Your Thoughts On Hiring the Totally Inexperienced...

My story is similar...went to Johnson & Wales for 1 year but was turned off not by the school or food but by the 18 year old kids wasting daddy's money in college, I had to go because of money problems,however i kept educating myself and practicing, the way i am getting back is by getting a job at a catering company (a big one)i work on call basis I love it and things are getting better now.

[CWK]

Originally posted by jackmack65:
<STRONG>A question for professional chefs, preferably in fine-dining restaurants, although I invite replies from any and all.

Let's say I walk into your place after the lunch rush and you've got a couple minutes to talk. I tell you my story...

I'm 35 and haven't worked in a kitchen since college. I'm considering going to culinary school and want to learn the skills of a high-quality restaurant kitchen. I've worked in several career fields in professional, management-level jobs for many years, but I want a career that inspires me, and I believe that it's in the kitchen. What I want now is a part time job where I can learn. I'll wash and prep, happily. I'll work weekends. I'll do whatever it takes, as long as I can learn and develop.

What would you do as a chef in this situation?

Thanks in advance for your thoughtful replies.</STRONG>

Jackmack65,
Chef's really aren't that hard to talk to.
Say just what you posted if you mean it and I'm sure you will find yourself in a learning
situation,be honest and prepared you never know.I'd hire.Bill

i was a walk in off the street when i got my apprenticeship and i went ok but i have seen others that have done this and cant handle the pressure or the hours (triple split shifts starting at 6 in the morning and finish at 1 the next morning) i loved it.first night i cooked with me and chef we did 118.

Anwser to cwk:
Your situation is very similar to mine in my case I looked for work at Catering Co's,my main reason for this is that you'll be hired quicker, believe they are always looking for help and pay is better, on high season you'll be burning the midnight oil anyways and if they don't call you often you can always go to the next company and do the same, my first experience on the kitchen after school was a production for 5000 people at a party thrown by Microsoft so it is an awesome experience/good luck...

[Suzanne]

Would I hire you then and there? NOT ON YOUR LIFE. If I did, and went through all that trouble and paperwork, and then it turned out you really couldn't hack it mentally or physically, or couldn't get along with my other staff members, or just decided it wasn't for you after all, I'd be really pissed off at myself for having wasted the time and effort.

But what I WOULD do is offer you an extended trail, maybe three shifts or a week. (Yes, I would pay you, probably minimum wage, cash, at the end of trail.) That way, we could check each other out: I could see how well you take direction, get along with people, learn about product and technique, etc. You could learn what it's really like, and whether or not you REALLY REALLY want to make it your life.

I'd probably also have a VERY long talk with you at some point, to get a sense of what your expectations and aspirations are, and whether you have figured out how you (and your partner/spouse/family, if you have to contribute to their upkeep) would manage to survive monetarily and emotionally until you can make a living wage and have a life again. In other words, is this a "calling" for you, or are you just another romantic?

I agree with angry chef ( I am the mad baker)I started with just the passion. Then i went to school and fell in love. Every job i've ever had was in a kitchen or bakery. Pastry arts became my love. But, the hours are long and working 200 pounds of yeast dough a night not to mention the rest of the work load can take its toll. But if you have the fire running through your veins like I do then go for it. Also the money isn't good at all for the first few years. Certified or a degree. Its taken me 6 years to get where I'm at and a lot of money for school. But I would do it all over again 100x over again. You never run out of things to learn. And the people in the business are wonderful.( most of the time) lol I say go for it!!!!!! It could be the greatest adventure of your life.

[isaac]

i would hire someone with no experiance at all if i had room on the staff.... even if i didnt have room, i would still hire someone with no experiance. i would drill them in the interview though, making sure they want to learn. if they dont, then i wont hire them

i was lucky to be hired at my first high end cooking job with no experiance at all. i couldnt boil water...****, i didnt even know what a chef knife was. they took meunder there wing and showed me and tought me.

Originally posted by Suzanne in NYC:
<STRONG>Would I hire you then and there? NOT ON YOUR LIFE. &lt;snip&gt; But what I WOULD do is offer you an extended trail, maybe three shifts or a week. &lt;snip&gt; You could learn what it's really like, and whether or not you REALLY REALLY want to make it your life.

&lt;snip&gt; In other words, is this a "calling" for you, or are you just another romantic?</STRONG>

Another sensational reply. Since I started this thread, much has changed. And today, I am going to speak with a chef in one of my very favorite restaurants here in LA. It's my intention to ask him for precisely the kind of trial you describe above.

You've asked perhaps the best question of all: "is this a calling, or [am I] just another romantic?" And the short answer is, "I don't know." But I know this: I am passionate about art, and passionate about the art of food. Do I think I know how to cook? Hah! I know I make great meals at home, and I know from the looks of my friends and family that they love what I've made. But I haven't ever confused that with thinking I could waltz into a restaurant and start cranking out top-quality food for thirty, forty, or sixty people at a time. Can I cook like that? Of course not -- I don't know the first thing about it. But I find now, after quite a bit of introspection, that I am tired of chasing after high-paying jobs that leave me dead inside. I must have art in my life, and to have that, I know that I will need CRAFT first and foremost. Those of you who are chefs know that craft -- true craft -- takes a long time and hard work to learn and to master. I'm under no illusions. I'll take that trial. Pay me or don't. After three shifts, we'll both know if this is it or not. And if it is, you can count on my humility, my hard work, my passion, and my willingness to train myself in every moment, even if I'm washing dishes.

Again, I thank you all for your replies.

[Svadhisthana]

Good Luck!!!

[BillyG60]

.

Can I cook like that? Of course not -- I don't know the first thing about it. But I find now, after quite a bit of introspection, that I am tired of chasing after high-paying jobs that leave me dead inside. I must have art in my life, and to have that, I know that I will need CRAFT first and foremost. Those of you who are chefs know that craft -- true craft -- takes a long time and hard work to learn and to master. I'm under no illusions. I'll take that trial..

I find myself wanting to go to work to get away fromall of the problems of my everyday life.If you are hooked you know what I mean.

Tonight was a good example---Talked to my ex's grandmother before work and it pissed me off.
340 covers later(in a kitchen that is sooo small--2 cooks on the line--- me and my brother 1 coordinator seats maybe 75 at a time)and lots of adreneline(sp) and I fell soo much better.

I love it when the Guest want to meet the chef who is putting out such wonderfull food(those tips help also ;-) )

I say go fo it.

Billy

[mofo1]

Good luck, my friend. I wish you the best.