I worked in kitchens for YEARS before going to culinary school. Mind you, I'm only 21, but at 16 I was a dishwasher for two months before going prep, and stayed in kitchens ever since. At 18 I was working saute at Johnny Carino's (which, btw, was the worst job anyone can ask for!!!) and at 20 decided to go to cul school. Well, it's only been a year, I dropped out of culinary school because it was interfering with my work (and I realized that the degree was just one really expensive piece of paper and my skills are sharpened by the daily grind and the industry itself) however I'm working as a sous in one of Denver's top 10 restaurants...... How I got that job was the experience, not the culinary degree. And trust me, the volume still kicks my *** sometimes, but one just has to learn the steps to the dance that is working the line. I recommend being a prep, like everyone else here, and give yourself a year or two before moving up to the line (unless you're a natural f'n genius then give yourself 6 mos).
And keep in mind- you're not in this industry for the money. Or the benefits. Or the vacation time. And ESPECIALLY not the nights and weekends off!!!  |