Tuesday, January 31, 2012

If You're An Average Worker, You're Going Straight To The Bottom

Enjoy this article from the Business Insider's Seth Godin, American entrepreneur, author and public speaker. 

The article stresses the importance of setting yourself apart.

One way Dorsey students set themselves apart is by creating and maintaining a portfolio.


SETH GODIN: If You're An Average Worker, You're Going Straight To The Bottom
The way we do business is changing fast and in order to keep up, your entire mentality about work has to change just as quickly.
Unfortunately, most people aren't adapting fast enough to this change in the workplace, says marketing guru Seth Godin in an interview with the Canadian talk show "George Stroumboulopoulos Tonight" (via Pragmatic Capitalism).
According to the founder of Squidoo.com and author of 13 books, the current "recession is a forever recession" because it's the end of the industrial age, which also means the end of the average worker.
"For 80 years, you got a job, you did what you were told and you retired," says the former vice president of direct marketing at Yahoo! People are raised on this idea that if they pay their taxes and do what they're told, there's some kind of safety net, or pension plan that's waiting for them. But the days when people were able to get above average pay for average work are over.
If you're the average person out there doing average work, there's going to be someone else out there doing the exact same thing as you, but cheaper. Now that the industrial economy is over, you should forget about doing things just because it's assigned to you, or "never mind the race to the top, you'll be racing to the bottom."
However, if you're different somehow and have made yourself unique, people will find you and pay you more, Godin says.
Instead of waiting around for someone to tell you that you matter, take your career into your own hands. In other words, don't wait for someone else to pick you and pick yourself! If you have a book, you don't need a publisher to approve you, you can publish it yourself. It's no longer about waiting for some big corporation to choose you. We've arrived at an age where you choose yourself.
To view the original article, visit:
http://www.businessinsider.com/if-youre-an-average-worker-in-this-forever-recession-youre-going-straight-to-the-bottom-2012-1

Monday, January 30, 2012

5-Hour Energy To Visit Dorsey Roseville!


Take an Energy Break!
Thursday February 2nd 2012, From 10:30am – 11:30am
5-Hour Energy is coming to Dorsey Roseville.  Stop by their Energy table in Building ‘C’ on your break between 10:50am – 11:05am and get your FREE 5-Hour Energy drink and your educational, product pamphlet.

Friday, January 27, 2012

Hire For Attitude

This article from Forbes emphasizes the importance of networking and more importantly, attitude when searching for a job, getting hired and then keeping that job.  After all the hard work you put in as a student, if you don’t have the right positive attitude, your success can still potentially be limited.  Ask yourself, “Do I have a good attitude?  Do I maintain that good attitude even when things aren’t going exactly how I want them to?” 

Hire For Attitude
By Dan Schwabel

Mark Murphy is the author Hiring for Attitude, as well as the bestsellers Hundred Percenters and HARD Goals. The founder and CEO of Leadership IQ, a top-rated provider of cutting-edge research and leadership training, Mark has personally provided guidance to more than 100,000 leaders from virtually every industry and half the Fortune 500. His public leadership seminars, custom corporate training, and online training programs have yielded remarkable results for companies including Microsoft, IBM, GE, MasterCard, Merck, AstraZeneca, MD Anderson Cancer Center, and Johns Hopkins.

In this interview, Mark talks about why so many new hires fail so quickly, why soft skills are so important now, how the hiring landscape is changing, and more.

Why do so many fail within the first 18 months of taking a job?

When our research tracked 20,000 new hires, 46% of them failed within 18 months. But even more surprising than the failure rate, was that when new hires failed, 89% of the time it was for attitudinal reasons and only 11% of the time for a lack of skill. The attitudinal deficits that doomed these failed hires included a lack of coachability, low levels of emotional intelligence, motivation and temperament.

Are technical and soft skills less important than attitude? Why?

It’s not that technical skills aren’t important, but they’re much easier to assess (that’s why attitude, not skills, is the top predictor of a new hire’s success or failure). Virtually every job (from neurosurgeon to engineer to cashier) has tests that can assess technical proficiency. But what those tests don’t assess is attitude; whether a candidate is motivated to learn new skills, think innovatively, cope with failure, assimilate feedback and coaching, collaborate with teammates, and so forth.

