Hello from Serbia!

Discussion in 'New User Introductions' started by StefanDili, Oct 11, 2018.

  1. StefanDili

    StefanDili

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    Hello everyone from cheftalk, I've been checking out the site for quite some time and finally decided to register. I'm 26 years old, finished culinary high school in 2012 and have been working since. Shit's really awful here in regards to our profession, well it's pretty shitty in general :D Anyway i've been offered my first chef position recently so I'll be asking a lot, hoping for some help from you guys! Feel like I have a pretty good advantage just from reading pretty basic stuff on this forum. I gotta say, a chef here is much much less than what I have read chefs describe abroad. A lot of them have no idea of costing ffs. Probably the reason why restaurants suck so bad here :D I'll get into that in a separate thread though as this one's for intro. Looking forward to hanging around here! Stefan
     
  2. Seoul Food

    Seoul Food

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    Hello and good luck. Costing can be tricky because it involves a lot of math and usually comes into play when you go to a culinary school. A lot of old school chefs that just get their digs from years of working experience may not have put an emphasis or priority on it. Or they use basic calculations like dish A costs X$ to make so I need to change Y$.
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Welcome we are glad you joined us. Any plans to travel and try working in other countries?
     
  4. Seoul Food

    Seoul Food

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    It's natural to be anxious about your first chef position. As far as paperwork experience I'm not sure what you mean. Do you mean work history on a resume or classical training from a school, ect.? It's good to have your standards and a lot of the stuff that you are seeing being done wrong is usually a combination of people being uneducated/informed about things, laziness or being set in their own ways. The untidy/unsupported/disrespectful thing is something you will find in all walks of work, not just food service. And I'll admit that I eyeball a lot of things now (unless it's baking) because either I have done it so many times or it is in an application that will subjective anyways (like seasoning) and you say that this is happening under your current chef, so are you becoming the chef in another kitchen/establishment or working under this one?
     
  5. Seoul Food

    Seoul Food

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    If you are organized and have some basic math skills the paperwork isn't that bad. The hardest part for the transition for me was learning how to manage people. It's easy to be a line cook and shoot the breeze with coworkers and not have to worry about call offs and budgets, etc. It's much harder to have to be the one that everyone relies on, who has to be fair and strict with everyone and also the one that takes the fall for everything.

    As for the chef, maybe he's just burnt out from years of working in the industry. I know a lot of chefs that used to be great but basically just give up in the end and just do what they have to get by. And a lot of the old school type chefs are disappearing from the field. Even when I was in culinary school years ago the old school chef mentality was being pushed out for the new generations.
     
  6. sgmchef

    sgmchef

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    Welcome Stefan!

    As soon as I saw Serbia i thought of the delicious Ćevapi/cevapcici I had in Germany.

    It's a good sign to be nervous, you probably have a pretty good idea of how many details there are to look after!

    Training your staff to standards and monitoring their progress is going to be a challenge!

    Will it be your menu? Grilled Lamb? I still think about those wonderful flavors from your part of the planet!

    Good luck!
     
  7. StefanDili

    StefanDili

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    I wrote a lengthy reply but got banned by mistake so it got deleted. Yeah cevapi are pretty famous around the world. We have a great meat mix for them at the current restaurant as the owner's primary business is a slaughter house and butcher shops. Related question, I was actually thinking of having my current owner as a meat supplier, what do you think about keeping that connection?
    Yeah training is gonna be a challenge for sure, but I love challenges, love to keep pushing myself forward always, and ever since I remember I've loved sharing knowledge and helping people.
    He wants to keep a few recipes from when the restaurant was working, but the rest is up to me, although I don't know if I will have absolute liberty. Yeah, was thinking lamb chops as they rarely appear on menus for some obscure reason. People tend to overcook the shit out of food here.
     
  8. StefanDili

    StefanDili

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    Another question came up, how do you guys manage slow cooked foods in a restaurant environment? Portion it after cooking and refrigirate/freeze? Used to make some slow cooked ribs then portion and freeze, and thaw in microwave on order and sear on the grill but I'm hoping there's a better method.. Also, should this now be made into a separate thread by mods? As in first chef opportunity, advice welcone or something like that?
     
  9. StefanDili

    StefanDili

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    Bump
     
  10. kuan

    kuan Moderator Staff Member

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    I think every question you have deserves its own thread. Otherwise all the discussion gets buried and murky.