Next step after culinary school? Need some good advice from chefs

Discussion in 'Professional Chefs' started by joshthacook, May 29, 2014.

  1. joshthacook

    joshthacook

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    Just Graduated From Culinary School
    I'm 20 years old just graduated with my ACF I only have about a year in cooking and I'm trying to gain a lot of experience and reach my culinary peak n become one of the best chefs/ restaurant owners.. I was working at red lobster (line/prep) and now I'm working in one of the best summer venues in my city but I know I can't build because it's only for summer the money is good but I'm not really feeling it... I'm getting a lot of opportunities for different jobs.. What should be my next steps or what should I think about or be focused on right now??? My mind is everywhere
     
  2. grande

    grande

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    Right now you need to put your head down and work. If you only have a year of experience I know that you really need to build your line and prep skills. Now is when you build your reputation, too, as a reliable worker. Show up on time, do what you're told.
    Want to be a great chef? Work for some. You won't get creative, interesting experience doing summery, tourist turn and burn. Having said that, its only May. How long have you been at this job? You should stay 6 months as a minimum. If your other offers are from seasonal, summer places too, then its no improvement and you're jumping around for no reason. Normally I would say never stay less than a year if you can help it, but sometimes its hard to stay on at a place like that. If you do stay on, you might have to work a second job in the winter. But two summers in a very busy restaurant can be really teach you to move.
     
  3. joshthacook

    joshthacook

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    Just Graduated From Culinary School
    That's what I was thinking just build and observe and build my skill.. It's only from May to September so it's no growing so I was looking for a permanent position I can work at for about 8 months while I take an entrepreneur course..
     
  4. joshthacook

    joshthacook

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    Just Graduated From Culinary School
    We'll more like a year
     
  5. beastmasterflex

    beastmasterflex

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    Condensed Entrepreneur Course: save money for down payment, put skin in the game.

    Don't let them take your down payment money to tell you that.
     
  6. kirayng

    kirayng

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    Seconding beastmasterflex, beware of entrepreneur courses, there are a lot of people making money "teaching" others to be in business for themselves, the only one making out there is the one offering the course! 

    Also, you could try some corporate places too, you know as your "day job" while you're getting good training at the best summer place.  I worked for Aramark during the day then a fancy place at night and it helped save enough to get through the lean winter months.
     
  7. someday

    someday

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    My advice is to make a list of the, say, 10 best restaurants in your area and contact them for jobs. You need to get into good kitchens early in your career to set the stage for your future success. Start at the top..the BEST restaurant inyour area, and work your way down from the top. Once you have at least one place like that on your resume--assuming you worked there for at least a year and have a good reference/left on good terms--it will open doors for you into to other places. 
     
  8. brandon odell

    brandon odell

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    Great advice. Second that. Being in a corporate restaurant is a good experience, but with limited room to grow. Find out what restaurants are churning out the executive chefs and chef owners in your area and do everything you can to get a job there, doing anything, even scrubbing floors. You will learn more washing dishes in a well run restaurant than you will as a sous chef in a poorly run one.
     
  9. earl arredondo

    earl arredondo

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    Think to yourself. What kind of food do you want to learn? Why type of food do you want to serve. Which restaurants inspire you. Which chefs in your city do you believe would be great to learn after. Then go out and apply. But don't only apply talk to them. Talk to the GM, the Chef, the owner, anyone who can get you in. Show passion, initiative, and don't take no for an answer. Work for shit pay, do what you;re told, and more. If you want to move up faster, get two cooking jobs. Cook 14-16 hrs a day. You'll gain a lot of respect and a lot of knowledge, Take the abuse, learn from it, and you'll become great

    Hope this helps...

    Remember, you don't have to settle, the skys the limits