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Career
I am considering a career as a cook. Does anyone have any tips or
hints that they can share with me ? thanks |
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Punkhead101 wrote:
> I am considering a career as a cook. Does anyone have any tips or > hints that they can share with me ? Wash your hands. Often. -- Darryl L. Pierce > Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce> "What do you care what other people think, Mr. Feynman?" |
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Punkhead101 wrote: > I am considering a career as a cook. Does anyone have any tips or > hints that they can share with me ? You need to work in a professional kitchen for a significant amount of time before you make your decision, ie not just for a few days. Try it for at least a month. If you can't find someone to pay you for it, work for free if you have to. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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Consider that cooking is a physically demanding job. You'll need
strength, speed and coordination. While working in high heat wearing long sleeved clothes, you'll need to stay clean at all times. --Lia Punkhead101 wrote: > I am considering a career as a cook. Does anyone have any tips or > hints that they can share with me ? > > thanks |
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indeed...working with food is not for the faint of heart...
and still we ned more people in the industry that take it as a serious job..not something to do when you can't get hired at anything else... My suggestion is...in addition to all of the other great..even if seemingly comical(wash your hands often which is ever so true) train in the real world...school is great...and quite necessary in the long run anymore to get through a few of the doors that won't even look at you if you haven't...but school is not reality and I see too many newly graduated cheflets with high end anxiety.... be prepared to work hard for little for a good time....finding the best chefs to work for is the clue and be able to take some guff..it ain't always pretty..set your limits of what you will endure by what you feel you have to gain by working with someone in the begining... in truth kitchens, no matter how team oriented they are have a pecking order and or are rank motiviated...you will not start at the top unless you can afford to open and opperate you own place and then work your fanny off..if it doesn't come easy to you...pratice alot...work every special event even if it means volenteering your time... remember and be able to recall things with out haveing to be told over and over again... work to be the one the chef will turn to in a crisis... and to where you know you can pull it out of your hat..so to speak...multi tasking is everything...and constantly researching new things... its kinda like being an opera diva...you gotta be able sing any opera there ever was and still be open to new stuff and you cannot get comfortable if you want to be or stay on top... |
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> >You need to work in a professional kitchen for a significant amount >of time before you make your decision, ie not just for a few days. >Try it for at least a month. If you can't find someone to pay you for it, >work for free if you have to. Yeah...when I finished high school, I thought that was what I wanted to do for a living...Go to cooking school, etc... I have now been doing it for 5 years paying college and university...And I can't wait to do anything else.. john |
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"John Misrahi" writes:
> >Yeah...when I finished high school, I thought that was what I wanted to do >for a living...Go to cooking school, etc... >I have now been doing it for 5 years paying college and university...And I >can't wait to do anything else.. > >john John, seriously, you're wasting your tuition money. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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"Louise Lewis" <wrote:
: indeed...working with food is not for the faint of heart... : and still we ned more people in the industry that take it as a serious : job..not something to do when you can't get hired at anything else... : My suggestion is...in addition to all of the other great..even if : seemingly comical(wash your hands often which is ever so true) : train in the real world...school is great...and quite necessary in the : long run anymore to get through a few of the doors that won't even look : at you if you haven't...but school is not reality and I see too many : newly graduated cheflets with high end anxiety.... : be prepared to work hard for little for a good time....finding the best : chefs to work for is the clue and be able to take some guff..it ain't : always pretty..set your limits of what you will endure by what you feel : you have to gain by working with someone in the begining... : in truth kitchens, no matter how team oriented they are have a pecking : order and or are rank motiviated...you will not start at the top unless : you can afford to open and opperate you own place : and then work your fanny off..if it doesn't come easy to you...pratice : alot...work every special event even if it means volenteering your : time... : remember and be able to recall things with out haveing to be told over : and over again... work to be the one the chef will turn to in a : crisis... : and to where you know you can pull it out of your hat..so to : speak...multi tasking is everything...and constantly researching new : things... : its kinda like being an opera diva...you gotta be able sing any opera : there ever was and still be open to new stuff and you cannot get : comfortable if you want to be or stay on top... : ========== WOW!! That was very well stated! Sounds as though you're speaking from experience, too. As tough as waitressing is/was, and as much as I love to cook... being a chef is not one of my dreams. I have done some catering though and loved it! Of course, Personal Chefs are still popular... depending upon whom you're serving... it can either be a wonderful, relaxed thing or pure hell... I know - not what the OP was asking... Cyndi <Remove a "b" to reply> |
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John Misrahi wrote:
>>You need to work in a professional kitchen for a significant amount >>of time before you make your decision, ie not just for a few days. >>Try it for at least a month. If you can't find someone to pay you for it, >>work for free if you have to. > > Yeah...when I finished high school, I thought that was what I wanted to do > for a living...Go to cooking school, etc... > I have now been doing it for 5 years paying college and university...And I > can't wait to do anything else.. Trade with me, then. You can write the software for mobiles and I'll make the meals. But, just for a year or two. We can cycle careers...  -- Darryl L. Pierce > Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce> "What do you care what other people think, Mr. Feynman?" |
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Trade with me, then. You can write the software for mobiles and I'll make the meals. But, just for a year or two. We can cycle careers... If I had the know-how, believe me I'd give it a try ! The thing is, a lot of professional cooking isn't actually cooking...When you start out you are guaranteed to spend half your time peeling potatoes, scrubbing out dirty stove burners, and other drudge work.. john |
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well dispite penmarts reference to my IQ and use of web tv....
