廚師的工作。不到四個月的時間，他轉到了新開業的Westin International Continental酒店，擔任全職廚師。雖然待遇及福利比前好得多，但他並不滿足，他的目標是積累經驗後，開創自己的事業。

西廚班畢 業學生成功的例子很多很多，他們遍佈灣區的西餐食肆及酒店，如太平洋煤電公司東灣總部食堂、柏克萊加大食堂、百合花賭場、Safeway、機場餐廳、大型 遊輪的陸上廚房等等。一般來說，除酒店的待遇較高外，時薪的起薪點通常都在21元以上，一般正規的西廚，起薪點也有17-19元，另有醫療及退休等福利。

西廚班學生目前的成功，只算是他們的第一步，日後發展下去，相信他們會更進一步，前途未可限量！

The 50th Chinese Cooking Class - The Passionate Students

      Since November 2007, Charity Cultural Service Center (CCSC) had been recruiting students for the 50th Chinese cooking class in January 2008.  Many participants said that: “Wow, it has reached its 50th cycle.  It has been a long time.”  Indeed, we offer our Chinese Cooking Classes twice a year.  This program has run for a quarter of a century. It is the longest running and one of the most popular programs at CCSC.

      In every term, the Chinese cooking class can only accept 15 students.  Because it is so popular, the current enrollment figure is 24 students.  Indeed, all students are completely enthusiastic about this class.  Mr. Chui, the coordinator of the Chinese Cooking Class, admitted that this is the best class he has had within the ten most recent years.  Andy, the ESL instructor from City College, cheerfully praised the students: “I have a good time in this class.”

      Mr. Ma, the cooking instructor in this class, has to stay after class and offers additional tutorials to the students.  CCSC only pays him up until 2 p.m., but Mr. Ma doesn’t mind at all.  All the students choose to stay after class to practice.  Ben Gu Yu was an assistant cook at a local restaurant.  He quit his job to take this class.  “It doesn’t matter.  I will find a better job after I complete this program.” Ben Gu said.  Now, he works at a buffet restaurant on the weekends.  Ben Gu’s weekly schedule is totally full.  He has class five days a week and works full-time on weekends.  Nevertheless, he doesn’t mind at all.  He is confident that his career will definitely advance after his graduation in May.

      After this class got started, students knew that they could practice roast barbeque recipes.  Therefore, they asked if they can learn these skills in class.  Unfortunately, the original oven was moved to the new Commercial Street building.  Because the oven was installed, it is impossible to take it back to CCSC.  Finally, they decide they can purchase a new oven out of their own pockets. Their passion finally affected one of our board members, Mr. Chan.  He promised that he will pay whatever amount that was required for the new oven.  As result, they finally receive what they asked for.  They bought a second-hand oven to practice roast barbeque recipes.  Luomin Situ, a student from the Chinese Cooking Class, commented: “This is important. I plan to start my own restaurant in another state. Knowing roast barbeque will surely secure the success of my restaurant.” Another student, Chiu To Lau said, "My family likes what I roast.  Our roast pork and roast duck are tastier than the regular restaurants in Chinatown.  They totally support my decision to open a new restaurant in a suburban area."

      During the midterms, all the students pass the exams.  They learn all the essential skills.  They all surpass the high standards of the midterm.

      We are proud of our students in the 50th Chinese Cooking Class.  As a result of their diligent contribution, the development of Chinese cuisine will definitely be prosperous in the United States.

      去年十一月中以後，中心開始為年一月開課的中廚班招生。當時，不少報名的人都不約而同概嘆:「嘩，50屆啦，開辦了好長時間啊!」的確，每年兩屆，50屆足足四分之一個世紀，開辦時間真的好長，也間接證明這個班的成功。

      這一屆學生法定名額只有十五個，照慣例，可以多收三五個，但報名的人實在太踴躍了，招生名額擴至20個也還是供不應求。迫不得已，最後收生人數竟達24位之多。開課一星期後，兩位退出，但馬上又補回了兩位。

