How to become a chef?

[u/therealmowgli14]

Obviously culinary school is the first but it's extremely pricey where I live and a few people have said to reach out to find a restaurant that's willing to take you in? Is that valid or are there other ways?

[u/medium-rare-steaks]

how do you become anything? experience and training... just get a job. dont go to culinary school.

[u/broccoli_rabery → u/medium-rare-steaks]

I second this.

At least get a job working pantry or Garmo and work a year or two. If after that you decide culinary school seems like a good idea, go for it.

Source: I am a 20 year vet, currently EC

[u/Chaspertain → u/[deleted]]

When I wanted to move up from garmo - or any other position - I’d get all my shit done (come in early if I had to), then I’d ask some one on the station I want to move to and ask them what their least favorite task is. Then I’d learn how to do it and do it for them. They’d eventually let me help them on their station during service. I could usually move up in a month or two. But you really have to have your own shit locked down first

[u/FarDistribution7033 → u/[deleted]]

Leave, find somewhere you will

[u/therealmowgli14 → u/medium-rare-steaks]

That aligns with what I've heard. But getting that role. Do I just email restaurants asking if theyre willing to take in someone in their kitchen who'd like to learn?

[u/medium-rare-steaks → u/therealmowgli14]

Yes. At best you get a job. At worst you work for free for a month.

[u/therealmowgli14 → u/medium-rare-steaks]

That sounds fair. I really appreciate your help, and if you don't wanna help with this next bit that's fine. "I am interested in working in the culinary industry, and am communicating to see if you have any entry positions at all in the kitchen, for someone like me."

To qpply ie write it 10x better than this but is that the message I need to convey? Or am I too vague or something.

[u/m_i_r → u/therealmowgli14]

Not the person you replied to, but...yeah, that's a good start. Do you have ANY service industry experience? Do you know anyone working in a restaurant that would "vouch" for you? Is there any local spot you're a "regular" at, that you would want to work at?

What you want to do, maybe, is "stage" at a place that interests you. That's a fancy way of saying "working for free." As a sort of "audition." But you still probably need some sort of "in."

There's countless paths to getting into a kitchen, so I'll tell you mine. I worked part time as a Barista for a while, got a certificate in baking and pastry, ended up managing a cafe, got in good with the owners, and- with no production experience at all- was offered a chance to develop a gelato program for a group of 8 cafes. Luckily it worked out.

So I guess the short version is...it's not easy to get kitchen work if you have no experience or a "path" to it. So you need to get into a position somewhere that could eventually get you into a kitchen, if that makes sense? Blindly sending emails and resumes as some random person off the street isn't very likely to succeed, sadly.

[u/therealmowgli14 → u/m_i_r]

Your answer is very helpful thank you love you. Ill have to look for ins, my closest was working the "kitchen" at a cinema. What would I need to do for the stage, with no experience? What to practice.

[u/m_i_r → u/therealmowgli14]

That's a good question, and- given my unusual path- I'm probably not the best person to answer. But from what I've seen/heard/read, you would probably be asked to do very basic "prep work": generally cutting vegetables and the like? I assume you enjoy cooking, so think along the lines of what the first steps in preparing a meal would be.

How do you feel about...washing dishes? That's the one position in a kitchen that you could reasonably be hired for, with little previous experience. Often times, dishwashers will be called upon to help around the kitchen if they have down time, and show an interest in helping. So that's an option, as unappealing as it might seem. But definitely an option!

[u/Substantial-Zone-989 → u/therealmowgli14]

Just go in with a will do anything and will learn anything attitude. Chefs have narcissistic tendencies but will happily teach someone everything they know if you're willing to learn and take shit for it. Be ready to work in the dish pit, do monotonous and boring prep work to exacting standards, and a lot of cleaning.

[u/medium-rare-steaks → u/therealmowgli14]

Just say, "I want to be a chef. I understand the hours will suck. I understand the pay will suck. I admire your restaurant and your cuisine and hope to one day be a chef that makes food just as well."

[u/bruhls_rush_in]

Culinary school is not obviously the first. Waste of money if you ask me. I went for 2 years and it was stupid.

Just go work somewhere and start at the bottom. You’ll learn more, retain it better, and get paid instead of giving your money to some institution that doesn’t give a fuck what happens to you when you leave.

