RedWine
06-28-2006, 08:23 AM
Don't do it for the money - there isn't much to be made. Just do it because you love to cook.
Steps
Love food - if you don't, you'll be a cook, not a chef.
Learn everything about the food you love and, more importantly, about the food other people are willing to pay money to eat. Organic, free range, kosher, kobe - these are all good to know. If it's patisserie you're interested in, know that a souffle isn't just a bunch of hot air.
Become confident with a knife. You don't need to butcher a chicken with surgical precision just yet, but knowing the breast from the thigh will certainly help you a lot, both in life and in cooking. Know that size doesn't matter because a 2" turning can do the job faster than a 10' chef.
Try working in the industry. In Europe, the interview process is a day working at the restaurant, for free. You see what they can do, they see what you can do, if it's a match made somewhere close to heaven, or you're a cooking god, you're hired. Students are allowed to learn through work experience under similar circumstances, where they are not paid, but put in a full day, week, or month for an agreed amount of time. Ask to work in the kitchen of your dreams to see if this is the life you really want.
If after all this you still want to be a chef, you have a couple options: a) Go to cooking school. As most cooking is seeped in the French tradition, a
French training-based course is an option. b) Try on the job training - through your school or job centre you may be able to find a paying position at a restaurant. Always pick the places that emphasize good hygiene - both yours and theirs.
Tips
Be nice to everyone. The industry is highly incestuous and the potwashers and guests you meet today may be opening the hot new fusion restaurant tomorrow.
You must have a step by step plan of how you are going to become a chef.
Warnings
1) Don't fall into the wrong crowd.
2) Don't let people tell you can't do it. Just do it.
3) Always wash your hands
Steps
Love food - if you don't, you'll be a cook, not a chef.
Learn everything about the food you love and, more importantly, about the food other people are willing to pay money to eat. Organic, free range, kosher, kobe - these are all good to know. If it's patisserie you're interested in, know that a souffle isn't just a bunch of hot air.
Become confident with a knife. You don't need to butcher a chicken with surgical precision just yet, but knowing the breast from the thigh will certainly help you a lot, both in life and in cooking. Know that size doesn't matter because a 2" turning can do the job faster than a 10' chef.
Try working in the industry. In Europe, the interview process is a day working at the restaurant, for free. You see what they can do, they see what you can do, if it's a match made somewhere close to heaven, or you're a cooking god, you're hired. Students are allowed to learn through work experience under similar circumstances, where they are not paid, but put in a full day, week, or month for an agreed amount of time. Ask to work in the kitchen of your dreams to see if this is the life you really want.
If after all this you still want to be a chef, you have a couple options: a) Go to cooking school. As most cooking is seeped in the French tradition, a
French training-based course is an option. b) Try on the job training - through your school or job centre you may be able to find a paying position at a restaurant. Always pick the places that emphasize good hygiene - both yours and theirs.
Tips
Be nice to everyone. The industry is highly incestuous and the potwashers and guests you meet today may be opening the hot new fusion restaurant tomorrow.
You must have a step by step plan of how you are going to become a chef.
Warnings
1) Don't fall into the wrong crowd.
2) Don't let people tell you can't do it. Just do it.
3) Always wash your hands