Jaime Lepe, Jr. ’08 grew up in the restaurant
business. His father is president and treasurer of JML Mexican
Restaurant, Inc. in Pomona, CA, which owns Mexico Lindo and Tropical
Mexico restaurants. “Every day after school, I would be at the
restaurant until closing,” says Jaime, general manager, human resource
manager, and catering manager of the organization. “The cooks and
waitresses were my day care. After my homework was done, I’d peel
potatoes or shrimp to help out my dad. It’s a family-run business, with
all of us invested and involved in its success.”
Jaime’s father,
who had no formal culinary education of his own, was determined that his
eldest son attend college. “My dad worked hard all of his life,” Jaime
explains, “and wanted his children to get the best education.” Jaime
first earned a degree in hotel restaurant management from California
State Polytechnic University, Pomona. “After graduation, I went back to
work with my parents,” he says. “I felt there was more I could do to
increase business, and started looking into culinary programs that would
expand on my hospitality degree. I checked out a couple of schools, but
found myself returning to the CIA’s website. I spoke with some people
who attended the CIA, and they sounded so excited about the ACAP curriculum. And they all had great jobs right after school.”
One
feature of the program was particularly important to Jaime: the time
factor. “I wanted something quick so I could get back to work as soon as
possible,” he says. “I was eager to identify significant areas of
improvement for our restaurants, thereby expanding our business and,
ultimately, giving my dad a chance to step back from the day-to-day.”
Once
he was immersed in the ACAP, other benefits came to light. “There were
only three culinary courses in my program at Cal Poly, so I was looking
forward to spending time in the kitchen,” Jaime says. “At the CIA,
you’re cooking every day and the chefs are always on you about attention
to detail and timing. The chef-instructors
trained and worked all over the world and are, quite literally, walking
encyclopedias. You learn so much from them; they’re an incredible
resource of information.” Plus, the opportunity to work with a diverse
group of students was enlightening. “It’s a learning experience in and
of itself to be around people from all over the world. You get different
perspectives about people’s culinary influences and how they prepare
their own recipes. You also develop a great network of faculty and
classmates. If a classmate is in the area and needs help, I’ll send some
workers and vice versa. The networking is priceless. The knowledge and
assistance is just a simple phone call away.”
Like many students,
Jaime took advantage of the opportunity to work catered events at the
Greystone campus while completing his studies. “It gave me the
experience I was looking for and solidified my plans to open a catering
division in our family business,” he says. “I really like the
interaction I have with the customers. When you sound educated and know
what you’re talking about, it easily sells the job. A sense of
professionalism is the most important thing I got out of school. You
come out of the ACAP very different from when you started. Now when you
walk into another kitchen, you immediately see what’s wrong and how to
make improvements. Your mind gets set to the structure of a professional
kitchen; it must be clean and organized to work at optimal efficiency.”
When
Jaime graduated from the ACAP, he was eager to return to the family
business. “I made a lot of improvements based on what I learned at the
CIA, starting with the uniforms. Presentation is so important and I
wanted our staff to look clean and professional,” says Jaime. “I also
started our catering division. The first year we did three catering
events, the second year we did 150, and the third year, 300. This year
we’ve already passed that mark. It’s my baby and I’ve seen it blossom.”
“Going
to the CIA was an important step for me. It took me away from my family
and our business for a time, but it was worth the effort and it is a
great addition to my résumé,” Jaime says. “When people see you have CIA
credentials, they know you’re serious about the profession. In the end,
you stand out from the pack.” Jaime continued his quest for further
education by completing a master's degree in human resource from The
George L. Graziadio School of Business and Management at Pepperdine
University. Today Jaime helps carry on his father’s culinary traditions
while venturing into new territories and expanding the business in a way
that helps it stand out from the pack.