Soft skills are the capabilities that attitude can enhance or undermine. For example, a newly hired executive may have the intelligence, business experience and financial acumen to fit well in a new role. But if that same executive has an authoritarian, hard-driving style, and they’re being hired into a social culture where happiness and camaraderie are paramount, that combination is unlikely to work. Additionally, many training programs have demonstrated success with increasing and improving skills—especially on the technical side. But these same programs are notoriously weak when it comes to creating attitudinal change. As Herb Kelleher, former Southwest Airlines CEO used to say, “we can change skill levels through training, but we can’t change attitude.”

How will the hiring landscape be different in 2012 and beyond?

Between the labor pool from China and India and the fact that there are so many workers sitting out there unemployed, we can find the skills we need. The lack of sharp wage increases in most job categories is further evidence of the abundant supply of skills. Technical proficiency, once a guarantee of lifetime employment, is a commodity in today’s job market. Attitude is what today’s companies are hiring for. And not just any attitude; companies want attitudes that perfectly match their unique culture. Google and Apple are both great companies, but their cultures are as different as night and day.

As the focus on hiring has shifted away from technical proficiency and onto attitude, it’s precipitated a lot of tactical changes in how job interviews are conducted. For example, the new kinds of interview questions being asked are providing real information about attitude instead of the vague or canned answers hiring managers used to get. Smarter companies are less likely to rely on the old standby questions like “tell me about yourself” and “what are your weaknesses?” Companies now have answer keys by which to accurately rate candidate’s answers. Interviewers can listen to candidates’ verb tense and other grammar choices and make accurate determinations about someone’s future performance potential.

Where are companies finding candidates with the right attitudes? The majority is using social networks but is that even working?

Companies are not getting high performers from the usual sources. They’re hiring in, what we call, the “Underground Job Market”. According to our latest research (outlined in Hiring for Attitude), companies are finding their best people through employee referrals and networking. They have started to realize that the high performers they already have fit the attitude they want and that these are the people they should be asking to help find more people just like them.

Given that data, it seems like candidates should be networking in every way possible—including social networking. But one thing that people misconstrue is what networking is actually about. Too many people are not networking; but rather are ‘need-working,’ as in: “I need work, or a lead, or an introduction from you”. Usually people on the receiving end of this dodge those inquiries. Job seekers need to ask themselves ‘how can I add value to this person’ and then go from there.

Attitudes change as workforce dynamics change. What happens in this case?

The attitudes for which organizations should hire are not abstract or based on a theoretical ideal, but rather are just the characteristics that separate high and low performers.

Southwest, Google, Apple, and The Four Seasons are all great companies and they all hire for attitude. Their high-performing employees live their attitudes every day and it’s a big part of what makes these organizations so successful. Low performers struggle with those attitudes are typically rejected by the culture. But those companies’ attitudes are very different from each other. They couldn’t successfully emulate each other’s attitudes. Every company has to discover the attitudes that make their organization unique and special. And even if the company’s attitudes change over the years, those attitudes will always be an organic reflection of their most successful people.

To read the original article, visit:

Thursday, January 26, 2012

Student Spotlight - Culinary Student Juggles Busy Family Life & School Schedule to Succeed!

Mark Stokes graduated in September 2011 from the Dorsey Schools Culinary Academy.  This busy single father of two young boys had the challenge of juggling family responsibilities, initially trying to find a job and then working, in addition to attending school. 

While a student, Mark worked hard to obtain employment at a restaurant within the culinary field to gain experience and was able to secure employment at Applebee's.  This hands-on cooking experience provided financial stability and also fulfilled his Dorsey Culinary Academy externship requirement. 

Mark admits that he struggled when he started at Dorsey in the beginning. After making some adjustments, he brought his grades up to A's as he continued the program.  He attributes his success to working hard at juggling the life of being a single parent and student.  His instructors think it was also his positive attitude and determination to succeed. 

Mark's externship supervisor at Applebee's said, "He is good at executing the food to standards.  Mark is a good employee and in our recent inspection by our Area Director, he received a lot of compliments on his execution."

Having graduated and achieving experience in his craft, Mark has already been promoted.

Mark is one of Dorsey's successful graduates, who is a great example of someone that didn't let obstacles stop him from completing and succeeding in his program.  He attained the self-esteem, self-reliance, discipline and confidence to produce positive results. 

Wednesday, January 25, 2012

There's Still Time To Enter Dorsey Roseville's "Biggest Loser" Challenge!

We have 20 students and 5 staff/faculty members participating in Dorsey Roseville’s “Biggest Loser” Challenge!

Weight loss so far has been between 1 and 5 pounds, for the first week.  Great job challengers!

It’s not too late to sign up!  You can still enter by stopping by the front desk in Building ‘C’.

