Working in great restaurants.

Sorry if this discussion is completely unrelated to this amazing site; however, I am searching for ways on how to apply and work at restaurants that are at their prime. I figure I could ask James Beard Award Chefs how they did it. This is not a plea for a job, more like guidance for a culinary student about to embark on his career. I also figure that there are many cooks out there like me searching for a mentor that they could follow, learn from, grow with and have the same questions I do.

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michaelnatkin

@jrkbulnicky Here's an article I wrote years ago that may be a help to you: http://herbivoracious.com/2012/03/so-you-want-to-stage-intern-at-a-restaurant.html . I'm sure other ChefSteps folks will have plenty to add!

Aldo_Ferrari_19526

this was great, thanks for posting, Michael.

Allen_Johnson_67197

@michael awesome write up

I too have a day job and I often dream about what it would be like to work in a kitchen

Justin_67900

Thank you Michael, I read your article about two times, and agreed with every word.

Mark_Kalynchuk_34927

Dreaming about working in kitchens and actually being in one and working through a rush is nothing like people think it is. I often get frustrated when people assume they know what it takes to do my job. I'm a sous chef. does that mean I get to prepare delicious food for my restaurants guests? yes. Do I get to learn about a craft I love and have decided to do for the rest of my life? Yes. Do I have to observe and maintain a 32%ish food cost? yes. Do I hear about every little thing my manager thinks is wrong with every dish? yes. Is my job one of the most anger inducing, stressful things I've ever done? Absolutely yes. And I still love it.

Moral of my story: Start small. Very few people get their start at El Bulli or Alinea. But if you work hard, meet the right people, and most of all care every day including the ones that piss you off so much you want to fire your entire staff and start fresh, you can make it to any restaurant you wish.

Justin_67900

I do agree with you completely on this Chef. I have no intention on gunning for any michelin starred restaurants right out of the gate. I do, however, believe that one should work in the successful restaurants and learn from the successful restaurateurs in order to be successful yourself. Am I wrong in thinking that? Also, I intend on starting at the very bottom, and slowly working my way up. I am about to graduate from culinary school, I doubt I would last long on any hot line as I am now.

I too know that this job is stressful and anger inducing, though from a novice's point of view. However, I too love this job, this career. I do not regret anything about the choices I have made.

Thank you for the advice.

Marc_Lyons_64226

if you really want to do this, no worry about pay, and show loyalty and drive, so many great properties will have you.

ren_74229

Can you be the following?

1. 100% reliable? Be a person of your word...always and forever.

2. Be aware? About what you are currently able to do, how well you work with others, about what you most need to figure out.

3. An enthusiastic and quick learner? There's a line between being annoying and taking initiative, find it quickly.

If you can truthfully say yes to all three of these things, there's really nothing stopping you from working as the best restaurant you can imagine. Some start cooking at the age of 10 at their parents' thai restaurant, some start as a dishwasher, some start at 30, some have only worked at michelin starred places. My point is that great cooks can come from anywhere. What you do, where you go...is almost always a function of yourself.

On the other side of the coin, the more you are just like everyone else...the more likely you'll end up just like everyone else.

Nicky_J_17040

Have a sense of urgency. All of the time.

Any baseball fans out there? Pete Rose was the best. If you ever saw him get walked, he would sprint to first base, not walk.

Have the work ethic of Pete Rose in the kitchen. Just don't get caught gambling i guess.

Demixl_1012411

Have any of you thinking to open an restaurant in gambling style, like casinos thematic?

kevinkovalsky_1061817

I think that it would be very nice! As a gambler, I am really thinking to open such a restaurant, because the games of change are representing a big part of my life. I used to play on slot deposit pulsa like 6-7 hours per day the last 3 years. I loved casino's and one day I am going to open a restaurant in this style.