I want to be a chef

[Country Heart]

You might enjoy the show Top Chef - it's kind of a weekly cooking competition where they eliminate one contestant every week until they finally crown someone Top Chef.

It's kind of fun to see what they make each week.

 

[Chicken Heir]

Another piece of advice from someone currently working as a chef: absolutely keep your eye on culinary school. In the mean time, though, take any cooking classes in your high school if they still have a "home ec." program.

Then, when you turn 16, go to a decent restaurant in your area (not a chain and not a 5-star either---something in between) and apply to be a dishwasher, bar back, busboy--anything, and make it known that you want to be a chef someday. A few kids working in my restaurant did that, and if the manager/head chef thought they were serious, they found themselves working salad side or as "fry-guy" in short order. Even that kind of experience at an early age goes a long way into getting into a better culinary school than someone with no experience. Keep your grades up in school, too.

Don't be discouraged by any bigmouths you run into. Like any other profession, you run into all kinds of people, and that includes surly, sarcastic, bitter people, etc. If you're chatting with another cook or chef and mention you'd like to be a chef someday,and they come back with a "no you don't, kid" or laugh, scoff, or something as equally boorish, don't let that influence you.

Lastly, don't get caught up in the partying--it's an easy rut to fall into, given the late hours, lifestyle, etc., someone mentioned in a previous post. That goes for going in on your own restaurant, too. Make sure you know and trust your partners if you go in one one. Many investments have been lost and lives ruined because one partner had an addiction problem or was embezzling money. You seem to have your head on straight at a pretty early age, so trust your judgment and make the right choices and decisions.

Good luck!

 

[KatyTheChickenLady]

Quote:
well said . . . and welcome!

 

[Buff Hooligans]

Pringle, skip Johnson & Wales in Rhode Island. If you can scare up the money, go to the Culinary Institute of America in Hyde Park, NY.

 

[corancher]

Our daughter is a chef. She puts in very long hours, but loves her work. Follow your dream but be prepared for a lot of long hours and hard work.

 

[Whispering Winds]

I have been told that being a Chef on a cruise line is the way to go. Free travel, and lots of diversity.

 

[Chef]

Yes CIA "Culinary Institute of America" is the TOP of the line as far as US culinary schools go. Also the most expensive, but go figure. Most of my chefs from Le Cordon Bleu went to CIA and they said it was awesome!

Chef

 

[babettenj]

check out http://foodieatfifteen.blogspot.com/ it's a blog by a young guy who is already working in a restaurant. Also, you can love food and train as a chef, but don't necessarily have to work in a restaurant- other careers are teaching, recipe testing, working for tv or magazines, or as a food product developer. I work as a private chef and while the hours are long I make more money. Also, don't compromise- train with the best. You may have to work for no pay, but a big name on your resume will open doors. Experiment with recipes to see what works and how it works. Above all- EAT. Learn about cuisines and the cultures they come from. I write about food at babettesnjfeast.com, although I don't blog much about my work since I respect my client's privacy.

 

[pringle]

Thx for so many answers.There are already some prettynice restraunts around here and Im taking advice and being dishwasher or somthing like that and hopefully work my way up.Im very interested in different cuiseins especially those on bizzar foods.I really dont mine eating organs or eating different meats.You just have to make somthing and work on it.

 

[bigmike&nan]

Quote:
I had a late in life downsizing from IBM, I took the money and went to the California Culinary Academy - kitchen work is exactly what Chef says - it is hot, stressful, repetitive and the pay is low. If I learned a "lesson" it would be to tell young people to really, really apply themselves in school - get the best grades EVERY year as each year is a building block to the next. Really be smart, bust your tail studying and try to get a scholarship in college. Get a good paying job with your degree, something you can use so you could: marry, buy a house, plan and have a family of your own.

But when you are say 16 apply to work as a dishwasher in a restaurant, not a big chain restaurant but something near you with a smaller staff - back in the old days (the 1700's) families got their sons jobs working in restaurants - the most drudge work, but once the kid proved himself a hard worker would be given some small prep job, say peeling vegetables. Later they'd be taught (or would learn by watching) and develop knife skills, later would be promoted to doing line work. I know many famous present day chefs that worked their way to the top doing this very thing.

By working in a restaurant you can find out for free if you like the work - many after chef school have their fantasy bubbles' burst by the reality of restaurant work. BUT if you work your way up you won't need the fancy and expensive education to find out if you like the work. Later if you decide you need the culinary arts certificate you can go to school... But while in school also work in a restaurant as the day to day work is almost better training than the classic cuisine training of a chef school.

It is hard work, I am now retired and cook for my wife, friends and family and I cook for THE LOVE of it... Let all you do in your endeavor be motivated by THE LOVE for the craft, not money. Then you will be amply rewarded... Each man has his own destiny.

My Best Wishes To You Son

Michael Hale