I need some advice

Despite the propaganda put out by some culinary schools, you will not come out with a degree and, presto! become a chef. You will, as with any other career, start near the bottom of the ladder and work your way up over time.

Sometimes the bottom is, as you say, dishwashing. Sometimes it's starting on the line. But that's the nature of the beast. Did you really think that with no experience somebody would hire you as a chef?

I short, you have to pay your dues. This is no different than any other career path you might pursue. If you're not willing to do that, then you need to give serious thought to your carrer path.

 

There are a lot of threads about people nervous about entering the industry, usually about shelling out for culinary school and not getting or being able to do the job...There are also threads with posts that state we will watch you like a hawk and know within hours, days max, if you have what it takes...So you need to know before you invest if you have what it takes to get a return or at least break even....you need a break to find out.

What do you have that a busy kitchen can use?....free labour. I'd never heard of a 'stagiaire' before coming here but I've got people into kitchens this way & done it myself. The quickest way into a kitchen is through the back door...where the sink is, after that I can get more done, quicker with less stress if I have a spare pair of hands with working pair of ears attached...free? I'm not going to turn it down.

You need an edge maybe this is it...the only applicant that matters is the one in the kitchen.Listen to everything you're told & try to figure out where everything is & should be, if you can't..ask (just once please!)..when you know where it is you can go get for them...runners are handy.
Try to be fast, efficient and show initiative...chefs are used gauging workers by how they approach the job....if you run out of work ask if you can peel something?
You might end up shelling oysters but the point is you'll be making yourself useful in the kitchen & that is worth paying for!

Chefs are always gonna need help & always appreciate those who give to them...get yourself in that position & find out if you need to shell out to skill up!

 

Luv4food, I recommend you dig through the threads on the Culinary Schools thread, and use the search tool to read earlier threads. A lot of your questions may be answered, and some new ones arise as well.

Good luck!

Mezzaluna