Chefs of fine-dining restaurants are not always looking for highly experienced people. Sometimes they just want someone who knows his/her way around a kitchen, that way they can train them as they want them to be trained. I often times hire an inexperienced person over an experienced person if they have the drive and the desire to learn. Granted, they would never start out at Saute or Grill, but there are plenty of other areas in the kitchen they can start out at, such as pantry, prep, veg. station, etc. Check out a couple basic skills books such as "Professional Cooking" or "La Technique" to brush up on some terms and procedures and you should be good to go. |