Interview...

While on the surface shortcuts may appear to be easier and a more efficient use of time, they are not always the best route to a goal, as many important insights and habits get bypassed.

chefrandy......... ChefLayne was quite clear.

We do not make a habit of helping students such as yourself.

You must organize, plan, and direct yourself in this case.

Chef was referring to the things you'd miss by taking the easy way out to interview one of us.

Remember the whole idea behind your project is for you to learn something from it.

Quote:

Originally Posted by chefrandy 

so your saying that i should go interview someone in person? as to not take a shortcut.... im confused by your reply ChefLayne....

For the same reason that most job interviews are "in person", though words can convey information, an "in person" interview provides an opportunity to explore nuances and expand information based on the initial verbal responses. Written words often do not express the real feelings and details essential for thorough understanding.

Back off a bit, first, my apologies, I'm NOT an executive chef in a hotel, I just make my living cooking for others, so here's my answers for you:

• Requirements - education, certificates, experience: No education mandatory, experience vastly more important that education, knowledge of business law, business finance, personnel management, accounting, inventory control absolutely essential. Basic knowledge of electromechanical devices, HVAC, refrigeration, very helpful. Ability to cook would be nice.

• Salary ranges and how they change based on experience: Dish pit/prep cook $10-$12/hour (entry), after 1-3 years and demonstrated ability, line cook $13-$20/hour, after 5-10 years you might make Sous chef, $30k, 60-80 hours/week, another 10 years = Chef 50k, 70-90 hours/week

• Trends and conditions which may affect the career: Food fads, government controls, safety regulations, unions

• How is success assessed (and who assesses it): The amount of profit you generate, that's PROFIT=Gross sales minus ALL expenses!

• A brief Biography: Started cooking in college, degree in Ag Eng, worked as farm & ranch manager, World Bank Consultant, Dance instructor, Personal Chef, Restaurant owner/chef

Is that what you wanted???

Oh, BTW, a Chef will let you know what your culinary education is valued at within 8-16 hours of you commencing work, in many cases less than 4 hours.

Depending upon how much attention you paid in school, your culinary certificate/degree may hold you back anywhere from six month to six years for advancement and, in rare and unusual cases, may speed up your advancement by a year or two.

Cooking is a TRADE not a profession, hospitality management, restaurant management, etc., might be considered a profession of sorts.
 

One other point you should be aware of; an "Executive Chef" is generally responsible for three (3) or more separate kitchens, each probably headed by a Chef.

I'm somewhat amused that you gleaned anything useful from my response.
 

This is going to be a bit emotional/pompous/opinionated.  Sorry.

I'm kind of taken aback after reading this.  You originally asked for help, so you wouldn't have to actually go and meet an executive chef.  Like really, you can't find time somewhere to actually go and talk to people?  Are you sure you're in the right field?  Also, do you understand who you're speaking to here?  We don't appreciate your sarcasm, kid.  We're all friends here, and there is always something to learn, from everyone, even a dishwasher.  The fact that you said "so called chefs" angers me to no end.  You're not better than anyone here, boy.  I toss out kids with your attitude frequently.   You're one of those people that'll have that degree....but no experience at all.  Enjoy your 6-figure debt with at 30k a year salary.

SiGH!!!  

Such language on a family professional site!!

I have worked in this industry for over 40 years of my life.

I have confronted young people like yourself Randy and have always told them what my Chefs always told me.

"There are no reasons......only excuses."

Now it may very well be that you have not been able to get an interview with a Chef....we don't know.

In fact, we don't know anything about you other than what you have explained thus far.

Your original thread made us believe that you have tried without success to find a Chef who would take the time to interview.

What time of day did you go out to ask?

Did you call at prime service time?

Did you walk in the front door and ask to speak to the Chef?

You see......we are not the only ones here assuming.

We can only respond to what you tell us....and if you leave something out or assume that we all know when and how you went about your project, what is left for us to think?

Speculation and assumption are 2 different things.

I hope you are able to find what you are looking for but please don't come on here with only a few posts to your name, and make disparaging remarks about people you don't even know.

