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First Job In The Industry?

post #1 of 6
Thread Starter 
So,
I never really thought of a career in the culinary arts as something that I would want, as I would like to start and run my own business. However, it would put me in a good position to learn about the hospitality industry(the industry I want start my business in) along with providing good knowledge for cooking as a hobby later on in life.

So my question is how would one go into the culinary industry? I know that most jobs require you to have previous experience from either a school or a previous job, so how would I(with no professional cooking experience) get a job in the field?

Tips, tricks, and knowledge is welcome and encouraged!

Thanks guys and gals,

Warm Regards, Mason.
post #2 of 6
Thread Starter 

Anyone?

post #3 of 6

So if you aren't going to go to a culinary school first (which you shouldn't anyways) the traditional way to become a cook is you get hired as a dish washer. Then when there aren't many dishes, they train you to do prep and you do more prep and you slowly work your way up. I would say avoid chains, you're probably not going to progress as quickly if at all in chain restaurants.

 

If you want to learn about hospitality, maybe you should pick up a job as a host instead. You probably won't need experience to get a job as a host and you'll learn more about the customer interaction.

post #4 of 6
Quote:
Originally Posted by Atatax View Post
 

So if you aren't going to go to a culinary school first (which you shouldn't anyways) the traditional way to become a cook is you get hired as a dish washer. Then when there aren't many dishes, they train you to do prep and you do more prep and you slowly work your way up. I would say avoid chains, you're probably not going to progress as quickly if at all in chain restaurants.

 

If you want to learn about hospitality, maybe you should pick up a job as a host instead. You probably won't need experience to get a job as a host and you'll learn more about the customer interaction.

All good points.

Chains aren't always a bad idea, they will give you the opportunity to learn safety and sanitation, timing, portion control, etc.

I would give a person with 6 months experience at Mickey Dee's a shot at a prep position before someone with only dishwasher experience, unless it's as Atatax said, dish experience at my place with the proven ability to not only complete all dish duties satisfactorily, but also the initiative to ask for more duties, which usually starts off with mundane prep tasks.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 6
Thread Starter 

A little update:

 

I was offered a job at a cafe startup in my local gym. Prep work mostly, 3 to 4 days a week. Sandwiches and soups. More to come when I have some questions answered in a meeting after the 4th.

 

Everyone have a good 4th and some TASTY food!

 

~Mason

post #6 of 6
There is nothing wrong with culinary school. Those who say there is just have a different opinion. Good schools just don't accept anyone.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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