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new in the back of the house

post #1 of 3
Thread Starter 
I'm graduating from culinary arts and I have a job in a hotel I used to cook but everything was precooked any advice the I'm heading to a real kitchen to cook everything from scratch
post #2 of 3
Go into it with a humble attitude. I'm sure culinary school has taught you a lot. If you gained anything, I wouldn't put it past you to be a decent cook, but working a line during service (successfully) requires a lot of common sense, strategy, organization, communication skills, etc.

When it comes to selling food made from scratch, it usually involves prep. A good restaurant has a team of awesome prep cooks who come in early to make sure that the "from scratch" food is made and ready for your mise.
Good luck! Hope I could shed some light
Edited by ZossoLifer - 4/20/15 at 11:48am
post #3 of 3

Don't worry they will teach you if they are pro's. Just be able to take a little scolding sometimes. That's part of the learning experience.

Keep your eyes and ears open and learn at least one new thing every day. 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...

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