New and curious

Joined May 2, 2011
Hi! I'm absolutely new to the forum. I actually stumbled upon it and I'm really glad I did. I'm hoping a professional chef out there might be able to help me out. I'm a current culinary student and I've never worked in the industry. I'm sure you're thinking I'm crazy and that I should have started working in the industry way before going to school. Know though that I love every moment of culinary school and if anything I wish it were a tad bit more challenging.

Anyways, I'd really like to get an entry job at a restaurant and I was told in school about a great opportunity in a fantastic restaurant near me. They gave me the phone number to call and I've left 2 messages. Unfortunately I haven't gotten a call back. Would it be in bad taste to show up to restaurant? If I do what would be the best time to do so? I have zero experience, but I have a great attitude, I'm industrious and am willing and able. I know I'd be a good fit but how do I get my foot in the door?! I'm so nervous, I don't want to do anything wrong, hence my longwinded question. I'm really looking forward to any comments or suggestions.

Joined Jul 28, 2001

  As an old chef I'm reading through the lines here. I could be completely off base.

I'm not hearing one of the ingredients for passion. If school could be a bit more challenging,

then you're not agressive enough. You're in your basics now, you should be questioning most

of the things you are learning and researching for the answers. You've got hundreds of years

of food to learn. Have you finished? /img/vbsmilies/smilies/confused.gif

Seperate yourself from the other graduates and start to develope your culinary personalty. If I have

one position open and 40 grads. applying, who am I going to hire?

   HEY!!!! Put your sneakers on, get your bicycle, and go get that job!!!

  Oh, and a warm welcome to ChefTalk. It's a great place to learn./img/vbsmilies/smilies/biggrin.gif

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Joined Jan 5, 2007
Welcome to Cheftalk, Christi.

We have a forum for culinary students on the site where you will gain great support from others who find themselves with similar questions - I hope you will post there, too, so that you will gain more readership of your post!

We have all levels of culinary ability amongst our membership, from those just starting out as new home cooks, to master chefs - and all points in between.  Our membership is widespread, from all around the globe, so there are lots of interesting threads on the various fora.

Feel free to join in on any thread you find interesting, or start your own in the relevant forum!  Please note, the professional fora are read-only for those who are not currently employed in one of the culinary trades, but they make interesting reading!  The wikis, blogs, reviews, articles and photographs on here will be a source of inspiration to a student, so I hope you'll find some time to take a good look around.
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