Been a member a couple of times.
Was the treasurer of our chapter my last go 'round.
The first time I was young, and it was pretty cool.
I did note that some Chefs were pretty protective of their knowledge, and to be honest, I can't say that I blame them.
This is a small area, the good jobs our coveted and protected, because there's always someone younger who will do it for less.
At least at first.
The second time around I saw even more of the good ol' boy mentality.
Also, while we would hold our fund raising dinners at each others restaurants, there came a time when politics took over, and certain Chefs refused to show up for events at certain competitors restaurants.
This was a turn off because, while I may be naive, I feel that there should be a brotherhood of Chefs that transcends our current place of employment.
Anyhow, at your stage you should get a lot out of it.
Seeing how different Chefs approach different dishes, how large multi-course menus are planned and prepared, and possibly even hone some vendor relation skills as you attempt to get as much product donated as possible, allowing for more net to go towards scholarships, etc.
I was a great beggar, and routinely had the big ticket items donated, such as lamb racks and duck breasts.
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You should have been here when the shiitake hit the flan!
Last edited by Just Jim; 06-04-2008 at 12:21 AM.
Reason: typo's (hope I got them all)
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