Corned Brief

Hi folks, Can anyone out there share some information about the St. Louis restaurant scene? I am a cook with five years of experience in busy, sophisticated kitchens. Now my family is planning on relocating to St. Louis and I am trying to learn as much as possible about the industry in the city and surrounding areas. How is the industry doing? Are there jobs for skilled cooks? What are wages like? Turnover? Overtime? Is craigslist the best source of information about openings, or should I just knock on doors and ask to stage? What is your favorite STL food blog? I have been reading the Post-Dispatch and Riverfront Times and now I’m looking to get more detailed information if possible. Any little bit helps -- thanks in advance.

Thanks for sharing the leads, SundaySous. I'll keep you posted about any progress I make and I'll pass along any useful information I can find. I saw your post on LTH Forum and thought I'd try eG as well. There's got to be a way to break into the kitchen . . . . Good luck and thanks again, CB

I am seeking a stage or internship in a restaurant kitchen in Chicago or with a Chicago area caterer. I am not a culinary student and I don't have any relevant professional experience. Can any eGulleteers help me with some advice? My specific questions are: how tight is the market for unpaid positions in Chicago? Should I approach chefs or caterers in person, or is it better to call or email to inquire about a position? Are there any particularly good places or people to contact, or, on the other hand, places or people to avoid? Thanks in advance for any information or advice you can share. And if anyone reading this post is looking for a kitchen slave, don't hesitate to send word. Regards, CB