ManedWolf
Assistant Cook
I graduated from culinary school around a year ago and have been working in a local restaurant for a year. I am looking to move my skills to the next level and want to become an apprentice so that I may obtain Red Seal Certification. I wanted to pose a couple of questions to the forums to see if I can get any insight regarding the qualities and expectations a Chef would have of an Apprentice.
I can tell you that since culinary school i have been excited more and more by working in the industry. I have helped out at lots of catering events on my time off just to get the experience working with different foods and cooking styles. Every time I've done those events I have been more and more excited.
I believe a hotel setting would be the best for developing my skills in different areas and it is a position in one that I am pursuing.
So my questions are basically:
What are your expectations of an apprentice and what are some concerns a chef or employer might consider?
Is a hotel setting the best environment for developing wide ranging skills?
Is there something that I can do to show that I am motivated and a good investment to a chef?
Any advice is greatly appreciated. Also if there is anything unclear in what I have said above please don't hesitate to ask me for clarification.
I can tell you that since culinary school i have been excited more and more by working in the industry. I have helped out at lots of catering events on my time off just to get the experience working with different foods and cooking styles. Every time I've done those events I have been more and more excited.
I believe a hotel setting would be the best for developing my skills in different areas and it is a position in one that I am pursuing.
So my questions are basically:
What are your expectations of an apprentice and what are some concerns a chef or employer might consider?
Is a hotel setting the best environment for developing wide ranging skills?
Is there something that I can do to show that I am motivated and a good investment to a chef?
Any advice is greatly appreciated. Also if there is anything unclear in what I have said above please don't hesitate to ask me for clarification.