- 1
- 10
- Joined Dec 31, 2009
Hey ChefTalk
My name is Mike and I've only just joined ChefTalk. Having a browse through the forums I noticed a lot of hassle regarding professional and non-professional chef classification.
I would consider myself a professional chef, although I've never attended culinary school. I have a series of qualifications regarding culinary practice etc. I have however worked in kitchens for many years, across cuisine types and catering areas, and now I have just been given my own kitchen in a hotel.
It's nothing fancy, 50 covers front of house, and a medium equipped kitchen, but I feel I have earned it as well as the responsibility of managing a small number of staff.
I'm only 22 and was wondering if there are any tips or bits of advice that anyone could give me.
Thanks for your time
Mike
My name is Mike and I've only just joined ChefTalk. Having a browse through the forums I noticed a lot of hassle regarding professional and non-professional chef classification.
I would consider myself a professional chef, although I've never attended culinary school. I have a series of qualifications regarding culinary practice etc. I have however worked in kitchens for many years, across cuisine types and catering areas, and now I have just been given my own kitchen in a hotel.
It's nothing fancy, 50 covers front of house, and a medium equipped kitchen, but I feel I have earned it as well as the responsibility of managing a small number of staff.
I'm only 22 and was wondering if there are any tips or bits of advice that anyone could give me.
Thanks for your time
Mike