Apprenticeship Rules!

Discussion in 'Food & Cooking' started by terrarich, Dec 19, 2002.

  1. terrarich


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    Hey All,

    It has been quite a while since I last posted. I have not had much time for the Internet because I am still struggling with the time requirements of my new career and also being a new home owner.

    The ACF apprenticeship has been working out really well. I aced the first semester of classes. Also, the restaurant that I work at sometime 50+ hours a week has proven to be an excellent place for me to break into the biz. Due to my lack of line experience I was put on garde manger for a while. I guess I showed promise and dependibilty because the sous now has me on saute full -time, in the middle of the hoiday rush! Keep in mind that there are only three line cooks, Garde Manger, Saute (which also handles the broiler and fryer), and the Grill/Expediter. Whatever doubts I had about being able to handle a line are gone. I now just need to work on creativity and particpate more in planning specials. Not bad for a four-month ex-wannabe, heh? All of the on-the-job training is really paying off.

    I want thank those of you that provided me with encouragement when I was contemplating training to be a cook.

    Happy holidays,

  2. culinarian247


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    Indeed this is great news. I'm very happy you like this line of work. Remember these times when thy're not so good and you'll get through.

    ps. I'm still in school too.