Getting into the Industry Before School

[grits]

I was just curous in hearing some stories of how everyone got their foot in the door, particularly if you never had prior experience, including school.

I have only worked FOH and know it's nessecary for me to work in a kitchen before I spend money on school.

What should I expect, where should I start? Let's hear about how you did it.....

[lesanglierrouge]

I had a similar background and started out as a prep cook in a new restaurant. The great advantage to going to a new place, like say 1-2 weeks old, is that they have likely turned a great deal of staff and the chefs are working over 12 hours/day and 7/7. At this point you'll find a very receptive audience when you offer to take a chunk of that work load away from them. I even negotiated $2.00 more per hour than what they intitially offered! It's all about supply and demand.

[grits]

hmm, a new restaurant is my intial thought, too. But I guess I am wondering what you do, walk in and say "I have absolutely no experience, but I want to be a chef when I grow up"....!

[Brasileiro]

i am just getting my start myself as i have about 3 weeks experience in the industry as of now but i am working at two of the best restaurants in my town as a cook. i'll tell you what i did.

first of all i just found a restaurant that i loved and a chef that i thought was really good that could teach me a lot. sent him a simple email (email addresses listed on restaurant website) and told him about how much i love his food and that i am wanting to see if the restaurant biz is for me, ask if he has a spot in his kitchen, say you are considering culinary school and all. All great chefs had to start out somewhere and I think that whithin reason if you plan to work hard and don't expect to get paid in gold you shouldn't have trouble finding a job.

Not only did I get the first job I applied to in my main restaurant but through that job i met another great chef that was trained in france and he offered me to work lunch at his restaurant and teach me everything he knows. I start next week, 15 hour days but i'll learn a lot!

hope that helped ya.

[lesanglierrouge]

Of course you want to be honest about your experience or lack there of. A chef can smell inexperience on a new hire. But at the same time, like any interview, you emphasize your strong points. I told them directly in the interview that my experience was very limited. You may find that they appreciate your candidness.

[grits]

Brasileiro- Thanks for your advice about emailing people, I actually did that yesterday and heard back from the owner of a high end wedding cake shop who wants to meet me and answer any questions I have. Not sure she would employ me but it's a start! Great advice!