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Anyone work for michelin stars?

post #1 of 10
Thread Starter 

I posted asking for advice on NYC a little while back. I've been invited to trial at 2 different starred places, any advice? 

 

I was planning on bringing the following with me let me know if there is anything you guys would add or subtract 

spoons

fork

peeler

chefs knife

parring knife 

fish spat

coat

apron 

pen 

notebook 

post #2 of 10

Hi,

 

I posted something similar here a few months ago. You should pack:

 

- chef shoes

- white chef jacket (NOT an exec chef jacket!)

- black trousers

- two torchons (side towels)

- knife roll

- sharpened chef knife

- sharpened paring knife

- Sharpie

- two Biros

- notepad

- speed peeler

- rubber spatula

- tasting spoon

 

They will, or definitely should, have aprons and fish spatulas. If you're working on pastry (which you likely will not), have a mini offset spatula and plating tweezers if possible. Otherwise, the list above will keep you well covered.

 

Good luck! My Valentine's shift was my first. I'll have my seventh this Saturday so I hope you enjoy it as much as I have.

 

LP.

post #3 of 10
post #4 of 10

Not sure how your trails went, I caught this a bit late. But in general, if your trailing for your entry level job at a restaurant of any caliber (especially a michelin) you need only the appropriate uniform ( they will tell you what that is), a chef's knife, pairing knife, steel, and a peeler. If you find a chef de partie willing to let you help them break fish or meat something is off. That's not meant to offend, it's simply a matter of trust. "You're new, I don't trust you."

post #5 of 10
Thread Starter 
Just had my first trial last night. I got offered the job! The second and third are over the next few days and ill update this then.
post #6 of 10

Wow, that's great. You must be good. The worst thing that could happen is that you have to pick one of the three places. NOT!!!!

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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post #7 of 10

Excellent!   All the best and may you go far!

post #8 of 10

I've worked for a Michelin Star Chef at one of his non Michelin Star Restaurants. Honestly bring the normal get go, knives and accessories (honing rod, peeler, etc), pen and notepad, sharpie.

 

The most important thing is to really research and listen. Write down all the recipes you can while you are there, sauces included, these will be your mainstays and inspiration in the future. Work hard, show up early (I would show up 4 hours early off the clock which enabled me to learn different elements and move up the line faster).

 

Best of luck to you, and don't leave, nothing is worse than going from Cooking for the President to using a microwave and inferior product, with people who aren't at that level.

post #9 of 10
Thread Starter 
Thanks for all the advice guys, I decided to accept a job at a 2 star place in Manhattan, I'm pretty stoked!
post #10 of 10
Frikken super congrats homie!!!!
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