The Great Hall
American Opportunities The Great Hall: American Opportunities
By 7rk5 on Tuesday, June 08, 1999 - 11:48 am: Edit

Dear fellow food pros.
I am a Michelin rated Head Chef over here in England.
I have a serious desire to relocate to America and bring my extensive skills over there as well as experience new ones.
Could someone please try to advise me on how it would be best to proceed.
I fully understand the visa problems but would just like to know more from fellow professional chefs over where you are as to the possibilities.
I have of course much more information available about myself if required.
I look forward to any replies and assistance.
Regards and Thank you
Paul Lee

By George Cook (George) on Wednesday, June 09, 1999 - 04:19 pm: Edit

Hi Paul,

Your first problem is figuring out where you want to be. The US is immense by European standards, with just about any kind of environment you want.

That said there are numerous opportunities for qualified Chefs in just about EVERY marketplace.

One of the best ways to see the States is to do the Seasonal Switch. You work in the South in the winter and North in the summer. (Assuming you don't have a family to move around)

Anyone out there have any experiences in that area? I got back into business too late to move around because of the family thing.

What is the deal with visas and the like? I'd like to add a section with that type of info into my site. Anyone have any references?

By 7rk5 on Friday, June 11, 1999 - 12:06 pm: Edit

Hi George,
Thanks for the response.
Did you get the E Mil I sent you?
I do have a young family and am not too bothered to move around America but I hear what you are saying.
I have been to Florida before which was superb but I have no real preference as to where to live and work.
I just have a great desire to bring my skills over to America and hopefully develop some new ones alond the way.
Any information or advice would be great
Thank you all in advance.
Paul Lee

By George Cook (George) on Saturday, June 12, 1999 - 10:35 am: Edit

Some general tips-

Honestly the biggest decision is on you part. Pick an area. There are plenty of good jobs in every market, the food biz is great over here and they are having a hard time finding Chefs.

NYC has the most and highest profile jobs but the cost of living is nuts and it's hard to find affordable housing in good areas even with a commute. Manhattan is almost out of the question.

I don't know what you are actually looking for but IMHO the best jobs for a family person over here are NOT in restaurants but rather are in the Corporate feeding area as a Chef/Manager. 5 day week 7 to 3 weekends off health insurance, sick days and vacation. And a real chance for advancement. The money appears to be less but after you add in the bennies its actually much better.

I suggest joining the ACF as a national member and list your resume there. Also list a Positions Sought at my CJN site CJN site and check jobs there.

Do a city search and find someplace your interested in. Then find your local ACF chapter and ask for their placement person. They will have leads to many positions in that market. Also check the on-line classifieds that serve that market AND the ones in the NY Times.

Any one else have any suggestions?

By MarkHeller on Sunday, June 13, 1999 - 10:25 pm: Edit

Since the Olympics, Atlanta has a glut of chefs.Supply and demand tell the story here.

By Pierre Jean St-Pierre (Pierre) on Tuesday, June 15, 1999 - 11:39 am: Edit

I could way is joining a major hotel chain(ie. Four Seasons, Ritz-Carlton, Fairmont, etc.). They take care of your visa needs, they have benefit packages and they are all planning on expanding by about 20-30 hotels in the coming years.....they are all starving for qualified staff.

By chefmalik on Sunday, June 27, 1999 - 12:36 am: Edit

England!!! you can't be serious! There is no decent food in England....Stay in England, they NEED you.

By Dpconsu (Dpconsu) on Saturday, May 20, 2000 - 08:54 am: Edit

Hello Mate,
I too am a Brit, I am from canterbury, I have been here for 7 years. yes the visa problem is pretty tough, you have to have a sponcer. Contact Jo Lynne Lockley at the Proffesional chefs agency in San Fransico ( she is on the web too)and if your training and resume meets her high standards, she will help in locating a good position for you. Are you able to relocate at your own expence? as that will be a major factor for many companies here. Try the bigger hotel groups and look into Texas, Dallas has a huge restaurant market.

All the best

Mike Reinardy

By california chef on Thursday, July 20, 2000 - 11:59 pm: Edit

come to america and check out
we are looking for great chefs...
happy sailing

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