[Nicko]

If you are thinking of or on the road to changing your present career to becoming a professional chef please take some time and read the online journal of Logan Worley on ChefTalk.com. Logan did the career change and went to Johnson & Wales culinary school and kept an online journal of the entire experience while attending culinary school. His entire journal is online at ChefTalk.com under the culinary student journal.

A Day In The Life of An American Culinary Student

[Nickhand]

Ok about the fork in the career path. Where is the back parts of it? Thier is more too it but i cant find the rest of it. Thanks for the help

[Shaolin Bushido]

Wow, that was very considerate of him to record that. What a resource for anyone interested in becoming a chef! I didn't read it all, because it's 0330 but I skimmed it and the reality of it all does make you consider whether you want to go through it or not ... in my case, I'm excited and goose-bumped right now at the prospect of tackling a new, interesting challenge and getting out of the law enforcement/corrections rut-grave I feel I'm in now.

Thanks to the Chef and Chef talk for displaying that thread for us.

[Laprise]

Wow, that's great!

It almost makes me want to start all over again

The number one adive I give highschool students when I speak, is simply to try to work in a restaurant for a few days. Sometimes, people find out that loving to cook or being good at making pies is not necessarely the best reason to become a chef or pastry chef.

Logan's paper is a must read if you are set for your new career...

[ChefC81]

I hear ya'! I get gooseumbs just thinking about cooking and reading things about it! It's calling us!

Have a great day!

~~ChefC81~~

[Kittycat]

I am a home cook considering culinary school. I have been reading on these forums that one really should work in or observe a restaurant before even applying. Considering that working in a commercial kitchen is a completely different ballgame than thinking in teaspoons and cups at home, what could I possibly offer to do in a kitchen? (I am in graudate school for an unrelated subject and on-campus dining includes delis, fast food, a full service restuarant and a faculty dining room.) I have no food service or waitressing experience whatsoever. My chopping is slow and not up to the standards of a professional kitchen. I am hesitant to ask because a restaurant is a busy business and I don't want to slow anyone down (or look like an idiot!). Has anyone had the experience of starting from square one? The food service department seems to encourage applications.

[SGMChef]

Greetings to all,
Here are a couple of personal thoughts for all you. Definitely go work at a restaurant first. Get a feel or a taste for a commercial restaurant operation. As stated above, you may not like it. But also understand that not all food operations are created equal! I have worked for really good chefs and I have also worked for chefs that were not even good cooks! I recommend a family style restaurant where they actually still prepare food from scratch. You will always be able to learn how to thaw and brown pre-prepared items! The salad department would be a good place or really just about anywhere, including the dish room. All you have to do is get your foot in the door and believe in yourself!

Understand that most restaurants have a set menu and once you get your mind wrapped around the fact that most items are repetitive in nature. You will always have to prep for the same five salads EVERY DAY. You have to make sure you have enough of every ingredient for every dish on the set menu EVERY DAY. Even in a cafeteria most items are on a cycle. Every Wednesday is Meatloaf, WooHoo! Your supervisor will want you to show some speed. If you have to scrub fifty pounds of potatoes, do it as quickly as you can and still clean them to the standard that they expect. Ask questions or for a demonstration. Whoever your supervisor is will show you their technique for doing the task as quickly as they can. Your speed will pick up through repetition. You will get the hang of doing this fairly quickly, I hope. Trust me, after you crack a couple cases of eggs, you will be faster than when you first started!

When working in a kitchen, keep your eyes and ears open. Just because you may start in the salad area doesn’t mean you can’t listen to discussions about what they are going to do with the fresh Swordfish they just got in for today’s special. You just have to keep working!

I would highly recommend working in a restaurant before attending a culinary school. This will give you a filter for certain topics. I worked in Restaurants for three years before school. When the teacher was talking about possible job opportunities they covered the full gamut. What they DIDN’T say was that there really isn’t that many true Saucier or Garde Manger positions available. Some of my fellow students didn’t believe me when I said that there are precious few of those jobs around.

OK, I’m rambling….

Last thoughts; I believe that the preparation of food is about 80% science and 20% inspiration and heart. Focus on the technique and not the recipe. Learn why things happen, like why the potato salad tasted great yesterday and seems flat today. Hmm.. better learn about the properties of salt and what effects it has on various food items. Osmosis maybe?