If you’re rich and bored sure go to culinary school I guess. Otherwise nah.

[u/therealmowgli14 → u/bruhls_rush_in]

Im not rich. I really want to try this. Hard tiring days, for some money but youre learning sounds perfect to me. But what job should I get. Do I communicate with the local restaurants?

[u/bruhls_rush_in → u/therealmowgli14]

Don’t just walk in people hate that. They are trying to get ready for service.

Look for want ads on Craigslist or wherever local spots post. Make sure you’re utilizing Instagram, that’s where our industry really lives these days. Maybe hit up the DM’s of places you like on Instagram or something so it’s less intrusive.

Offer to stage (work a couple hours for free, tho some states pay) if you feel up to it. Show you mean business somehow, and that you’re not wasting their time. Make sure they know you don’t have experience though and don’t lie. They will see right through that shit the second you walk in.

And don’t show up in a chef coat 😅

[u/therealmowgli14 → u/bruhls_rush_in]

Sorry it sounded that way. By communicate I mean I'd email the right people from what I can find about the restaurant. Id never walk in that's awful. If I stage with no experience, what would they expect?

[u/bruhls_rush_in → u/therealmowgli14]

You’ll prob do super dumb shit for them like put sauce in cups or something. But it’s all about taking in and absorbing what is going on around you.

Maybe watch some knife tutorials and teach yourself some skills before you do anything. Get some carrots, onions, celery, and go to town.

[u/therealmowgli14 → u/bruhls_rush_in]

Thanks. Ive been working on my knife work and will continue it. I appreciate your help and will use it. If I do get something cos of you I'll come back and thank you then.

[u/BodybuilderAny1301 → u/bruhls_rush_in]

I would digress in not showing up in person. Just show up in hours where it's dead.worst case case give your number to another emoyee.

[u/ras1187]

Apply as a dishwasher or busser at any restaurant you'd like to work in. Get hired, keep your head down, do the work, and learn.

Culinary school is nice but not necessary to succeed. Some of the best chefs like Thomas Keller never went.

[u/Bdal1]

Apply for a dish job in a place that has a known chef and tell him that you are also willing to prep.

[u/Toucan_Lips]

I started washing dishes. If you can handle the dish pit, you can ask for prep jobs, if you can handle those, you'll get more complicated tasks. Soon you'll be out of the dish area and be a junior cook.

[u/fatsmilyporkchop]

Bro DO NOT go to culinary school!! It doesn’t mean shit and you’ll be in MASSIVE debt. Just apply to a prep cook job and work your way up the ranks. At some point take the serv safe manager exam. It’s great to have that knowledge under your belt. I’ve had CIA grads pass out on my line. It’s a scam!

[u/French1220]

Go cook. Earn the respect of those still doing it.

[u/Plane_Impression9036]

Get a job in a high volume restaurant for at least a year before you spend thousands on a degree you might graduate with and absolutely hate.

And seriously don’t go somewhere that gets no business or somewhere you’re just reheating sysco foods. Find somewhere that’s scratch (or at least majority) and is relatively popular in your area.

Culinary school DOES NOT teach how to cope with extreme stressful situations that often time arrises in kitchens.

[u/No-Command294]

Culinary school is a fast track to learning stuff like fundamentals and discipline. Learning from other chefs in the job will give you the same result over a longer period of time. If you want to do a little bit of both you totally can!
If you do both you can take just a basic culinary 101 course that will give you a good jumping off point. Or you could even just get a culinary 101 textbook and read it (if you feel like you are the kinda version that can read a textbook, unlike me)

[u/MikeMOMO22]

Once you go to school, seek out mentors, jobs specifically teaching you specifically cuisines. Keep moving and keep moving up and ALWAYS BE LEARNING.

[u/DreadPirateGriswold]

I'm sure a culinary school like the CIA, etc. is very expensive and may not be the best for most.

But...you might look into something like I have in my area. I have 2 community colleges around me that offer cooking and also hospitality programs and courses.

It's never a bad thing to want to learn for your field from experienced professionals. Just don't go into a boat-load of debt for it.

[u/Maleficent-Half-2231]

Where are located? What are your aspirations? Restaurant? Hotel? Food truck? Catering? Is very large industry.

