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Graduated from the CIA back in 2013 ....was laid off

post #1 of 6
Thread Starter 

I am a CIA graduate that was recently laid off working as cafe manager. I am currently looking for work and am not having any luck. I just would like some input from other people in the industry.

post #2 of 6

Are you looking just for general job seeking advice? You can find that anywhere on the internet. Learn to write a good resume. Dress smart. Get a haircut. Shave. Speak with confidence. Etc... Without more information from you it's kind of hard to give you any better advice than that. Why do you think it's hard for you to find a job? Are you in a rural area? Are you applying for jobs you are not qualified for? Are you not interviewing well? What where your responsibilities while managing the cafe and are you expressing that well? What was the menu like there?

post #3 of 6
Thread Starter 

I live in a rural area of Connecticut and there aren't a lot of options...I'm looking to relocate, possibly outside of the country. I have experience running a small cafe, managing, cooking, as well as creating a menu. The menu was gourmet burgers and sandwiches. Everything was made from scratch and with good quality ingredients. I'm looking to get more cooking experience in a fancy restaurant or hotel and there aren't many options on the CIA website or other job search engines. I just wanted some recommendations of some classy places that are looking to fill positions.

post #4 of 6

you shouldn't be working in some cafe after CIA, you have some great places in CT. In Litchfield County also down in Greenwich or Westport. Do you drive.? 

post #5 of 6


Go for upscale places or hotels. Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6
Thread Starter 
Thanks for the advice. I recently got two job offers. I got offered a position at a brand new hotel in south beach miami in one of chef Tom collichio's restaurants. The second offer is in St Thomas, Virgin Islands in a fancy italian bistro.
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