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Thread Starter 

Hi, I just joined and am glad I did.


My culinary school was in Essex,England, and I now wish I had gone the other route into cheffing. I wasted two years at chefs college, and once I had my first real job as commis, I felt as I i knew nothing.


My advice would be to get a job in a kitchen as a washer upper(plongeur), and watch and learn, work your way up, and if you aren't passionate after two years or so, then it's the wrong career. 


Surely it has to be your life being a chef? 


I had good times in Dartmouth, and Shere, and also in London.


Cheffing has to be your everything.