Posted by hans on April 03, 1998 at 18:42:33:
In Reply to: advancing based on experience? posted by dave on April 02, 1998 at 22:24:34:
: I have been in the food service industry for about 10 years (I am 25). I have worked my way up from a dishwasher at a small college to a cook at an upscale restaraunt in the midwest. I love cooking, and have dedicated my life to it. Unfortunately, I don't have the resources to get into a culinary program right now. I have heard about receiving chef status through apprenticeship only, but am wanting to learn more about this. If anyone has any information on this, including the pros and cons, I would appreciate it!
It would help to get a few book about fundamentals, like the "Professional Cooking"-Wayne Gisslen or the CIA Professional Chef book.
That way you get some insight into how things fit together. Kind of like: teach a man how to fish, rather than feed him.
Up to now, you might have learned how to do things and become fast at what you are doing, but every time something new comes along, you start from ground zero. The books will go long way towards understanding why things go wrong.
My advice, try to find a knowledgable chef mentor and than work with him/her,
Sometimes there are also community college programs or apprentice programs through the ACF that let you earn while you learn. Be careful what you pick. Some community colleges are notoriously bad. Selfserving instructors and lousy curriculum, don't rock the boat type of environment.
But most of all, make sure your mentor is supportive and knowledgable.