Posted by Chef Rene on October 30, 1998 at 08:53:21:
In Reply to: break into the biz posted by ILS on October 21, 1998 at 16:46:00:
: I am an economics major at NYU with a passion for restuarants, fine food, and cooking. I have decided that I would like to open my own restuarant one day. The career path that I seem to be on is working at an office in a field that has nothing to do with my long term plans. Consequently, I have reasoned that it would be better for me to work in a restuarant to gain much needed experience. However, since another key factor in opening a restuarant is money, I am afraid that I would be waisting my time working as a waiter or a line cook etc. because I would never end up making enough to fully fund my restuarant, and also because I could make a lot more money entering the business world. Im not sure what the deal is, so I want to know if its possible to get a managerial or asst. managerial position in a big deal restuarant with my credentials or do i have to be a culinary school grad? I know i could contribute a lot to a restuarant but I'm not sure what the protocol is. Can anyone help me?
: -Ils.
Hi:
My opinion is to be a succesful RESTAURANT owner is to have experience in all areas. As a manager you should know service, cooking, accounting, etc. It is easier to know because this way you can tell your employees what to do, also knowing you can jump in in case your cook or waiter doesn't come in to come to work what hapens constantly in this business. Experience as a waiter, cook is important specially in a restaurant where you offer only food and beverage.
It is just my opinion. All the best and good luck on your dream
Chef Rene