Reminder: if you have already signed up, but haven’t weighed in yet, please come to the front desk in Building C.  After your initial weigh in, all subsequent weigh-ins will be Mondays at 8:45am, 12:45pm and 5:45pm. 

The competition ends March 26th and the winner will receive a $50 gift card.  ALL participants will be invited to a celebration at the end of the competition! 

Tuesday, January 24, 2012

Winter Culinary Salon 2012 - Re-cap Of Events

What an exciting weekend at Dorsey Culinary Academy!  Chefs from around the Midwest and East Coast traveled on a snowy Friday evening to participate in the Winter Culinary Salon hosted by Dorsey Culinary Academy in conjunction with the Michigan Chefs de Cuisine Association!  This amazing ACF sanctioned event would not have been possible without the help of many dedicated chefs and students.  Many sincere “Thank Yous” go out to the Chefs and students at Dorsey Culinary Academy.
A special thank you to our sponsors who made the weekend even more exciting!  Sysco Food Service donated lots of food as well as sponsoring the Wild Card category which was a modified mystery basket and offered up cash prizes.  Mercer knives donated a three piece knife kit, a 7” santoku knife and a garnishing kit for the top scores in the Professional F-1 category and People’s Restaurant Supply was gracious enough to supply all of our volunteers with a special culinary gift.
Overall 17 competitors ended up competing in 9 different categories ranging from contemporary (K1-9) to pastry mystery baskets (F/5).  We even had showpieces brought in from as far away as Kentucky.  Over 25 students volunteered their time to make the event run smoothly.  The judging panel included Chef John Kinsella CMC from Cincinnati Ohio, Chef Donald Miller CEC, CCE from South Bend Indiana and our very own Chef Milos Cihelka CMC, Chef Kevin Grownski CMC and Chef Randy Emert CEC, CCA.
Eleven medals were awarded consisting of 3 gold, 4 silvers and 4 bronzes.  Congratulations go out to –
Shawn Loving – Gold Medal – F/1, Professional Mystery Basket – Highest score and three piece knife set
Kelsee Newman – Gold Medal – D, Student Showpiece
Halie Raymer - Gold Medal – D, Student Showpiece
John Adamski – Silver Medal – F/1, Professional Mystery Basket – Second highest score and Santoku
Scott Ryan – Silver Medal – K/9, Contemporary
David Daniot – Silver Medal – K/4, Contemporary – Third highest score in F/1 and garnishing kit
John Miller – Silver Medal – A, Cold Platter
Kelly Wolfe – Bronze – D , Professional Showpiece
Sarah Rougeau – Bronze – W, Modified Mystery Basket – Top score and $400
Matt Schellig – Bronze - W, Modified Mystery Basket – Second highest score and $200
Jessica Storrs - Bronze - W, Modified Mystery Basket – Third highest score and $100

A final thank you goes to all the competitors.  Every time a chef competes it presents the opportunity for everyone around and involved to learn.  Without you, it couldn’t have happened.  The event was a truly exciting opportunity to see chef’s show off their talent and the judges were impressed by what they saw.  We look forward to seeing you again.


Jeremy Abbey, CEC CCE

Monday, January 23, 2012

Saturday January 28th, Open House and Skill Building Workshops!

Students, friends, and family are invited to attend the Dorsey open house on Saturday, January 28th , from 10:00am to 2:00pm.

What a great opportunity to show your friends and family where you go to school.

Do you know anyone interested in getting started on a great career path?  The Admissions Team will be here in Building ‘A’ to help potential students with program information and choosing a career that’s in demand!

Catch up on school work or put together a study group.  We will also have several workshops on that day. Here’s a description of the workshops below:


Open Clinical Skills Lab (10am-2pm in Building C)
Students can work on their proficiencies and improve their skills during this hands-on workshop. Students can perform vital signs, ECGs, injections, and phlebotomy (vacutainer only). This is a great opportunity to work on areas where you struggle and to continue to improve on your clinical skills. Team up with another student or bring your own family/friend/volunteer (injections can only be given to students). The more proficient you are the more likely you are to get hired.


Dental Assisting Lab (10am-2pm in Building C)
Dental assisting students can work on their proficiencies and improve their skills during this hands-on workshop. This is a great opportunity to work on areas where you struggle and to continue to improve on your clinical skills. Team up with another student or bring your own family/friend/volunteer. The more proficient you are the more likely you are to get hired.


