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daughter just graduated...lots of ?'s...?'s

post #1 of 13
Thread Starter 
yes hello daughter 25 just graduated from a culinary school in l'ville ky also got her certification...whatever that means? is this certification stuff important when it comes 2 salary....she did her internship at the seelbach there too...she will soon travel to clearwater florida for a working interview at a new restaurant scheduled to open in april...she is expected 2 make 4 of her own dishes plus 4 that the owner requests....she has a deep rich history in cakes....but still rather new at pastries and desserts...what is a working interview? what can she expect? what decides her pay scale? what kind of dishes r popular in florida? im sure they r much different than ky. this will be a brand new everyone will be fresh new employees...during her interview should she just stick with her proven formulas? shes really stressing ....just like many of you have been there before...and what about being a FEMALE in this craft? shes not able 2 get online yet so im asking for her...her mother and i have been in the mom/pop bakery forever...but not anything at this level....the only knowledge i have of baking has just being in the trenches, i know zip about the science end of it...shes fullfilling my dream i her passion for this is off the scale....personally i dont think shes ready for that top dog position yet, but hey that might just be a dad worrying about his little girl getting hurt...advice please...and i wont mind at all if u r long winded.. GOD BLESS TY
post #2 of 13
One of the favorite desserts in Florida is Key Lime The Gasparilla Cookbook...she will find alot of information in regards to the "flavor" of this area.
post #3 of 13
I can't answer any of your questions or concerns, but I'd like to say congratulations to your daughter and to you for being such a supportive parent!

I wish her success!
post #4 of 13

daughter just graduated

Ditto on what lentil said...
And having a son who just graduated from college and is job hunting... I get the anxiety you feel for her
best of luck to all of you
post #5 of 13
Thread Starter 
yes ty....since she is a pastry chef...would this book have desserts/pastrys in it or just all for cooks? again ty for the surprised no one else responded to some of my ?'s ty
post #6 of 13
It means she has certain skills in her repertoire, it is no guarantee of experience nor working knowledge.

Not really, experience and working knowledge usually carry more weight.

I would imagine it will consist of "make 4 of her own dishes plus 4 that the owner requests".

She will probably be judged on work habits, speed, organization, waste amounts, dessert selection chosen, final product.

Experience and working knowledge.

Probably what she learned in school with a leaning towards fruits indigenous to the area.


Shouldn't be a problem at all.
Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #7 of 13
LOL, advice to daughter, put on apron, cut strings.:lol:

pils, she's lucky to have a supportive parent, but read these articles:suprise:, it was oldschool on here who started the discussion in the second link.

The "Millennials" Are Coming, Morley Safer On The New Generation Of American Workers - CBS News

anyhoo, a tip for Florida on key limes, never use the rind. I am always amazed at how many people don't know this. If you want rind in whatever you're making, substitute with another citrus rind. I would like Salliem suggested, have one elegant key lime pie in my repertoire, or a creative dessert that uses them. And think Florribean tropical echoing cheflayne's mention of indigenous fruits, or something with a Floridian vibe.

cheflayne gave you excellent advice, especially "She will probably be judged on work habits, speed, organization, waste amounts, dessert selection chosen, final product."

If you want to get her a couple books that will be helpful, hopefully she's already been through these in culinary school and knows them well, but if not, 1) the Professional Pastry Chef by Bo Friberg, 4th Ed, and 2) The Advanced Professional Pastry Chef, same author. If purchasing books please use the amazon link here on ChefTalk to benefit the community.
post #8 of 13
Thread Starter 

key lime pie hotos anyone? ty

still not sure if this will post where it will do the best.....ty you all for your responses to my ?'s i could use a few formulas for a knock out key lime pie, with a knockout eye appeal would be xtra helpful...if the moderator would like to post this in a better place id sure appreciate it....ty all again.
post #9 of 13
Not trying to be rude, but either your daughter is ready for the job or she is not. Even if one recipe and presentation from this site somehow miraculously got her the job, it would not be able to keep the job for her.
You have done your job, now it is time to let go. Trust the foundation you laid, trust your little girl to finish building the house.
Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #10 of 13
Thread Starter 

daughter just graduated....

ty for your bluntness..really...your not the first to say that...i think now maybe i have been putting alot more pressure on her than she is gonna back off and just let her know in no uncertain terms that dads behind her 1000%....i think i read it here, micheal jordon never did make his high scholl basket ball team....great forum..ty all...
post #11 of 13

Taken advantage

I am more worried about a babe in the woods in a tough business.

I have opened places gotten them set to run like a top and they let me go and got someone to run what I set up. Thats a real risk!

Clearwater is a retirement town as well, as I recall. If shes 25 it may be a bore there.

