 Home cook considering culinary school
I am a home cook considering culinary school. I have been reading on these forums that one really should work in or observe a restaurant before even applying. Considering that working in a commercial kitchen is a completely different ballgame than thinking in teaspoons and cups at home, what could I possibly offer to do in a kitchen? (I am in graudate school for an unrelated subject and on-campus dining includes delis, fast food, a full service restuarant and a faculty dining room.) I have no food service or waitressing experience whatsoever. My chopping is slow and not up to the standards of a professional kitchen. I am hesitant to ask because a restaurant is a busy business and I don't want to slow anyone down (or look like an idiot!). Has anyone had the experience of starting from square one? The food service department seems to encourage applications. |