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I'm thinking of forging a new career path...any foodie-job tips?
OK, I'm gonna give it to you straight. First, you have to ask yourself if this is really what you want. Do you know what you are getting yourself into? Working in the food industry usually means long hours, low pay and high stress. It also helps if you have the unnatural ability to drink until 7 am, turn around and work 15 hours on 2 hours sleep. It is a ridiculous lifestyle, and not for the faint of heart. If you still think that you want to enter this crazy world, then come on in!
In order to become a line cook/sous chef/culinary genius, you have two ways to get there. The first way is to go to culinary school, work hard, study hard and intern at a place where you can get some real world experience(i.e. not just peeling potatoes, but learning something). Then, maybe, you can get a job at a decent place in garde manger and work your way up through the line in 2-3 years. Or you can do it the other way. Go to a restaurant that you like. Ask to speak to the chef, and tell them that you want to learn how to cook. Tell them you'll do anything to get in the door. If you can convince them that you are serious, they will probably give you a job as a dishwasher. If you can show them that you can stick it out and work hard, you may be promoted to prep cook within a year. And from there, you can work your way up.
I apologize if this post seems discouraging. I just want you to understand that while this business may seem glamorous, it takes an inordinate amount of hard work, dedication and luck to succeed. Good luck, bisbee!
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About Krusty0922
Location: Astoria
About: Restaurant Manager/Sommelier/Whisky Expert/Food Freak
Favorite foods: Stuffed zucchini blossoms, braised lamb shanks, Papaya King hot dogs, apples, homemade brownies, guacamole, Shake shack burgers
Last bite on earth: Scott Conant's creamy polenta with fricassee of truffled mushrooms.
One of my favorites... in fact, I just saw it on the cocktail menu at Keens Steakhouse!