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Crossroads advice.

post #1 of 2
Thread Starter 

I've been cooking for about 9-10 years. I'm fascinated with real from scratch cooking, fine dining, animal butchery, sauces, seasonality, pickling. You name it, I begin to drool with passion and desire to be the best, to be a chef. For the longest time I had a hard time making a commitment to the industry. I had a choice, it was either committing to works grueling hours in the best restaurants or settle for less, dabble around in the kitchen and be part of a Buddhist meditation community. Meditation community offers weekend classes that I can't commit to anymore. It was either one or the other. I love both. My passion is cooking and my heart is Buddhist.

I love to cook but am currently working as a kitchen supervisor at a hotel, making $15.50/hr. I'm not happy since I have no one to mentor and teach me. There is no real cooking. I told my manager that I would like to leave the hotel no later then March. 

I'm not sure how to make the next move. I know how to do ordering, keep track of food cost but I want to do real cooking. I can't afford a pay cut but would like to do real food without swaying into the world of corporate dining. I've gone to culinary school but am still developing as a cook. Some guys that I went to school with are already chefs. I'm trying not to get jealous but just move forward. I just need advice on my next move. 

I'm in Chicago if that 's helpful. 

Thank you in advance. 



post #2 of 2
I would recommend you go to the most prestigious restaurants in your area, ask to speak with the chef and explain what you've said here. Chances are you will grow to be a much more talented chef than those guys you went to school with who are already in the position. If you're comfortable with your level of training, then you need to develop some pedigree. Otherwise, stick with your job until you can afford tuition somewhere in the EU and jump back across the pond.

Kirill? Are you eastern european?
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