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A question for the professional chefs

post #1 of 9
Thread Starter 

Hi i would like to know from the professional chef where do you start

post #2 of 9

I started out washing pots and making cold salads---

 

Are you thinking of becoming a chef?

post #3 of 9
Yup, washing dishes.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #4 of 9

The oldtime classic  way was to start as a pot washer in the pastry shop or department

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 9
I was 13, washing dishes. Moved to washing dishes and cutting vegetables, at 14 a cook didnt show( go figure, payday) and all of a sudden I was cooking.
post #6 of 9

Most people work their way up the ladder in the kitchen especially if you know from an early age that you want to start cooking. I got a lucky break and was working as a cater waiter when the kitchen asked if any of us would want to work in the kitchen. I immediately said yes and was able to work there for 2 years. Best job til this date. I got to learn all the basics before attending culinary school and had a fantastic executive and sous chef to answer any questions I have. A lot of the times when a chef knows that you're interested in growing in the field, they're willing to help you out and give you advice.

post #7 of 9
I've never been a "dish-washer" ... but I've also never been in a kitchen where I didn't wash dishes. My first paying job in an eating establishment was as a bar-back. It paid great and I got to schmooze w/ lots of intoxicated women. I got put in the kitchen after they all got tired of me complaining about the food. That was in 1971-ish; whenever I was in the 4th-grade.
post #8 of 9

I came into the culinary world behind a woman! =D  I was 15and her Dad owned a knock off hooters kind of place.  I started washing dishes!  (Can't cook in the pot like a pro without gaining a little appreciation for the pot the old fashioned way!!!!)  I knew cooking was my passion and I worked my way through the line while I put myself through culinary school.  Left there as a kitchen manager and graduated school.  I madethe stupid mistake of thinking because I graduated culinary school that made me a chef...LOL  I went down town to a place and for the first time I was in a Kitchen with areal chef so I thought to myself if he's the chef than what am I???  That's when Chef Pierre handed me a potato and I got some good old fashioned appreciation for my vegetables again.  It's all been a great blur since then (17 years later)

post #9 of 9

I was burned out after 12 straight quarters in architecture school and decided to change my major but I wasn't sure what to change it to so I took a break from school and took a job washing dishes for the interim. 40 years later, i am still in the industry and still washing dishes but my title has changed a bit.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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