Getting started in industry

How does what you taught yourself at home translate to larger scale foodservice? What skill sets have you taught yourself at home? Are those skills appropriate to a much larger scale of food production? How broad of a culinary knowledge base have you developed? What do you know about food sanitation policies and procedures? These are just some questions you need to ask yourself. Some things you may be good at and some may be weak areas for you. What can you do to bolster your strong points and what can you do to really strengthen your weak areas?

[quote=Slamaccord96]I would love a job as a catering/banquet manager or similar position.]
What experience or knowledge base do you have to justify hiring you into such a position? Often times these are very hands on positions which involve a multitude of skills and experiences and an ability to "think on ones feet".


What baking skills do you have related to larger scale production? How familiar are you with dough production and identifying problems with a developing dough? How well do you understand the various cake batter mixing methods? How well, and equally important, and how fast can you decorate a typical family sized cake? Are you proficient at producing the various creams and icings? Here again its a matter of identifying your strong and weak points.

In all honesty, you made to find an entry level job in one of the chain type restaurants, or take a job as a dishwasher or pot an pan washer. Many of the well known chefs started out in this manner. Doing this will get you in the the arena so you can see exactly what foodservice operators are looing for, and with this knowledge you will what you need to know to make yourself marketable.

Get an accounting job and start your business in your free time. Expand, expand and then hopefully it will be time to cut the cord.

If you're a dedicated and skilled worker and you show your ability to move fast, work with organization then with a little bit of luck you will be out of that dishpit in no time. I too finished my undergraduate degree before I got my first kitchen job and between washing dishes, cooking and all the other stuff it's been a great ride. If you throw yourself at the mercy of a local baker of patisserie I'm sure they'll be more than happy to let you work for them.

As for being a catering/banquet manager you will probably need experience in the industry first... be a waitress and work your way up to being a GM or something and do some kitchen work as well, you'll have to know about those aspects of the business to be a good manager.

Nah, you won't end up washing dishes. Thats just one means of getting in if need be. One thing you may run into though is people not understanding why you have a degree in accounting when what you want to do is foodservice. Many years ago when I was wanting to switch careers, which meant making a good bit less money, I had a guy refuse to hire me. He just couldn't figure out how anyone would "want" to take such a reduction in income.

It may be necessary for you to take one of the shorter cooking programs.

You might have some success by trying to get in as a bookkeeper etc. Sometimes what a catering company needs is someone with a strong back and a weak mind so to speak. In other words they need help with moving equipment and setting up but don't at the time need another cook. This might get you in the door with the company and then may lead to food prep and cooking.

Look for every angle you can to get in the door. Put in applications everywhere. Turn over is pretty high in the foodservice industry, so keep trying. If you have any friends working in the industry see if any can give you a recommendation to the place they are working.

Hey...visit the American Culinary Federation's website (acfchefs.org I think). They are the group that administers the certified chefs examination, do accreditation for cooking schools, and are basically similar to the all other professional boards/orgs you can think of (American Bar Association for example...no legal power, but plenty of influence over the profession).

They have an apprenticeship program where you take classes, and are placed in a professional kitchen with a quality chef.

I do not know if they have a baking apprenticeship program, but if nothing else, it is a good website to get some useful information.