Rebo

I've definitely gotten that message. Just like any other field, you have to work your way up.

Thank you for the replies! I'm long past seeing this as a glamorous job -- just a profession that I might really love. My husband is a veterinarian, so the long/weekend hours are more compatible than for many professions, plus he's promised to be my sugar daddy. I'm also remarkably heat tolerant. As for the rest of it, there's only one way to find out. . . I feel intimidated at the prospect of approaching a chef about this -- but I'll get past it. Should I prepare a resume emphasizing the cooking experience I have, or just talk and explain my situation? If I go to talk with them during the workday, is it okay that I'd be wearing dressy office clothes? I want them to know that I'm serious and will be a hard worker.

I've had some wonderful meals at the Circle Bistro in Foggy Bottom. I'm in love with a frissee salad with a grilled poached egg that they serve. Their desserts are also very tasty and creative -- had an Earl Grey creme brulee there recently that was great.

I’m thinking of enrolling in culinary school and becoming a chef here in DC. I’ve read lots about school, the cooking field, and various career paths and talked to a few chefs. While I've waited tables, I have little restaurant kitchen experience – just salad and cold appetizer prep, plating desserts, and some chopping. People often advise prospective chefs to spend some regular hours working in a kitchen before taking the plunge. What’s your advice for doing that here in DC? Should I answer an ad in Post, or should I approach the chef of a really nice restaurant? Do you think I can get hired for anything other than washing dishes, working weekends or a couple of evenings a week? Thanks in advance for your suggestions.