How do I get in the door

Discussion in 'After Culinary School' started by zane, Mar 18, 2014.

  1. zane

    zane

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    Hello,

    Been a few years since I posted. I did a year in culinary school but had to drop out because I needed full time work to pay bills. At the time I dropped out I was working a stage for a few weeks at a local french restaurant. This was maybe 4 years ago. I'm now a little older but for the past few years have been doing work outside of culinary. I now find myself laid off and looking for a new job.

    I want to get into a kitchen. I've noticed during my time off my passion for cooking is still there, despite my limited skills. I can't simply afford to go back to culinary school because i need full time hours.

    So my question is, how do I convince someone to give me a shot and take me under their wing as a prep cook? I'm eager to learn, and brush up on the limited skills I did learn. I have the drive to want to grow, but I don't know how to get a shot to do it.
     
  2. dillbert

    dillbert Banned

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    I hire skilled people.  I put them to a test - not cooking an omelet,  but similar - cannot be faked - one can, one cannot.

    (it's a welding thing.  either you can TIG or you cannot TIG; and it only takes 3-4 minutes to figure that out.)

    I'd say 99% of applicants - who basically lied on reply - fail; the 1% remaining I have to judge for common sense and initiative.  If I need to spend all day hand-holding an employee to do X, that's unacceptable.  could do it myself....

    I need people who can figure out, when told "Please do X, Y and Z," how to do that in a logical and effective method.

    oh, double yeah way far gone and above - sometimes that stuff happens in ways I'd never envisioned.  but it it happens, and the results are right, and nobody died in the process, it's good; I like it.  whether the employee did it 'as I would have' - perhaps not, but if the time required is good and the result is good - like what's to complain?

    or complane, still confused on that bit.

    so you need to demonstrate to a prospective employer :

    I know this

    I do not / may not know that

    I'll learn anything as quick as possible.

    what more can anyone ask?

    I'm super ultra suspicious of anyone who says "I know it all" - well, unless they are older than me - and I'm technically retired, so that doesn't come up too often.
     
  3. zane

    zane

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    So I have an interview for a place as a prep cook. I scored it by being honest and telling them I have a passion but have not cooked in a kitchen much. Question is, how do I dress? Do I wear my chef jacket to the interview or business casual (slacks, dress shirt, tie, dress shoes)?
     
  4. zane

    zane

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    Don't see an edit button, so I'm sorry for the double response. I'm researching the resturant and found out the head Chef has two michelin stars. So not only do I not know how to dress, I'm nervous now. Any advice? 
     
  5. petemccracken

    petemccracken

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    Business casual, with your whites, neatly pressed, in the car with your knife roll