A diverse mix of employers mingled with about 80 students at the institute's first career fair on Feb. 22.

For the employers, it was a chance to meet potential employees. For students, it was a chance to learn more about the options that await them once their training is complete.

"It really gave me new perspective on all the different jobs out there in the culinary field," student Kelly McCoy said.

McCoy, who is only eight weeks into the program, is planning to change careers from working in sales at Lasik Vision to cooking.

"I just needed a change, and cooking was just one of my big passions," she said.

There were 18 employers at the career fair, ranging from restaurants that change their menus seasonally, such as Restaurant O, to corporate companies such as Bon Appetit Google to specialty employers such as the Santa Clara Unified School District.

"They were some world-class companies, and I thought it was a great stepping- stone," said Marlisa Valdez-Zamora, the director of career services.

While some employers had specific positions to fill, others were there to recruit students for the future.

Chad Paeglow, the general manager for Bon Appetit Google, said his company is expecting to open additional cafes, and he was meeting with prospective employees at the career fair to prepare for that growth. He said finding chefs with professional training was harder than finding chefs with work experience.

"Culinary school gives them the tools to move forward at a higher pace," Paeglow said.

Yet he noted that professional training may not be any more valuable than real-world experience.

"It tends to be a faster pace in the real restaurant world," he said. "The goal is always perfection, but with customers sitting at the table, you only have one chance to make it perfect. At culinary school they gain the tools, and in the real world they can get the chance to apply it."

Steven Parker, the executive chef at Dolce Hayes Mansion, said the industry is not very difficult to break into, but finding the right place to work can be challenging.

"Different chefs have different techniques, and different places ask for different skills," he said.

Student Chad Meeker, who is entering the culinary industry after working in the business world for 15 years, is confident he'll land a satisfying job.

"It's just a matter of finding that one opportunity and showing what I can do," he said.

Meeker thinks he has an advantage, because this is his second career.

"I have business values that will help me be successful," he said.

The Culinary Institute, which opened in 2005, plans to hold career fairs twice a year, Valdez-Zamora said. It also held a coffee workshop, wine workshop and workshop on how to prepare for interviews at the career fair.

For more information about the Professional Culinary Institute, 700 W. Hamilton Ave., call 408.370.9190 or visit www.pcichef.com.

El Camino Hospital