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Other ways of learning

#1
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3/17/01 at 11:05am
  • Joined: January 2001
  • Location: Indianapolis
  • Post Count: 371
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

Shimmer

"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James

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#2
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3/17/01 at 4:31pm
  • Joined: April 2000
  • Location: Montréal
  • Post Count: 3,617
Way to go Shimmer! What position were you offered? What kind of restaurant is it?


When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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#3
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3/17/01 at 9:14pm
  • Joined: January 2001
  • Location: Indianapolis
  • Post Count: 371
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.

;)

"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James

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#4
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3/18/01 at 2:51am
  • Joined: December 1999
  • Location: St. Paul, MN
  • Post Count: 1,457
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:

Anulos qui animum ostendunt omnes gestemus!

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#5
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3/18/01 at 9:03pm
  • Joined: January 2001
  • Location: Canada
  • Post Count: 2,000
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!
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#6
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3/18/01 at 9:10pm
  • Joined: October 1999
  • Location: Pasadena, Texas, United States
  • Post Count: 385
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!

Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!

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