[Chef Cary]

Hi, All!

I was in the medical field for the last 24 years. (I'm 42). In January, I jumped in with both feet into a Culinary Apprenticeship program.

I've ALWAYS wanted to cook for a living. Way back then, my family said I had to do something "worthwhile", and apparently they didn't think cooking was it!.

I have to tell you - I'm having the time of my life!!!!!

I'm working in a professional kitchen right now, in a homestyle restaurant. It's not what I want to do with my life, but it's kitchen experience.

I'd never even stepped into the kitchen of a restaurant before this past May. The first time in the kitchen was after I was already hired. It helped that I was a student. I wasn't taken seriously by any of the other cooks - in fact, they resented me because I was going to school for a trade that they'd been working at for 5+ years. "It wasn't fair", they told me. I simply told them that they were more than welcome to go to school, too, if they wanted.

I really did have a deep inner desire to do this. And now - I'm being paid to "play" in the kitchen! Oh, please don't think that as simplistic or derogatory - quite the contrary. I am doing what I LOVE, what I have a passion for - and though it's hard work, it IS fun. Constantly and consistently.

I know, I know.... you'll say the honeymoon period will be over someday and I'll crash. All I can say is - I don't think so, because there is SO much to learn, and I am living my dream. I refuse to stay in a job where I'm not happy, and I'll keep learning and growing until I find what I want again.

I'll be the first one to tell any prospective cooks - GO FOR IT! Don't regret waiting, like I did. Though, to be honest - I do appreciate it SO much more now.

Cary in OHio
Culinary student

[Beanie]

Cary, I am going through a similar situation.
People are saying, I'm too old, to stick with what I've got.
Yet you're ten years older than me.
And like you, I have an inner desire to do this.
I simply want more.
And I realise it's not going to be smooth sailing.
And I don't care that I can't currently chop parsley at 235kph.
But I want to learn.
Thank you. I so needed to read this.

[Beagle65]

I have just jumped on board and am starting to read through the threads especially those centered around starting off and going to school and/or getting kitchen experience. I know that when I think and talk about the challange of learning the work I get pretty darn excited. I can tell you that I am ready for the big change and have held off for 3 years while my wife completed Law School.

[Quine]

Hi!

Posted a little note in the intro forum. Might as well say hello here as this fits me to a T...

Have I ever worked in a restaurant? No.

Have I cooked for lots of people? Well sometimes... I've catered and help cater a few weddings, worked the kitchen of a ski lodge some weekends many years back (family style very simple menu). But most of the cooking I've done was for two or four or maybe a few more. I've been doing it for over 30 years. Meats, vegies, casseroles, soups, sauces, barbq, pan-sear, bake, steam, sautee, etc. I've always enjoyed cooking, at least as an amateur!

So when I got divorced a little over a year ago, and then my company announced a forced early-retirement buyout, I decided to take my money, abandon my 24 year career in information services, and put myself through a nice new chef-owned culinary school called "The Professional Culinary Institute" (PCI) near San Jose California...

It's a 5 and a half month program. I start Jan 16. Following school is an 8 week externship. After that who knows. My inclination is to look for high end restaurant work. I want to make food from scratch whether its sauces, soups, salads, or entres I'm actually doing. I don't know how realistic that is. I don't mind starting in prep or any other place in the kitchen, but I'd like to work someplace high-end. Again I don't know if that's a realistic expectation, but I'm sure going to try...

Otherwise, I don't really know what I'll end up liking best in the industry. I'll keep an open mind through school and let opportunities present themselves, try to be alert to them, learn as much as I can, read as much as I can -- I've read some Escoffier and I'm reading about the restaurant industry now, a 1992 book called "Restaurants that Work" (Martin Dorf) a case study of 8 successful restaurants cause I want to understand the business (though I have no intention at this point of owning a restaurant), and I did read Bourdain's "Kitchen Confidential"... That book scared the **** out of me, but not enough to dissuade me from my madness!

More later... Yes I'll start a blog here of someplace... I'll share my experience, at school and following.. I want to see where I pop up a year from Jan 16! Where ever it is, it's going to be interesting...

