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I'm in a similar situation i.e. I work as a waiter/dishwasher at a small place but want into the kitchen. The current chef loves me and I get to help him doing grunt work from time to time but it isn't enough to get any substantial experience and I'm still employed as a waiter. I'll be moving to a different city come autumn and I want to start in the kitchen but I feel like I lack the necessary experience. I'm picking up Larousse Gastronomique to learn some techniques but are there anything else I could do? TLDR: I work as a waiter but love working in the kitchen, how do I get there?
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Jul 19, 2013 19:09
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| # ¿ May 6, 2024 19:07 |
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Liquid Communism posted:See if you can pick up some shifts as a prep cook. If you've got basic knife skills (practice at home) and can show up, follow directions, and work hard, it shouldn't be too hard to swing it into line cooking up the road. I'm asking a whole bunch of questions (as I'm legitimately curious) and the times when I helped our chef (i.e. cutting poo poo for 12 hours straight) he loved me and said he needed me more. That said it seems my problem is that the restaurant I'm working at is too small for this kind of movement, and we usually only have one guy in the kitchen (except those times where I had to step in and help). I'll look for a bigger place with more opportunities when I move. Thanks to both of you for your advice.
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Jul 20, 2013 00:12
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Longtiem posted:Serving in NYC: ask me about my other penthouse Is the difference really that big?
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Jul 20, 2013 11:06
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Tweek posted:With RedWings, you can wear one pair as your 'dress' show when you need to be fancy. When it wears out to much to look alright paired with black slacks and a suitjacket, they become your kitchen shoes and you buy a new pair to be your dress shoes. These shoes are awesome, and they look good too (better/more discreet than Red Wings imo).
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Aug 18, 2013 10:34
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