[chef.ESG.73]

I'm moving down to the Carolina's in a couple of months from the Boston area (GO RED SOX) I've been told by a few people that know matter how much experience I have as Exec. Chef, that Southerner's do not like to hire Chefs from up here..One person even told all I'll get hired for is to peel their onions. Has any one ever ran into this problem? My beleif or my ego tells me thats BS, I'm as good as any one else.

[shroomgirl]

Some of the south hasn't gotten over the BIG WAR yet....1874.

[kuan]

I had a friend who moved from the Midwest to be exec at the Vendue Inn. He has since moved back to the Midwest.

Take it for what it's worth. Can't speak for Bostonions.

[foodnfoto]

First of all, "the Carolinas" is not a state. There is North Carolina and South Carolina-two different states with differing food traditions and sensibilities. Whatever you do, ignore the northern tendency to equate a southern accent with ignorance and lack of sophistication.

Southern people are gracious, friendly, generous, hospitable and proud of their history, fortitude and traditions. The region has made significant contributions to the American palate which are indigenous and genuine-not remakes originating from recent european immigrants. The last thing you want to do is arrive in town and come across as a big city chef that knows more than these ignorant southerners how to "properly" prepare a dish, yet unaware of the general tastes and food attitudes of the native people. Prepare to eliminate "in Boston we have ...." or "in NY there are always xxx available...." from your vernacular. Take a look around, you are not in Boston or NY.

Having grown up in NC and been a chef and director of food services in a number of differing venues, I'll let you know that there are certain southern style foods that people cling to with an almost religious zeal. Barbecue is one of them- not grilled foods, but barbecue, which in NC & SC means smoked pork. (Charlotte, by the way, is kind of a barbecue neatherland) It generally includes ribs (kind of as an aside or appetizer) but the ribs are not the main event-pulled or chopped meat is. Barbecue and it's sauce varies significantly from region to region-eastern NC is very different from western NC and again is very different from SC styles of barbecue. There are others that my friends here in NY are always mystified by when I serve them-pimiento cheese, macaroni salad, brunswick stew, cream cheese and pepper relish and buttermilk pie.

Southerners, especially those in NC, while they cling to their food traditions are always open to new and amazing food preparations. Look at the success of places run by chefs such as Ben and Linda Barker, Bill Neal, Scott Howell, and may others. You will find beautiful and sophisticated preparations that give a nod to southern traditions, but have been taken to an entirely new level. I've been away for 10 years and always look for a chance to visit and see the new developments.

Also, prepare yourself for significant restrictions on your water usage. Multi year drought is devastating the area.

[chef.ESG.73]

First let me just say I absolutley love the people in the South,. I visit there often to see my son. That's why I'm moving there. I'm humble I'll just be looking for a corperate job, Bussiness dining, Assited living, Catering, Universities. I'm looking for a better quality in life, to be able to spend time with my little buddy.Thanks foodnfoto for the tips..

[adamm]

I did my externship in williamsburg Va, not really the south like you talking but south of Pa(where im from and back at) most of the people i worked with were from Pennsylvania or the north. The only ones that were local were the waitstaff. I dont know how it is south of there but that was my experence there.

[chef.ESG.73]

Hello foodnfoto,
Thanks for that message I'm not sure if you got my reply.It was the first time I sent one.
Thanks again

[ChefDrizzle]

i just recently moved down to wilmington NC about 2 weeks ago from upstate NY... ive allready applied at a few restaurants down here and from what ive witnessed so far there is much more of a diversity of people in the kitchen. The exec chef at one place was from Vermont while his line cooks were from various other locations across the states.. how ive approached my interviews with the chefs has mainly been with an eagerness to learn the different styles of cooking that ive not been used to meddling into back in NY. As long as you are open to new things i.e. flavors, sights and smells, which i think in this industry is a major key to success, you wont have a problem getting on your chefs good side.

Also from what ive noticed is not speaking just as far as restaurants go but work in general down here, people are much more laid back and easygoing. They seem to look at New Yorkers as people with more of a hustle and better work ethic. I come to this conclusion mainly based on a good handful of friends who moved down here from Ny and they have allmost gotten jobs instantly.

Regardless im loving the change so far in scenery and lifestyle from NY.. i mean ****, i live 8 minutes from the beach and its 70 degrees in february lol..