"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...
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applicants for a cooking position, become a chef, brian burhoe, canadian, canadian culinary federation, ccfcc, chef, cook, cooking course, credentials, culinary arts school, culinary course, food service industry, good chefs, job as a cook, journeyman certificate, meals, need to take a culinary course, own restaurant, restaurants and hotels
Posted at: 10:16 AM | 0 Comments | Add Comment | Permalink
Food Service Tips
Working in the food service industry is a fun but challenging job. You are constantly moving, interacting with a wide variety of people, overcoming new and unique obstacles, and learning new things every single day. While it can be a lot of fun, it can also be ridiculously stressful and difficult. The following tips should help those who are interested in these fun and exciting careers.
First you have to look at your job professionally. You are going to get rude customers, angry people, and nasty attitudes. Its just part of the human condition, and whenever you interact with lots of people, you are eventually going to run into the less friendly types.
What you have to remember is that the rude comments and nasty attitude are not directed at you. They are directed at the mask, the persona of "professional" which you wear over your real identity. This is a way of protecting yourself from hurtful comments and gestures. By being professional, you can let the mask take all of the dings and dents that come with working with unsavory people, leaving your real personality intact beneath.
Another issue in the food service industry is personal...
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bistro, careers, culinary work, food preparation, food service, food service industry, kitchen table, kitchens, restaurant, work space
Posted at: 01:19 PM | 0 Comments | Add Comment | Permalink
