new in the back of the house

Discussion in 'Professional Chefs' started by giovani25, Apr 19, 2015.

  1. giovani25

    giovani25

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    Culinary Student
    I'm graduating from culinary arts and I have a job in a hotel I used to cook but everything was precooked any advice the I'm heading to a real kitchen to cook everything from scratch
     
  2. zossolifer

    zossolifer

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    Line Cook
    Go into it with a humble attitude. I'm sure culinary school has taught you a lot. If you gained anything, I wouldn't put it past you to be a decent cook, but working a line during service (successfully) requires a lot of common sense, strategy, organization, communication skills, etc.

    When it comes to selling food made from scratch, it usually involves prep. A good restaurant has a team of awesome prep cooks who come in early to make sure that the "from scratch" food is made and ready for your mise.
    Good luck! Hope I could shed some light
     
    Last edited: Apr 20, 2015
  3. chefedb

    chefedb

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    Retired Chef
    Don't worry they will teach you if they are pro's. Just be able to take a little scolding sometimes. That's part of the learning experience.

    Keep your eyes and ears open and learn at least one new thing every day. Good Luck