Good night for now... More later.

Matthew

[lynscal]

Originally Posted by Chef Cary

Hi, All!

I was in the medical field for the last 24 years. (I'm 42). In January, I jumped in with both feet into a Culinary Apprenticeship program.

I've ALWAYS wanted to cook for a living. Way back then, my family said I had to do something "worthwhile", and apparently they didn't think cooking was it!.

I have to tell you - I'm having the time of my life!!!!!

I'm working in a professional kitchen right now, in a homestyle restaurant. It's not what I want to do with my life, but it's kitchen experience.

I'd never even stepped into the kitchen of a restaurant before this past May. The first time in the kitchen was after I was already hired. It helped that I was a student. I wasn't taken seriously by any of the other cooks - in fact, they resented me because I was going to school for a trade that they'd been working at for 5+ years. "It wasn't fair", they told me. I simply told them that they were more than welcome to go to school, too, if they wanted.

I really did have a deep inner desire to do this. And now - I'm being paid to "play" in the kitchen! Oh, please don't think that as simplistic or derogatory - quite the contrary. I am doing what I LOVE, what I have a passion for - and though it's hard work, it IS fun. Constantly and consistently.

I know, I know.... you'll say the honeymoon period will be over someday and I'll crash. All I can say is - I don't think so, because there is SO much to learn, and I am living my dream. I refuse to stay in a job where I'm not happy, and I'll keep learning and growing until I find what I want again.

I'll be the first one to tell any prospective cooks - GO FOR IT! Don't regret waiting, like I did. Though, to be honest - I do appreciate it SO much more now.

Cary in OHio
Culinary student

WOW, you go Cary. I am in similar place 47 and starting culinary school tomorrow after over 30 years in my successful career. Cooking is my passion and I am so excited. Thanks for your post, very encouraging!!

lyn

[CoffeeLover]

Wow, it's nice to know I'm not to only who has gone through this. I just got out of high school and I finally decided to become a chef. Through all of high school I wanted to be an actress and I really had the stuff for it, but, I think, two days after I graduated I changed my mind and I spent most of this year confused about what I should do until my parents suggested I try becoming a chef. I've always loved to cook and I'm really good at it. So, this fall, I'm starting school and I feel so great to finally have direction again!

[Quine]

Originally Posted by CoffeeLover

Wow, it's nice to know I'm not to only who has gone through this. ...
I've always loved to cook and I'm really good at it. So, this fall, I'm starting school and I feel so great to finally have direction again!

So where are you going to go? How long a program is it, and what are you going to do between now and then?

I've started now... It's fast, frenetic, and a lot of fun... But it's hard work too, and a little like the army. I hope you will take to it...

[BenRias]

I read the journal a few years ago and it made a big impression on me to get that kitchen experience BEFORE going to culinary school. I am now finally in a position to attempt to change careers and I am trying to get the experience.

It's nice to read these posts. They give me encouragment to keep trying to get into a kitchen somewhere. Now that I have made the decision to change careers, I am starting to get discouraged by the number of places that just DON'T WANT me there.

At one place, I couldn't even get past the hostess when I asked to speak with the chef. I explained to her that I was looking to get kitchen experience, and she immediately turned the situation into a "oh, he is just here to apply for a job even though we aren't advertising any openings."

But then when she saw my resume, she was almost appalled that I would even THINK about working in a restaurant and wouldn't let it go. "Wha? Why do you want to work here? Wha? I just don't get it. I guess I can hand this to the chef but...wha? What do you wanna do THAT for? Wha?" (and yes, I restructured my resume to emphasize my kitchen skills).

I know of a few places where I could probably get in, but I am trying to stay away from pre-fabbed food places or "unwrap and cook" restaurants. there are a lot more of those out there than I ever really noticed. But now that I am looking, I now realize the stark proportion of pre-fab vs. scratch made places.

And, thanks to Logan's journal, I am even considering baking and pastery--something I had not even considered before. Being just a little bit older like Logan, his descriptions of the physical strain on your body and knees opened my eyes a little more to the reality of kitchen life.

I am taking all his insights to heart and weighing all options. Here's my delayed thanks for your journal Logan!