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Originally Posted by newbiechef  to me, it seems that some chefs are doing the job they do merely because it pays the bills, not because of food, and i dont know if i am right, but i think to be great, it needs to be about the food, not the money. and is getting a job in the kitchen really as simple as picking up a whisk and walking in the door? because i was taught that employers care more about what you look like on paper rather than your actual skill. |
Well,it's going to have to be about the food,because the money isn't always there.Don't fool yourself that you'll waltz into a sweet paying gig as soon as you graduate.It takes years to work up to a level where you are capable of holding the title of Chef.You'll work many years as an hourly employee and mostly for under $12.Insurance and overtime aren't always there;business slows at certain times of year and the hours just aren't there.
And when it comes to cooking,your skills are what will get you the job FIRST,because you can embellish all you want on a resume,but you have to SHOW what you can do.Your GPA from culinary school means nothing to a chef;they know that school isn't "real world" experience.
An interveiw in this industry is a mystery basket: chef gives you a protein,some veggies and you have an hour or so to make a meal to impress.Or you work a few shifts for free to prove you can do it [a stage].