Posted by Anthony on June 23, 1998 at 23:07:36:
In Reply to: Re: Help please posted by Gerard on June 23, 1998 at 17:48:29:
: Hi Kathy,
: I served a long (7yrs) apprenticeship, then worked around for a few more yrs and opened a pastry shop and later on a restaurant.
: My partner died of cancer and I am happily baking along with just the bake shop now in Boston.
: IF I could tell you just one thing, it takes T I M E.
: DOn't fall the for the get rich chef stories you read in books and mags, 2 yrs of classes , a piece of paper and "you're a chef". Because I can tell you from working with those folks..no you're not.
: The most important thing is getting into the right kitchen to train and only 2 things will get you there.
: Attitude and common sense are the 2 qualities I look for and nothing else.
: If you've read somewhere that you have to be certified that is not true.
: Cheers, Gerard
:Gerard,
:So, how do define a "chef"? How do you know if you've arrived? I've worked for chefs that the prep cook could've cooked under the table and chefs that were just glorified administrators. But somehow th