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Need advice on starting Fresh!

post #1 of 5
Thread Starter 

Hey gang!

 

I need some advice with moving across country.  I have been a sous chef and now head chef for about 2 years at a nice upscale wine bar, and have a great cooking background but no education just job experience.  I'm looking to pick up from my current location (Niagara Falls, NY) and move to Portland, Oregon.  I don't know everything and I really want to take my cooking/chef experience to the next level. I want to learn and develop into the chef I want to be. I have limited money and no degree. I just feel like its time to move on to bigger and better things. (sorry western NY, time to go)

 

So, have any of you done this? What was your experience? Any tips/advice? Would definitely be appreciated.

 

Thanks, Taco. :D

post #2 of 5

Hey I'm doing basically the same thing! I'm from upstate NY but I've lived in Newfoundland since 2005 and I've gained all my experience here. I'm looking to move to Boston this spring/summer and I really wonder if I can manage to move up or even stay at the same level, not having to work my way up from the bottom of the barrel (again). My big concern is with such a big move, how far will my experience and references get me? 

 

Sorry I know I didn't add anything, just thought it was neat to see someone with a similar situation. 

post #3 of 5

Hey Taco......Welcome to Cheftalk firstly.......

 

My experiences tell me that the word "Sous Chef" and the word "Chef" mean different things depending on the place and boss.

 

I have interviewed hundreds of applicants in my career and know that what a cook may have learned through experiences depends on who did the teaching.

 

I have watched in amazement and even sometimes in horror as a cook will do something he told me he was taught by some Chef

so and so and I am blown away by the ignorance, and thoughtlessness.

 

With your experiences and knowledge you may do just fine. If you feel that you are no longer challenged, or that you want to move up in the kitchen world of fine dining, you might consider interviewing in fine dining places that would allow you to explain what you have told us, to another Chef.  Any descent category of Chef will listen, at least, and may give you a chance.  Best of luck.

post #4 of 5

I've travelled back and forth across Canada a few times in the pursuit of my career.  If you're short on money I suggest you do your research before you actually arrive at Portland.  Make a list of restaurants that inspire you and email the chef there.  Build up a list of places you can go stage and/or interview and then pursue them with all the energy and enthusiasm you can muster.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #5 of 5
Thread Starter 

Thanks a bunch for the responses!

 

I'm sure it will be quite the adventure. 

And good luck to you Beenjammin!

 

:chef:Taco

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