Openings require a major hourly commitment and expectations are high.

I will of do a recon trip before the interview to scope out the place before they know me.

A working interview, to me, means a spontaneous event with cooking demonstrated. (There were so many questions???) They will be looking for flexibility, contingency plans, use of product and verbal skills while interacting during production under pressure and her planning and execution abilities. Pastry people are pretty autonomus and their work habits are showcased by what they produce.

See if they want to give you some incentive based on sales and popularity of the items she creates. Ther are lots of promises and pie in the sky dreams of owners that are not hip to what they are in for.

She is building her resume so make sure its not bozos burgers, but a quality place on her career trajectory.

Congrats on the degree and hope all works out.

Just dont work for free and get all the details of the offer up front as things are not always as they seem.

I also agree that one dish wont get her the job its the skill level, integration into the operation and potential the employer is looking for.

Sometimes school and the real world are a shock for young culinarians.

Make sure she is ready for the hours, pressure and expectations made of her.

All the best,

Nate the Great
post #12 of 13
She's lucky to have a dad who supports her and is her number one fan! I know how hard it is to back off and let her make her own mistakes, though. My daughter has been out of the house for over 3 years and is working in her chosen career. There are times when I want to step in and fight her battles for her because you KNOW I could fix everything :o, but I have to bite my tongue and wait for her to ask for my sound and oh so sound advice. It keeps her calling and sharing things with me.

You seem to have laid a good foundation for her and she'll do fine whether or not she gets this first job. The best part is that you'll be there for her either way and that's as good as it gets! Wish her luck from me!!
post #13 of 13

My 10 cents.


In my experience, 90% of culinary school graduates I have hired turned out to be arrogant, know it alls with little practical experience. You see, the kitchen is no unlike any other place of work. For instance, my brother-in-law, who is a lawyer, complains that when he hires law school graduates right out of school, they tend to be.... arrogant, know it alls. Like the law profession, the kitchen demands long hours, for people with exceedingly high expectations, and - even if no one will admit it - a desire to cull the weak.

This is not to say that there are not chefs who are supportive and encouraging, indeed, almost every chef is looking for the perfect student: the one who locks in with him/her and allows the chef the comfort of knowing they can either retire, or expand their operation with confidence.

I think most of your questions have been answered, however I want to give your daughter some advice. Here is the most important thing: ASSUME NOTHING. Let me give you an example.

I recently enrolled to go back to school for a masters degree, as such I could not keep my full time chef position. So, I went to a restaurant near my school and asked for a position. The chef asked what kind of work I was looking for, and I said I would do anything. Frankly, I have always liked when applicants said that to me, particularly if they state that they will dive in and do dishes if needed. So, I said just that, "Heck, I'll do dishes if you need, I just need work while I am in school." Well the chef looked at my resume and was confused. I had to clarify that I only needed work while in school. He took me on as a prep cook. It helps that I really enjoy prep work. Now, here is the point: I have been an executive chef, executive sous-chef, sous-chef etc.... but every single thing he asked me to do, the first time I took a small sample over to him, held it out to him and said, "chef?" I never ask twice, but I always know that I have given him what he wants, exactly.

More advice, simple and perfect is WAY better than poorly executed attempts at greatness. What will impress any chef is if she shows up, works hard, clean, fast and with technical proficiency. Frankly, they know they are hiring a student directly out of culinary school, so they know darn well what they are getting. The chef probably hopes for a pastry chef he/she can mold and teach, with the benefit being that she is not going to get paid what a pastry chef with 20 years experience would.

And one final thing, and please understand that I am not suggesting that anyone should PLAN on burning an employer, but.... The kitchen world is fast and promotion is quickly possible for the person who markets themselves. If she gets the job - and she should because they know exactly who they are trying out (culinary school recent grad...) - if she sticks with it for a year the chef will give her a good recommendation, provided she has earned it, and perhaps she can parley that into a junior position with a large hotel. That junior position will more than likely pay more than the senior position in FLA. (Provided she lands something with someone like... the Ritz -- wouldn't that be nice?) and will allow her to move up within their organization. She could travel, see the world and all while working with benefits. So, tell her to think ahead, plan out a career map of where she wants to be in 5 years and 10 years. Then analyze how the job in FLA will help her get there. This is her first job out of school, pay does not matter. What matters is how she can use it as a stepping stone.

Then the next thing you know, your little girl who flew away to see the grand world, returns a world class pastry chef and takes the position of Executive Pastry Chef at The Brown Hotel in Louisville! Now, there is the dream. It is not an unreasonable one either.

PS. If she gets that job at The Brown Hotel, I expect a Hot Brown on the house... yummmm my favorite.
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