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advice from professional chefs to and aspiring chef

post #1 of 4
Thread Starter 
How do you get noticed as a young chef? I've been only cooking for about two years but I've graduated culinary school, have experience on line at chain restaurants but I lucked up this summer and got the chance to be a line cook for one of the best venues in philly this summer with a great chef... Now I'm at a small assisted loving home where its 100% freedom in the kitchen I get to work on my recipes and cook for people at the same time I think I lucked up at this place too I'm the youngest of three cooks by atleast 20 years but only one with culinary school education and ive been doing great and food director loves me I think he wants to be my mentor he keeps bringing up manager position and corporate chef opportunities.. I wanna make my mark says the right steps I should make? Any advice
post #2 of 4

Your question is how to get noticed. Then you state you have a great job and the food director seems to be mentoring you. Seems you've been noticed. Sounds like you are doing fine. 

post #3 of 4

IMO, two years with or without schooling is not a lot of time.. As @chefwriter says, it sounds like you are heading in the right direction, Keep plugging away, doing the best you can do each day, and your work will speak for itself.

post #4 of 4
In Canada you can apprentice under someone, and write the Red Seal tests on your own time. Even though school is cheap here, you're constantly working and don't have to worry about taking time off to enter a classroom.
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