Career progression

Discussion in 'Professional Chefs' started by jakekerr95, Jun 18, 2017.

  1. jakekerr95

    jakekerr95

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    Hi all,

    I'm currently working as a chef De Partie in a standard branded restaurant, and have done at various places for the past 4 and a half years. Im looking to take my career to the next step and go into a la carte/ fine dining. I've worked in a Couple of places where it's been 50/50 fresh food and I have a good knowledge and understanding of cooking. I'm just a bit sceptical about it because I've not got any experience in working somewhere of that calibre before so I'm just wandering if anyone has any useful tips/ advice for me that will help me if I am to go into somewhere that produces really good food. I feel ready to do it and I really want to go for it but just can't help but feel a bit nervous about it at the same time, I hope this makes sense,

    Many thanks,

    Jake
     
  2. cheflayne

    cheflayne

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