Long time since I've posted, maybe some of you can help me figure this out...

I have a rant, so most of you can just delete this. I understand that I am a brand spankin new Culinary Student, I know that you have to work your way up to chef, and that granted a degree and all the certificates you can get DO NOT make you a Chef. Is that my goal? yes, I love cooking and I want to one day run my own resturant and be a executive/head Chef. But does that mean my boss gets to treat me like I'm an idiot and dont know a fork from a spoon?! He hired me because I was a student, I bust my *** clearning tables, being a host, doing whatever he asks me to, I come to work, I show up early and I stay late. I am forever washing dishes, even though its not part of my job, helping to prep things, break down things and clean at the end of the night. I would think that I would get a look of hey, wow, she does more than she needs to, she helps and I am forever asking if there is something I can do, or I'll just do things that I know have to be done, without asking. Our Chef loves me, but he wont let me help unless our boss ( who is the owner ) says its fine. you know what I get to do? WASH POTATOES, CUT POTATOES, I HATE POTATOES I NEVER WANT TO SEE ANOTHER ONE IN MY LIFE........ I dont care what kind of resturant I open I WILL NEVER HAVE POTATOES!

Anyways, my whole point to this, was 1-to rant and 2- do any of you have ANY idea how I can get him to like, let me help with something outside of potatoes, ooooo maybe I can upgrade to corn <blah>


Like I was saying I know you dont go from school to the top, and yes I am still a student, I had to prove to him that I could step foot in the kitchen before he would even let me wash potatoes...lol Why would you hire a student, tell them thats why your hiring them, and then let them do nothing. I dont know mayne I'm gettin into the wrong job, I would just think the best way to get a worker that you want, it to teach them how you want them taught. I'm not sayin I know everything, because, I dont, I never will, I'll know what I'm taught and what I learn from. blah...sorry everyone...

-Jo

[Anneke]

First of all, if someone who worked for me didn't know a fork from a spoon, I might be inclined to think of them as an idiot, no offense....

But seriously, I get your point.

One thing I've noticed with culinary students is that most don't have the guts to go to the hotels and really upscale restaurants, because they assume they just have to start somewhere. If you're going to be peeling potatioes - and you will - make sure it's somewhere you will learn something by watching others around you. If you're looking for a kitchen job, make sure you're IN the kitchen. Sounds to me like they don't know what to do with you so they put you wherever you'll look busy.

As for me, I kind of like peeling potatoes. It's a mindless zen-like activity which provides me with a bit of a break. At least I'm not worried as to whether I can pull it off (like no many of the other things I do!).

My personal policy has always been this: while your slaving away at minimum wage learning to be a cook, you should make sure that you focus on your goal, that is to learn. If you're not learning anymore, ask yourself whose fault it is. If you're absolutely positive that it's not yours, then go.

lol its not that I dont know a spoon from a fork, just thats how he seems to treat me. I questioned him on it Saturday night after hours, and he just said he felt as if I wasnt ready to handle any more responsiblity then that, also that if I had been feeling as if I wasnt being given more of a chance then I should have said something to him sooner. So starting next Friday, I get to help with the new baking and pastry chef, which is awesome, since thats what I'm going into. As for the potatoes, I still hate them, but I dont mind doing the work now, since I talked to him and he kinda explained things.


For even better news, for the summer I wanted to try and get into a resturant downtown ( in chicago ) and when I figure out which resturants I'm going to , well basically apply to, hes going to see what he can do to help. Aw such a good boss. so ya my ranting is over.

[W.DeBord]

There's a couple things you need to understand lildevilqueen1 and until you really do, you'll struggle in any kitchen.

First, just because someone is a owner of a 'chef' doesn't mean they have a clue about employee management or teaching anything to anyone. An idiot is still an idiot whether their wearing chefs clothing or medical scrubs. Theres always a-holes and people who lack common sense even in positions of authority. When you come across and really dificult boss one of two things will happen. You either need to run or you need to stay and take the experience cause it's QUITE possible that jerk is going to turn out to be the best experience of your life. Sometimes you don't know which, until time passes.

There are TONS AND TONS of kitchens where you just have to pay your dues regardless of your knowledge and experience. Sometimes it's a test, if your a whiner and not happy peeling potatos they'll keep you there until you LEARN to shut up. Don't you get it? Regardless of how you feel about the task given you, do anything and everything with a smile, never EVER let them know your unhappy with the task!!!!