      第50屆中廚班今年一月開班了，無獨有偶，這屆學員學習情緒高漲，班主任徐先生承認，是他十年以來所僅見。市立大學派來教授這個班ESL英語課程的 Andy陳老師也說:「教這個班非常開心!」負責教授他們廚藝的馬耀明師傅更不用說了，他沒有一天不是下午兩點過後，有時甚至三﹑四點才離開的。中心只付 他到下午兩點的工資，他多付出的時間，全因為學生肯學，課後仍留在中心廚房多練﹑多做﹑多學。馬師傅說:「只要他們肯學，留長點時間有什麼關係!」

      這屆學員之中，不能不提余本固。他為了學好廚藝，不惜辭了本來是廚房幫工的工作，每天上課。他說:「不做廚房幫工，閒事一件，只要給我機會學好廚藝，哪怕 沒有工作機會? 」果然，開學了只兩個月，他又在規模不小的中式自助餐館月星宮找到了週末的工作。一個星期五天上課，兩天工作，完全沒有空閑。但他不以為苦，他有信心，五 月底中廚班畢業之後，就是他振翅高飛之時。

      開課不久，當學生們知道中廚班原本是有燒臘課程的，只不過在年多前，燒臘爐搬到了博愛新廈，等待太平洋煤電公司查驗，發給使用許可。學生們要求將該爐搬回使用中的廚房，繼續教授他們燒臘技巧。

      當他們知道搬走已安裝好的燒爐是不可能的事，轉而提出，「由他們湊錢另買新爐」。學生們的求知慾感動了博愛董事會的陳成德副董事長。他允諾:「不足之數由我來補足。」

      結果，學生們如願以償，買到了二手爐，也學到了燒臘技術。(故事詳見另篇「燒臘課恢復了!」的報道)學員司徒洛銘說: 「這是很重要的課，我有計劃赴外州開餐館，不會燒臘怎成!」另一位學員劉釗濤說:「家人試過我燒製出來的叉燒﹑燒鴨，認為比唐人埠一般的燒臘店還好，支持 我在三藩市外開店。」

      這個課到三月下旬第十週時，每個學生﹑不分男女都掌握了拋鍋技巧，燒製出來的菜式似模似樣。中期考試不單筆試成績好，執碼普遍都快而準，一向要求甚高的炒鍋，也人人過關，約有四成更達到中上成績。

      展望未來，第50屆學生肯定有好的將來，憑他們的努力﹑肯做﹑肯學，定必會將中國廚藝發揚光大，將中國美食帶給海外各個族裔欣賞。我們但願，博愛中廚班一年一年地持續下去，代代承傳，既解決了華裔同胞的就業問題，也為中國美食在海外闖出一片天!

The New BBQ Class Starts Again

      At 2 p.m. on March twenty-fourth, the Chinese cooking class was over.  Several students followed the instructor, Mr. Ma, to San Mateo to pick up a second-hand oven from a restaurant to bring it back to Charity Cultural Service Center (CCSC).  Because the owner knew CCSC was a non-profit organization, he agreed to give CCSC a big discount.  The oven originally cost two thousand dollars, but he agreed to sell it for several hundred dollars.

     The goal of the class curriculum is to teach Chinese barbeque techniques to the students.  Chinese barbeque cuisines are popular in the southern Chinese provinces.  In the United States, many people like to eat Chinese barbequed duck and roasted pork too. Unfortunately, CCSC has already installed an old oven in the new Commercial Street building two years ago.  Because we were not ready to move to the new building, we had to suspend the barbeque curriculum from our class agenda.

      After the 50th Chinese cooking class got started, students knew that they could practice Chinese barbeque recipes.  They kept asking when they could learn Chinese barbeque techniques.  Finally, our senior board member - Mr. Chan - discovered their request.  He understood that if the students did not know the techniques of Chinese barbeque, their skills would be incomplete.  He promised that he will pay whatever amount that was required for the new oven.  Besides, the students were willing to buy a new oven out of their own pockets.  Mr. Chui, the program coordinator of the Chinese cooking class, suggested that they could try to look for a cheap second-hand oven.  As result, they finally received what they ask for.  Since the second-hand oven only cost $350, two board presidents agreed to pay for this oven from CCSC’s fund.

      The students understood that CCSC only has a limited amount of resources.  They voluntarily delivered and installed the oven themselves.

     Now, we can resume the barbeque curriculum in our programs.  The students become excited when they can smell the fragrance of Beijing duck, roasted pork, and other barbeque recipes.

