Fresh from culinary school
A great Idea is to find a resort to work in. Most of them have bistros, fine dinning and banquette cooking as well. The resort that offered me a job has 4 restaurants 4 banquette halls and a full bakery. That would give you lots of room to grow and learn.
I am just about to get through through culinary school as well. I am planning to return next year to do some advanced culinary learning. For me going back to school at my age with three children has been hard. I am trying to figure out where I want to go and do after I am all done. I know I want to own my own my own take out place one day. As for now I am working towards being a contract / private cook. That way I can bounce around and get more experience.
I hope that info was useful.
@joshThaCook I would recommend you move on from the Red Lobster like William said. Not because I think Red Lobster is bad but you need to move around a bit to get an idea what type of cooking you want to do. There is a lot and don't get stuck in the 4 star high end is the only way. I have had many friends that cooked in the following ways:
- Private chef to one family
- Private chef on a yacht
- Resort chef
- Manager of prison kitchens
- Food service manager at a university
Here are few cheftalk articles from chefs who served in some of those capacities.