Apprenticeship Advice

[tomo]

hi im tom and this is my first post on your site.
I would just like to ask all those experienced chefs a few questions.
I am 16 years old and thinking about becoming a chef. i have done 2 lots of work experience at restaurants which i have enjoyed and learnt alot out of. i even now work part time at one of them.
I am thinking of going for an apprenticeship but am unsure due to people telling me how bad the hours are and u get crap pay
I live in australia What do apprentices get paid in australia to start off??
how long will it take for me to reach a executive chef??
I am smart and will look to open my own restaurant early if i go into this industry by 25

look foward to everyones response
tomo_aussie

[SmokeyJoe]

Thats like asking, "Im thinking about learning how to play the guitar, how long will it take me to become a rockstar?"
Whos to say youll ever be a rockstar?
That being said im gonna answer you anyway, shucks lets lay down some bets. How longs it gonna take tomo to become an executive chef!! Ill start the bidding at 12 years. Thats if he starts school tommorow. Anybody cover me?

Seriously though, its all dependent on your personality, are you a loligagger? if so it might just take you forever, and even then this buisness may chew you up then spit you out. I think the thing that makes the most difference is wether you have a natural ability to lead? If you do and your dilligent you can be an "Executive Chef"of some nature in 6 years, if your a jimi hendrix guitar eating natural.

[tomo]

sorry i didnt really mean to include that executive chef question because i no if i go into this industry i will make an executive chef iwas more thinking if anyone could give me advice on apprenticeships

[Silverfox]

Well, look first at learning to cook really well, making sure you understand all aspects, not that you can necessarily do them all well but that you fully understand what goes into the process. Once you accomplish that, you may be employable.

Second, look to the "business aspects" of running a kitchen, inter alia personnel management, inventory control, food fabrication resource management (a "nice way" of saying don't throw out good food ), food sanitation. Then you may be able to move up to a "lead cook" or "chef de partie", depending on your motivation and drive, that may take as little as two years or as long as ten years.

After two to five years as a "lead cook" or "chef de partie", you might be ready to take on a Sous chef role. From one to three years, or more, will set you up for an EC position, maybe.

So, fast track, three years as an apprentice, a year or two to learn the other aspects of kitchen management, two years as "chef de partie", one year as Sous, you might see an EC position in as little as six or seven years.

Most likely? From start of apprenticeship to EC, probably 20-25 years.

Now, if your goal is your own place, all bets are off, my goodness, you don't even need to complete your apprenticeship nor learn how to cook, just find some investors and go for it!

[tomo]

Thanks Pete

My ambition is to own my own restaurant do u think it is worth staying at school till year 12 to go for an apprenticeship or should i go for it now

[taffer]

Hey, tomo.
I'm currently in my 3rd year of an apprenticeship in australia.
Firstly, yeah the pay is super great, but what entry level position is, some apprentices really get screwed with pay cos employers are dodgey, but you gotta call them out on that, in my first year i earned about $430 a week, second year i moved employers and took a pay cut (better restaurant) and i get paid the same. You really gotta see your apprenticeship as an investment, not about money (although you do need to get paid for the work you do)
The hours and work, are long and hard, but apart from school work and personal research its not like you can take your work home with you! expect to work about 50-60hours a week, depending on how busy your workplace is, my work has stairs so i also get a good workout!
What else can I say, its a great job, if you like it, expect to lose alot of contact with your friends , but make great friends at work.
For me, its my passion, i sacrifice for the job, but i dont care, if i wasnt working i would just be sitting at home being a bum!
So if you wanna start, go in with an open mind, be willing to learn, willing to do the crap jobs, get them done fast so you can learn more, and always remember to keep things consistent and good!

[Silverfox]

Thanks Pete

My ambition is to own my own restaurant do u think it is worth staying at school till year 12 to go for an apprenticeship or should i go for it now

Trust me, if you want to run your own business, then get ALL the education you can and NEVER pass up an opportunity to learn more, especially when it does not cost you anything other than time.

Why not start working while you are finishing school? You might even find you can get educational credit for a work-study program. That will also provide an opportunity for you to really decide whether hospitality is for you or not.

[tomo]

I currently am working in a restaurant part time as a kitchen hand and have also done a number of work experience placements at some other restaurants too.

[ChefJen]

Hi Tomo.. What state ar eyou in?? Its worth contacting your local tafe. I suggest you call them they will set you up with an apprenticeship or give you some information about it and explain all your options.

Some of the most beautiful places in australia hire apprentices every year.. like the whitsundays... check it out

[RedBeansNRice]

I have to agree with Silver,
I have about 14 years experience and every few months I contact the competition or any good kitchen really, and put in a couple days or a week or two as a stagaire to learn and learn and learn. I do not get paid as a stagaire. That's pretty low pay.
Apprenticing and doing stages aren't for your current checkbook, it's about developing your metier. If money is a concern in the beginning for you, this isn't your business. When I first learned to be a cook, I did it almost entirely off the clock. Working my shift and punching out and staying into the next shift to work the line. There is ALOT of sacrifice in this field. But education is the same for any work. It develops your character and your resume.