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making it in NYC

post #1 of 5
Thread Starter 

Hey guys, I was wondering how you guys that transplanted to new york went about doing so? I have a trip planned to drop off resumes and maybe do a few trials if all goes well. Is it true that most places will only accept new york experience? I'm counting on it being super competitive. My plan was to only shoot for places that got at least 2 star reviews from the new york times. Should I look into smaller places as well? I'm a line cook with about 9 years experience. 23 years old. 

post #2 of 5

NYC (Manhattan) is a huge place. Restaurants...abound. Im fairly sure it should be easy enough to get your foot in the door somewhere.

 

Question: have you ever been there? It is crazy expensive. I would suggest you look into how much apartments cost along with places to work if you want to transplant.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by Canele View Post
 

NYC (Manhattan) is a huge place. Restaurants...abound. Im fairly sure it should be easy enough to get your foot in the door somewhere.

 

Question: have you ever been there? It is crazy expensive. I would suggest you look into how much apartments cost along with places to work if you want to transplant.

I've visited a few times, and I have a pretty good idea of what I'll be paying in rent. Thank you for the suggestion though!

post #4 of 5
Quote:
Originally Posted by kingfarvito View Post
 

I've visited a few times, and I have a pretty good idea of what I'll be paying in rent. Thank you for the suggestion though!

 

then.....apply everywhere. Even to the places you don't think you have a chance in hell to get into. Who knows.... you could get lucky :) Apply to the large hotels, caterer and every restaurant that works to your strengths.

 

Something to remember.... the worst anyone will say to you is no. That is not rejection..it is just no. The best thing is you get what you want. You will never know if you don't try.

post #5 of 5

@kingfarvito,

     I transplanted out of NY. Make sure you take the paperback' Fear and Loathing in Las Vegas' for down times. I would then search out where

everyone is hanging out after hours. The chefs and cooks are kind of like pigeons. After shift, they fly around and land where there are comps, poop all over everything, then fly away. Any chef with about 3 pounded down quickly will agree to give you a stage. Get it on a napkin though, he or she might not remember. Have a blast:laser::beer:

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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