Computer Skills Lab (10am-12pm in Building C)
This is a great hands-on workshop for all students. You will learn important things like how to login, how to use the Dorsey network and access your student folder, and other basic skills to improve your success at Dorsey. These skills will prove valuable throughout your learning experience at Dorsey, at home and in the workplace.

Career Services Workshop For Graduates (10am-12pm in Building C)
The Career Services department will be hosting a workshop for graduates who are currently employed, have some experience and are now looking for an upgrade.  They will be helping to update resumes and cover letters as well as give pointers on interviewing to emphasize new experience in the field.  Current students are also welcome to stop by to ask questions. 

SKILL BUILDING WORKSHOPS
Saturday  January 28th    10AM – 2PM
10:00AM
11:00AM
12:00PM
1:00PM
2:00PM
10am - 12pm
Basic Computer Skills Workshop 
Bldg. C  Room C1
(students must be here no later than 11am to work on skills)


10am - 2pm   Open Clinical Skills Lab   Bldg. C   Room C4
(students must be here no later than 12pm to work on skills)
10am - 2pm     Dental Assisting Lab    Bldg. C    Room C6
10am-12pm Career Services For Graduates Workshop  Bldg. C Room C2



 With all these GREAT workshops, it’s the perfect time to invest a couple hours in fine-tuning your skills.  Hope to see you Saturday!

Friday, January 20, 2012

The Problem with Perfection

Sometimes when we want to do something, we want to do it perfectly.  Many times this prevents us from finishing something or worse yet, getting started or trying in the first place.  This is a great article on the subject.  Enjoy...

The Problem with Perfection
By Jon Acuff
When things were out of control in my room on Edgewood Drive, in Hudson, Massachusetts, my mom would ask me to clean up. I didn’t tidy or make my bed. I didn’t put the very obvious piles of dirty laundry in the right room or clean off my desk. I always tried to go from a messy room to operating room cleanliness in one afternoon. I didn’t merely pick up books on the floor; I dusted the shelf slowly and rearranged them by size or author name or both. I spent hours and hours on a two-foot square in my room, wanting everything to be perfect. About midway through, I would get overwhelmed at the task and give up.
My mom called me a “procrastinating perfectionist.” I would wait until the last minute and then try to do it all perfectly and at once.
And maybe you think that way too.
I see that kind of thinking sometimes at an event I hold called the Quitter Conference.  The goal of the event is to help you close the gap between your day job and your dream job. But sometimes when we start chasing our dreams, it’s tempting to feel like we’ve missed some of our opportunities in life. Whether you’re seventeen or forty-seven, there’s always the temptation to think that something has “passed us by.” And when we feel a little buzz to get things going, when we feel a little momentum starting to build, it’s easy to get a touch of procrastinating perfectionism. And that tends to cripple our ability to finish.
I want us to be a generation of finishers. I want us to be a generation of people who follow through and sew the last stitch or give the final keynote or write the last chapter.
And in order to get there, we have to murder perfectionism. I was going to write, “put perfectionism to bed,” but that sounded too tender for this particular monster. Murder feels right.
How do we do that? There are a number of ways. Books like Getting Things Done by David Allen are great at helping you get organized and in motion. Magazines offer monthly tips on productivity with the least effort expended. But I tend to think that the simpler I keep my tools, the more likely I am to actually use them. And there is one idea that really changed the way I looked at perfectionism. Bumping into this truth radically rewired my ability to finish.
Here’s what I learned:  “Ninety percent perfect and shared with the world always changes more lives than one hundred percent perfect and stuck in your head.”
That’s it. I admit it’s simple. But it’s also true.
The things you create and share will always outperform the things that stay stuck in your head or your desk or your laptop. You might love the ideas you have inside you. You might be more proud of them than any other project you’ve ever put together. But if you don’t follow through with them, they don’t do much good.
The business that is open will always outsell the business that is closed.
If your goal is to change the world, you have to step out and share your work. And sometimes that means getting comfortable with A-minus work.
I learned that while working on my blog, http://www.stuffchristianslike.net/. I used to kill myself on each post. I would write and rewrite each one, trying to perfectly craft what I wanted to say. It’s so easy to misinterpret something online and I wanted my message to be clear. It was tempting to hold off on posts until they were perfect. 
But 7:00am comes at the same time every morning, and people expected a post from me. Not a perfect post. A great post. If I wanted to impact someone that day, if I wanted to change the way they thought about something, I had to share what I wrote. Even if I thought it was only ninety percent done. Even if I thought a little more work could make it perfect. Because that’s the lie of perfectionism, isn’t it?
We never tell ourselves, “The land of perfect is about a year away.” We never think perfect is impossible. Perfect always glows from right around the corner. We just need a little more work, a little more time and then we can share our work with the world.
I’m afraid the land of perfect is a myth. We might feel we are skirting its borders with our dream, but the reality is that those borders don’t exist because perfect doesn’t. Your definition of perfect will not fit mine, which will not fit hers or his. You can’t catch perfect. But you can catch published. You can catch finished and shared.
That’s not an excuse to do your work half-heartedly. I want you to be excellent at passion, not just passionate. But since you’re reading this newsletter, chances are good you struggle with perfectionism much more than doing things half-heartedly. The solution to doing something lackadaisically is not difficult. Just do it better. The solution to perfectionism is tricky because, at first, it doesn’t feel like something that needs to be solved.
At first you get lauded for your “attention to detail” or “commitment to excellence.” But what a lot of people don’t see are the extra hours you’re putting in to make sure something is perfect. Perfectionism seems like a character trait sometimes, not a flaw. People don’t normally see it as the poison it is until someone burns out or has a breakdown.
I look at starting any endeavor kind of like swimming. You can read all the books you want to about swimming. You can participate in blogs about swimming and buy magazines and study videos of swimming online for hours and hours. But if you waited until you were perfect at understanding swimming before you started swimming, you might never get in the water. And you’d never learn to be a great swimmer because you have to get wet a lot first.
Quit perfect. It’s an unnecessary obstacle. Chase the idea of your dream being better finished at ninety percent than perfect and not pursued.
Jon Acuff closed the gap between his day job and his dream job when he joined the Dave Ramsey team to become a full-time author. He has contributed to CNN.com, consulted with some of the top brands in the world, speaks nationally on a variety of subjects, and is the Wall Street Journal bestselling author of three books: Quitter; Gazelles, Baby Steps And 37 Other Things Dave Ramsey Taught Me About Debt; and Stuff Christians Like. He lives in Nashville, TN, with his wife and two daughters. Follow him on Twitter: @jonacuff  and read his blog at http://www.jonacuff.com/blog.

