Morning all,
Like a number of postees on this forum, I am considering a career change into the big, bad culinary world. Four years ago I made a similar 180 degree career switch successfully, so I do have some insight into what it takes to make such a transition. Since I don't really know if I'm cut out for this line of work, I plan to follow the advice that's been repeated throughout this forum and get 'real' cooking experience first.
This is where the call for help comes in: for one, I'm 30 years old, and my youthful, brash confidence just ain't how it used to be. Okay, that aside, my only paid restaurant experience was waiting tables at Dennys 10 years back. I've never done line work, period.
My questions:
1. How do I convince an employer, especially one with a successful kitchen, to take on a totally unexperienced, untrained, not so very young, female? I do know how to boil/steam/stir-fry/bake, but I don't have any real knife skills, so to speak.
2. What type of kitchens ought I target? The big, busy ones, or the smaller establishments? On etiquette: should I just go to the restaurant in person, with a ready resume in hand, or is it better to call first?
3. I have some money set aside, so I'm prepared to work for free in the beginning. Should I willingly advertise this to potential employers, or save it as a bargaining tool? While I want to come across as motivated and serious, but I don't want to give the mistaken impression that I'm desperate, either.
Sorry for making this so long, but I'd truly appreciate any advice/insight. This forum and the candid, honest postings I've read thus far have been extremely informative. Thank you in advance!!
Like a number of postees on this forum, I am considering a career change into the big, bad culinary world. Four years ago I made a similar 180 degree career switch successfully, so I do have some insight into what it takes to make such a transition. Since I don't really know if I'm cut out for this line of work, I plan to follow the advice that's been repeated throughout this forum and get 'real' cooking experience first.
This is where the call for help comes in: for one, I'm 30 years old, and my youthful, brash confidence just ain't how it used to be. Okay, that aside, my only paid restaurant experience was waiting tables at Dennys 10 years back. I've never done line work, period.
My questions:
1. How do I convince an employer, especially one with a successful kitchen, to take on a totally unexperienced, untrained, not so very young, female? I do know how to boil/steam/stir-fry/bake, but I don't have any real knife skills, so to speak.
2. What type of kitchens ought I target? The big, busy ones, or the smaller establishments? On etiquette: should I just go to the restaurant in person, with a ready resume in hand, or is it better to call first?
3. I have some money set aside, so I'm prepared to work for free in the beginning. Should I willingly advertise this to potential employers, or save it as a bargaining tool? While I want to come across as motivated and serious, but I don't want to give the mistaken impression that I'm desperate, either.
Sorry for making this so long, but I'd truly appreciate any advice/insight. This forum and the candid, honest postings I've read thus far have been extremely informative. Thank you in advance!!
