Edited by Twyst, 20 January 2012 - 06:53 AM.
Landing your first fine dining kitchen job
Posted 20 January 2012 - 06:53 AM
Posted 20 January 2012 - 08:14 AM
2) Does your school have a culinary competition team? Are you on it? Has the team won anything?
3) Have you done any volunteering?
4) What languages do you speak?
Basically, are you graduating with something to show an employer besides a sheepskin? Makes a big difference when job hunting. There are thousands of recent culinary school grads hitting the streets every semester, looking for work. It's my experience that employers are looking for people who did more than just attend classes.
The reason for question #4 is that I would leave the country and work in a kitchen abroad to build up experience.
Posted 20 January 2012 - 06:04 PM
Edited by Twyst, 20 January 2012 - 06:04 PM.
Posted 21 January 2012 - 02:08 AM
The problem is Ive never set foot in a professional kitchen and dont know how to go about getting a foot in the door.
Your school doesn't have a restaurant that serves the public? If so, that counts as a professional kitchen.
Unfortunately, I think your chances of jumping straight into fine-dining are nil. There are simply too many applicants for a dwindling supply of positions. My experience with culinary school is that it allows the graduate to skip the "start as a dishwasher/pantry worker" bottom-rung on the ladder and go straight to prep.
Prep is prep -- it doesn't really matter where you do it. If fine-dining is your goal, move someplace that has a LOT of fine-dining restaurants. New York, San Francisco, Las Vegas, New Orleans -- whatever city fits your needs the best. Go work at any restaurant. Work like hell for a year. Go out to eat a LOT (and network, network, network*). And then start putting in resumes.
* Don't just network with back-of-the-house. A good restaurant manager can get you a job just as easily as a chef can.
Posted 21 January 2012 - 03:55 AM
Moneywise the hotel will pay for a part of your flight, offers a room to stay in in the hotel and three meals a day.
It's a five star hotel, if you decide to send an application, put in that you are interested in working in La Trattoria and the Orangerie.
The kitchen is very experimental and the menu is actually changing now. We run a 4-piece set menu on a two week rotation. The culinary style is Italian in La Trattoria and French in the Orangerie.
Posted 24 January 2012 - 01:06 AM
And just to throw my $.02 in the pot, your GPA, club affiliations, blah blah blah doesn't mean as much as you think it does. This industry is flooded with kids right out of culinary school. Ive been in the position to hire culinary school grads MANY times, and I'm look more for practical experience and work ethic than I do for GPA or ACF membership status. What's going to set you above everyone else is your talent, not what grade you got in Knife Skills class. Get into a restaurant and work your ass off, say Yes/No Chef, and PUSH. Trust me, it'll go a long way when you ask your Chef for a recommendation to get into a better/fine dining kitchen.
- Chef Johnny
P.S.- I graduated with a BA in Culinary Arts from J&W. So don't think I'm talking down, in any way, to a culinary school education.
The Rogue Gentlemen
Posted 24 January 2012 - 10:06 AM