Oh last of all, don't ever EXPECT for someone to acknowledge your hard work. Bosses rarely, rarely pat you on the back. But there not blind (usually). Going that extra mile is just a normal expectation in this biz. or you fail.

[Nicko]

I have seen this type of treatment over and over to both myself when I was coming up through the ranks and friends who were coming up through the ranks. One of the greatest lessons I learned was that you really need to consider "WHAT AM I LEARNING"? If you are spending an 8-month stint at a restaurant and all you are learning is how to peel potatoes then move on because you are not learning anything. I think I speak for most of us when I say we have all been there in those jobs in the kitchen were we are just trying to get into the field and we will do anything. I fell this is a big myth and there are many great chefs out there that will take you in, under their wing and train you properly.

Here are a couple of real life examples. Two of my friends back when I was at CIA did their externship at Marcel Desaulnier's famous restaurant Trellis. You know what they ended up doing? The cleaned lettuce and cut vegetables for 5 months. Another friend did a stage with Charlie Trotter and he told me about every night he worked there, one night peeling shrimp (all night), another cleaning a case of snow peas, etc. These are not bad experiences; as a matter of fact they are really good experiences in that everyone has to pay their dues. Spending 6 hours peeling potatoes teaches you as a chef to have respect for the people on your crew who do those jobs and to never take them for granted. I think the tendency (specifically for American culinary students) is to want to get to the Chef title right away without going through the tough experiences.

The important thing is to gage your experience, and not allow yourself to be taken advantage of. If you are working for a big name chef and all you are doing is cleaning lettuce, is the chef taking you by the side and explaining to you a cooking technique he is using and demonstrate it to you? Or does the guy/gal chef just look at you while you peel away and never show you anything. In my experience I had to do the potato gig and the lettuce gig just like we all do at one point or another, but the chef always took me away from that at some point and explained things they were doing and actually let me do them. If your chef is not doing these things then you need to move on.

So this is so long, but I have seen so many students taken advantage of and it is very bothersome to me. Hope this was helpful.

[Anneke]

Nicko, you echo the sentiment of many I'm sure... Very well put!
It's important for the apprentice to show interest and curiosity, without neglecting his/her own responsibilities. It's not always useful to be belligerant; sometimes chefs ignore the junior guys not because they want to keep them at the bottom of the totem pole but rather because they have to focus on actually running the restaurant or because they think you are happy peeling your 50 lb of potatoes. And yes, some of them simply are a-holes. Bottom line is, look at the situation objectively and from all angles before taking any course of action.

[layjo]

Good opinions and outllooks! I had some frustrations in the begining of my apprenticship. But I was calm through most of them. I always found a faster way to do it the next time, another way that was more efficient in timing and more precise in skill. Sure, the two 50lb bags of onions that needed to be sliced. for onions soup, line prep, and banquets were crappy job duties at first. Along with the rest of the vegetable prep. But now i can finish it faster, I have consistancy in my cuts, and while i am doing my prep that has become a routine now, I can think about what my next move is on my prep list for the day. And think about the next day that is coming up. Once you have these skills down, you can get you mind jogging on numerous ideas and be able to put them out effiecently. You get your grove going and you can troubleshoot real easily the task at hand, and help out others who are working along side you. Whenever you have a problem in the kitchen with the managment or anybody, the best thing to do is discuss it and come to acomprimise and understanding. But if the outcome turns out negative you have to state you claim and look onto a more positive venture. Just my opinion!

[Wildcat Chef]

lildevilqueen1:

Take it from someone who didn't have the patience to "work" his way through the ranks. I went to culinary school in 1995 with no experience. EVERYONE told me "you have to pay your dues" I took this as a challenge. I did pretty well for myself. I became a sous chef in 8 months, corporate chef in1 1/2 years, I've done food styling for cooking shows, even done a few live cooking shows myself, all in just five years in the business.

unfortunately, I skipped alot of steps along the way. While I was in school, I'll bet I worked in 6 or 8 different clubs, restaurants, and catering businesses...just trying to take that "challenge" head on.

My point is this; should you spend your time peeling potatoes the entire time you are in school...No! Unless you plan on moving to Siberia and opening your own cafe called "I Can't Believe It's Just Potatoes." Nicko hit it right on the head, just accept the fact that you will have to pay your dues. But don't waste your time with any idiots or pompous chefs who promise to "take you under their wing" then don't deliver anything. Be patient, keep your chin up, and savor every experience...hard work and dedication will ALWAYS pay dividends.

Good Luck!