/ck/ - Food & Cooking » Thread #2770567

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Anonymous Wed 27 Apr 2011 22:12:00 No.2770567 View View Reply Original Report

Quoted By:

Hey /ck/.

Are there any professional chefs here? How easy is it to get into the field? Did you go to culinary school? Do chefs work at places like Olive Garden and Chilis, or are those places just for mexicans?
Not really interested in becoming a chef, just curious about the field. .

Anonymous

Anonymous Wed 27 Apr 2011 22:16:00 No.2770569 Report

Quoted By: >>2770579

I work at a 5 star, 5 diamond hotel in Colorado, as just a line cook. I'm only 20 years old and only went to one year at a Community College culinary program. The reason I got the job? I was clear about my passion for food and how everyday, the challenge of food makes me better as a cook. And personally, I believe it helps me be a better person. I'm making 15 dollars an hour at said job to stir fry high end asian cuisine in a wok. So no, I wouldn't say it is hard. Just requires some basic knowledge and A LOT of heart.

Anonymous

Anonymous Wed 27 Apr 2011 22:22:00 No.2770579 Report

Quoted By: >>2770602

>>2770569

Sounds cool. I imagine most of the good jobs come form hotels and country clubs, right?

Anonymous

Anonymous Wed 27 Apr 2011 22:35:00 No.2770602 Report

Quoted By: >>2770647

>>2770579
For the most part, it's a great entry job to get line experience. Most small restaurants require good line experience and the best way to get that without sucking the dick of every restaurant chef in the city to get a job without line experience. And by working in a prestigious enough hotel, like me, the possibilites after this job are endless.

Anonymous

Anonymous Wed 27 Apr 2011 23:01:00 No.2770647 Report

Quoted By:

>>2770602

Cool. Thanks for the insight.

Anyone else have any experience?

Lady !2dLYL36LP.

Lady !2dLYL36LP. Wed 27 Apr 2011 23:13:00 No.2770656 Report

Quoted By:

I wouldn't consider myself professional, but I spent two years in culinary school to be a pastry chef. During which I had an internship at Disney World and kind of hopped around from job to job. Then due to unforeseen circumstance I had to temporarily move and am now the supervisor of a cafe' (no, not starbucks, fuck that).

The field is not for anyone who is doubtful, slow, or half-hearted. I learned that quite well in school, as multiple times one of our teachers would actually take us to some small (but busy) restaurants to show us the crazy flow and pace that you'll be in during lunch time or dinner.

I started low getting job experience. Waitress, hostess, etc... then when I was pushy about getting a promotion and heavily showed my love and appreciation for food (especially desserts) I got bumped up without having to suck dick. It takes many years, sometimes, before you get a foot in the door. Took me quite awhile. But once I did, it was all uphill. It just takes time, work, and a lot of heart. If you don't love what you do, you'll never make it.

For right now though my current job is a nice break from the fast paced restaurant life, though I do plan on going to work as a pastry chef at Disney World.

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