Re: Need Advice from Professionals

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Posted by Chef Chad on August 24, 1998 at 03:53:15 :

In Reply to: Re: Need Advice from Professionals posted by John on July 08, 1998 at 23:10:27 :

I have been in the business for 13 yrs and have made my goal of Exec. Chef.
I have had no formal training.I have been successful for various reasons; self motivation,
raw talent, and working with many different people in many different kitchens. The key is not so much
book knowledge, rather it is hands on experience. Work hard and don't give up; never give up!!!!!!! :
: : I'll be attending culinary school in the fall and just got a break from a chef at a
: : wonderful catering company and even though I don't have a formal education/experience,
: : I'm going to give this my best shot. I have a realistic understanding of the long
: : hours and hard work involved and look forward to the satisfaction gained from "pulling
: : it off" in the end. If anyone could offer suggestions on what I should know, questions I
: : should ask, books I can read, sanitation/food handling guidelines I should know about--
: : anything about this particular industry I'd really appreciate it.
: : I'm new to this and am willing to work my butt off for practically nothing just to get the
: : experience (am I totally nuts?!). I want to learn as much as possible so any pointers would be appreciated!

: : Respectfully,
: : Lisa N.

: Lisa,

: There is little any of us can say to prepare you for what lies ahead. I've been doing this for 18 years and have the education as well, and am learning every day. Your best bet is to be totally honest with this chef and if he is a true pro, and senses your excitement, he will take his time, ( or her ) to teach you what he knows so long as you pull your weight and don't waste his time. If there is anything specific you'd like to chat about, send me an e-mail. Good Luck!!!!.......John

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