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Advice for young aspiring cooks  

post #1 of 8
Thread Starter 
I finished star career academy For professional cooking last October I'm going to be finished my extern hours in two weeks.. I took it upon my self to find my own b.s extern at red lobster so I can get paid for it but I just want to kno where do I start???? I only been here since beginning of January but I want to experience different restaurants I was thinking bout staying there till June and trying out different restaurant ever 6-8 months building my skill, experience, and techniques I just want to know if that's a smart idea or not good.. If so I would like to hear your "restaurant time-line stories"
post #2 of 8

Moving from restaurant to restaurant unlike a lot of industries is a must in this one. 6-8 months though, is a bit short. I personally do a year then move on. I always aspire to work at a "better" restaurant and different cuisine. 

post #3 of 8

Try to stay at least a year at each job otherwise you will be perceived as damaged goods by future employers and no one will hire you because you can't stay put.

You won't learn much real cooking where you are at, but the experience in a high volume corporate environment will help you later on down the road in your career.

post #4 of 8
Thread Starter 
Thanks a lot good advice! It's deffinitly no real cooking but that fast pace volume will help and I work prep So I'm learning to fake foods fast on the fly that's sumthin school doesn't prepare you for... I think I'll stick wit red lobster for a year with a lil second job on the side where I'm actually cooking then venture out what do you think is a good move?
post #5 of 8

Frankly, looking at resumes I would rather see that you only stayed a few months at Red Lobster than to stick it out for too long.  Anything you can learn that is particularly unique from such a place can probably be learned in a couple months and everything else can probably be learned in a better way at another kitchen.  You can have short stints on your resume, just don't make it a recurring habit.

 

Where you work in your early days will invariably shape the way you work later on in your career.  Use this chance to work at a place where your fellow cooks are driving you forward as much as you are driving yourself.

"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
"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
post #6 of 8
Thread Starter 
Thanks blueicus! Great advice one more question... Do I move around different chain restaurants for the first two years or venture out to hotel, catering, small business's with great food?? What will build good experience or what will look good on resume??
post #7 of 8
Thread Starter 
Thanks a lot.. That's my fear loosing my spark n forgetting why I wanted to be a chef in the first place.. It's very basic in red lobster but super busy! I don't want to hate my job so u think it's best I stay at red lobster learn everything I need to kno about volume then move on??? My chef always said if it's holding you back from moving forward, move on!
post #8 of 8

This is a duplicate post the original discussion is here;
 

 

Advice for young aspiring chefs, fresh from culinary school
started on 03/07/14 last post 03/12/14 at 3:36am 13 replies 894 views

 

Locking this one down.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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