Please excuse me if I spelled the word wrong.
I recently got a position at a private country club, as a Garde Manger/Saute Cook. I have worked in and out of restaurants for the past 5 years, but just this past winter I decided I wanted to commit myself to the culinary industry as a career. I have applied to several Philadelphia culinary schools to further my education as well just this past week.
I was hoping I could get some feed back as to how to approach a restaurant to possibly staige at. There are several restaurants that I have been reading and researching about, and not necisarliy to work at, but to work alongside to Chef's and Cook's that produce the food which appeals to me.
I really am just trying to avoid sounding "un-professional". I mearly am interested in the food at several of these restaurants, not the pay check.
Thank you for any input and advice!
Jim
I recently got a position at a private country club, as a Garde Manger/Saute Cook. I have worked in and out of restaurants for the past 5 years, but just this past winter I decided I wanted to commit myself to the culinary industry as a career. I have applied to several Philadelphia culinary schools to further my education as well just this past week.
I was hoping I could get some feed back as to how to approach a restaurant to possibly staige at. There are several restaurants that I have been reading and researching about, and not necisarliy to work at, but to work alongside to Chef's and Cook's that produce the food which appeals to me.
I really am just trying to avoid sounding "un-professional". I mearly am interested in the food at several of these restaurants, not the pay check.
Thank you for any input and advice!
Jim
