i loved every minute of culinary school, and i learned a ton. but unfortunately graduated school around the time when job outlook was at the "bottom of the toilet" so to speak. i took a job in an amusement park as a prep cook, cause it was the ONLY thing i could find. to be honest i dont use much of anything i learned in culinary school there other then time and temperature stuff. (*i do cook a lot on my own time, and love reading anything culinary, so ive been able to continue to stay somewhat educated*) I stayed there for as long as i have because it was full time and it paid the bills. eventually i became bored and depressed that i wasnt in an actual kitchen and started looking for a new job. But now i am faced with the fact that i am at the bottom of food chain, and no one seems to want to take a chance on me. id be willing to start as a dishwasher and work my way up if that opportunity was given (as a second job) but chefs act like im short selling myself by me saying that, yet some have said that i dont have enough experience for a position at their restaurant, etc. which i dont understand if im to "unexperienced" to be a prep cook, but im to "experienced" to be a dishwasher. that doesn't make any sense to me.
my parents are starting to stress that im not doing enough with my life now that i went to culinary school, and keep giving me crap for it. Not that i dont agree with them, i am unhappy and i want a job back in a restaurant. i just dont know how to get anyone to take me seriously or even give me a slight chance anymore.
any actual chefs or former chefs, would love to hear advice or stories about the people you hired or took chances on who may have been having the hard time i am and why you did? how did it turn out, etc? or any advice on how i could sell myself, to make hiring people take me a little more serious. heck any kind of advice on this would be nice.