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Am i headed in the right direction so far?

post #1 of 4
Thread Starter 

I am writing a letter to the Executive Chef at the Charlotte country club trying to get my food in the door to stage there.

i started a rough draft, am I headed in the right direction?

 

To Chef,

 

    I am a cook from Augusta, Georgia, very interested in staging under you and your expertise. I have the passion and desire to have a successful career and want to learn from a professional with the advanced education, employment credentials and overall success in the Food and Beverage industry, such as yourself.

                I am willing to go to any length, to include enrolling in school and relocating, for the opportunity to gain the invaluable knowledge and work experience  you will provide.

post #2 of 4

I would advise that you be more direct. If it were me writing the letter

 

"I am a cook from Augusta, Georgia, very interested in staging under you and your expertise. I have the passion and desire to have a successful career and want to learn from a professional with the advanced education, employment credentials and overall success in the Food and Beverage industry, such as yourself."

 

would look more like this
 

"I am writing to request a stage position in your kitchen. I'm an up and coming cook from Augusta, Georgia, who feels he has the passion and desire to make it in the food industry. I am interested in learning from you due to your advanced education, employment credentials and overall success in the Food and Beverage industry. I feel I would be a good fit in this kitchen because (reasons you think you would fit in there)

 

Spend the rest of the letter talking yourself up. Mention your references and include contact info for them in the email or envelope, talk briefly about why you should be chosen over other people.

post #3 of 4
I would defiantly go in with a cover letter to start ( remember to keep it shorty and direct cause the guys probably busy and doesn't have time to read a novel.) Then attach your resume. And if you can get a letter of recomindation from someone. To finish it all off. The letter doesn't necessary have to be from a chef or a restaurantour. Just someone that knows your personality traits and is credible. Grandma won't cut it!

Also one this I noticed is that you might under cut yourself if you just put you want to stage. IMO I think you should aim for employement and take a stage as a fall back. What do you got to loose.

Good luck
Arugula
post #4 of 4

Great advise so far.  One more thing to consider - make it more personal and play to the ego of the Chef.  Rather than the generic statements of 'advanced education, employment credentials, etc"  do enough homework to be able to write/recite some key facts about the chef himself/herself.  Play to the ego.  Then talk yourself up and ask for a start in his/her kitchen... preferably paid even if it means starting at the bottom.

 

I've been out of the culinary world for quite some time, except as a diner and reviewer, but I've hired plenty of people in another professional area.  If someone comes to me looking for a job and has no idea who I am or what my company does... I'm less than excited about the resume and likely will not grant an interview.  Form letters (or letters that look like form letters) are the least successful when targetting an individual rather than an HR department.

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