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idk what do?

post #1 of 11
Thread Starter 

Hello Chefs,


I am a 20 year old line cook from maryland , and soon to be graduate of culinary school

I have been working in kitchens for around 2 1/2 years


Well my problem is


I have just left a seasonal position as a cook at a nice hotel 

and im currently unemployed and I need advice on what should be my next step


For awhile I seemed to be on the right track

but know Its seem like it all went down hill


I have walked in to restaurants and talked to chef explaining how dedicated I am and how humble I am I simply want to better myself as a chef and it seems like theirs no opprutnities for a young cook 


CHEFS, What Is a Cook to do lol? 

post #2 of 11
Just focus on your schooling if I were you. There's lots of time to get expierance in a kitchen.
post #3 of 11

A good cook will get a position MADE for him.


What are you presenting when you go job hunting?


When you are about to graduate, you should focus on becoming more goal oriented.  A lot of times, in many vocations, during school you focus on graduation, but then you have no idea what you're going to do afterwards.  Plan your future, and then research the steps it would take to get there.

post #4 of 11
A mindful Chef will see your character when you talk to them more than the things on your resume with a young career like yours.

The handshake is still one of the most important moments in any interview. It sets the entire perception of your character in 5 seconds.

Things like body language, eye contact, and your ability to sound calm but confident go a lot further than where you last worked too.

If you appear shy, too desperate, or unsure of yourself in the first 2 minutes, or just as bad - overconfident in your experience, a chef is going to doubt you are cut out for an environment like a professional kitchen.

Dressing the part also matters. I've seen more people hired because they just wore a nice ironed shirt and crisp jeans and were comfortable than those who over dressed like they were applying to sell mutual funds..

Hoodies, grubby clothes, and haphazard grooming will kill interviews in a few seconds too. If you can't keep yourself neat? How will you treat my kitchen?
post #5 of 11

DreB are you in MD again? I'm not sure what area you're in but there's plenty of decent, even quality places in and around DC and Baltimore that are hiring. I recently went through a job hunt, and even had to turn down offers after I found a place I was set on.


Just keep at it; in addition to the all the existing places, there's a ton of new spots opening up looking for people.

'A fool can't act the wise, but the wise can act a fool...' - Kweli


'A fool can't act the wise, but the wise can act a fool...' - Kweli

post #6 of 11

Alot of chefs have pre judged culinary students the minute they see their resume. I dont personally, but some just do. You already have some experience, and about to graduate. Dont let today or tomorrow bother you. It takes a long time to move up in this industry.

I know it sounds simple and annoying, but just keep at it. Be confident in your interviews, firm handshake, eye contact, clean clothes, etc. Make a good impression, and just keep cooking.

post #7 of 11
Its true alot of chefs prejudge culinary school students. It took me a long time to establish myself but you just have to keep at it. Your passion will show through your speech and body language and a great chef can see a potentially great cook/ chef from a million miles away. You'll find your niche just be patient. I personally had to go the bar and grill route before a chef would take a chance on me in a fine dining kitchen but I cherish every thing that has lead, me to where I am today.
post #8 of 11
I agree that sometimes you may have to go about it through an indirect channel like the bar. I'm in the process of doing the same. Either that or stage. But be confident in your ability. If anything culinary school gave you better skill sets, no matter what the Chef says. You'll still have to adapt to his/her style at the end of the day.
post #9 of 11

Trail. Offer to work for free for a few days to show your talents.

post #10 of 11

If you can afford too a stage is a great idea, you can also get another job to make ends meet.  Since you are from Maryland I would recommend contacting Brian Voltagio (you should check spelling of last name) at Volt in Frederick via I know that he did a stage , i believe with Jose Andreas,and is open to them.  He has several restaurants .  You could also try many of the fine dining establishments in DC including  Jose Andreas'  (he did a stage at El Builli (sp) in Spain El Builli is considered the epicenter of molecular gastronomy.

Good Luck

post #11 of 11

El Bulli closed in 2011

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