Brian Story is a chef at the Horsham Athletic Club’s Café 400. Nick Mele shadowed him for a day to learn about his career. Brian enjoys cooking and finds it creatively fulfilling, though the long hours leave little personal time. He had initially planned a different career but found his calling in the kitchen through his family's influence and following his passion. The shadowing experience helped Nick appreciate finding work you love and making the most of what you have.

1. Nick Mele
Brian Story: Chef, Horsham Athletic Club’s Café 400
Job Shadow Evaluation
Hours: 8 am – 1 pm
1. I felt that this experience helped me learn what it’s like to work a full time job. It also
taught me that everything doesn’t always work out how you planned, but you have to
take what you have and run with it. This time I spent with my mentor was a positive
experience and gave me good culinary outlook on things as well as an optimistic outlook
on life.
2. The career cluster that this profession is located in is Human Services.
3. One issue this profession faces is long hours and not much time to spend with family,
friends, or any other personal things. Possible solutions to this is dilemma are sharing
the business between two people, therefore being able to work less hours, or have your
business open for only the hours of your liking.
4. This profession does not interest me as a career path. Although I enjoy cooking very
much and I feel this experience was beneficial in that sense.
5. I work at the Horsham Athletic Club in the café in the afternoon during the week and
Saturday mornings. The chef is there in the morning, preparing things for us before we
come in. I wanted to go in the morning to see what the preparation part of the day
entails and also how to cook some delicious food.
6. My mentor planned on being a history professor and a baseball coach, but it didn’t work
out. He always enjoyed cooking and it was a big part of his family. This eventually led
him to become a chef. He moved between restaurants a lot and is now currently located
at Café 400 in the Horsham Athletic Club.
7. Responsibility and creativity were the two traits that my mentor displayed and felt were
most important in the type of business he is in.
8. The creativity aspect of the career. As a chef, you are always trying to come up with new
ideas, recipes, and menus to satisfy your customer.
9. The long hours that you must work is definitely the least appealing part of the job. I
need to have time to spend with my family and do personal things.
10. Following your heart and accessing your allies are the two examples of the High five
principles that I feel are evident to my mentor’s career path. He always loved to cook,

2. and this career path allows him to do it and make money. He also accessed his allies
because his family was always in this business and he followed in their footsteps,
11. If there is anything I can take from this experience, it is to do something I really enjoy,
no matter what it is.