[ChefInTraining]

As a newcomer to the industry & culinary student do you guys reccomend that I get into BNI for experience?? I may have a job offer at a private college as a cook for a catering company who runs the cafeteria.....should I leave the restaurant and go to BNI??? Tell me some of the major differences please.....

[Steve A]

CIT,

The differences would actually depend on what the catering entailed. Having worked the business end of dining (contract at a pharmceutical production plant), you might be talking 6:00am or earlier until .. ?? or, possibly, a 9:00am-5:00pm Monday-Friday gig.

Conversely, you may be on call to cater the university president's functions. You really have to talk the the chef, KM or manager of the staff and find out exactly what they are doing.

Ciao,

[chefbigdog]

CIT,
Right now I work for a foodservice contractor at a college. The food we do for the client is very good, fresh and batched cooked. I also run several stations along with the main line. I do get to do some high end catering for the president etc. But most of the time when you get down to it. It is cafateria food. Depending on how large your student base is that quite a few meals per day. The college I am at we do about 1200 a day. The other thing to ask about is when the school shuts down are you going to be layed off for certian times of thr year. Some of my people will work but others will not. Also sometime you have to decide if the time off versus reaturant work. Hours weekend hoildays etc.

Best of luck