Hahaha, ooh, struck a nerve!  Everyone here is helpful.  Take what you read and learn something from it.  I've worked under chefs that no matter what I did, no matter how perfect my presentations were, they'd throw my plate on the floor and say "Mon cul a meilleur goute que ca!!  Construisez a nouveau!!." And that's "My *** would taste better, make it again!" since I'm sure you've never had the pleasure of working under such gentlemen. I don't have any anger towards them; maybe I did at the time, but it shaped me, gave me drive and taught me things.  I never mouthed off.  I never cursed at them, or about them.  That'd just be uncalled for and baseless.  There was always a line, and I never crossed it.  You have crossed that line.

You epitomize everything I dislike about my industry these days, or so it would seem.  You're young, brazen, edgy and rude.  Big mouth, small experience.  You're going to school, and when you're finished you'll consider yourself a "chef."  That literally makes me chuckle.  Wash off your hate, calm down, take a deep breath.  You're not a chef, kid.  You've got a long way to go.  You wouldn't last 5 minutes in my kitchen.  One of the most important skills a chef needs is the ability to deal with people of all sorts, and from what you've displayed here....wow.

If I wanted to meet a hotel chef, I could probably swing that in 20 minutes.  That's because, at least in my area, most of the chefs/restaurant people know me.  If they didn't know me, I'd talk to whoever I was working under to see if he could set something up for me.  You do work in a kitchen, even though you're in school....right?  Talk to your chef.  He knows people, I guarantee it.  If that's not an option, tell me which city you're currently living in and *I* will get you at least 20 minutes of interview time with an EC.  They're not that busy, they just don't have time to waste on disrespectful children with a "Durrrrr I'm in culinary school so you should talk to me" attitude.  Make them want to talk to you.  Sell yourself.  Be passionate.  TALK, BOY!

You're probably going to read this and find it highly offensive, for which I apologize.  I toned it down a lot.  I'm trying to be helpful here, honestly.  I just think some of this is what you need to hear, and if you remember what I've said it'll serve to make you into a more successful chef when you finally reach that point...but like I said, you've got a long way to go.

Also...cripes man, watch your mouth.  This isn't a seedy dive bar or a truck stop.  As I tell my son, "Profanity is an outlet for the weak-minded, who cannot express themselves with more appropriate words."

Quote:

Originally Posted by chefrandy 

 the problem is finding the time

You have clearly identified the problem so what would be best solution?

You are accusing others of behavior that you exhibit yourself. Several replies here were attempting to convey accumulated knowledge gained over years in the industry however it evidently was not the reply that you wanted so it was not seen in the light in which it was offered.

How many hotels have you visited in person to try and obtain an interview with an executive chef?

In person attempts to solicit time from a working persons day will demonstrate much more sincerity and devotion to task to the person being asked and will yield far better results than a shotgun approach on the internet or phone.

An example would be that in the past I have had individuals phone and ask me if I was hiring. I would always ask their name first, then I would reply that I was not hiring at this particular time. The reason for this was that even if I had a job opening, I figured that this was the person's first interview with me and it did not go well. They did not exhibit the qualities that I look for.

How much time do you give to telephone telemarketers?

Alright, everybody cool down!

ChefRandy, your next post better start with "Yes Chef" and it better not include "but I".

If anybody has some positive suggestions that will help Randy land his interview, post them, or answer his questions, if you so desire.

The forum is not a culinary school, kitchen, or boot camp. Randy is not going to learn what he needs to learn here.

If you have to vent, do it by PM!

I'd like to state for the record that Randy and I have been PM'ing and that he's earned my respect.  We'll all just "simmuh dah nah."

I can also add that those salary ranges also depend upon location. From my own experience the difference between Reno Nevada were I used to live and my current location here in Eugene Oregon is about 8 to 15 thousand dollars. Good luck with school and and for your sake find a great chef/teacher and kitchen to continue your education. Trust me , a real chef never stops learning!

Oh and also dont feel to bad for your rant. Hell we were all young and frustrated once!