Hello :D

Discussion in 'New User Introductions' started by TheMightyNinjaChuckja, Oct 22, 2018.

  1. TheMightyNinjaChuckja

    TheMightyNinjaChuckja

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    Hello, I'm Kinda new here, I'm from Philippines, I graduated last year in a Culinary School, and as of now I didn't have a On the Job Training because it is Kinda Expensive when you have a Training in abroad, and I didn't have enough money to it yet, I'm just worried because in the agencies I've searched online, the requirements is a fresh graduate (less than 12 months), so I just worried I might not get my diploma in culinary. Thanks :D
     
  2. sgmchef

    sgmchef

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    Kamusta! (I don't really speak Tagalog...)

    Welcome to ChefTalk!

    Not sure what your goal is, more school abroad? Have you worked in a restaurant yet?

    If you ever have a question, people here will try to help with suggestions...
     
  3. TheMightyNinjaChuckja

    TheMightyNinjaChuckja

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    I'be been working in a Small Inn for 2 months, but I have to quit for that workplace because my co-workers are so toxic, they do more gossiping than working and the Inn has only 2 chefs, including me. So sometimes, when there are many customers there is only one chef and the customers kept complaining about how slow Is the service an de the other chef has no experience either. So there is no room for improvement for my part. As of right now, I've tried applied of a buffet restaurant and they told me that they will observe me for 7 days before they can make decision if they will hire me or not.

    I have a question.
    Is diploma really needed as a chef? I mean, a diploma that you are a certified chef.
     
  4. sgmchef

    sgmchef

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    Generally speaking, culinary certificates are not required in USA. Health certificates and proof of Sanitation training might be required in some areas or states.

    I don't have any cooking certification. Maybe my ten gold medals in American Culinary Federation competition means something to someone but, those mean about the same as a scrap of paper to me. They sure don't prove I can do a produce order or do books! Formal education has it's worth, as a starting point, but most cooking schools do not prepare students for line cooking very well. I left school just before completing the course, because I had a terrific offer from a former employer that really liked me, I guess. No regrets at not having "the paper". I did just fine for 30+ years without one. Still get job offers too. If there is a legal requirement for you to have a certain certification, then you better get certified.

    At the buffet place you should be visually interviewing them as well. Every operation has potential as a learning experience. If you like what you are seeing and tasting, stay awhile to learn all you can! I learned a lot, even from the dish room! Keep your eyes and ears open!

    Others will give you their opinion and you can ponder your path!

    Good luck!