"Brian, do I really need to take a culinary course and get my credentials to get a good job as a cook?"
It's a question I've been asked a lot over the years. And the answer is -- yes and no.
Many famous chefs have worked their way up through the kitchen ranks -- starting as dishwasher, up to prep and sandwiches and so on. It's been done and it's still being done. On the other hand, many executive chefs in restaurants and hotels won't hire unless their applicants have papers and a track record of some sort.
Most managers just don't have the time to train someone from scratch. They want experience from the get go. And if you don't have experience, the best way to get it is by taking an accredited culinary course. The added bonus to taking a course is this: near the end of every culinary course, the head chef will get calls from local restaurant managers and executive chefs asking, "Who are your top students?" I don't mean to brag, but this is how I got my first job. I went on from there to get my Journeyman Certificate and Chef's membership in the CCFCC (Canadian Culinary Federation). It was worth it.
But what if you just can't afford either the time or the money to take a cooking course?
I've certainly trained people in the restaurants I've worked at and enjoyed doing it. I'm not one of those tempermental cooks and enjoy teaching others. What I've always looked for is what everybody in the food service industry looks for: a love of cooking!
This, unfortunately, is the very reason why not having industry credentials can work against you. Taking the time and effort to get professional training is a real indication that you love cooking. At least that's what most food service managers believe.
And in many cases, they are right to belive this. Cooking is hard work. Many applicants for a cooking position have no real interest in cooking. It's just a job -- something to get a paycheck until they can find something "better." We've all been served food by these folk. In fact it seems to be happening more all the time. There are incompetents in those kitchens who can't even keep food at the right temperatures -- and in this age of E Coli, that is downright frightening. These people have never even considered a culinary arts school.
I've found myself trying to train people with this attitude. They take no pride in the meals they prepare, the plates they send out.
But I've also had the pleasure of training people who really want to learn.
They pay attention. They love the work. And -- here's the real test -- they even ask the waiting staff how the customer liked the meal. The really good cooks will even peek out into the dining room to watch the customer's reaction. I do this myself. Good chefs, whether easy-going (like me) or tempermental (like those others), all want to please their customer. A "compliments to the chef" is pure gold. We live for it!
So if you love to cook -- if you really care -- no, you don't have to get the credentials. It's easy enough to get an entry job in a restaurant . What you need to do then is prove that you love to cook. You need to prove your passion. Your willingness to learn.
It's a long process. It takes hard work. Lots of it.
But if the passion is there, so is the opportunity. Whether your dream is to become a chef, food service manager or even have your own restaurant, it's all there for the taking.
- Brian Burhoe
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