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Certification is done, now what???

post #1 of 3
10/20/12 at 9:46am
Thread Starter 

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.

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post #2 of 3
10/20/12 at 12:28pm

With no commercial kitchen experience, you will have little luck with emails, resumes, walkins or telephone calls for a cooking job.

 

You might be able to start as a dishwasher or kitchen helper/prep cook at minimum wage as most do, whether culinary school graduates or not. This is not necessarily a bad thing as you will gain commercial kitchen experience, learn more about the industry, and put yourself in line for advancement.

 

Despite the hype about culinary school/training, without any commercial kitchen experience your job opportunities are very limited

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 3
10/20/12 at 5:36pm

Six months?  I would personally call kitchens 2-3 hours before service and ask if you can talk with the chef.  Make it quick, tell the chef something like "chef, I want to learn.  I've been through six months of culinary school that taught me nothing.  Can I send you my resume?"

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