or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Food Porn or My Next Resume...?
New Posts  All Forums:Forum Nav:

Food Porn or My Next Resume...?

post #1 of 17
Thread Starter 

I started a Facebook page of all the food I make. Started as a creative outlet, but now I think I'm going to use it as my next resume.  Let me now what you think or "like" it if it's up your alley. 

 

http://www.facebook.com/TheVelvetRoomofGastronomy

post #2 of 17

Check out Behance Network.

post #3 of 17

i have problems with facebook in my kitchen.  while i am not around i know that facebook is working harder in my kitchen then my cooks.  now with smart phones they can access facebook all the time.  so if you are taking pictures of your food while at work why are you not working.  if your are just taking the pictures what is the difference from you and the cook that will sit there seeing what this friend is doing now or what they will do after work or what i am doing tomorow or what i am eating for lunch.  waste of time in my mind and very unproductive.   call me oldschool but if i would want a cook that does not have a facebook account than one that does. 

post #4 of 17
Thread Starter 
Quote:
Originally Posted by kostendorf View Post

i have problems with facebook in my kitchen.  while i am not around i know that facebook is working harder in my kitchen then my cooks.  now with smart phones they can access facebook all the time.  so if you are taking pictures of your food while at work why are you not working.  if your are just taking the pictures what is the difference from you and the cook that will sit there seeing what this friend is doing now or what they will do after work or what i am doing tomorow or what i am eating for lunch.  waste of time in my mind and very unproductive.   call me oldschool but if i would want a cook that does not have a facebook account than one that does. 

 

I'm working constantly. I'm taking a picture MAYBE once during 10, 12, 14 hour day. It takes about 5 seconds to snap a picture. I have me mise en place down to a T, I can perform with a blindfold on. I don't take breaks. Everyone in my kitchen does, even my chef (whom tends to go on Facebook). If you had even clicked the link instead of judging it, you'd see that my Facebook page is ALL about the food. NOT what my friends are doing. NOT what I'm doing after work. Just food. Facebook to me and my professional community is about sharing ideas and inspiring new and creative dished. If you have a problem in the kitchen, it sounds to me your cooks don't respect you because they'd rather be on Facebook then learn from you. You aren't old school, you're just dated. 

post #5 of 17

how old are you mikey?

post #6 of 17
Thread Starter 

I can see where this is going. By calling me "mikey" (no CAP's by the way, slightly disrespectful), but I'll bite. I'm 30.

post #7 of 17

no disrespect meant.   i would have guesed about 28.   you all but call an older chef obsolete.   not cool.   get a grip on who you are talking to and what you are going to say to them.   never ever disrespect an older chef with 3 times the experience you have in the biz.   i never capitalize cause im just to lazy of a typist.  

 

 

also,i support your facebook idea.

post #8 of 17
Thread Starter 

Thanks Chef. All due respect, I didn't mean to disrespect or call someone obsolete. I feel like often times chefs will disrespect cooks when it isn't necessary. Which is how kostendorf came across to me. I felt disrespected by him. I don't know him from a hole in the ground and he doesn't know me from one either, but I will assume he has 3 times more experience then me but look at it in reverse. Couldn't someone younger with less experience in some areas and more experience in other teach the teacher? If and when I become a chef someday I will ALWAYS be learning from EVERYONE and the sad thing is I will die not learning everything there is to learn about food.

 

Thank you for liking my idea chef. I respect you. 

 

Blood, sweat, respect. Two are given in this business, one is earned. 

post #9 of 17

You say you don't like disrespect, but something about it must appeal to you because you used it in your reply to kostendorf.

 

The following reply is more like it and where you should focus your energies

Quote:

Originally Posted by MikeEnPlace View Post

 Couldn't someone younger with less experience in some areas and more experience in other teach the teacher? If and when I become a chef someday I will ALWAYS be learning from EVERYONE

 

Blood, sweat, respect. Two are given in this business, one is earned. 

Now that is a great attitude and one that you should feed. When you feel disrespected by someone, view it as a lesson. One in which the objective is to learn how "not" to treat people, and remember to be thankful for another opportunity to learn.

 

I checked out the facebook link and it wasn't quite what I expected. I thought it was going to be plating, presentation, etc. My honest opinion is that I didn't really see it as food porn or a resume.

 

I went to the DMV the other day and when I finally got to the front of the line the clerk was busy with her cell phone. It may have been a very valid use of the cell phone, but not knowing the reason nor really caring, I just wanted to take of "my" business and be on my way.

 

The clerk didn't need my validation of her cell phone use, nor did she really care.

 

Two different views on one scenario Who is teacher? Who is student?

