Hi guys, I recently (1 year exactly) finished up my formal training at a culinary school in Melbourne, Australia
My mum was also a chef and worked in many Michelin * restaurants all around the world, so I've technically been in a commercial kitchen since I was 12.
I just want to ask the more experienced chefs on here if age really matters when interviewing a chef whether it be a line cook or something more executive even if they have all the skills and qualifications required.
I don't want to sound stuck up but I found Culinary school pretty easy and finished in half the time everyone else finished. Is that something an interviewer would like to hear? Being twenty and Qualified in Australia is pretty difficult, however, am planning to travel int he coming months and find a job overseas. I don't care where I go,
Any advice or suggestions?