restaurants vs. hotels?

Hi. I've just gotten out of college and will be attending a culinary school in January. I'm very excited and have been thinking a lot about future career possibilities. Can anyone tell me what the benefits/downsides are of working in a succession of small restaurants, as opposed to obtaining a long-term employment at a larger establishment (such as hotels, cruiselines, etc)? Thanks!

yuko

[layjo]

What did you study in college before, and do you have a job at the present time? (You said "I've just gotten out of college and will be attending a culinary school in January")

Hotels are good workplaces for culinary Students. You get exposed to catering for banquets, brunches, sometimes two or three restuarants are housed in the hotel if its a big one, and sometimes there are brigade systems where you have different outlets of preparation(pastry/bakeshop-Garde Manger-Butcher shop-Saucier Dept.) and in some hotels its all done out of one kitchen ( usually the smaller ones. Hotels usually offer benefits to employees and conduct performance reviews on a regular basis which coinsides with your pay scale.

Restuarants are good environments also. Some are owned by a corparation and some are free standing/individually owned. Some offer benefits. If you look to work in a restuarant, and you are a begining cook, it might be a good idea to look towards a restuarant that will coinside with what you are learning in the culinary classes. But really it comes down to what you would like to do. My first full service job was in a steakhouse; I was conditioned in grilling (indicating doneness in steaks), frying, sauteing, baking, and steaming techniques.

Privet clubs are good alternatives also. you are exposed to banquets one or two restuarants housed in the club, and special events are a constant feature (dinner theaters, luaus, golf tournements, regattas) In the privet clubs you have a lot of regular members who are use to having there food prepared a certain way, (might not be on the menu), but usually you will have to try to accomidate in order to keep everyone happy. The one I worked for offered benefits which were inviting.

And hospitals can be good also. You work with dietary restictions, all of different preparation techniques with minimal use of fats, maybe some executive staff dining service(for the doctors), and you learn a great deal about sanitation. More than likely they offer benefits.
Hope this helps any!

Thanks for your help. I realize also that hotels are generally better-paying than restaurants and exposes you to a greater variety of work. But personally I think it would be more exciting to work a number of brief stints at different restaurants before settling for a more permanent position. I guess it's a matter of personal preference. (By the way I studied philosophy at UC Berkeley. I'm attending the CIA early next year.)

[Nicko]

If you go the restaurant route, then make sure you go to good places otherwise you will be wasting your time. Also make sure when you go that you don't end up just cleaning lettuce. Work in a place where they will actually let you learn some technique. Hotels are good (especially if you choose a good chain such as the Four Seasons) in that you can really get a feel for what it is to serve a large volume of people.

How difficult is it to get into a "good" restaurant? I would like to serve my externship at the best place I can get into, preferably some place in San Francisco. Do you know of any well-known chefs who are open to taking culinary students? (I know Gary Danko won't give me a chance!)

[cookM]

yk517, there's such a labor shortage in the restaurant industry right now in the Bay Area that I can't imagine a restaurant would say no to an (free?) intern. There was an article on the FRONT page of the Chron about this. I was looking at the want ads and I couldn't believe some of the restaurants that were advertising. Hawthorne Lane!?! Postrio, I think. Big names. A friend of mine staged at Masa's, but that was when Julian Serrano was there. Good luck. Let us know where you end up.

[Nicko]

I am with cookM I mean restaurants are looking for good workers in a major way. Especially at a lot of the big name places most cooks just shoot in for 6 or 8 months get the experience and move on. If you are willing to work hard and can live on very little cash then you can pretty much work anywhere.

Thanks guys. cookM, I'm thrilled to hear about the labor demand in SF. Postrio was one of the places I actually had in mind, besides Boulevard, Rubicon, Aqua, and so on. (I lived in Berkeley until recently but somehow missed that front page!)

[cookM]

yk517, how about Traci Des Jardin's place? I had one righteous meal with her at Rubicon and, more recently, at Jardiniere. Also, Boulevard is a good choice. Nancy Oakes has been around for a while, and she still manages to stay consistent. I don't recommend working at Aqua. I've heard stories...Or how about Chez Panisse? Best of luck.

[This message has been edited by cookM (edited September 13, 2000).]

[This message has been edited by cookM (edited September 13, 2000).]

Jardiniere . . .I've heard about her famous cheese course. mmm. But honestly speaking, working at any of these places is a far-away DREAM of mine. I'll work very hard at the CIA and see where it takes me. In the meantime Cheftalk will keep me inspired, I hope!

[This message has been edited by yk517 (edited September 15, 2000).]

[Nick.Shu]

i dont know how it compares to the US system, but have had 7yr exp, have done a 4yr apprentceship, have almost completed a grade 4 course (2.5yrs extra), and yet to complete a diploma of hospitality managment course (total course time 6 3/4 yrs).

Im just curious as to how it would compare to the average US chef/cook

[chefjohnpaul]

I knew someone who worked a while at Post Trio and they didn't pay her enough to get cab fare in The City. I guess because you were working for someone famous they didn't feel they had to pay their help anything. Unless you are independantly wealthy, I would suggest getting into a hotel, under a very good chef (notice I didn't say famous chef) and get some benefits to boot with your training. You still have to eat and live, right?



[This message has been edited by chefjohnpaul (edited September 27, 2000).]