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I need advice on staiging...

Rating: 0

8/16/09 at 3:57pm

Jmw5283
Line Cook
offline

Joined: August 2009
Location: Doylestown, PA
Post Count: 2

Please excuse me if I spelled the word wrong.

I recently got a position at a private country club, as a Garde Manger/Saute Cook. I have worked in and out of restaurants for the past 5 years, but just this past winter I decided I wanted to commit myself to the culinary industry as a career. I have applied to several Philadelphia culinary schools to further my education as well just this past week.

I was hoping I could get some feed back as to how to approach a restaurant to possibly staige at. There are several restaurants that I have been reading and researching about, and not necisarliy to work at, but to work alongside to Chef's and Cook's that produce the food which appeals to me.

I really am just trying to avoid sounding "un-professional". I mearly am interested in the food at several of these restaurants, not the pay check.

Thank you for any input and advice!

Jim

Rating: 0

8/16/09 at 8:53pm

Blueicus
Line Cook
offline

Joined: March 2005
Location: Ottawa, Ontario
Post Count: 802

Depending on the chef you can either send them an e-mail or knock on their (back) door in between service and ask to meet him/her. I've found that chefs these days are much better at responding to email than the snail variety. Write a not-too-long spiel about why you're writing it and write a few things that maes you seem knowledgeable about what they (meaning the restaurant) do in terms of style of cuisine or cooking philosophy.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender

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