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Posts by ChefBillyB

Lenny, Squiggy and I say leave and go to Culinary school. I think you need to figure out what you need to accomplish your whats and needs in this business. My goal was to cook. My perfect job put me as a Chef de cuisine doing what I loved. The more you move up in this business puts you in an office and off the front line. I wanted to create and feel the excitement of this business, not going to staff meetings. Some Chefs will be happy be an Executive Chef, all I really...
Dress clean no chefs jacket thats overkill. I know in school everyone calls each other chef. That doesn't happen in the real world. The only thing you know right now is how to use a knife without killing yourself. The only thing a Chef will know about you is that your interested in cooking because your going to school for it. All that being said, just be yourself. Tell the chef you will work hard and try to learn as fast as possible. You will work in any position needed in...
 Kosie88 Stick with it and it will happen. If you talk with 100 chefs you will get 100 different stories. If you talk with 100 accountants you will get the same story. This is a journey that will take many twists and turns. You will wonder why you even tried to follow this path. Be better, and try to be the best you can be everyday. My journey working for other people ended 17 years after it started. I worked in over 20 food services that gave me the knowledge and...
Kosie88, Welcome to Cheftalk! I was your age when I started in this business. I didn't take the cooking path at first. I was a high voltage tech with General electric. I got a one way ticket to Hawaii so I wouldn't know anyone and have to succeed on my own. I started as a Catering steward, head steward then to restaurant manager. I moved to Washington state and worked as a Restaurant Mgr, Food and bev in Hotels and then club manager in private clubs. When I got to be club...
I would say at 50 this would be your last best chance for a career in this business. Your right $12 an hour isn't enough to make it in NYC. My answer to the chef would be this. I'll learn and watch, I'll be the best at any job you give me, I'll be available for any overtime or extra time, I'll be reliable and hardworking. Knowing it won't be easy for me to live on this wage and if I follow through with everything I say I will do. Could you pay me a better wage so I came...
  MiMi.......I think this is it.............New Business and Health Dept.
When we process some roosters on our farm I always comment on how much better the flavor is. If you are making this dish it maybe fun to check around and see if you can find one or two roosters locally.This would also make it a bit more authentic  with a feel of being in a villa in France. I don't think most people make a dish like this at home because it so involved. It's really not that hard, it really just looks that way. Most recipes are basically close to being in the...
I don't think many elders are complaining at upscale senior living facilities. The more you pay the better the food. That being said everything in this world falls into in with "how much are you willing to pay" for what you get. I chefed in a Hospital for two years and had a lot of fun doing so. I learned a lot about diet and healthy food prep. I tried my best to make all the meals as tasty as possible so as to make the hospital stay better for the patients. In taking this...
 I can only control my own agenda. I would let the chef know it's not a real happy work atmosphere working with her. When you work for someone you don't have a lot of control over your destiny. This is why I started my own business. Work hard and be there for your chef they will read through the bullshit and get the real story. 
Butzy, they maybe a bit to hot for putting in pickles but you may want to try.....  
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