My name is Chris, I am in Culinary School having come over from I.T. I am still wet behind the ears but eager to learn and grow in this industry.
Welcome aboard. The great thing about this industry is that it can be a continually learning and growing experience if one is open minded. I have been doing this a long time and still learn new things constantly. Glad to have you with us!
Good Afternoon Chef Layne. I posted this in the Professional Chef's section of the forums. Do you know anyone that might be able to help me out?
I have been assigned the task of interviewing an Executive Chef , Owner/Operator or Kitchen Manager. I live in the Inland Empire of Southern California. If anyone has any contacts they might be able to refer me that would be greatly appreciated. Please private message me if you would like to help me out with this project but have privacy concerns.
The Interview calls for:
- Interviewee's name, title, place of operation.
- Background of interviewee, education and work history.
- Your career path and how it led you to where you are in the industry?
- Feelings on formal culinary education.
- What are the pro's and cons of the industry?
- What made you decide to become a Chef?
-What would you recommend to aspiring chefs new to the industry?
I don't know how much help I might receive from Chef Talk but I am grateful for those who choose to help me.
Aspiring Student Chef
I don't have any contacts in the Inland Empire of Southern California that I can think of off hand, but there certainly isn't a shortage of restaurants. A little footwork on your part should turn up someone willing to be interviewed for your assignment.
An added benny being that at the same time it opens the door of professional networking which could potentially be a great ally to your career in the future.
Welcome Chris! I'm glad you've connected with Cheflayne. Hanging out at ChefTalk is a great way to broaden your base of information and widen your culinary horizons in many ways.
We usually ask that culinary students (anyone not yet working professionally in industry) hold off on posting in the professional forums. Everyone is encouraged to read and learn from those forums, but if the pros answered all our questions there they wouldn't have time to address the everyday issues they have running kitchens, etc. The best part of being here at Chef Talk is that we can still get our questions answered by the pros by posting in other forums. In your case, the Culinary Students forums are a good place to post as well as a well-selected general forum, depending on the topic. I hope this makes sense. I'm happy to answer any question or concern about this policy if like. You may well get responses, but I'm just explaining why it's possible you may get a limited number by posting in that particular forum.
I recommend doing some reading here at Chef Talk to get some insights into the concerns and day-to-day issues faced by the professionals you mention. Use the search tool to help pop up some a apropos discussion threads. You'll get some idea where to start framing some questions or how you might want to tweak the ones you have already. It'll be easier to put yourself in their shoes, so to speak, and prompt them to tell you more about their work and professional lives than you might have expected possible.
Good luck with your project and with your studies! We hope this community will be an important part of your development as a culinary professional and also an interesting place to learn and hang out, too.