Posts by rjx

Yes, 27 is not too old. My Chef was in school in his early 30's. Me too.Go to restaurants you are interested in and offer to work for free so you can get experience. That's really what it takes to get into the kitchen with no experience....

I think college is what RAS1187 was talking about Here are a few baking/pastry schools I know about: Notter School of Pastry Arts Notter School of Pastry Arts in Orlando, FL | Pastry Courses taught by Internationally Renowned...

By what you mentioned, you and I are almost identical! I think the best thing you can do is go to the type of restaurants you would like to work at and plead your case to the chef. Offer to work for free. Also, put ads out online that...

You will not learn how to be a chef at any school. It takes years of dedication while in a professional kitchen. Learning as much as you can through repetition from doing the same things everyday and learning from daily issues that might...

It's ruff. You might have to sacrifice sleep and / or free time to work for free in the kitchen, and then work a paying shift at a regular job either before, or after your kitchen shift. And the days off from the kitchen (if any) could...

I will talk about my current experience. I had put many ads online to work for free, scrubbing dishes, floors, whatever it took to get myself into a professional kitchen. I posted mostly on craigslist, and a few hospitality sites. And...

And how in depth they can be. ;) matthewy Try finding a job at the type of restaurant you would like to work in. Go in between lunch and dinner. Ask to speak to the chef and mention that you are thinking of attending a culinary school...

Good luck, you are going to need it! Since you are taking over an established restaurant, are you keeping the menu and recipes that made it what it is? Or are you changing the menu? If the menu stays the same, the new chef might not...

I would try to stay away from chains that reheat most of their food. But if a chain is all you can get, it's better than nothing. Personally, I would rather work at a sub-par restaurant that makes food from the ground up than any chain...

Yes. It's for my manager function in my quantities class. Butternut squash soup, 88 servings. And I can't put 33 cups of squash on the order form.