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Thinking about an apprenticeship...

post #1 of 5
7/17/09 at 5:04pm
Thread Starter 
I'm currently finishing up my BS in mathematics but I'm thinking that I might want to go in a different direction and go into the culinary field. I do have some questions though:

Are apprenticeships the only way to go other than culinary school? I know I could try to get a job right away, but I don't think that that's the right way for me to go.

I've heard about summer programs in France. Does anyone know anything about these positions? Do you need to be fluent in French to enroll?

Will my degree give me a leg up in finding an apprenticeship?

Are jobs pretty easy to come by following an apprenticeship?

Finally (and probably most importantly), how do I find an apprenticeship?

Thank you very much for reading all of this.
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post #2 of 5
7/18/09 at 7:51am
Absolutely not. I went to culinary school first, then did an apprenticeship. It really depends on what you want for your cooking career. The more you put into your education, the more you will get out of it at the end.

I am sure that knowing french will help you in France, but I am not sure about if the school would cater you in english or not. Is there a particular reason you want to go to France to learn?

If I saw that you are commited to something and follow it through, maybe. For me though, I would base it off of your passion for cooking. Maybe both. I make that decision on a case by case basis.

I would say yes, it is a leg up. Thing is, jobs come easier by relationships. What apprenticing would do is get you networking with other students. Your relationship to your chef will be vastly important as well.

[quote]Finally (and probably most importantly), how do I find an apprenticeship?[quote]

Work at a company that is known for apprentising. Work hard. Demonstrate to the coordinator of the apprentiships (be it the chef or someone else) that you are serious about the trade. Show initiative. Ask. That's how I did it.

No problem. If you have any other questions, feel free to ask.
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post #3 of 5
7/27/09 at 5:20pm
Dear Jason,
I'm a graduated culinary student. I worked on an exchange program in the US for a year in various departments. My main department was Cold side and Pastry in a fine dining restaurant at Marriott. Now that I've finished my program, I would like to persue aprenticeship in France. I'm passionate about Patisserie and planned to start a patisserie in 10-15 years. What's the best advice would you give to me? Here's my plan:

-Learn French language till intermediate(how long would it take?)

-Apply for apprenticeship at hotels in Relais & Cheaux

-Fly to France and live under visitors visa for months and fully support myself( can I get paid while aprenticing?)

-Network and get better job/apprencticeship with wage to support myself with neccessities.(would they sponsor me as in giving work/apprentice visa?)

-Plan to further my working careers all over europe(experience and money) and most likly be back in US to stay permanently (I have yet gotten a green card)

-I'm from malaysia, everywhere seems to have bigger currency.

Appreciate your help Jason,
Hariz

(P/S: Other Chefs' Advices and Opinions are very very much welcomed:))
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post #4 of 5
7/28/09 at 4:22am
Well, I learned French by immersing myself in it. I moved to Quebec Canada, and literally built my way up. I would say by going that route, it would take at least a year. If you are learning French before you move, you really are going to just need the basics of the language. Unless you speak it every day with everyone you are at, you tend to not retain it.

I wish you good luck in your endeavors. What I gathered from your post is that you have a plan. Let your prospective employers in on it, and they will see that you are driven to something. You are better off to be hired. Ever wonder why most employers ask "Where do you see yourself in 5 years?"
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post #5 of 5
7/28/09 at 5:36am
[QUOTE=jxqz;271805]I'm currently finishing up my BS in mathematics but I'm thinking that I might want to go in a different direction and go into the culinary field. I do have some questions though:

Are apprenticeships the only way to go other than culinary school? I know I could try to get a job right away, but I don't think that that's the right way for me to go.

I've heard about summer programs in France. Does anyone know anything about these positions? Do you need to be fluent in French to enroll?

Will my degree give me a leg up in finding an apprenticeship?

Are jobs pretty easy to come by following an apprenticeship?

Finally (and probably most importantly), how do I find an apprenticeship?

As most cooking schools teach the basics, if I were you try and go to one that does not put you in hock for the rest of your life. Try a local Community College.. Then while there start writing letters or go on line to every fine place you can ,expressing your feelings about wanting to apprentice at their fine establishment.
I did this many years ago in France but stopped in person to all the better places and wound up in the Hotel Negresco in Niece. I learned from the pot sink and up and had a good time besides.:chef:
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