michelin star

Joined Apr 8, 2011
Hey guys my names matt im currently a grill chef in croydon south london i have been there for 3 years and i am so desperate to move on to fine dining.

I would be really greatfull if any one of you guys could give me some advise on the first steps to achieving this , i dont know wehter apprentiships are a good idea , what courses i should do ??or if anyone knows of any resteraunts who are willing to take on an apprentice chef ? thank you for your time , Matt :)
Joined Apr 3, 2010
If you are talking about obtaining a star, the first thing I would do is visit a 1 star or 3 star place have lunch and you will get an idea of what it takes to achieve the status. It is extremely difficult to get and most important, to maintain
Joined Mar 3, 2011
I am a big proponent of hotels/casinos, bigger budgets, many outlets, co-workers from all over the world. Doing good work in lower positions can get you noticed by higher ups. In my personal experience I've gone from line cook, to sous chef, to a pastry chef in a fine dining restaurant simply by working hard, expanding my portfolio, as well as a little bit of networking. At a stint in a Key West resort I got to work with each chef who each taught me their tricks of the trade, hot to get a crusty, baked on, charred grill spotless in under a minute, how to cook scrambled eggs for 300 people (no brown), how to destroy mounds of prep work and cook circles around any executive chef (very handy). Gotta sell yourself! On a job interview no hiring manager can dispute a portfolio and pictures of previous work. Recommendations from previous chefs will help also. I have done a number of private functions (for free) for them in the past and got to connect with them on a more personal level and playing field as opposed to boss and employee. We DO notice people who have promise and are here for more than just a paycheck. We also notice the "celebrity types," ego so large they can't fit through the walk-in.

Another plus, hotel/casinos have databases of jobs where as free standing restaurants are basically staffed by friends of friends.

What books are you reading? Many books written by Michelin starred chefs can give you insight into what the fine dining world is like. Everything from the bottoms of your saute pans to the color scheme of the dining room is under scrutiny.   
Joined Apr 22, 2011
I am confused. Are you looking to work FOR a Michelin starred chef?

Also, is it a cultural difference that we (U.S.) use the word "chef" to denote management and in Britain it's just a broad term for professional cooks?

Just send your resume (I think you call it a C.V.?) to every fine dining place in your area. I don't know if you have our equivalent of Craigslist (online resource for anything and everything wanted or wanted to get rid of). It is extremely important to write a good cover letter and make it clear how bad you want this. Chefs can tell the difference between someone wants to work to learn or someone who just wants a paycheck. You'll probably have to start on the bottom as a commis or garde manger and work for base pay.
Joined Apr 4, 2011
I can answer one of your questions: chef is used in the UK for pretty much anyone cooking professionally in a non-institutional or non-fast food setting.
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