I'm on a mission to become a cook. I'm halfway through a two-month stage at the best restaurant I can commute to. Before this I've done about three months in another kitchen owned by the same people. My stage will be ending soon and I need to figure out how to move forward.
My short term goals are to make a wage I can live on and as quickly as possible find out whether I want to work in a fine dining restaurant and if I can handle it, probably by getting a stage in one.
I'm not looking for any shortcuts, but I am looking for the most direct path.
I don't even know exactly which questions to ask, but here are some things I don't know:
- I don't know what kind of skills and experience it takes to get a stage in a michelin star restaurant.
- I don't know what sorts of jobs I should look for with my experience and my prioritized goal of learning as much and as quickly as I can. One cook at my current restaurant suggested I get "any" kind of job where I get to be responsible for my own station, no matter the type of food they serve. He suggested a sports bar. I don't know if this is a good idea or if I should look for a position with less responsibility (prep cook?) in a restaurant where I actually want to work. What are my options?
- I don't know what I need to study. I've got a background in physics (undergrad) and I'm reading stuff like Modernist Cuisine and On Food and Cooking. But it's too unfocused, I wish I knew more precisely what knowledge I should acquire that will help me on my mission. Should I cook my way through Le Guide Culinaire in my spare time, or should I learn the recipe to every thing on the menu where I'm doing my stage? I'm lost.
- I don't know which habits I need to develop to work effectively and learn effectively. I'm obsessive about working clean, organizing my station and improving technique. I take notes on anything I find interesting or important and I'm always watching people to see how they work. I don't know if there are things I should be focusing on that I don't even know about.
Edited by Modig, 02 January 2013 - 05:56 PM.