I'm currently conflicted. I started quite 'late' being a cook (21), when I compare myself to the great chefs you can read about; I don't want to sound stupid or anything, but what I really want to do in my career is to work in michelin standard kitchens. I understand that its pretty unlikely and everything, but I feel that I need a goal, and while that is a difficult one, its not so farfetched as to say I want to be the next Gordon Ramsay/MPW etc. There is no real reason that it should be unattainable.
Now, I want some advice. I'm not sure if anyone here can really help, but advice is advice, and it will all be taken on board.
I feel that in order to advance my skills quickly, gaining a complete knowledge I should be moving around to new and different restaurants and cuisines. Some of the chefs I've spoken to agree with that. But, I also know and have been told that if you move every 6 months, chefs are cautious of taking you on, as they expect you to move on. This is obviously a problem, as I want to be moving as not to stagnate, but I also don't want to ruin potential employment in places because of this behavior. Whats the subjectively better route?
How is best to go about actually getting work in one of the places that I want to work in? What experience should be gained before working there? What sort of restaurants should I seek to be working in, beforehand?
I live in England, but I have a very, very basic command of French; would it be worthwhile going to work in France?
Moving to London seems like it will be a given at some point, when I feel that I am capable of getting through the door in one of these places, as it has the highest concentration in England. (There are 3 michelin restaurants within 50 miles of where I live, where I'd love to work, but I just don't have the experience yet.)
I really would like some advice from an accomplished chef who has worked in michelin establishments and can advise me, but as I said anyones input is greatly appreciated.