      今年三月廿四日下午近二時，博愛中廚班完成了一天的課業，幾位熱心的學員在廚藝導師馬耀明師傅的帶領下，駕車逕往聖馬刁一家歇了業的中餐館開去，將購自該歇業餐館的燒烤爐運回博愛來。

      原來，早在十天前，馬師傅從報紙的分類小廣告中，知道那家餐館將要歇業，有二手的餐館用具出讓，其中就有燒烤爐在內。馬師傅見機不可失，立馬由學員開車前 往洽溝。結果交付了定金，以幾百元的便宜價錢購買了該個原值二千元的燒烤爐。三月二十四日是約好了取爐的日子。

      博愛中廚班原本是有燒烤爐設備的，一向也是有中餐燒臘課程，教授學生燒烤技術。一般常見的叉燒﹑燒排骨﹑乳豬﹑燒腩﹑北京片皮鴨﹑燒鴨﹑琵琶鴨等都能燒 製。別小看中餐燒臘只有區區幾種，但卻是廣東人的摯愛。在香港﹑在廣州，中午時很多茶客都只是一壺茶﹑一碗燒臘飯，便即打發了中午一餐。在灣區，也秉傳了 這股飲食之風，好的燒臘不單廣東人喜愛，外省人或者是老外也同樣喜好。

      可惜的是，大約兩年之前，博愛新廈裝修，裝修中的中餐廚房需要一個燒爐，以便太平洋煤電公司檢查。當時以為反正不久即要搬往新廈，所以決定省回添置新燒爐 的二千元(由此可見博愛的經濟並不寬裕) ，將已用了超過二十年的舊爐搬了過去。怎料陰差陽錯，裝修工程一拖再拖，一改再改，到第50屆中廚班開課了，還未能達成搬進新廈的願望。又恰逢這一屆的中 廚班學生，學習情緒之高漲，得未曾見。他們自一月開課之後，就不斷追問燒臘課程何時恢復，表達他們迫切學習的願望。

      學生們的願望被時常來中心的陳成德副董事長知道了。他也深以為然，認為中廚班學生不懂廣東燒臘，技術不夠全面，是有缺憾的事。他支持學生添置燒烤爐的構 想，既然學生願湊出部份款項，他承諾，不足之數可由他來補足，添置新爐。當陳副董事長將他的構想與馬師傅和中廚班主任徐先生商量時，徐先生想到一個辦法: 新爐要二千元，何不以一月為期，試行買二手爐，或許可以減省很多。

      於是，馬師傅四出打聽，但幾家爐具廠都沒有舊貨，新貨也要定製。唯一有舊貨出讓的，就是一些歇業的中餐館，但這是可遇不可求的事。真是天從人願。隔了半個 月，報章的分類小廣告中，出現了 「出讓餐館用具」的廣告，於是，博愛以極低價錢順利地買到了頗為新式的燒爐。值得一提的是，當賣主知道是博愛為教學生而買爐時，願意將售價從五百元減至三百五十元。而經請示博愛的另兩位董事長後，更以  「需款不多，購買款項由中心承擔算了  」。

     學生也知道中心經濟並不寬裕，所以他們願意自己駕車，合力將燒爐搬回中心，也不用中心花一文錢，自己動手將燒爐的喉管接好，安全可用。
     現在，停了三屆的燒烤課程恢復了，當叉燒﹑燒排骨﹑片皮鴨﹑燒鴨﹑琵琶鴨﹑琵琶乳鴿﹑火腩等廣東燒臘製品出爐時，學員們聞到香噴噴的味道，都非常開心，他們一致認為，這是陳副董事長及中心董事會支持的結果，也是大家同學爭取得來的成果!

      This is a real story. Within a few years, a student, who graduated from the bartending class at Charity Cultural Service Center (CCSC), became a professional bartender. Starting as a sales clerk that earned an hourly wage of eleven dollars, she now is a professional bartender earning more than $100,000 annually. Although her success can’t be without the comprehensive training she received from CCSC, her efforts contributed the most to the fruits that she gets today.

