Newbie From S.C. seeking 411 from chefs!!!!

Hi there, I'm new to this message board and I'm in need of some advice from a couple of imaginative chefs.....
I've been a K.M. in high volume, full service, casual dining steak houses for the past 4 years, and want to begin the transition into fine dining, specifically to find knowledgable chefs to learn under. I've submitted my resume, but no one seems interested. Is there a way to break into the culinary world without formal culinary training?
I'd appreciate any comments!
Thanks, N.R.

[Papa]

Hello Nathan Reese !

I just wanted to say welcome to the Chef Talk Cafe! I will let the pros answer your questions.

I am looking forward to your postings!

Hello Nathan this may be a bit late, however, I may be able to add some information to your quest.

I live in Australia and it would be extremely difficult for anyone to enter the fine cuisine area without some sort of formal training. I imagine things would be similiar where you live.

One suggestion I could make, is be prepared to spend lots of time developing your skills and abilities, make yourself more employable and attractive to employers by showing commitment to your desired career.

It will be a road worth following if you are prepared to put in the hard yards.

My final suggestion is read, read, read, cookery books of all sorts, particularly Escoffier (Auguste)who is considered the father of modern cookery.

I hope this helps in some way.
Regards
Bigmal

[Svadhisthana]

Welcome Nathan! Try doing a search of the archives in the culinary students forum. Good Luck.

[Isa]

Welcome Nathan!

[Chef David Simpson]

Welcome Nathan, this is mostly up to experience and knowledge. It will take some time, hang in there.

Chef David