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transitioning from office to kitchen

post #1 of 4
Thread Starter 

-i am 26

-i have a passion for food

-i am very tech savvy and computer oriented

-i first found my love of food when i moved to the west coast at the age of 19.  being originally from north jersey i was used to getting pizza and italian food quite easily.  (not the case in northern california).  7 years later and i'm so good at making pizza it's better than ordering out.  in my journey towards pizza perfection i found food is actually quite simple and prepared correctly can be mind blowing indeed.  swapping techniques for different ingredients and handling them with great attention to detail is what makes great food.  the simpler the better in my opinion.  i am quite good now at a few things like braising, roasting, baking some pastries, making sauces, pastas, and many other items.  i come home after work and already am forming ideas for inventive ways to prepare dishes or ways to empower existing ones.  all day, before i sleep, while i'm sleeping, after sleep, at work, coming home, on the weekend, at the bar, on vacation and especially in the kitchen....i think, dream and live food.  always seeking perfection and wanting more out of everything at every minute.  timing and pressure is something i both love and hate.  i hate the way a fish can get over cooked almost instantly, but love how when done correctly brings out such moist buttery-ness especially when paired with a great sauce (ie.: brown butter vinaigrette, white wine sauce, etc.)

 

in any case, i am seeking to work in a kitchen and work hard to make my way due to my undying love for food.  i really would like to hear any inspirational stories or just regular ones (like mine) if you have any.  also, if you feel that i shouldn't even step foot in a kitchen i'd like to hear your thoughts too.

 

thanks everyone!

post #2 of 4

To cook  at home and then to do every day in a food service  enviorment are  two different things.  One you choose to do when you kinda feel like it. The other you HAVE TO do day in and day out. Think about it

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4

I was the exact same as you when I was a prep cook (preparing food all day, leaving around 6 when the line cooks actually get busy). I was, actually, a pretty good cook considering my age. I became a line cook and lost my interest. Cooking was my hobby at home and I used to love cooking for my family on nights and weekends. I still cook, but it's not really because i love doing it, its because i like eating real food at home. Ask almost any chef what they cook while at home or alone, and you'll most likely hear ramen or maybe something fast/easy/good like plain pork chop. Most of us love the pressure and work environment; cooking is just what goes with it that we get good at. My advice would be to try it - but don't burn your bridges. Best of luck to you in this low-paying, long-houred, brutal workplace.

post #4 of 4

What they said ^^

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