This might be off-topic, so I apologize in advance for that, but:
I'm thinking of going into professional cooking. I realize that my first job in a kitchen is most likely going to be "do whatever the chef tells you", and will probably not involve anything close to a stove. But...I love everything to do with food, including peeling vegetables.
My questions are: without chef school, and with only about a year's experience cooking at home, would a restaurant hire me?
If they do, what am I expected to know how to do? I see people chopping and peeling vegetables in seconds, cutting up meat without a second thought, and generally being very competent around a kitchen. I'm good, but I'm not that good. Do people who go into cooking usually have more skill than a home chef?
I've not taken any cooking school, nor do I really intend to, so is that a definite bad thing?
Mike
I'm thinking of going into professional cooking. I realize that my first job in a kitchen is most likely going to be "do whatever the chef tells you", and will probably not involve anything close to a stove. But...I love everything to do with food, including peeling vegetables.
My questions are: without chef school, and with only about a year's experience cooking at home, would a restaurant hire me?
If they do, what am I expected to know how to do? I see people chopping and peeling vegetables in seconds, cutting up meat without a second thought, and generally being very competent around a kitchen. I'm good, but I'm not that good. Do people who go into cooking usually have more skill than a home chef?
I've not taken any cooking school, nor do I really intend to, so is that a definite bad thing?
Mike