      Our leading lady is Hui Ting Wong, an ordinary girl from a coastal city in Canton China, who immigrated to the United States. After she became a resident of San Francisco, she started learning English. Though she was not fluent, she could manage to speak English with native speakers. Later, she got a job in a tax-free gift shop. Unfortunately, less foreign visitors came to the United States because of 911. She then became unemployed. In the midst of her turmoil, she found the class announcement from CCSC. The training lasted for three months. During this period, she was inspired to be a professional bartender.

      After her graduation, she was not hurry to find a new job. She didn’t mind getting unpaid internships. Her instructor – Tom was working at the St. Francis Hotel. For this reason, Hui Ting could practice what she learned in class in the workplace. After practicing for six months, she finally got employed by the St. Francis. Starting from being a bussar, she collected dishes and did labor-intensive work. Finally, her chance arrived. The Bartending Union was recruiting for licensed members. They only accepted fifty members from a pool of applicants. To prepare for the exam, Hui Ting came back to the class for additional tutorials. Her efforts finally paid off. The Bartending Union gladly accepted her to be a licensed member. In San Francisco, there are only 90 bartenders working at the local hotels. Hui Ting had to work as a bar assistant before she was ready to be a bartender.

      Now, she is a formal bartender in two local hotels. Her hourly wage is $21.52. The over time adds 50% to the wages. In every hour, she can earn tips ranging from $50 to $100. Based on these data, she can earn $5,000 to $8,000. In the recent years, she earns $100,000 annually.

      You may think her schedules are long and tedious. She actually works 22 days a month, 4 to 8 hours a day. She earns about $1,100 daily. Recently, she became a house owner. Although, the U.S. economy is currently regressing, she believes her hotels will always receive guests from all over the country because San Francisco is still the favorite spot for visitors.

      “There are many successful graduates from our class. I am not the only one.” Hui Ting modestly said. Many of her classmates are working at local hotels or grand restaurants. For examples, Andy Ma is working at the Argonaut Hotel as a cocktail bartender; Michelle Lum is working at the downtown Hilton as a cocktail servant; Albert Tam works as a meal server at the Mark Hopkin Hotel and the Omni Hotel. For more than twenty years, countless graduates from our classes earn more than $60,000 per year from their bartending jobs and they pursue theirs permanent careers in this field.  Because most hotel workers belong to unions, they earn two pensions and two insurances from the government and their unions after retirement.

      Now you read Hui Ting’s success story. If you are interested, please contact us and enroll our classes.

    這是一個真實的故事。一位幾年前於博愛調酒班畢業的學生，短短幾年，便從一個時薪只有十一元的售貨員，一躍成為年薪超逾十萬的酒店調酒師。她的成功，雖說 與博愛對她的培訓分不開，但最主要的，是她緊守「吃小虧，即是佔大便宜」的處世哲學，上她自己不懈的努力，才有今日的成果。

    故事的主角叫黃慧娉，來自中國台山，是一個不折不扣的中國小城鎮姑娘。她移民美國，定居三藩市之後，努力修讀英文，雖說不上很好，但也可以與老外溝通。之後，她幸運地在三藩市的免稅店找到了一份售貨員工作，時薪十一元。對一個移民姑娘來，這已是很了不起的了。

    可惜的是，911發生了。美國收緊旅客入境，免稅店生意不好，也緊縮裁員了。作為一個新人，她也因此失了業。老實說，這時的她十分徬徨。做甚麼好呢？正尋 找新工作的她，看到了博愛調酒侍應班招生的廣告。她想，能當上調酒師固然好，但起碼做個侍應生也不錯。於是，她報讀了這個班，被錄取了。經過三個月的學 習，她越學越感到興趣，立志要達成做調酒師的願望。

    她畢業之後，並不急著工作，而是四出找機會實習，充實自己。哪怕實習是沒有工資可拿，她也不在乎。聖法蘭西斯酒店是調酒導師Tom工作的地方，得Tom的引薦，聖法蘭西斯酒店是她經常前往實習的地方之一。此外，著名的中餐館羊城酒家也是她實習
取經的對象。

    如是者經過半年沒有薪酬的實習，她終於等到聖法蘭西斯酒店有空缺，招聘新人。她順利地進入酒店工作，由最低的Basser做起，負責收盤碗，既辛苦又工薪低。但她不以為苦，努力工作，等候機會慢慢晉升。

