What is the best approach in finding cooking jobs? I am a 29 yr old culinary student (career changer) in philadelphia who's currently looking for employment before i graduate in march. My placement dept. is crap, because they tell us the students that because we dont have any experience that we wont be able to get many cook positions and then they send us to "straight out" rat traps to slave for crumps and with philly's wage tax it makes it worst. Now with a culinary/rest. management degree you would expect to make some decent money with a position worth having. I talk to friends and people from other well known schools in the area and they're showing me pages and pages of job and internship posting from their Placement Offices. It's starting to seem like i would have been in a better position if i had saved my money, got any kitchen postion somewhere-anywhere, watched the Food Network and read every cook book i could get my hands on. <--- (I 'm sorry i just had to vent).
What is the best approach in finding cooking jobs or internships?
Begging AKA Business Solicitation ??? Is it still begging??? Or is it begging to be your personal slave, chef!!?? what if you're not a good beggar??
Funny thing, a chef once told me that he wouldn't hire anyone from my school, what kind of BS is that. And when you mention your school to other culinary professionals they look dumbfounded when the school is like 2 blocks from their restaurant and they precede to confuse you with the other two well known schools and when you tell them that no! i go to such and such they are like oh..... i tell you it happens all the time to myself and classmates. what should i do???
would i be better off starting my own business???