2 months ago I finished my certification course in a 6 month master chef program in Los Angeles. Obviously, in such a short amount of time, the basic of the basic is covered here. My chef instructor graduated from the CIA in New York, and he instructed us what on he learned from that prestigious college.
I've been asking small independantly owned restaurants, if they needed any type of help in the kitchen via email. I havent recieved one response, not even a 'no'. Does anyone in the industry have any suggestions on what approach I should take? With no restaurant/kitchen experiance, other than I'm the primary cook at home, am I hirable at all? Any ideas would be greatly appreciated, thanks for your help.