WanaBe a ChefHow to distinguish "great" chefs from "bad" ones to learn under?

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WebFoodPros.com: WanaBe a Chef: How to distinguish "great" chefs from "bad" ones to learn under?
By Whatdahec (Whatdahec) on Monday, July 03, 2000 - 03:00 am: Edit

Nothing too original about my situation: I'm a recent college grad (business) who has decided to start on the long culinary road after loving a kitchen position I had while in school. My next plan of action is to do an ACF apprenticeship. I have read through most of the postings here and feel the information given has been very helpful. I see most have said one needs to work under great chefs. What is the criteria for that title: great? Could anyone tell me how I could go about screening out the bad from good? What should one look for and what are some questions I could ask chefs to "test" this? Am I to go on reputations? I dont know how feasible this all is but I am just not sure how to go about looking the right chefs to work with. Thanks in advance your help!

By Debord (Debord) on Monday, July 03, 2000 - 08:43 am: Edit

It's very feasible! Your off to a great start...having a business degree. Your plan to work under great chefs is the way to learn in this industry.

Finding a great chef...national magazines feature chefs constantly, the top hotels usually hire very talented people (The Four Seasons, Ritz etc...) and big cities always have a list of the top restuarants published in magazines.

"Screening the bad from the good"...it won't take long to discover...are they into teaching people or humilating them? Are they doing the same old --- day in and day out? Stay for at least a year at the top places before moving on but do move on. Staying too long limits your education. Try to work for chefs from different ethnic backgrounds, each will be different learning experience.

By Cheffred (Cheffred) on Thursday, July 06, 2000 - 10:51 am: Edit

Another suggestion is to get involved with the American Culinary Federation (www.acfchefs.org). By attanding local meetings, regional conferences and national conventions ( July 28-Aug 1 in Nashville, TN) you can meet and network with great chefs and some you might not get along with. The number of cooking competitions and demonstrations will allow you to see who really knows their stuff.

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