Posted by Mark on January 29, 1998 at 13:10:08:
In Reply to: Starting in D.C. Area posted by Noah on January 26, 1998 at 01:35:37:
: My friend is trying to start working as a chef in Washington, D.C. He went to LCB and is eager to work but doesn't know where to begin. Anyone know of any resources/leads in that area?
: Noah
Go to one of the 3 best rated hotels and/or restaurants in D.C
The kitchen has to be clean. And the work atmosphere needs to be
precise, calm and focus. You'll know when you see it.
Explain to the Chef that you are starting out. Make a plan with the
Chef to rotate you though all the stations every three or four months.
Ask that the Chef discuss your progress every month. Be honest.
Ask questions. If the Chef uses shortcuts or puts you in a corner
and forgets you, give notice. As for money, make sure you can live decently while
you are in training.
After going through this p[lan for 2 to 3 years. Enroll in courses
that are specialities to broaden your awareness.
Expect to get some pee on work, but keep smiling. Have a thick skin, nothing is to be
taken personally.
Oh, yeh, always wear clean pressed whites and keep them clean throughout the day.
Gooooooooooooooood Luck!
Another thing- say you go to Restaurant Lespinesse to start
and the Chef says they are full- go back everyday to see if anything has changed.
Be persistant. In this business, expect to find people who are
very competitive, don't let them dissuade or discourage you.
Many good Chefs have been told at one point or another, " You'll never be a Chef!"
Their mentors just wanted to see if they have the right stuff.