Approaching chefs to volunteer in their kitchen

[Columbus]

Hi chefs,

I'm 25, working a 9 to 5, and like lots of other idiots, thinking about making a career change to cook, go to culinary school, etc. I've got a couple years of experience in restaurants, mostly waiting tables though I spent a few months back of house doing prep work, etc., but I'd like to volunteer my nights and weekends working in a kitchen to remind myself what I'm getting into before dropping everything to devote myself to it.

My question is: is there a good way to approach chefs to ask to volunteer? (I mean, volunteer to do anything -- I'd be happy to wash dishes and take out the trash in order to hang around in the kitchen and get the feel of it again). Should I write an email/or letter, or just walk in mid-afternoon and ask? Does it make a difference if it's a small or large kitchen/restaurant? And should I expect to get turned away by most chefs?

Thanks for your help!

[Rodffc]

I admire your desperation but I think you should rethink the value your time is and at minimum request minimal wage and no, washing dishes isn't the job of someone who wants to learn culinary arts. I would encourage you spend $50 - $95 taking weekend 4 - 6 hour classes at your local culinary schools on different food interests you might have. There is often no pre-reqs to attend these and they are taught by often very good instructors open to the public. Often they include a demo only so you should check to see if the class is hands on or demo only and you will get to get a feel for what school is like and develop a greater understanding of your interests as a chef.

Good Luck
and dont sell yourself short
project and affirm a great apprenticeship and have pride in yourself that you are a value to someone and will support them with washing dishes and taking out trash in the event it also values you.

I would encourage setting a good intention on what it is you want and making sure you clarify with your options your hope is to progress as a professional chef, and not a short order line cook (I would assume from your interest in culinary "arts").

Roderic Burks

[Jbyl]

No offence to roddffc, but culinary school isn't the same as a restaurant. Though volunteering seems a bit much to me. My advice, apply for a job, dishwashing, prep whatever just to get a feel for it, and get paid. If we are to belive Anthony Bourdaine, anyone switching fields should spend time in the dishpit. Chefs was dishes too! Good luck

[Columbus]

Thanks to Roderick and Jbyl. I appreciate the input.

In response to Jbyl, I think my main concern is being able to find a kitchen job with hours flexible enough that I could work around my current job -- though I know it's definitely do-able. Beyond that, I'd prefer to hang around a kitchen in a good restaurant, rather than an Olive Garden, and I feel like being able to work and learn in a great kitchen might require some flexibility or sacrifice on my part, even if it meant working for free (like a stage for an amateur, or something).

And yeah, Bourdain really does stress the whole dishwashing thing, huh?

[Jbyl]

Originally Posted by Columbus

Thanks to Roderick and Jbyl. I appreciate the input.

In response to Jbyl, I think my main concern is being able to find a kitchen job with hours flexible enough that I could work around my current job -- though I know it's definitely do-able. Beyond that, I'd prefer to hang around a kitchen in a good restaurant, rather than an Olive Garden, and I feel like being able to work and learn in a great kitchen might require some flexibility or sacrifice on my part, even if it meant working for free (like a stage for an amateur, or something).

And yeah, Bourdain really does stress the whole dishwashing thing, huh?

Hey, if you're up for working for free, it would probly make it easier to get a job in a better kitchen. Some chefs prefer inexsperienced workers. Good luck, and props to working in a kitchen before deciding to jump into a new industry.

[Txacoli]

What you are looking for is called a "stage". It can vary from a day, to a couple of weeks, to six months. You don't get paid, or maybe the legal minimum.

Like anything else in life, you need the first "in". Approach a knowledgeable guy whose work or place you admire, and ask about doing a stage. Once you have one or two behind you, you can get referrals, and slowly climb the ladder.

A great place to start is the festival circuit, or charity events. Keep your eyes peeled in the society columns. These deals are usually such a cluster**** that even a tightassed chef will put up with an outside volunteer for a day or two.

Little bricks build a big wall. My sous-chef just picked up a full-time job at one of the best restaurants in Spain....based on a three-day stage at a festival.

[Columbus]

Thanks for everyone's input. I approached a few chefs via written letters and started a stage/internship last week at a great French bistro, and worked four nights straight. It's been great. It's a small place, so besides doing lots of prep I get to work the garde manger station, and when they're not in the weeds, the other cooks are happy to show me a thing or two. My knife skills have been improving rapidly.

Just the other day, though, another of the chefs that I contacted called me, left a message, and asked me to come in and talk with him if I'm still interested. I had intended to tell him, 'thanks, but another chef took me on -- perhaps sometime in the near future,' but this week things have been slow at the bistro so the chef told me a couple times not to come in, 'maybe this weekend -- I'll call you.' The arrangement is very up-in-the-air, and I'm wondering if it would be a okay to talk to the other chef and make myself available, at least to trail some night. I want to remain loyal to the chef and restaurant where I've already been working, b/c he and his staff have been great, but I'd also like to get as much experience as possible. After all, I'm working for free, all I get out of it is the experience/knowledge, so if one chef can't find something for me to do (prep? clean the walk-in? etc), I can't help but wonder if it would be alright to look for additional work.

Any thoughts on this?

[C.Butler]

If it were me, at least I would talk to the other chef that approached you. How can you make a choice between the two if you don't fully know all the options you're choosing between? You're volunteering your time and your time is valuable to you isn't it? I'd say -- Get the most from it!

[ricib]

..."all I get out of it is the experience/knowledge"...

That's probably the wrong way to say that. I realize it's probably not what you actually mean, but ANY experience/knowledge will help in the long run.

Good luck, and good cooking!

[Columbus]

Well, I was trying to underscore the fact that I'm doing it solely for the experience and knowledge.

[Txacoli]

Just talk to your chefs. Personally, I am thrilled when one of my paid or unpaid workers has a chance to go and work somewhere else, part-time or no. You are building a foundation, one brick at a time.....you need a lot of bricks. Besides, each new experience makes you a better chef, which means everyone you work for benefits. And hey, maybe they will wind up competing, and throwing you a few bones.....

[Columbus]

Thanks. I'm actually going to meet with the other chef this afternoon to try and work something out.