First of all, I just wanted to share some of my recent experiences with the hope maybe someone else can benefit, and second, simply to expend my excess energy:)
If anyone wants any information about the programs offered to those who work/live below Canal St. please email me. The only other requirement is that you can show your income has dropped by 25% since 9/11.
I've received tons of help in various forms from groups that I didn't even know existed or ignored because I didn't think I would be eligible.
I'll give some background later, but for now I'll start with the present.
:chef: :chef: :chef:
The Sunday Times had tons of great listings this week. They actually update their online listings 6 times a week I think, so I make sure and check every day. You have to register, but it's no big deal ( just a few more pop-up ads). They also have lots of non-NYC jobs, so it's useful even for non-NYers.
I've seen ads for the Jean-Georges empire, the Drew Nierpont empire, Restaurant Associates, B.R. Guest, and even from one of my heros: Savoy.
I take this as a good omen. :cool:
I wouldn't mind being a line cook for Jean-Georges, who is another of my heroes, but I know I wouldn't get to work with the man.
I sent in a resume to Savoy for a grill cook position because I know he (Peter Hoffman) works the line and I've always admired his food and his ethics.
One career advisor told me, in general, that I don't want to do this, but to "train" with someone like that, doesn't look too bad.
And heck, I think it would be kinda fun.....
I did land an interview with B.R. Guest tomorrow via FCI's job listings. It was posted annonymously as for: " a NYC restaurant family...executive chef.....in a new Italian restaurant......"
Hm, a small, new, family run Italian wants someone to operate their kitchen....
They didn't even accept faxes directly; I had to send it via FCI.
I soon learned they were talking about Fiamma Osteria which made me chuckle quite a bit, and I doubt they're calling me to be executive chef as the one they have is both a partner and very accomplished,
but, they probably have some corporate or other positions, so I'm looking forward to it.
Reviewing all those interview tips I received here:http://www.cheftalkcafe.com/forums/s...ight=interview
I have an additional question regarding interviews for you folks:
Suit and Tie?
Now, I've been going on several interviews and mostly wear the suit and tie, but I usually feel overdressed. The "professionals" advise to always wear, especially for an "exec chef" position, but all the situations I've been in so far, including with the HR people are pretty casual. I feel funny walking through the kitchen in a suit and I'm not really a suit kinda person...
What do you think?
Enough blabbing, tonight I attend an ongoing restaurant management course at the New School taught by an excellent teacher, David Friedman. He worked for Restaurant Associates and with Drew Nierpont. Lots of great people in the class with a wide variety of restaurant interests. Luckily I'm the only chef, so it presents a lot of good job opportunities from prospective restauranteurs!
Also picking up some home-designed biz cards so those future restauranteurs will not forget about me.
Thanks for this forum:)