So ive been ready to take the dive into more of a passion and skilled position.I have never worked in such a atmospehere. I have decent knife skills but kinda not fast.I have broken down chickens before,tenderloins,sea bass,can cook rice,risotto,make a stock,make mayonnaise and many other various basic skills but im nervous about stepping foot and not knowing how to do certain tasks that they ask me to complete.I am confident that ill be able to do a good job,not as fast but i am very good at getting a new task down quickly.I do study on my own but its a lot of information out there and I am aware that know one knows what youll be having to clean or cut,but is there anything i should focus on getting down and being more confident?aside from be organized and cleanliness....thats part of who I am naturally.
ADVICE ON GETTING INTO FINE DINING/CASUAL ELEGANT?
1.Jacques Pepin's Techniques is a great book for referencing alot of various basic tasks.
2. All you need to do is be punctual, work hard and do what you are told, be honest if you haven't done something before. They will probably show you what they want. You are not expected to know everything. You are expected to do it their way. If someone shows you how to do something you already know how to do, keep quiet, watch and listen.
3. Good knife skills depend on accuracy first. Speed is secondary. Doing it right is more important than quickly but wrong.
4. Bring a small notebook and pen with you to take notes about your mise-en-place and anything else you should remember.
5. As always, respect your coworkers..all of them. That will be noticed.
6. You can never be too clean or neat. Your work area or the kitchen in general. If you already match the level of the new place, more power to you. If not, don't be surprised, just adjust.
7,You are right. There is alot of information out there. You will never learn it all. Nor will anyone else. Don't let anyone make you feel bad about never having done something before. Just keep learning and leave others to do the same.
Chef writer is on point with everything there. Just be ready to learn, and in my opinion most importantly, be consistent with how you do it. Watch people as they make/do things you haven't got the chance to do yet, and observe so when it's your turn, you're not completely blind
mmm thank you chefwriter with your suggestions,always great taking from what knowledge you have to offer.I did look into that book by chef Pepin and I will definitely be purchasing that one next.Back when I had my amazing television and cable,I miss watching his old time cooking shows also chef Ming Sigh with Simply Ming and Americas Test Kitchen were always informative.By the way i live in San Diego,as to being curious of where in CA i moved to.
And thank you shootoo with the observing people around me to get a better idea of how to function with the similar task at hand.
Oh on a final note,I forgot to mention the whole"needing a minimum of 2 years fine dining" is what i read at all times when these jobs become open!I dont have it......soooo.....I thought about going to the establishments,going to speak to the chef and just introducing myself and what I have to offer.Good idea or how should I go about in such a manner?
Introducing yourself to the chef is exactly how to go about getting the job you want. The 2yr minimum fine dining requirement is a just a filter. Read a recent post about cooks with no experience. No chef wants to waste his/her time. They want someone who will show up every shift. shut up and listen and work hard without complaining. "I will show up every day, do exactly what you tell me and work my ass off"
You should not have any problems.