Aside from being an active member on cheftalk i also used to be a line cook.
So i took a few months off to re-organize myself after a few bad jobs. Stayed about 8 months away from kitchens, and just stopped working all together. Which was fine because my grandmother who i live with had been diagnosed with lung cancer and i was able to spend a lot of time with her.
Now after 8 months of not cooking for money and on top of that started an engineering degree i fell in a slump.
I just don´t see myself working anywhere aside from kitchens. I have had few bad jobs, but nothing that has completely stripped me of my determination and motivation to pursue and maintain myself in the industry. I love cooking and i kind of wish i hadnt taken such a long break, not just because i havent earned any cash, but because i lost out on time and the potential gaining of some experience.
I have 3 years of experience in the industry, but have stayed 8 months away.
Aside from that i have done various courses and had the opportunity of participating in some competitions and working with great chefs.
But i don´t know if any place would be willing to risk hiring someone who has been away from the industry for some time.
I want to go back and pick up where i left off, but it seems impossible.
So far only interviews i get, is to work the dish pit, not that i would mind, but i feel like i have worked the dish pit enough. I honestly wouldnt mind working in a kitchen peeling vegetables again and doing basic tasks until i was to gain the respect and prove my credibility but it seems hard to get another shot.
So i would like some opinions and answers on how maybe you would handle this situations and get back in the industry.
Because im tired of being away from kitchens, i like the rush, i like being stressed while working saute, etc... and want to get back in the industry. But no doors seem to be opening...
I have limited cash and im even considering quitting my degree and relocating.
One of my old chefs works as a sous in one of South Americas Best restaurants, and i know i could get an internship easily or find jobs easier maybe working in bigger cities. Problem is i would need money to do that and right now i have zip. My family would support me, but i just don´t know for how long.
So i took a few months off to re-organize myself after a few bad jobs. Stayed about 8 months away from kitchens, and just stopped working all together. Which was fine because my grandmother who i live with had been diagnosed with lung cancer and i was able to spend a lot of time with her.
Now after 8 months of not cooking for money and on top of that started an engineering degree i fell in a slump.
I just don´t see myself working anywhere aside from kitchens. I have had few bad jobs, but nothing that has completely stripped me of my determination and motivation to pursue and maintain myself in the industry. I love cooking and i kind of wish i hadnt taken such a long break, not just because i havent earned any cash, but because i lost out on time and the potential gaining of some experience.
I have 3 years of experience in the industry, but have stayed 8 months away.
Aside from that i have done various courses and had the opportunity of participating in some competitions and working with great chefs.
But i don´t know if any place would be willing to risk hiring someone who has been away from the industry for some time.
I want to go back and pick up where i left off, but it seems impossible.
So far only interviews i get, is to work the dish pit, not that i would mind, but i feel like i have worked the dish pit enough. I honestly wouldnt mind working in a kitchen peeling vegetables again and doing basic tasks until i was to gain the respect and prove my credibility but it seems hard to get another shot.
So i would like some opinions and answers on how maybe you would handle this situations and get back in the industry.
Because im tired of being away from kitchens, i like the rush, i like being stressed while working saute, etc... and want to get back in the industry. But no doors seem to be opening...
I have limited cash and im even considering quitting my degree and relocating.
One of my old chefs works as a sous in one of South Americas Best restaurants, and i know i could get an internship easily or find jobs easier maybe working in bigger cities. Problem is i would need money to do that and right now i have zip. My family would support me, but i just don´t know for how long.