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S P R I N G 2 0 2 0 / W O R K F O R M E 31 "The industry is bursting," LaSalle says. "These students are in demand." Some students start their own businesses; others work for hotels, restaurants and events centers. One student was re- cently promoted to a front office position at a hotel. "And it's not just hospitality and tourism," LaSalle says. "You'll see the medical industry hiring hospitality students because people skills are so valuable. This is applicable across industries." Because of that diversity, there's no typical salary and ben- efit package after graduation. But she cites one graduate who enrolled in a corporate manage- ment program with a starting sal- ary of $40,000 and full benefits. "There's potential," she says. Events start-up While still in SMCC's hospitality and business programs, Lydia Lane started a wedding and event planning business called fern & flair, and designed and worked at weddings, fashion shows and corporate fundrais- ers. By the time she graduated in 2017, her career was well underway. Today, at age 22, she runs the business out of her home in Gorham, with two part-time employees and her husband also helping out. In 2019, she staged 22 weddings in Maine, as well as Florida and New York. "I find it really fulfilling," she says. "I love the special de- tails and making the day flow smoothly." There can be drawbacks. She doesn't earn enough yet to af- ford her own benefits, so she's enrolled in her husband's health plan. Owning a business is also hard work. "Anytime you start a busi- ness, you're still hustling in other jobs," she says. "You have to work hard to become sus- tainable." The right personality is a must, she says. "Owning a business, you have to be very organized," she says. "You don't have anyone to tell you what to do. If you're self- driven, it can be a great path." Chefs and educators The culinary industry is seeing similar growth and diversity, says Jay Demers, chair of East- ern Maine community college's two-year culinary arts program. In his 20 years there, pro- gram enrollment grew from a dozen students to nearly 100 a decade ago. Today, enrollment is about 50. "Our numbers ebb and flow with the economy, generally running countercyclical to it," Demers says. "When the economy is strong, we tend to have fewer students. When the economy pulls back our enroll- ment tends to swell as people seek to better their skills to at- tain better positions." Course work includes menu development, regional cook- ery, lab work and operating the school's in-house restau- rant. Students learn specialized skills like butchery and cheese making. During the summer, first-year students complete externships. "The intent is for the stu- dents to work in a true restau- rant/institutional environment Promote your business webinar online by registering for free at Mainebiz.biz and completing the form at mainebiz.biz/post-an-event. Events will be edited as needed by Mainebiz staff, and then posted online. Need help marketing your webinar? Let us help you reach your target audience! LIST YOUR WEBINAR ON OUR BUSINESS CALENDAR MAINEBIZ.BIZ/POST-AN-EVENT JobsInME has designed a program to help many of the industries affected by social distancing and temporary closures due to the current crisis. Contact us at 877-374-1088 or sales@JobsInME.com to learn more. COVID-19 hiring plan in support of the hospitality industry H o s p i t a l i t y I find it really fulfilling. I love the special details. — Lydia Lane C O N T I N U E D O N F O L L O W I N G PA G E »