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#1
03-17-2001, 11:05 AM
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 Other ways of learning I first thought of going in a culinary direction about three months ago. I started reading. A LOT. And something I kept coming across over and over again was the idea of presenting yourself to a chef as free help. This is how so many people have started out. So I did that. I have been around this particular restaurant observing, learning, and doing for about three months, and last night was offered a job starting in late April. I am really excited. Someday I will go to culinary school, but I wanted to encourage those of you who are still thinking about the idea to GO somewhere and DO something. I am learning so much, and have been pushed so much, even have been through my first knife injury without fainting completely.  Shimmer
__________________ "There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea" - Henry James  |
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#2
03-17-2001, 04:31 PM
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 Way to go Shimmer! What position were you offered? What kind of restaurant is it?
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#3
03-17-2001, 09:14 PM
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 I don't know what you call my position exactly, but during busy times I'll be making salads, appetizers, and desserts, and somehow will put in 40 hours a week. It's funny, because the other people there always try to teach me new things so I'm always doing random stuff. I guess that is the beauty of it. And I'm the only woman! They've needed some estrogen back there. =) Um... restaurant type. I would say Fine Dining, American style. It's hard to label. Dinner prices range from $15-$25. They (we!) do fish, pasta, meat, I hesitate to call it typical, because the quality is high and the dishes are creative. But typical range of dishes. Yep.  |
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#4
03-17-2001, 09:26 PM
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 Way to go, Shimmer. I wish you every success in your new endeavor. |
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#5
03-18-2001, 02:51 AM
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| Congratulations on your estage turning into a regular position. The station you'll be working is generally called "pantry". It's a good starting point. Keep your eyes and ears open to what's happening on the hot-line as much as you can; that's your next step. 
__________________ spoooooon! |
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#7
03-18-2001, 09:10 PM
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 Congradulations Shimmer! Yeah I agree also that the "pantry" is a great place to start out. It's where I started out, and most of the apprentices that I worked with started out. Then you can work your way around the kitchen! Good Luck! |
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#8
03-19-2001, 06:17 PM
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| shimmer: read my topic posted in this area named "You Are Lucky". It was meant to be a response to the topic you posted here. I don't know what made me post it in the wrong place. Oh well. LOL |
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