[youngbuck]

So im about to turn 23 and like to think I have an idea of what im doing, but I know I have a really really long way to go. Im currently working as a line cook in a country club now near houston and plan to move to new orleans soon looking for another line cook position at a nice restaurant there and learn the creole/cajun cuisine. But I was wondering at what age and how you first got into being the sous chef at a place. Move up from within? Know someone? Im not expecting to land that spot just yet, but I dont want to wait much longer, im getting anxious. Any stories or suggestions would be greatly appreciated.

Cheers

[LessTalkMoreRoc]

I became a sous chef @ 23 in a Private golf course and I got that position by caring about how I presented myself, caring about every plate I presented and caring about getting the job done right even when others did not. I really did all that I could to better myself the few years before by purchasing 1 cookbook every paycheck (I now how the most amazing culinary library), I formed a group of young people who like myself wanted to be on the top of their game and we met once or twice a week to discuss anything food related.

As many great chefs on this forum will tell you it's a lot of hard work to transition from a cook to a chef and it takes a lot more than just saying you want to be a sous chef/chef you must take action and focus on ways that you can better yourself in this career.

It's all relative, and there's really no set standard. Some line cooks are ready and capable at a youngish 24 and others require longer tenure for any number of reasons. Plus not all kitchens are created equal. It's more about the Chef and his/her feelings and expectations. When the chef thinks one is ready, they will extend the opportunity. As a young line cook who thought he was sous chef material perhaps earlier than he really was- it took me a while to get that. That said, when a chef finally entrusted me with her confidence, I was forever grateful and enjoyed exceeding her demands and expectations.