[InABox]

Hi all...So my name is James. I just graduated from Fanshawe Collage a few months ago, and I should be good to go on getting my red seal in a month or two. (Around 6400 kitchen hrs so far) Any ways, I was just hired as the Chef at a resturant in my town. Casa Bella On The Thames. Now i'm only 21. During most servaces I work alone in the kitchen. I have a dishwashwer that can help a bit on the line. I'm just finding it hard to get every thing done there... all the prep and come up with the specials and stuff....so I was looking maybe for some insperational storys form someone.

[InABox]

thanks for the many words of wisdom lol

[kuan]

Heh. Welcome. I'll say what everyone else is thinking, if no one minds.

Fresh out of school and responsible for the whole kitchen? That's a huge burden. Personally I would not hire a kid with so little experience.

But you'll be OK. If you're a listmaker, make a list and do not waver. If the prep needs to get done then get done. Figure out if you want to make sauce for the day or for three days and adjust accordingly. Stuff like that.

Organize organize organize. Always always always.

[Scarecrobot]

Too true Too true. So many stories of fresh out the oven ready to jump in the chef trousers.
At the very least you'll be learning on more than one level.
Are you responsible for creating the menu? Because you may be able to give yourself a break there with simplifying or finding more than one use for a paticular prepped item. One thing I've learned is that sometimes your cooking ambition will exceed your grasp. I think anyones that gone to culinary school and has done some years in the kitchen will tell you that there's alot to learn in the pits before before you steer the ship. Having said that there are always exceptions but if it's too much you'll have to admit that to yourself and do what you do

[InABox]

Well not to say I have no experience I was the KM at another restuarnt in town whell I was going to school I worked there for almost 4 years. The program was only two day's a week. So any way's I'm geting the hang of this but....I don't know. How do you guys come up with new specials all the time....or should I just make 9 or 10 and go through them?

[shadowchef]

i agree with the above as far as "fresh out of the oven" but i also know it can be done. its all what you make of it and what you take out of what you have been given. as far as specials and what not, ask yourself what you can handle. don't fill your plate with any more than you can easily eat in one sitting. if you can handle rotating several specials without it remotely being a problem go for it. but don't focus so much on the specials and forget about the regular menu. best of luck to you.

[Coregonus]

There was couple of really good threads last month..

Is it just me?

and regarding inspirational stories..
The Industry, Schooling, & Career Change...

I, myself, enjoyed pretty much reading life-forged bios and outstanding but humble opinions of most experienced and esteemed colleagues!

There is nothing that beats time-earned skills and rest is just tools after all. No matter what knife is out there, real pro is able to do magic with it.

My respect to all girls and guys who posted in threads above!

C

P.S. Those threads woulld make more scandalous book than Tony Bourdain's, if printed

[Headless Chicken]

I've jumped into the chef's shoes a few times, its not easy even for the devil's righthand man. When the chef and I were creating the menu for our cafeteria, 1 station would have a constantly changing menu which rotated on a 4 week basis. How we came up upon what to put down was through a list of everything we knew how to make, a list of recipes with the company's stamp of approval, and a list of what we could use from our suppliers. As Kuan said, you have to organize and plan ahead not by a few days but by a week at the very least. Do up a schedule of your specials but leave room for deviation for those uncontrollable mishaps like suppliers ran out of lobsters for your surf and turf tuesdays.
If your finding the workload to be too much, suggest hiring a part timer prep cook if it can be justified or invest in some time saving equipment or supplies. How big is this restaurant anywho? How busy do you get?