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Finding the right job

post #1 of 9
10/23/07 at 2:41am
Thread Starter 
Hi all,

I have had the worst time trying to get a well paying job at a nice restaurant. I know a lot of the basics but i would love to know how to master making pates, terrines, vol au vents, puff pastry, foams and the such. I have been offered jobs at some nice 3 star restaurants as a line cook but they just dont pay much of anything, and it kills me having to turn them down for money, I knew coming into this that I wouldnt make much, but its not a matter of spending money, but rather a matter of paying my bills, im only 22 but I just got out of culinary school (god awful expensive!!!) a couple of years ago and im living on my own indipendantly, not to mention getting married in 6 months. Right now im working as a line cook at a richy rich country club, it pays enough for me to be able to pay my bills but i wont get anywhere here and there isnt as much to learn there as other places. Should I do an apprenticeship on my offdays, work at some nice catering places or what? Im dying for suggestions here.
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post #2 of 9
10/23/07 at 4:07am
You may get some more constructive advice in the Professional Chefs Forum?
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post #3 of 9
10/23/07 at 11:30am
And if he were a Professional Chef he would be welcomed to post there. As it is, this post is in the exact place it should be.... well done!
Just my opinion though....
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post #4 of 9
10/23/07 at 12:05pm
Youngbuck,
I think your post should be posted all over the place, especially to answer some of the questions of career changers and those about to enter the field.
It's a reality check, isin't it? This is one of those baby steps you have to make. Hang in there, you're not alone. Try to network as much as possible. Join the local chefs association, ACF or other clubs in the area. Visit as many nice properties as you can, leave a calling card. I had a lady once, put a little bio on a roledex card. One day after looking at that card long enough, I gave her a call. It's getting tougher, you have to be aggressive, nothing will come to you.
You've got your priorities set and you'll be sucessful.
Congatulations on your marriage!!! Make sure she understands the industry fully before taking the plunge.
I assumed you were a male, forgive me if I am wrong.
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post #5 of 9
10/23/07 at 12:51pm
Yougbuck, I'm sorry but your post made me laugh. You've discovered the horrible truth behind the industry. It's a tough world in the kitchen and you may need to work 1 1/2 to 2 jobs just to make ends meet.

As far as aprenticeships, if they want you to stage for free for more then a week, I'd take a pass, especially if it's part of the interview process. Use panini's advice too. He's smarter then he has any right to be.

If you like working at country clubs, learn to cut ice. One of the best skills you can have that will earn you extra money. If they've got you working buffet brunch you can learn to tactfully shake the members down for tips. At little extra service for regulars at the omelette or carving station can net you few extra bucks. Country clubs are hotbeds of politics, so you can learn how to deal with that mess succesfully like in no other place.

Congrats on your marraige!!! The industry can be very hard on the spouse if they're not working in it too. Make sure you set some time aside each week for for your spouse. Also, learn the secret of the nooner.
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post #6 of 9
10/23/07 at 12:54pm
The "Professional Chef's" forum is for professional cooks too. He's a working line cook, so he gets to post there.

Remember touqes go on your head, not up your...well you know.
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post #7 of 9
10/25/07 at 12:11pm

to young buck

Just my thoughts. If you really have a love for food and presentation and all the rest that goes along with this trade you are in, you will find a way to survive until you get some more experience. You also may find that making a bit of puff pastry is rather basic incomparison to the pates. It all takes time and it all depends on the student. Just stick with it.
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post #8 of 9
10/25/07 at 1:53pm
"You also may find that making a bit of puff pastry is rather basic incomparison to the pates".

WHAT!!!!
Alrm,
Please keep in mind that 95% of the time a Pastry person can enter the hot side and jump in and work. I'm thinking that maybe 5% of Cooks can walk into the Pastry shop and go to work.:D:lol:
Just kidding!!!!
pan
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post #9 of 9
10/26/07 at 7:35am

what do you mean what?

Oh Pan... HAHA
That is a good point you make. Nuff said.
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