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Apprenticeships/something along those lines?

post #1 of 5
Thread Starter 

Hi everyone, I'm new here so sorry if this is the wrong place to post!

I'm a senior in high school and about a year ago I got really interested in potentially going into the culinary world as a career. I have no experience working in a professional kitchen, but I've heard plenty of stories and I'm eager to get a start before I graduate.

My question is, how would I go about asking a chef/owner of a local restaurant for an apprenticeship or something along the lines of being able to work alongside them to learn the skills necessary to cook? I know a few people have recommend "apprenticeships" over culinary school, but I don't even know how I would go about asking or what it entails?

Thanks for the advice and advance!

post #2 of 5

Honestly, your best bet is going to the restaurants around town that you're interested in and look for a dishwashing, or prep work job. No restaurant is going to toss you on the line and teach you the ropes because its just not economically feasible for them. Work through the ranks, and take any chances you get to get on the line. One of the cooks called out sick? Sure you'll run the frier. Caught up in the pit? Help make salads. Eventually they'll trust you enough in front of the grill and you'll get your shot.

Some restaurants take in commies which are pretty much a trainee, but you generally get those through a vocational school.

post #3 of 5

I went to culinary school. After I graduated I found a job as a prep cook and worked my way up. I am a line cook now.

post #4 of 5

http://eggbeater.typepad.com/shuna/2009/05/how-do-i-get-a-professional-cookingbaking-job-in-a-restaurant.html

Follow that, read it and apply it. Then read everything else she's written on that site.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #5 of 5
Thread Starter 

Thanks for both of your advices! So far I've contacted one restaurant (the owner having won a James Beard Foundation award once, and is the only 5 star restaurant in the city although I'm not sure who awarded those stars), and they told me there will be an opening soon for bussing tables which will be better than nothing. I'll continue looking though!

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