Should I Be A Pastry Grunt Or A Dishwasher?

[justjoe]

Long term plan is to go to pastry school, but in the interim I thought I would follow everyone's advice and get a job in the biz before taking the big leap, so, would I be better served getting a job as a grunt in baking and/or pastry or would I be better off working as a dish washer in a nice place and maybe move up to prep work in 6 months (or whenever)? I have read that a pastry cook who knows something about the savory side of the kitchen is more valuable than one who does not. Some "real world" advice would be much appreciated. Thanks.

[Flattop]

You would be right about knowing both sides of the BOH. I started on the line and plan to move into pastry eventually. I think it works equally for pastry and savory sides. If you are knowledgeable about whats on the menu then you can put together desserts that complement the menu and complete the diners experience. I think that is quite often lacking in many cases. If you can bring more with you to the table the more value you have to your Exec Chef.

You won't learn anything about either in a dishpit though.

[lebelage]

I'd say go with the resto you'd be proudest to be a part of. Chances are you'll get time off the dishpit to learn a little. Plus if the place if very highly regarded you'll have a good reference from a well respected chef who may take you on for your extern as well.

When I was EC of a nice but little known restaurant I got invited to do a stage at a world famous place. When the owner asked me why I should get the job, I said "because I'd rather wash dishes here for a year than do another day's work in an inferior place".

Lol- he said "be careful, some people would actually hold you to that". I got the job. Got stuck doing dishes for about 2 1/2 hours of every 16-18 hour day for awhile but it eventually relented.

[Derek Cooks]

...which is exactly why I LOVE doing dishes. It all pays the same. But smiling doing dishes has rewards far beyond...the dishes...