Jobs for Americans in the UK?

[brokentelephone]

Hi All,

My girlfriend recently graduated at the Cordon Bleu with a Grand Diploma in Patisserie. She is looking for a job here, but it seems that there are very few opportunities for her that would provide her a visa for work. She is extremely talented (naturally gifted, i'd say), and would really be an asset to anyone she'd work for, but it's hard to find opportunities.

Have anyone dealt with this themselves, or does anyone have any recommendations? She's worked at the Ritz during her degree, but she is not particularly interested in catering at a large hotel (she is interested in working on show-piece/wedding cakes and/or Pierre Herme style bakery).

I would appreciate any help. We're sort of at a loss, and rather worried about her options.

[thom]

Obvious thing to say for anyone in the business but you're registered with all the usual restaurant/chef agencies and hammered the standard catering/restaurant job sites like www.caterer.com and www.bighospitality.com?

I know patisserie jobs are going to be thin on the ground but equally qualified, talented patisserers are not exactly ten a penny so it should all balance out and I'd be suprised if they didn't turn anything up over the next month or two.

Hope that helps

Cheers

Thom

[chefmatt]

if she is as good as you say she is then she will have no trouble getting a job or someone to sponsor her. i suspect what is standing in her way is lack of experience, three years at school even with work experience is very different to three years in a patisserie.

if she is serious then get experience eleswhere, france or the states, why not try to go and work for Pierre herme?

has she contacted people like william curley, sketch, yauatcha, damian allsop, gordon ramsay, eric rousseau?

or make a name for herself making wedding cakes but don't register as a business.

Matt

[brokentelephone]

Thanks a lot for the suggestions. Found some interesting possibilities on those websites!

Anyone else?

[thom]

Thanks a lot for the suggestions.  Found some interesting possibilities on those websites!

Anyone else?

←

Just to add, don't just reply to individual adverts online, make sure you register with all the major specialist chef agencies. In fact if possible, go in and see them face to face - most will have central London offices.

You reacting to posted jobs is one thing but if the agencies actually have you on their books you'll be first in line should any opportunities arise before they even get advertised. A lot of chefs are poached/head-hunted this way.

Good luck.

Cheers

Thom

[brokentelephone]

Thanks a lot for the suggestions.  Found some interesting possibilities on those websites!

Anyone else?

←

Just to add, don't just reply to individual adverts online, make sure you register with all the major specialist chef agencies. In fact if possible, go in and see them face to face - most will have central London offices.

You reacting to posted jobs is one thing but if the agencies actually have you on their books you'll be first in line should any opportunities arise before they even get advertised. A lot of chefs are poached/head-hunted this way.

Good luck.

Cheers

Thom

←

Sorry to be a total knob, but do you know of any specialist chef agencies off the top of your head? I am not from London originally, and am only familiar with high-street recruiters that I've walked by!

Josh.

[thom]

Sorry to be a total knob, but do you know of any specialist chef agencies off the top of your head?  I am not from London originally, and am only familiar with high-street recruiters that I've walked by!

Josh.

You may not be from London originally, but that is an excellent use of the phrase "total knob". You're a natural!

Only names that spring to mind are Berkley Scott (sp?), Chess etc, plus Addison Fowle (friends of mine). There are, I would say, about five or six biggie chef recruiters, and then a number of smaller consultancies below that.

Best option is to check out the aforementioned websites and see which agency names crop up again and again, or have the main banner ad sites. This will give you a starter for ten.

Alternately, go old school and just grab a copy of Caterer or Restaurant (you should find them in most of the bigger central London newsagents), on Thursday and Wednesday respectively, and skim the job ads at the back.

Again, the very best of British luck to you!

Cheers

Thom

[brokentelephone]

Thanks so much everyone! Feeling much less stressed out now! I'll let everyone here know how things work out!

Regards, Josh.

[lapin d'or]

Josh, If your girlfriend is not actually working right now she could maybe just try and get some unpaid time in a good kitchen, start convincing people she really wants to do this.

And please do not let her walk into an interview insisting she only wants to do the showpiece stuff. I know I sound like a grumpy old woman but I am concerned about her expectations of a first job, people want to see what you can do with the basics first.

[chefmatt]

And please do not let her walk into an interview insisting she only wants to do the showpiece stuff. I know I sound like a grumpy old woman but I am concerned about her expectations of a first job, people want to see what you can do with the basics first.

I was going to say something like this but didn't want to sound like a grumpy old man! When i left cookery school having won best student i thought i was pretty good, i had no idea what was in store for me in a proper michelin kitchen environment. never underestimate what pressure of production does to your technique and how much pressure you are actually under. i wouldn't personally consider taking a college leaver on except as commis and at a pretty low wage until they proved themselves and that may happen quickly with some more talented people but i think it is a neccessary evil that she will have to endure.

approach this humbly and you will get more respect and can perform beyong expectations.

matt