To view the original post from Zig Ziglar’s newsletter, visit:

Wednesday, January 18, 2012

Dorsey Schools Culinary Academy To Host Winter Culinary Salon


Dorsey Schools Culinary Academy is proud to host a Winter Culinary Salon, bringing together local and regional chefs to complete for $2,000 in prizes, January 20 -22, 2012.

In partnership with the Michigan Chefs de Cuisine (MCCA), Sysco Food Service and People’s Restaurant Supply Company, the competition is sanctioned by the American Culinary Federation. The competition begins at 7 a.m. and continues throughout each day until 4:15 p.m.

Competition categories include a hot food, cold food, pastry and mystery basket.

The competition, open to the public with no charge, will be held at the Dorsey Schools Culinary Academy, 390 N. Telegraph, Pontiac, MI 48341.

This is an honor for Dorsey Schools Culinary Academy to host an American Culinary Federation (ACF) sanctioned culinary competition. Prestigious events such as this bring professionals together to showcase regional talent and advance the industry. It’s an exciting opportunity for our Culinary students to see professionals compete first-hand!


John Piazza
Director of Dorsey Schools Culinary Academy


Tuesday, January 17, 2012

Technology Update - Access The School Lab From Home

We are pleased to announce that Dorsey Roseville students can now access the Dorsey Remote Desktop from home!  This means you can log in from home and use all the software that is available to you that you use when you are at school.  See the instructions below.
Accessing the School Lab from Home
(for versions of Internet Explorer earlier than IE9)
1.       Open the Internet Explorer
2.       Type in the appropriate address
           
https://roseville.dorsey.edu  (domain name is roseville)
3.       When logging in, the domain needs to be specified when logging in. 
          Log in using Domain\user name
(Example: roseville\johnsmith) and then password.  Choose that it is a public or shared computer, and then click the SIGN IN button.


4.     If the following banner appears, click to run the add-on.




5.     Click on the REMOTE DESKTOP icon.


6.     Click the CONNECT button. (The example below has
Madison Heights campus info, yours will have Roseville)


7.     Then enter the user name (must be in the Domain\User name format)
and the password.  Click the OK button.  Example: roseville\johnsmith


8.     To disconnect from the Terminal Server, click the START
button and choose LOG OFF.

9.     Click to SIGN OUT of the Remote Desktop Services Default
Connection web page.




10.     Close the Internet Explorer window.