Well ok. Do you know what Roux is and how to make it? Do you know the three stages of Roux? Do you know the 5 classic mother sauces? Do you know why you deglaze tha pan and what is it you are getting off the bottom? Do you know the different cats of veggies?
These are a few questions I have found that chefs want you to know. Also yes you may know these things but cun you do them. It will be hard walking into a kitchen having really no expierence and not start at the bottom.(meaning doing dishes) You may or may not depending on you Chef find a place (figuring you can read recipes) start you off as a Prep cook or maybe making salads. I have seen this before. All you can do is try. This business is always changing looking for new ideas and fresh faces. I would tell you that if you want to try it good luck it is a lot of fun. Also keep in mind that it is a lot of hard work. Hot, long days, and few holidays off. I would say that if you walk in there have a few basic ideas and a little skill with a knife you should be ok. Give it a shot you can always start over!!!!!!!
Bigsimp
Where you thinking about Culinary school??????