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Yoda & Obi-Wan needed advice

post #1 of 2
Thread Starter 

Hello chefs. I could use any and all advice about my current job prospect. This is pertinent and means more to me than anything in my short 23 years lived. I'll give you a brief synopsis of what my predicament is now. I just moved to Queens NY 5 days ago. I transferred to Whole Foods as an overnight baker. I had my first night last night and was not impressed with the idea of throwing frozen items into an oven overnight as my job. My goal and passion is to cook. I moved here for that soul reason. So I took a nap this morning when I got home from work, woke up and started hitting craigslist for kitchen openings. I found one about 15 minutes away. I went in at 5p.m. when he had available time, and he gave me an opportunity to train this Sunday. I told him I had little to no formal experience, and he mentioned he didn't care what school I went to or what I've done in the past. As long as I can perform and am capable he could train me. Of course this training is free, but I do have the money saved up to be stabilized. Now this training day will conflict with my job, but I decided I'd take the big gamble and quit my job to pursue my goal of working in the kitchen. I am in NYC now, so now is the time to do it. 

My question to you chefs is; How should I approach this besides the obvious of being on time, and being attentive and motivated?

 

post #2 of 2

First thing i´ll say is i have been in your shoes. 

I once got a job, at this horrible joint where everything (and i mean everything) would just go into the deep fryers. It was the prime method of cookery (and probably the only) <_<. 

Stayed 2 days on the job. I like to cook and be challenged <_< and learn not just deep fry everything from frozen meat to french fries....

 

Well being on time and attentive is a must. Even though you may be trained that doesnt mean you shouldnt watch how the kitchen functions and how others do certain tasks. 

 

What you don´t understand or don´t know how to do... ASK. Do not take the risk of getting called out on something you could have simply questioned and received clarification. 

 

Work clean, don´t make a mess and dont leave a mess sitting on the counter. A mess will only get bigger until you do something about it. 

Be organized, it may be the first time in a kitchen, but still organization is key. 

If chef asks you to chop something you ask what size. And make sure he sees if you are chopping it the right size. 

 

Try not to cut yourself, make sure you are wearing clean clothes, and just pay attention. 

 

Tip: Carry a small notepad and pen in a back pocket, apron, chef coat etc... writing things down helps.

If possible cellphone on mute or on vibrate. Cellphones on the line don´t work out at least keep them in a back pocket and only answer them when you arent busy. 

 

On my first job, i would write everything i needed to prep (i prepped everything to a T) the night before, double check at work. I would cross out tasks after they have been done. 

 

I usually when entering the kitchen make sure to greet everyone if possible with preferably a handshake. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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