Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #1  
Old 09-11-2006, 09:40 AM
piracer Offline
Registered User
Culinary Experience: At home cook
 
Join Date: Jun 2006
Posts: 94
Default working with global and such companies

well, so i was thinking, being a chef is such a **** hard job that i probably wont do when i finish my frekin army service, i was thinking how about a job in designing knives and cookware. anyone have any experiience and know the qualifications?
Reply With Quote


  #2  
Old 09-11-2006, 11:42 AM
Rivitman Offline
Registered User
Culinary Experience: Former Chef
 
Join Date: Jul 2004
Posts: 255
Default

Well, keep in mid that myself and my top two cooks are vets. One who paid his student loans for Johnson and Wales with a tour in Iraq.I have a firm belief that military service gives you a leg up on the other guy in the kitchen.
Why?
Attention to detail and self discipline.

As to knives, there are custom knifemakers galore out there.

Having a manufacturing background, I would say you will need some schooling in metalwork, casting, forging, machining, grinding, and finishing. These are trades that most tech colleges seem to teach. But other bits such as metalurgy, pressure bonding and coating are usually college level engineering. If you really like metalwork, there are hundreds of paths to go down, and you could cook your way through an education in the trade.
Reply With Quote
  #3  
Old 09-12-2006, 11:13 AM
piracer Offline
Registered User
Culinary Experience: At home cook
 
Join Date: Jun 2006
Posts: 94
Default

****, they dont offer metal work here in my school, or anything like that of which i know off. hmmmm.
Reply With Quote
  #4  
Old 09-12-2006, 11:14 AM
piracer Offline
Registered User
Culinary Experience: At home cook
 
Join Date: Jun 2006
Posts: 94
Default

why does this board censore dam n?
Reply With Quote
  #5  
Old 09-12-2006, 05:57 PM
Jim's Avatar
Jim Offline
Cafe Administrator
Culinary Experience: Culinary Instructor
 
Join Date: Oct 1999
Location: New Castle, De USA
Posts: 2,390
Blog Entries: 3
Default

... because its unprofessional and in bad taste.
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Restaurant Supply Companies gabby29 Professional Chefs Forum 6 10-11-2005 12:08 PM
Suing food companies for making you fat!! catciao Food & Cooking Questions and Discussion 41 02-11-2002 10:06 PM
Ok, let's get global! Terri Food & Cooking Questions and Discussion 15 01-21-2002 11:48 AM
Looking for Chefs with Global Experience for Global Restaurant Project cooluniverse Professional Chefs Forum 5 08-28-2001 07:11 PM
where are the best jobs in the food service industry? I say food managment companies bon appetit chef Welcome Forum 2 05-17-2001 04:21 PM