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."