I graduated with a Psychology BS in 2004 but have had a lifelong passion/love for cooking and food. I always knew I would spend my life in kitchens. Several months ago I completed my first stage and landed a line position at a growing Italian deli/restaurant/bar in Atlanta and have loved every second of it. Through a chain of events (and previous management experience) I found myself in the position of Kitchen Manager shortly after beginning.
I am eager to learn and fully aware that I am at the bottom rung of the preverbal career ladder. I am hoping to get a sense of how others worked their way through the restaurant world, if culinary school is more beneficial than practical experience and how to best gain varied experience.
Drue
