Chic or Not-So-Chic: My first job before going to culinary school.

[m brown]

edward, you have made a good choice. stay with the restaurant until you feel ready to jump into the fire of a mega star place. this could take a week, it could take a year. keep reading and putting yourself out there!
get your knife skills down and work on the basic techniques as these two aspects of cooking will carry you through your career.


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Thank You,
mb

[This message has been edited by m brown (edited August 02, 2000).]

I just accepted my first kitchen job(before culinary school) at a restaurant. I had to choose between a nouveau chic place or an okay place serving French brasserie style food. I chose the second because I would get the chance to learn everything from prep to line cook: - Only my third day and I am already on the line placing half of our plates on the menu. And, the staff has the time to teach me.

I am thinking about making a career change and believe that the more that I do, find out what I can’t or don’t like to do should be realized ASAP.

Do you think I should have taken the chic place? - where there is a celebrated chef, a big staff, the best ingredients and where the people would not have much time to “train” me and I would be limited to the hands on aspect of the kitchen – washing veggies. I admit, I will see some amazing things at the chic place, but I feel that I need to focus on other things. I feel that once I get my feet wet and know that this is what I want, I will then seek out the best. Meanwhile I am reading like mad, and learning tons at my new job – already on the line!

What do you think?

Also, I am even thinking about skipping culinary school/programs and just rely on cooking courses, short-term basic kind of things - I can't afford culinary school.

Thanks to those who reply.

[UniChef]

It's more important whoyou work for rather than where you work. If they're taking the time to menor you where you're at, then you're in the right place.

[layjo]

You more than likely made a good choice to start out working at the Brasserie. The reason why.....is because it is very important to learn classic preparations when you are begining in the cooking field. If you have a good foundation in the classics of cusine you will have been "seasoned" into the field of cookery. After you have learned how to work with classics and classic combinations you can start you journey with creating new and innovative foods. Just my thoughts after having many one on one conversations with chefs during my apprenticship.

[This message has been edited by layjo (edited September 02, 2000).]

[cookM]

I think you chose wisely, Edward. Get your techniques down first. Also, have you thought about going to cooking school at a Junior College? There's a bunch of Culinary Programs in the Bay Area; I think City has a program. I went through a JC 10 years ago and only paid $50 a semester. That's way cheaper than CCA. I mean, you're gonna get out of CCA and make $10.00 an hour? I've never regretted my choice. Besides, I learned most of my stuff on the job. Good luck.

[Chef David Simpson]

I was a dishwasher at the Tremmel Crow Tower
in Dallas Taxes. they had this lunchoen restau rant. It was one that served all the high power'd excecutives.
My first experience and loved every minute of
it. I washed every spoon and fork with pride
Dreaming one day I would be that "guy with
that white jacket on" I would be right there
when the chef called me. YES SIR, can I help
you with something" After a while he would
give some bigger tasks like getting the shrimp "peel and devain for me" and I loved
it. I just can't remember his name.
After 9 months of this I went Job Corps. in
Arkansas. My mother did'nt have the money
to send me to those "better schools" I was
happy with Job Corps. Then went to CCA in san
Francisco on a schollership That was the
start of my dream.

Bye

[Nick.Shu]

things in sydney are a little different, i was lucky to get into what is considered one of the better cooking schools in this town. One of the unusual things about cookery in aus is that course content and what the teachers teach is generally more important that what the actual fees for the school are. For instance:

Hotel intercontinental cookery school - $10,000 AUD

Ryde college of TAFE commercial cookery -
$219.00 AUD per semester

With the above example, the cheaper course is more in line with the knowledge that is expected of chefs and the institute has a better reputation as a service provider.

So just bear in mind that more expensive isnt always a wise choice, and that reputation generally is, especially in this industry.

Also, its not just training, it is also how you utilise your training, both professionally and creatively.

Good luck!

[Chef David Simpson]

Best advise I have seen so far.