Other ways of learning

Joined Jan 26, 2001
I first thought of going in a culinary direction about three months ago. I started reading. A LOT. And something I kept coming across over and over again was the idea of presenting yourself to a chef as free help. This is how so many people have started out. So I did that. I have been around this particular restaurant observing, learning, and doing for about three months, and last night was offered a job starting in late April. I am really excited. Someday I will go to culinary school, but I wanted to encourage those of you who are still thinking about the idea to GO somewhere and DO something. I am learning so much, and have been pushed so much, even have been through my first knife injury without fainting completely. :D



Joined Apr 4, 2000
Way to go Shimmer! What position were you offered? What kind of restaurant is it?
Joined Jan 26, 2001
I don't know what you call my position exactly, but during busy times I'll be making salads, appetizers, and desserts, and somehow will put in 40 hours a week.

It's funny, because the other people there always try to teach me new things so I'm always doing random stuff. I guess that is the beauty of it. And I'm the only woman! They've needed some estrogen back there. =)

Um... restaurant type. I would say Fine Dining, American style. It's hard to label. Dinner prices range from $15-$25. They (we!) do fish, pasta, meat, I hesitate to call it typical, because the quality is high and the dishes are creative. But typical range of dishes. Yep.

Joined Dec 8, 1999
Congratulations on your estage turning into a regular position. The station you'll be working is generally called "pantry". It's a good starting point. Keep your eyes and ears open to what's happening on the hot-line as much as you can; that's your next step. :cool:
Joined Jan 5, 2001
I'm getting emotional... That's my story to a tee! Way to go Shimmer! I now have a true companion! Keep your eyes and ears open, you'll learn a lot!
Joined Oct 12, 1999
Congradulations Shimmer! Yeah I agree also that the "pantry" is a great place to start out. It's where I started out, and most of the apprentices that I worked with started out. Then you can work your way around the kitchen! Good Luck!
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