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Apprentieship Chef

post #1 of 5
8/27/12 at 4:08am
Thread Starter 

Hi guys.

 

I'm not exactly in a culinary school but I am training to be a professional chef whilst doing a level 2 apprenticeship in professional cookery. I currently work 5 days a week in a busy restaurant and do a day release each week to college to learn more.

 

Ive been doing my apprenticeship now for around 5 months and I recently invested in some half decent knives. I bought myself a Global Cooks and Prep knife. A Victorinox Pastry, tomato, chef and prep knife. Im after some advice on sharpening. Ive heard a few things mentioned especially about sharpening Global knives but the stones seem so expensive. Is it worth buying a global branded stone or will any whetstone do? Also what's best for sharpening Victorinox?

 

Finally, any tips from professional chefs for me whilst I study to become a chef? Books to buy? Essential recipes to know?

 

Many thanks, Danny.


Edited by DannyB91 - 8/27/12 at 4:35am
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post #2 of 5
8/27/12 at 6:29am

Danny,

When you say your doing a program hoepefully that means you are doing an accredited ACF apprenticeship so you are going to be certified when your done. If not look into the ACF program. As far as knives go I'm not a fan of Global and I used them for several years. There are so many other choices available now at a equal price point. You may want consider re-posting your knife question in the sub-forum here or at KKF forums. I would not get the Global stone. There are many to choose from.

Even while your doing the apprenticeship, which is a fantastic program IMO try to start taking some basic CC classes to work on a degree even if it takes several years to finish. If you didn't graduate HS then get your GED. Education is an important part of the ACF certification process. If you haven't already join the ACF and get involved.

 

Best of Luck!

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 5
8/27/12 at 6:46am
Thread Starter 
Thanks for the reply.

I'm currently doing a city and guilds level 2 in professional cookery. This qualifies me, right? I've been told it does anyway.
Ill look into what else you said.
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post #4 of 5
8/27/12 at 8:16am
Quote:
Originally Posted by DannyB91 View Post

Thanks for the reply.
I'm currently doing a city and guilds level 2 in professional cookery. This qualifies me, right? I've been told it does anyway.

 

Not AFAIK but that may not be relivant if you are not in the US. Here's a link. There's a drop down on the right so you can check secondary, post-secondary and apprenticeship programs.

 

Dave

 

http://www.acfchefs.org/Content/NavigationMenu2/Schools/Apprenticeships/BecominganApprentice/FindaProgram/default.htm

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #5 of 5
8/27/12 at 8:47am
Thread Starter 
Thanks.

I'm in the UK. I'm studying from this:
http://www.amazon.co.uk/gp/aw/d/1444170082/ref=redir_mdp_mobile/279-0866507-4571461?creative=22206&creativeASIN=1444170082&linkCode=asn&ref_=asc_df_14441700829402870&smid=A3P5ROKL5A1OLE&tag=googlecouk06-21

As I'm working in the industry as well as doing my apprenticeship it gives me a head start for future employment.
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