    期間，她終於等到了機會。那是調酒師工會不定期才有一次的調酒師執照考試。她報考了。那次應考者有三、四百人，將會錄取考試成績最好的五十名。為了準備考試，她勤加練習，並特意抽空每日上午十時半過後，回到調酒班請導師Tom補課。

    經過不懈的努力，她通過了考試，幸運地成為調酒師工會的會員。灣區總計有工會執照的調酒師達兩萬多人，但在三藩市幾家大酒店工作的，只有90位。有了執照之後，黃慧娉也慢慢地從酒吧助手晉升為調酒師。

    目前，她已是三藩市兩家酒店的正式調酒師了。在聖法蘭西斯大酒店，她是八位調酒師當中的一個，排名第七；在另一家規模較小的酒店，她排名第二。別以為她在大酒店調酒師中只排名第七，工時定必不多。那您錯了！聖法蘭西斯是大酒店，從早到晚，宴會不斷。按規定，每一百人的宴會，便需要一個調酒師，不夠一百人的小宴會，也要一個；若是五六百人的大宴會，便需要五六個，因此，即使是淡季，她都能派得上工。

    還有，按工會規定，調酒師這一行，是四個小時為一更，宴會不足四小時，也照一更計，若超過四小時的話，則加班計算。目前聖法蘭西斯酒店調酒師的時薪為$21.52，超時工資加50%。在她做工的另一家規模較小的酒店呢，超時工資則更達一小時70元以上。這只是工資，花利呢？則是酒費的15%。正常情形，每小時都有50-100元的花利。

    按此計算，淡季每月她可賺五千元；一般情況，都可月賺七、八千元；若是年底年初的旺季，則達到萬元以上。最近兩年，她年收入均超過十萬元。

    黃慧娉一副滿足的表情說，她做夢也想不到，短短幾年間，她從一個時薪只有十一元的售貨員（最後連工作也保不住），一躍而成年薪逾十萬的酒店調酒師，真夠幸 運。而且，事前做夢也想不到，她的工作不但不辛苦，而且是享受。別以為她賺那麼多，工時一定很長。錯了，即使是旺季，她也只是每月工作22天，每天只做一 更或兩更，即四小時或八小時。但當然有例外，她也曾試過一天連續20小時工作，那天她賺了二千三百元，若是只算兩更的話，一天最高曾賺取過一千一百元。由 於收入高而穩定，所以她最近放心地購買了七十多萬的新房子。

    問到最近美國經濟不好，對她影響大不大？她說一點也不擔心。因為三藩市始終是旅遊的好地方，很多大機構大公司總部都喜歡選擇三藩市作為開年會的城市，所以 酒店宴會的生意始終很好。至於通貨膨脹影響收入，她也不擔心。因為酒店自有安排，百物騰貴，酒店自會增加收費，而她們的入息也就會水漲船高。

    黃慧娉自謙說，她不是調酒侍應班畢業生中唯一成功的一個，成功的還有很多。他們大都分佈在灣區的大酒店及大餐館中，幹同樣的工作，賺取同樣高的薪酬。例如 在漁人碼頭Argonaut Hotel任宴會調酒師Andy Ma；又如先於聖法蘭西斯酒店做酒吧助手，後在W Hotel做調酒師的西裔小伙子Daniel Ramirez；在Downtown Hilton任雞尾酒侍應的Michelle Lun；分別在Mark Hopkin Hotel和Omni Hotel當客房送餐員的Albert Tam及菲律賓裔女士Morma Souriyathay等，二十多年來多不勝數。賺取六、七萬到十萬年薪對他們來說雖不能說易如反掌，卻是理所當然的事。更重要的是，一旦找到滿意的職 位，基本上你就可以幹到退休。（因酒店工多屬工會工，退休時可拿有政府及工會兩份退休金和兩份醫療保險）。

    朋友，看了黃慧娉的遭遇，您想不到吧？對博愛調酒侍應班動心了吧！若果您有興趣，快來報名！這個班一年辦三屆，機會多的是！

Special Thanks to Blue Muse Restaurant and Far East Cafe for providing our Bartending/Table Waiting Class with bar facilities throughout so many years!