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #10 of 17

sorry i dindt meat to offend you with my post this is just my opinion on what i have seen in canada and now in europe and i am not the only one talking about it.  sorry cant judge your link because i dont have a facebook account.  too busy talking to my friends the "dated" way

post #11 of 17

mike your comment on someone younger teaching someone older with more expeiance something.  it happens to me often here.  austrian cusine is not all schnitzel and strudel,  it is complex and i had to learn much when getting here.  they have a use for everything here and they are the central of europe surrounded by different cultures.  this has made the cusine what is is and now i am learning from cooks half my age.  so yea i am still and always be learning from my cooks.  but my kitchen is not a social network.  i cant ban cell, here every one would call me Adolf.  and i have mothers working for me that need to communicate with there kids.  so i have to trust them to work when i am not there.  and i am not that dated i am typing this with more then 2 fingers and i even found this site without any help.  i just dont like facebook.   nothing against you this is just me

post #12 of 17

Speaking as a moderator, i find it interesting how a choice of words can lead to such misunderstanding.   I've seen it happen so many times.

post #13 of 17

Getting back to your original question, I wouldn't use your facebook page as a substitute for a resume.

Anyone looking to hire you is more concerned with your ability to manage the work assigned to you, doing efficiently and professionally. They also want to know what kind of longevity you have at previous jobs, your pay history, and your writing and communication skills. 

There's something just a bit too idiosyncratic about your fb page that does not represent you very well as a professional.

All the sexual innuendo is a little off-putting to someone at first glance. It may represent your personality pretty well, but really, that's as far as it goes.

Your page could probably have some interest to those who want a glimpse into the back of the house and the viewpoint of those in the trenches. Better used in a food blog for fellow chefs.

What does come shining through is your youth and enthusiasm, that's good.

 

However, as a photographer, your shots could benefit from some tweaking. 

Try not to use the flash that comes with your phone and get the food into some sunlight. Flash reflecting from all the stainless in a pro-kitchen bathes food in a cold, harsh light with lots of gray-not helpful to food at all. 

Look critically at your shots, close your eyes, pretend you've never seen what's in front of you before-then open them again and blur your vision a little. Does the composition still work? Do you want to eat it off the screen? If not, don't publish the photo.

You should make your photos appealing to folks who are NOT cooks or chefs. Food service pros may appreciate a huge hunk of frozen raw chicken wings or uncooked sucking pigs lined up like chorus girls but others might react like "GYAAAAHHH!!!!!"eek.gif

 

Look through food magazines and cookbooks with lots of photos that appeal to you and find they style you like. Then try figure out from what angle they are framing the shot, and where the light source is from. That will help direct your perspective when taking new food shots. 

Food photography is hard. It has a funny way of always looking like something you didn't intend.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #14 of 17

YEA what she said

post #15 of 17
Thread Starter 
Quote:
Originally Posted by foodnfoto View Post

Getting back to your original question, I wouldn't use your facebook page as a substitute for a resume.

Anyone looking to hire you is more concerned with your ability to manage the work assigned to you, doing efficiently and professionally. They also want to know what kind of longevity you have at previous jobs, your pay history, and your writing and communication skills. 

There's something just a bit too idiosyncratic about your fb page that does not represent you very well as a professional.

All the sexual innuendo is a little off-putting to someone at first glance. It may represent your personality pretty well, but really, that's as far as it goes.

Your page could probably have some interest to those who want a glimpse into the back of the house and the viewpoint of those in the trenches. Better used in a food blog for fellow chefs.

What does come shining through is your youth and enthusiasm, that's good.

 

However, as a photographer, your shots could benefit from some tweaking. 

Try not to use the flash that comes with your phone and get the food into some sunlight. Flash reflecting from all the stainless in a pro-kitchen bathes food in a cold, harsh light with lots of gray-not helpful to food at all. 

Look critically at your shots, close your eyes, pretend you've never seen what's in front of you before-then open them again and blur your vision a little. Does the composition still work? Do you want to eat it off the screen? If not, don't publish the photo.

You should make your photos appealing to folks who are NOT cooks or chefs. Food service pros may appreciate a huge hunk of frozen raw chicken wings or uncooked sucking pigs lined up like chorus girls but others might react like "GYAAAAHHH!!!!!"eek.gif

 

Look through food magazines and cookbooks with lots of photos that appeal to you and find they style you like. Then try figure out from what angle they are framing the shot, and where the light source is from. That will help direct your perspective when taking new food shots. 

Food photography is hard. It has a funny way of always looking like something you didn't intend.

 

THANK YOU. THANK YOU. THANK YOU. That is what I was looking for. Constructive creative criticism.  I can't tell you how much I appreciate it. I love the mini photo lesson, I'm an amateur (at best) photographer and according to the U.S. census I'm a professional cook, I LOVE knowledge and learning as much as possible. I would love to pick your brain now and then. 

post #16 of 17
Quote:

Speaking as a moderator, i find it interesting how a choice of words can lead to such misunderstanding. I've seen it happen so many times.

 

I've run several boards in the past, some with hundreds of members and Ive seen this happen continuously, so good point.

Heres another one:

This site has provided some very useful and expressive emoticons to relay emotional intent and diminish just such problems.

 

Yet in this entire thread only ONE was used, and that was by F&F; not one motie was employed by any involved in the original

misunderstanding. Ive been misconstrued on this site myself,  and Ive actually EDITED my post to add suitable emoticons--sometimes

its the only way to get a meaning across. That, and PMing.

 

 

Quote:

 i cant ban cell, here every one would call me Adolf. 

lol.gif

 

Quote:

or uncooked sucking pigs lined up like chorus girls 

lol.gif

post #17 of 17

...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Food Porn or My Next Resume...?