I am a longtime cook, meaning at my home and others homes. I'm the guy everyone wants to cook for parties. I have been in sales professionally for most of my adult life and have officially parted wyas with it. Maybe because I wanted a change or maybe just because I looked around one day and saw all the 45 year olds sharing my profession, their lists of problems, and for the lack of a better term, "coulda, woulda, shoulda's." Frankly I didnt want to see myself there one day. I just turned 31 and have enrolled in culinary school for the Fall where I will be studying under my states "Chef of the Year." Cooking is something that makes me feel alive. I want to start a food truck eventually and possibly a restaurant or two down the road... But wait a second here, I dont want to get ahead of myself. Thats a ways off and a lot of hard work later.
Here's the thing... It just so happens the same time I decided to part ways with my previous sales life, a friend is opening a restaurant in a trendy part of town and needs some help in the kitchen. The menu is nothing amazing by any means but it is fresh, local, and a good concept for its location. It will be mostly stuffed burgers and truffle fries. That type of place. I have agreed to go onboard and am pretty much diving in head first. I figured to make up for my age gap the best way to get an edge would be culinary school and "real world" simultaneously. However, school doesnt start until the Fall. This is a huge change for me to say the least. Yet, and exciting one.
Thats the background. Heres where I could use some help.
I need to know what to expect. What type of clothing works best? Meaning from an average persons wardrobe until I can get the "real deal" attire. I have a friend that has instructed me to "ChefWear" and I intend to get my gear from there eventually. That said, for right now... What do I "Need" to have. Which shoes are best for the money? A few "do's" and "dont's" would be helpful. I literally found out via a meeting at the restaurant one hour ago that I have the job and start in the am at 10. The grand opening is Friday night. We have a lot of work to do and I dont want to have to ask the other cook there about every little thing. Any helpful insight would be greatly appreciated and put to good use. Cheers and happy eating. Best........ J.