Hey guys so I could really use some personal advice / first hand stories to help me hit the ground running. I have never worked in a kitchen besides a deli for 2 weeks. I am currently 23, I went to school for criminal justice, and currently I have been a graduate for close to a year now. I have bounced from random job to random job in that time. The one thing that has remained constant and if anything grown a stronger passion within me is food and cooking.
I've been telling myself for weeks now that I will go in and talk to some chefs. For some reason I have been hesitant to go into kitchens and apply. For whatever subconscious reason I just haven't done it yet. Does anyone have a suggestion on how I should approach this? Plus I don't know how the application process works, do I cook to show them if I can start as a line cook if I have no experience. Or just start as a dishwasher.
I'd also like to ask you guys for suggestions on books to get that I could read to substitute for going to culinary school. I just ordered "The Professional Chef CIA" because of some members on this forum.
So to sum up everything I'm a little terrified of this new beginning, but I think I have some real talent that just needs the right chef to hone my skills and give me the knowledge needed to develop as a cook.
I've been telling myself for weeks now that I will go in and talk to some chefs. For some reason I have been hesitant to go into kitchens and apply. For whatever subconscious reason I just haven't done it yet. Does anyone have a suggestion on how I should approach this? Plus I don't know how the application process works, do I cook to show them if I can start as a line cook if I have no experience. Or just start as a dishwasher.
I'd also like to ask you guys for suggestions on books to get that I could read to substitute for going to culinary school. I just ordered "The Professional Chef CIA" because of some members on this forum.
So to sum up everything I'm a little terrified of this new beginning, but I think I have some real talent that just needs the right chef to hone my skills and give me the knowledge needed to develop as a cook.