Joined Feb 18, 2016
My name is Kolby and I am beginning my pursuit of Culinary Arts. Currently looking for a better job in restaurants that isn't hamburgers and simple things. I know about as much as the average beginner I would say and would love any and all advice from veteran chefs


Founder of Cheftalk.com
Staff member
Joined Oct 5, 2001
Welcome to ChefTalk Kolby. Just about any chef worth his salt will hire an eager protege. Find a chef you respect and ask him if he would take you on. I always encourage people to find a chef who will not just teach you how to cook but also how to run a business. It is great if you "love to cook" as I have heard a thousand times but you won't be cooking if you can't pay the bills and turn a profit. See out several chefs and restaurants that interest you.

Lastly I gave up a long time ago working for jerks and screamers. Over time I worked with enough great chefs to see that you can run a kitchen very well without yelling, screaming and making people look stupid. Don't waste your time working for that kind of a chef.
Joined Feb 18, 2016
Thank you Nicko. Funny you should say that because I just went over that with my manager who gave me a ride home.

One point he brought up was to avoid chain restaurants as well as bars/casino restaurants because those are the types you will most find. I currently live in Reno which has some upper class places but the majority of restaurants are within casinos.

I had a culinary teacher who was a legitimate chef for many years. Even relocated to Denmark to cook her highest accomplishment was cooking for the Queen of England and I was planning to go see her hoping she might be able to point me in the right direction. I have just become financially stable at 22, parent's passed away when I was young so the past years have been rougher than most ppl go through. As you read before I have just begun my career. Happen to have any points of wisdom for me to remember in the coming years? I have just began reading the CIA 7TH edition textbook but other than than and obviously cooking regularly i'm at a loss

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