I read the journal a few years ago and it made a big impression on me to get that kitchen experience BEFORE going to culinary school. I am now finally in a position to attempt to change careers and I am trying to get the experience.
It's nice to read these posts. They give me encouragment to keep trying to get into a kitchen somewhere. Now that I have made the decision to change careers, I am starting to get discouraged by the number of places that just DON'T WANT me there.
At one place, I couldn't even get past the hostess when I asked to speak with the chef. I explained to her that I was looking to get kitchen experience, and she immediately turned the situation into a "oh, he is just here to apply for a job even though we aren't advertising any openings."
But then when she saw my resume, she was almost appalled that I would even THINK about working in a restaurant and wouldn't let it go. "Wha? Why do you want to work here? Wha? I just don't get it. I guess I can hand this to the chef but...wha? What do you wanna do THAT for? Wha?" (and yes, I restructured my resume to emphasize my kitchen skills).
I know of a few places where I could probably get in, but I am trying to stay away from pre-fabbed food places or "unwrap and cook" restaurants. there are a lot more of those out there than I ever really noticed. But now that I am looking, I now realize the stark proportion of pre-fab vs. scratch made places.
And, thanks to Logan's journal, I am even considering baking and pastery--something I had not even considered before. Being just a little bit older like Logan, his descriptions of the physical strain on your body and knees opened my eyes a little more to the reality of kitchen life.
I am taking all his insights to heart and weighing all options. Here's my delayed thanks for your journal Logan!