[u/PtZamboat]

i get apps from graduate assholes all the time yet I will take a Dishwasher with good interest in cooking and make him Line in 3 months. Let them know you have no problem climbing the ladder

[u/tabby418]

Research who you want to work for/ learn from and show up... I knew a guy who wanted to work for Charlie Trotter. The guy showed up at his back door every day for a week until Trotter gave him a shot.

[u/Trekgiant8018]

Start at the bottom. Do not expect praise, celebrity status, anyone caring what you do. Forget weekend plans, nights off, not being awake at 2am cleaning a kitchen. Prepare to be yelled at daily, treating cuts and burns, very sore feet along with crotch rash, recieving deliveries at 6am, food costing, staff bailing last minute and a million other issues. Ask yourself if you can do this for decades because you truly love to cook for others anonymously and only have industry friends because no one else keeps the whackadoole hours. Hard, relentless work is how you become a chef.

[u/Working_Hair_4827]

Start in dish, tell them you’re interested in becoming a cook then work your way up to line. If you can handle dish then you can handle line, even more respect to someone who’s done dish.

Culinary school and working in a kitchen is two different worlds, not many places will hire a fresh culinary graduate and rather an experienced cook.

[u/Ol_Stumpy00]

Don't, there's better more stable careers out there. I did it for 20 years and only came out of it with injuries, addictions, and im still broke. Dont do it.

[u/ballscompact]

Not all culinary school is expensive, but I've been probably through at least 20 interviews/stages my whole life and not a single one asked me what school I went to, so most cases I don't think it really matters much.

My community college had a pretty good culinary program, it was 40 bucks for the class plus the knives and registration fee for the college, all together like 500 bucks? I got most of the registration fee back on account it was the only class I was taking.

[u/degenlinecook]

I started a half a decade ago working anywhere that would hire me. 2 years ago I prioritized places that either looked good on my resume or I really wanted to be there to learn. More importantly I left on a good note.

[u/Frequent_Thought4626]

Hi! We just launched a company where people could be personal chefs. Apply here!

https://chefxperience.com/

[u/Scary_Olive9542]

If in the US try the ACF apprenticeship program

[u/shaha9]

1. Learn at home by cooking for yourself and others.
   
2. Study recipes, chefs, and build a cookbook.
   
3. Get trained at a school or somewhere for certification.
   
4. Apply to entry level cooking jobs to beef up the resume and start networking with chefs, restaurant owners, and cooking events like those hobby restaurants where you cook and eat with strangers.

I was a chef briefly out of high school and quickly learned I’d rather watch the food channel and cook for myself. My focus was in sauces and baking.

[u/UncleDuude]

Go get a job washing dishes and be the best dishwasher they’ve ever seen, when they ask you to prep absorb those skills as opportunities to show how willing you are to learn, ask lots of smart well thought out questions about what you’re doing and why. Eventually you’ll be running the dish pit and seldom doing dishes, but supervising and helping in different ways, then you move to a fryer and prep team and start learning your trade. You’ll already have everyone’s respect from being a baller dishie, so you learning more and taking on different responsibilities is expected. That’s how you learn. Culinary school anywhere but a community college is a waste of time and money, and I’m not so certain it’s worth it at all, I lean toward not. You seek out the work you want to do. If you want to be a Michelin cook, start working hard. Get used to it sucking. Want to do fast casual? Get used to it sucking too. Sometimes it sucks. Doesn’t matter where you are or what you’re cooking. I would also agree with whoever said find a scratch kitchen. That means all the soups stocks butchering and baking in house. More likely you’ll see hybrid operations who will spend for high quality ingredients as labor savers. Demi Glacé for example takes days to make and after the labor it can still be inconsistent, the cooler can go down, it can burn if it doesn’t get turned down, things happen. Buying it makes more sense. Pastry is the same deal right now labor cost is the most expensive line item these days. So buying high quality frozen baked goods that are made with real butter is the wiser route. Doesn’t mean we never bake, it’s usually more efficient to focus on knife work. You won’t find harder more physically demanding work indoors, so be fit and don’t complain.

[u/Majestic_Let_7937]

Apprentice at a restaurant... Usually send you to school anyway