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Hi, I'm planning on going to culinary school this fall(Culinary Academy @ SCCC) , and I was curious to know if anyone here has tips on landing a position.
I'm fully willing to start at the bottom, and wash dishes and peel veggies, if that's what is needed to learn. And if it can work around my paying job, I'd be willing to do it for free, to start.
I've been in restaurants for over 15 years (first job was a dishwasher/veggie prep/busser at a golf course in Ohio).
For the past 10 or so years, I've been a QSR Manager, (7 years at Subway, 4 at McDonald's), and I'm currently working a $9/hr crew position at a Subway. So, anything where I could actually have a chance of learning what I need to know would be a step up.
I'm living in Seattle, and you'd think with the plethora of restaurants here it would be ... not easy, but not too difficult to find something.

I love to cook, I thrive on challenges and high pressure environments, my long term goal, would be to just open a small bistro, do breakfast and lunches, using a seasonal, local menu, with an emphasis on stability wherever possible.

So, Yeah. I was just wondering if anyone had any advice for someone in my situation.
Thanks ^^
B. Ricker
B. Ricker