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Mads is looking to become a chef in Italian cuisine

post #1 of 8
Thread Starter 

Hello everyone. 

 

Me, I love eating and therefore I learned early on in life, making your own food is essential. When I was 16 I enrolled in the chef training but was not admitted since I was 18 months too young to work late nights which would limit my intern ships and practical time too much. Having had a great career in different directions I want to give it a go and free up time to do a professional chefs training in Italy or Spain. Not one of the many cooking classes where you learn to cook 5 dishes but a proper culinary chefs training. I am an amateur cook that makes quite a delicious range of Italian and Indian food. My two favourite food groups. Hope to get some good advise from pros in the business. 

 

Email me any time, it is always nice to meet new people and to hear your opinion. 

 

Mads

post #2 of 8

Hi Oscimon,

 

It is always nice to see people with a real passion for food and especially ones, that are willing to carve time from their lives to further enhance their understanding of it.

Now - when you say you want to enroll in classes to become a chef I just have a question first:

 

You do know that a Chef is not just cooking, right?

 

I know, might be a stupid questions - buuut - over the years I have met an abundance of people that were literally under the impression, that a chef is a cook.

Now, a chef knows (or should I say, should know how to) how to cook, but there is so much more.

Menu design, running a kitchen (or more) supply chain matters (purchasing is hardly ever there when you need them), manpower management, etc.....and sooooo much more.

 

So, back to my original question - do you want to learn how to become a chef, or do you want to hone your cooking skills?

 

Cheers

post #3 of 8
Thread Starter 

:D True I have seen that too Maybe I should also add my end goal. I want to start a catering business or a few smaller take out businesses. Currently I live in a remote area with hardly any decent food besides a burger joint. Although I don't kid myself to become a chef de cuisine in the next couple of years if I dedicate these funds and time I might as well get at least the highest possible training. Also by the time I have finished I will be 43, unless I start my own business in food preparation getting hired is not very feasible I reckon since I will have competition of very young graduates. Particularly in the catering business starting small being able to cook and be hand-son in the kitchen is an essential asset.  Maybe a cook or advanced cook training will be enough. For now I am aiming at a one year training in Italy or Spain which has a portion of Restaurant and kitchen management. Please let me know what you think.

post #4 of 8
Definitely think you are on the right path then
A one year program is ideal, and I know that many Culinary Academies offer these Diploma Courses in Gastronomy Management (includes cooking as well as beverages) and / or General Restaurant Courses with a cooking and beverage aspect

That should give you all the basics you need (pairing can become quite important in catering as it is something that is often overlooked and if done right can turn a simple occasion into an explosion of the senses) and as you so amply pointed out, the rest is hard work and hands on

Wish you all the best of luck!!
post #5 of 8

     Iridium12 brought up an excellent point. Being a "chef" is much more than just cooking. Your goal is to be in business. So you will be a business owner who may cook. Forget the titles and what to call yourself. 

     The important thing to remember is not to stop learning. Whatever course you take will only teach you so much. There will be much, much more to learn. You can save yourself a lot of grief in the future if you keep an open mind about all of it. There are better ways to cook what you already know how to cook. There are better ways to manage staff than the way you are doing it. There are better ways to clean the kitchen than the way you are currently doing it. 

     Over time, allow yourself permission to recognize the better mouse trap. Do not let your ego get in the way of your growth or the growth of your business. If you encounter a better idea for anything, drop the way your doing it now and use the better idea. 

   In your current situation, I would suggest getting a job with a small business owner so you can get a better idea of what it takes. Getting hired should not be a problem. Owners want someone dependable who listens and does what they are told. Your age doesn't have as much to do with it as having an open mind and hard work ethic does. 

With some actual food and restaurant experience under your belt you can make a more educated decision about what you really want to do. 

The real thing is rarely what people imagine it to be. 

post #6 of 8
@chefwriter

Fully agree with all of the above
Except one point - I have perfected the way to clean the kitchen smile.gif
post #7 of 8

Welcome. I would ask you all move this discussion to the culinary school forums. This is for welcome and introductions only and the discussion is getting good so we want people to find it easily and they won't here in the intro area. Thanks

Thanks,

Nicko 
ChefTalk.com Founder
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All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 8
Thread Starter 

Thank you for the reminder. I already opened a topic in the proper section before I even introduced myself. Shall we? http://www.cheftalk.com/t/84895/looking-for-one-year-18-month-professional-chefs-training-italy-spain

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