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Michelin Stars

post #1 of 3
Thread Starter 

I didn't know where to post this, as I'm a former student about to get a job as a Prep Cook. So this doesn't belong in the professional section since I'm not a pro and it's not a student question.


I'm 28 years old, have some experience in the kitchen. Went to culinary school but dropped out because I needed full time work and all my kitchen jobs were stages. I now am in online college getting a B.A. in business and I've found some postings for new upscale restaurants in town needing a kitchen staff. So I have an interview Monday, the place I'm interviewing at, the head chef is from The UK and has 2 Michelin Stars.


So needless to say I'm excited and hope I get it. But this leads me to my discussion, being 28 and only now starting in the kitchen is it harder for me to get a star in my life time, then it would be had I stayed dedicated when I was 23? I know the youngest person to get a star was 28, and before him the age was 32. I have passion, but that can only go so far with out skill. I know I need to start from the bottom and work my way up.


So the question I have is, how hard is it to dedicate a career to getting 1,2 or 3 stars? I know some Chefs work their whole life to do it but I don't quiet know the struggle or what to expect. Does anyone have insight?

post #2 of 3

Getting a Michelin encompasses more than just you and your skills.

It takes the entire staff that works with and or under you to make that happen.

If you are looking to be the next Michelin starred restaurant, you're going to have to align yourself with like minded people,

who can share your vision. This might take a while........

post #3 of 3
Thread Starter 

So I guess if I get this prep cook job under a Michelin star chef it's a good start. I guess what I'm really asking is, how tough is it to accomplish?

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