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Posts by rbrad

That's good advice Mimi...also seasonal resorts are really good for learning because the business is more your age it would be a great way to spend a summer both professionally and personally.
You will get lots more people reading and replying if you repost on the professional chef a cook you are allowed on there. In my opinion you should try and get a job at a smaller independent restaurant doing interesting food.With your two years doing corporate you will have learned organization, cleanliness and how to follow instructions which an employer would be happy to have.They might start you off doing prep to learn what your work habits are like but all...
Oh're taking the block 1 test.....when someone challenges that means they are taking it without being an apprentice or a student.
The best book is probably The Professional Chef.I just looked and you can get it delivered from Chapters for $64.The test is multiple choice and covers basic cooking, terms, weights and measure, temperatures, food safety,etc.Challenging the exam is meant for people that have been in the industry for a long time.If you are still learning as you go it would be much better for you to join the apprenceship program and in three years time (6000 hours) you will have your papers...
What about taking the 12 week course at Ballymaloe or somewhere like that feasable or affordable for you?Would the completion of that give you the qualifications you're looking for? 
Since you have PEI in your name I'm assuming you are in Prince Edward Island.It's a chef's paradise there for about seven months of the year but the winter could be a bit rough.You'll probably make lots of connections in the spring but for now I'd suggest talking to someone at the Culinary Institute of Canada in Charlottetown.I'm sure they'd be happy to help you get in touch with local suppliers....... if you're in PEI that is. 
I agree with have the job so do it to the best of your abilities.What I suggest is getting everything you can out of this experience and seriously plan your next move because that could be the real start to your learning.Out of curiosity I'm wondering if this is your second or third career.
Yeah that's a pretty big market.........I said small town because it seemed like there weren't many qualified people around.I think this early in your career you are doing yourself a disservice by taking a head chef job.You should be learning the basics right now instead of taking on way too much responsibility.Even if you do well this time if you walk into another head chef job in the future it might not go so well.At this point you are already commited and need to start...
Is this in a very small town......I originally thought Peter Principal but you don't even have enough experience to qualify for that.
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