New Posts  All Forums:Forum Nav:

what to do

post #1 of 6
7/2/12 at 9:26am
Thread Starter 

hi everyone.

My name is martin, i live in montreal canada,i have been a cook for two years, one as a training program for unmeployed persons. And since i took this program i falled in love for the kitchen, i just love it.

Then my program ended after 9 months, then i got hired at a community restaurant, and i have been the "chef" for over a year, i got my assistant, i changed the entire menu ( which was boring and repetitive) my boss is very open mindend and he encourages me to change things at the resto

I really love my job, but sadly i feel like i dont know enough, the program that i took was basically how to hold the knife chop veggies some theory and the rest was work at the bistro they have.

my salary is nice, but i feel like i want to have my proffesional cooking degree. i order to know more and be for sure a chef.

Im 35 years old. am i too old for going back to school?

im planning to work in the morning at my resto and study at night

does it worth it?

 

any advices will be apreciated, i really love this forum, been reading for months and this is my first post

 

thanks

 

martin

Reply

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
post #2 of 6
7/2/12 at 4:26pm

Welcome to the forums Martin! Never to old for school thats for sure as a chef is constantly learning. Perhaps some study at night could be an income earner as well say a couple nights a week as a prep or line cook in a different restaurant with a different menu. Also many chefs are teachers also and you can check out the night classes they offer while you continue to earn your wages at your main job. Just keep learning and show desire and you will be fine.

Good luck and again welcome to cheftalk. Doug................

The two most common things in the universe are hydrogen and stupidity !
Reply
post #3 of 6
7/3/12 at 1:33am

"does it worth it"

Reply
post #4 of 6
7/3/12 at 3:50am

some good advise from chefboy.  look on line for ideas too  ,but first hand knowledge is the best.  chefboy has it right with working as a prep cook at other places.  not just seeing what they cook but how the go from a basic ingredient to the finished dish using space, time and staff availabel for the menu.  it is not just knowing what you want on the menu but how to get it done in the best way for your kitchen.  it is a never ending learning experiance. 

Reply
post #5 of 6
7/3/12 at 5:09am

Martin,

 

You may like the night courses they offer here:

 

http://www.emsb.qc.ca/stpiusculinary/pages/programs.html

 

From your post you plan on studying at night which I tip my hat to you, not everyone can do both.

 

Bonne Chance.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #6 of 6
7/3/12 at 4:58pm
Thread Starter 

thanks everyone.

actually every wednesday im working as a cook in a bistro downtown, and i love the rush, taking tickets, watching the chef like a general and the other cooks giving me advice.

 

to petalsandcoco:

im going to this place next http://paccvoc.lbpsb.qc.ca/

which is near to my house

already talk to the wife about an entire year being like a ghost

but i want it.

 

really like this forum

 

 

gracias, merci , petalsandcoco kostendorf Guts chefboy2160

 

 

martin

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp