“[As the mentee], your responsibility is to be receptive to information that you’re going to get, be it the technical kitchen information or life information.” — Nicola Copeland, executive director of Hospitality Scholars Foundation
On the ground with the future leaders of the restaurant world
To help shine light on on how mentees and mentors can work together to develop a fruitful relationship, Eater asked Nicola Copeland, executive director of the Chicago-based For many, mentorship also means working directly with that person in a restaurant. “Try to find a chef that you admire or want to learn from — clearly, their food is something that you’re interested in — to go work in their restaurant and their space. And a lot of times it’s not even about going to work to be paid. Sometimes it’s aboutCopeland also notes that it’s essential to ask questions.
Mentors should understand that their role is to offer guidance, but a mentee isn’t a mini-me. “The mistake of the mentor is expecting that the mentee’s going to do everything that you want them to do,” she says. “Ultimately everybody has to make their own decisions. You don’t have to like it, you don’t have to support it, but they have to make their own decisions — on both ends of the relationship. You can’t take it personally.
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