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Advice on culinary tour of duty

post #1 of 5
Thread Starter 

The time has come for me to pack my knives, travel, gain knowledge and kitchen wisdom outside of California. I've chosen New Orleans because my fathers side of the family whom I've spent little to no time with resides there. I'm asking for any insight or advice in relocating, finding a reputable chef/ kitchen, and experiences. A little about me, I've been in the industry 5 years have worked fine dining, hotel, gastro pub and country club. I have never healed a lead or management position but do aspire to be in leadership one day. I relish in classic French techniques with a modern approach but in no way am I in a box I‘m eager to expand my palate and knowledge in the art. I thank you ahead of time for your advice and happy cooking!

post #2 of 5

Curious as to what the motivations are behind you picking up and leaving to go work somewhere you've never been. If you live in California, there really isn't a much better place in the US to be for cooking than several cities in CA. I mean, if you live in LA, then San Francisco or Napa would be perfect. 

 

The produce, weather, chefs/restaurants make California one of the ideal spots for chefs in the country. It seems like you might be taking a step backwards...why move? 

 

New Orleans is a great food town, but I think it's better to visit than to live. Not trying to rain on your parade, but cooks/chefs from all over the country flock to CA for a reason. 

 

I could think of probably 5 other places I would rather cook/work than in New Orleans. NOLA is a great city, don't get me wrong, but I can't fathom the move.

 

If you must go there, the best thing to do is to do some research before hand, try to set up some job interviews/tryouts for soon after you arrive, and get a job ASAP. Try and identify the top 10 or so restaurants/chefs in the city and try to get a job there. Guys like John Besh, Ian Schnoebelen, Emeril, Susan Spicer would all be great. Identify places you THINK you might want to work, then when you get to town, try to get jobs there.

 

Keep a journal of the techniques, recipes, plate ups, etc that you can use to remember things long after you have left. 

 


Good luck.  

 

post #3 of 5

Many good restaurants there to apply to.  Best part is city is tourist oriented so always busy. You will learn a diverse style of cooking there. Good Luck

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...

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post #4 of 5
I live and work in NOLA. PM me what kind of food you are interested in and I can give you some help.
post #5 of 5

Commander's Palace

Restaurant August

Brigsten's

Dante's Kitchen

Lillette

Gautreau's

Cochon

Herbsaint

 

All of these places would be great to be in the kitchen at. I've personally worked at a few of these and have had great experiences.

 

I am the exact opposite of you, I moved from NOLA out to CA for my tour of duty.

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