I'm 21 years old, and graduating from culinary school in May. I've been trying to work on my resume to help me get a job once I graduate, but so far, I just can't make it work! One problem is that I have absolutely no experience actually working in a restaurant kitchen. Of course I have the kitchen experience from school, and we even run a small restaurant at my school as part of one of my classes, but my actual work experience is all retail and hostess positions. So my first step in rebuilding my resume was to put my skills and qualifications first, and THEN my work experience. It's a good start, but even my skills and qualifications seem lacking. It's not that I don't have skills... but how do you convey good knife skills through a resume?? Or how do I say that I know exactly how to saute, broil, grill, steam, fry, bake, roast, etc etc..?? I've listed the classes I've taken ("Have completed course on soups, sauces, fish and seafood, meat fabrication......"), but now I'm wondering if this makes me sound too much like a student rather than a professional.. sadly though, my courses feel like the only things I have going for me. I've noticed a lot of "resume tips" type things say you should include specific things you've done on your qualifications.. say "I organized a buffet for 50 people" rather than "Experience with buffets"... but I don't have anything like that. Ah! It's so frustrating for me to feel like my resume screams "inexperienced student." I also feel like I'm at a disadvantage in interviews, not just on paper. Not with the interview questions or anything.. it's just that.. I'm a cute, skinny little white girl. I think it's hard for potential employers to see past that, because let's be honest, there just aren't many young white women in restaurant kitchens. When I come into an interview dressed in my best, they see a hostess, not a cook. Should I wear my best interview clothes, or should I come in dressed in my chef's coat?