Thinking about applying at two upscale restaraunts

Discussion in 'Professional Chefs' started by chalkdust, Dec 12, 2018.

  1. chalkdust

    chalkdust

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    Just looking for advice on how to get hired. I have done restaurant work before. I would love to be able to be competent enough to keep my job at one of these upscale places.

    I will post links to the menus.

    I am a struggling anthropology student who wonders about studying Caribbean things. Religion folklore music politics econo.ics and literature. I also dream of cooking upscale things and international things. I own hakka chinese, Austrian, Czechoslovakia, persian, iraqi,west african, schizuan, greek, trinidadian, haitian, jamaican, guyanese, somalian,colombian, etc cookbooks. I obsess over thousand dollar Spanish ham legs, would people buy that in a restaurant. I dream of French fries and rhubarb raspberry pies cooked with duck fat etc. I'm an upscale gourmand but live below the poverty level.

    How should I approach this. One day wanna learn to cook Austrian pastries too.
     
  2. chalkdust

    chalkdust

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  3. chalkdust

    chalkdust

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  4. Vjan

    Vjan

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    Does your work experience reflect higher scale? or is it fast food? Do you have any schooling?
    Sounds like you are really passionate about wanting to work upscale.
    Apply, ask for an interview.
    I think not trying would be a bigger regret.
     
  5. sgsvirgil

    sgsvirgil

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    This industry has enough burned out, disgruntled, disenfranchised forty somethings who are too old to start a new career and too young to retire. The average career in the food service business lasts 18 months. Being passionate about food is only a start. Its a good start. But, its not enough.

    Stay in school. Finish your degree. Who knows? Maybe you will find a way to combine your Anthropology education with cooking and come up with some new paleo type bistro and be the next billionaire celebrity chef. But more importantly, if you decide when you are 39 that you've had enough of the food service business, you can at least get another job.

    Good luck. :)
     
  6. pete

    pete Moderator Staff Member

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    While I don't know if Rick Bayless has an Anthropology degree, he certainly fits the bill for what you are describing. His passion goes well beyond Mexican food to the entire culture and history of Mexico and it shows in his restaurants, his cookbooks and his TV show.
     
  7. Chefchicky72

    Chefchicky72

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    I'm not sure of how long you have worked in the restaurant business or if you have taken any culinary classes? I have been in the culinary field for 30 years and my advice is be prepared to start at the bottom and working your way up.Its great that you have a passion for cooking but in the long term the cons mostly out weight the pros. If you have a strong resume and good interview skills its key to getting noticed! Check out wwwemployflorida.com it have good tips and guides for resume/interviews tips,ect. Good luck:emoji_blush: i had some jobs i would forget about payday. Its a rollercoaster so enjoy the ride
     
  8. chefross

    chefross

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    The restaurants menus you posted reflect years of training and knowledge. sauces especially, (ie: Marchand de Vin with Hollandaise).
    If you did manage to get a job at one of those places, realize that you wouldn't reach that level of cuisine overnight.
    If you truly are eager and willing I'd say knock on the back door and ask to speak to Chef.
    You never know unless you try.
    Besides Rick Bayless, there are countless other men and women who have no culinary background, and now run very successful and expensive restaurants.
    Knowledge and passion are not enough,
     
  9. cheflayne

    cheflayne

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    This was Chef Terry's approach
     
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