Your Thoughts On Hiring the Totally Inexperienced...

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.

[Anneke]

JackMack: sounds exactly like what I did. I was hired. I'm CHEAP labour so they often prefer having me in the kitchen and send someone else (who is higher paid) home for the night. Not everybody starts out as a cooking school grad. My chef told me that school was virtually useless compared to what I could learn in the kitchen so clearly he's open minded about hiring novices as are many other chefs. You might not be able to start out at the BEST restaurant in the city, but certainly one in the top 25.

There are lots of other threads you can look up in the archives regarding this; I think you might find them useful. Good luck!

I would hire you! The best restaurant may not hire you right away, but then again they just might. If you explain your interest, determination, and future plans to the Chef, you might get what you want.

I went through this last year. I thought I wasn't good enough to work in a high quality place. After seeing how some of these lower-end restaurants operate, I took a chance and applied to 2 award-winning places. One place gave me a chance, the other didn't give me a look.

One place will give you a chance. I find working in a fine establishment so much more rewarding than working at "Big Bubba's Bucket of Grease", even though "Bubba" told me he would teach me everything I need to know about cooking!

[Greg]

But Jeni, you're missing out on the employee discount on buckets o' grease!

Back to Jackmack's question; I sometimes prefer trainees (the ones that want to learn, that is). I can pay you less, you'll have less bad habits to break and I can train you to do things the way I want them done without having to worry about any improvisation going on.

I must say that I would love to have an enthusiastic, energetic novice on my staff. If you teach them what you know, they will do it the way you want it done, not the way they "have always done it". I also enjoy teaching those who are interested the "magic" of the biz. I feel there is also more of a bond with those who have a few things to learn than the ones who know it all (so they think!).
On the flip side, take time to interview the Chef you will be working for. If she doesn't have the patience to explain things to you, it just might be a turn off from the biz, instead of the passion builder you are looking for.

[mofo1]

I love to teach and I would help you, IF, you didn't quit the day job just yet. I would then proceed to work you like a dog. I would not want to be responsible for some silly Food TV watcher who thinks he's the next Wolfgang Puck and then realizes what a horrible mistake he's made. I would try to make you see very quickly how difficult this job can be. I'm not mean, I'm realistic. Give me inexperienced, but enthusiastic anyday.

[palmier]

Ive had better success training people who have little or no experience. It seems that they will follow my directions better, instead of doing tasks their own way.

[Pete]

I'd replace half of my prima donna cooks for inexperinced newbies in a minute if I could. I like to surround myself with cooks who have a passion for what they are doing, and who want to learn, and better themselves. Then I could get rid of all those prima donnas and everyone who is there just for the paycheck.

[angrychef]

I pretty much agree with everyone. It's usually the passion and the attitude that's more important to me. As long as you learn as you work and have good work ethics, I'd hire you.

Wow... what a bunch of stellar replies! Thank you all so much.

Mofo makes a point about "not quitting your day job," and I think it's a good one. I'm very clear that although I have good instincts and good ability when it comes to home cooking, I don't know ANYTHING about restaurant cooking. Furthermore, I'm not 100% certain that this is the thing I want to give my life over to... but I do know it's a real possibility, and I feel the pull very strongly. Thanks to your replies, I'm more convinced than ever that I must give this a try... and a part-time gig sounds like the way to start, while I continue to work my day job (which, thank goodness, is not physically taxing!)

I know also that I'm very enthusiastic and that I'm willing to work quite hard. I believe very strongly in the power of apprenticeship, and if I choose to make cooking my career, I will look for mentors willing to guide me through what I think may be several years of apprentice-level cooking.

I'm very grateful to all who've replied. Thank you all for your encouragement and good wishes. Perhaps some day we'll meet on the hot line.

[angrychef]

Good attitude. A cousin of mine wanted to go to school for pastry with the aim of becoming a pastry chef someday. While taking out the loan for school, she was able to get a part-time job with a caterer. Her boss convinced her to try out the job before starting school to see whether she liked it and could take the hours. She did this for 6 months and finally decided it wasn't for her. Too hard on the feet and back, and too long hours. She's really happy she found out before she started school and spent all that money. It's really a good idea to give your choice of career a trial run and see all aspects, not just the glamorous side. Good luck and let us know how your doing!

[mofo1]

jackmack65,
Saturday night, I had the opportunity to work with a young man who, like yourself, enjoys cooking at home. It was his first night EVER in a professional kitchen. Have you ever read the book "Watership Down?" It perfectly describes the deer in the headlights look and feeling. The book calls it "tharn." This young man went tharn. He could not believe the amount of work that was building up and the speed it was coming. After becoming acclimated to it, he got into a groove and had a blast. I could tell almost to the instant when the adrenylen kicked in and took over his actions. My point to this is not to let your first night or fear or anything discourage you from trying it. Don't go in thinking that you can cook. No offense, but you can't. A leisurely dinner at home for the family is a completely different animal than a ten burner Vulcan with a different entree on each burner and more tickets coming in all the time. I hear those tickets coming in in my sleep. Literally. Find someone you like and respect and is doing the food you'd like and show that you're willing to work hard to learn. Hard, enthusiastic workers will always have a job. Good luck. Chris

[Shimmer]

jackmack65-

I am not a chef. I am the result of a chef being willing to hire someone completely unexperienced. For a while, I wasn't paid, and just observed, learned a little at a time, and then was offered a job. I have been working for about a month, and have found my duties and responsibilities increasing daily. Even when I make mistakes, the attitude matters a lot. Can you figure out what went wrong and why? Can you make it not happen again?

I wish you luck in finding an experience where you can start small and slowly gain confidence and knowledge. I have learned a lot, and am always thinking about improvements, etc. I still don't know if this is what I want to do, but I'm sure sleeping better at night! (I'm too exhausted to do otherwise!)

It also seems like you actually have kitchen experience, and a lot of hard work behind you that is not kitchen related. Well, so what? A good work ethic can separate the average cook from the good cook, and a knowledge of timing, efficiency, and manual dexterity can all be applied, even if they were learned in different fields. I learned speed from playing the piano, timing from being a DJ on a college campus. It all works.

If nothing else, it will be an experience to add another dimension to your already wide range of life experiences.

~~Shimmer~~

[ May 20, 2001: Message edited by: Shimmer ]

[Nick.Shu]

ive come from being a kitchenhand with 3 weeks experience to a headchef within 6 years.

I have still have very much to learn, discounted by the road less travelled and am still eager to learn (that is why i am currently working part time in a lebanese restaurant) as well as being reasonably trained in western commercial cookery.

From where i stand, i have at the very least, 3-5 years left in education as well as on the job training.

I think that once the mind starts closing, then you will end up in the sh*t career wise.

Learning and education go hand in hand.

oh yeah, and a postive attitude as towards a comm cookery career will never see you wrong. With your views, i would have no hesitation in hiring you.

The student is the sum of their teachers knowledge.

[ May 21, 2001: Message edited by: Nick.Shu ]

[UniChef]

I agree with angrychef (although I got over being angry years ago) It's all about passion. I would rather have someone who knows nothing and has a hunger to learn than someone who knows it all and has an attitude.

Do it!