Posted by George on October 20, 1998 at 21:15:06:
In Reply to: I NEED ADVICE posted by Adam Hall on October 20, 1998 at 17:12:41:
: I am currently reading quite a bit (i.e. James P.'s Sauces & Vegetables)
Get Le Guide (the Escoffier Cookbook) and read it cover to cover. That's one thing I noticed about the newer Chef/Instructors at the CIA, many were reading "the Book" when they had free time.
: but I feel there is only so much you can learn on your own.
: I am working in a restuarant on the line but it is really a
: dead end job.
Not really. The hot line is a very good place to start- Keyword start.
:I am thinking about approaching some of the chefs
: of the nicer restuarants in town but don't know how to go
: about it. Any advice on what I should be doing now while I am
: waiting to move to city with more opportunity?
2 routes-
1) Go knock on the door (the kitchen not the front) and tell them your interested in learning. Bring a resume (document ALL kitchen experience and set some goals) and be sure to give contact info, so when one of the current staff bails, he/she will know how to contact you. (Turnover in the industry is high and good/interested line folks are hard to find, especially when you need them yesterday)
2) Find out where and when your local ACF Chapter meets. Your will find that a good percentage of the players in any area are active and willing to help.
http://acfchefs.org
has a listing of local chapters.
Good Luck