I have worked and studied the foods business, in total 17 years (with and average 4.0..but nevermind that...ha...) I currently run the bakery at a top ten university, (which includes everything from simple jello to elaborate catered events) I have also worked retail, wholesale, and resort cooking and baking... I have worked for many really great chefs and some not so great but who were really good at something I wanted to learn.... but my thought is reguarding this biz..after going to school with wannabees that couldn't soil their hands with clean up, and then working with tremendous chefs who find doing a turn in the dish pit does not effect their honorable position .... understanding what true servant leadership is...and respecting those that pratice it...if you won't mop a floor, you shouldn't work in a kitchen. |
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John Misrahi wrote:
>> Trade with me, then. You can write the software for mobiles and I'll make >> the meals. But, just for a year or two. We can cycle careers... > > If I had the know-how, believe me I'd give it a try ! The thing is, a lot > of professional cooking isn't actually cooking...When you start out you > are guaranteed to spend half your time peeling potatoes, scrubbing out > dirty stove burners, and other drudge work.. Probably no different from the junion engineers I've mentored who have spent their time doing code maintenance, bug fixing and the general grunt work while the more experience engineers wrote the new code, design documents and other "sexier" jobs. Some days I'd rather peel potatoes (don't they have machines to do that for you now <g>?) than go through yet another round of "what do I have to change in the design to meet [someone from the EMT]'s latest must-have feature"... -- Darryl L. Pierce > Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce> "What do you care what other people think, Mr. Feynman?" |
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Probably no different from the junion engineers I've mentored who have spent their time doing code maintenance, bug fixing and the general grunt work while the more experience engineers wrote the new code, design documents and other "sexier" jobs. I guess, except i suspect the jobs you describe above don't involve getting as hot, sweaty, and dirty as the kitchen grunt work. john |
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On Fri, 3 Oct 2003 11:14:50 -0400, "John Misrahi"
> wrote: >Trade with me, then. You can write the software for mobiles and I'll make >the meals. But, just for a year or two. We can cycle careers... > > >If I had the know-how, believe me I'd give it a try ! The thing is, a lot of >professional cooking isn't actually cooking...When you start out you are >guaranteed to spend half your time peeling potatoes, scrubbing out dirty >stove burners, and other drudge work.. > >john Way back when I told my mother I wanted to learn to cook. She nodded her head then took me to the sink and taught me how to wash dishes. I protested that washing dishes wasn't what I wanted to learn to which she replied, "Clean dishes do not magically appear. You want to learn to cook you have to learn to clean as well. It's a part of the whole." I still don't like cleaning the kitchen, but as she said, "it's a part of the whole." ......Alan. Post no bills |
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willille wrote in message >. .. (Punkhead101) wrote in message om>... >> I am considering a career as a cook. Does anyone have any tips or >> hints that they can share with me ? I just got back from the restaurant...You know...every now and then I gripe to myself about working at a job like that...and then I go in and have such a great time! A lot of it is the people you work with - almost any job can be pleasant if you have good company...Plus we were doing rack of lamb with a ratatouille and a blueberry coulis (on the lamb) , and it was sooo good..not that the charcoal grilled chicken and sweet potato mash was bad... john |
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"Punkhead101" > wrote in message m... > I am considering a career as a cook. Does anyone have any tips or > hints that they can share with me ? > > thanks Most of the people in this group will probably tell you how awful it is (low pay, lots of grunt work, unglamorous, etc.. ) Get a part time job working in a kitchen somewhere and see if you like it. Just like any career, you'll have to start at the bottom. That's just the way the world works. But think of it this way - wouldn't you rather try it first hand for yourself? Then you'll know for sure. If you have to start over again doing something else, then so be it. If you don't try it at all, you'll probably always wonder what it would have been like. It's better to try and fail/change your mind than to not try at all IMHO |
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"WiScottsin" writes:
>"Punkhead101" wrote: >> >>I am considering a career as a cook. >>Does anyone have any tips or hints >>that they can share with me ? > >If you don't try it at all, you'll probably always wonder what it >would have been like. It's better to try and fail/change your >mind than to not try at all IMHO Yeah... like who wants to miss experiencing venereal disease. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Erika writes:
>(PENMART01) wrote: >>"WiScottsin" writes: >>>"Punkhead101" wrote: >>>> >>>>I am considering a career as a cook. >>>>Does anyone have any tips or hints >>>>that they can share with me ? >>> >>>If you don't try it at all, you'll probably always wonder what it >>>would have been like. It's better to try and fail/change your >>>mind than to not try at all IMHO >> >>Yeah... like who wants to miss experiencing venereal disease. > >*lol* You have a point Shel, not everything is worth experiencing >first hand. But of course... just because someone jumps off the roof. duh Anyone who is compelled to ask if a career as a cook is a good idea for them, then it's not. If one can sign their own name (not mark an "X") then they should choose some way to earn a living that requires more intellect than cooking. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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John Misrahi wrote:
> I guess, except i suspect the jobs you describe above don't involve > getting as hot, sweaty, and dirty as the kitchen grunt work. You're right. Instead, they involve mind-numbing sessions reading someone else's code for hours on end trying to figure out 1) what they were doing and 2) why it's not always working that way. An effective way to leaqrn no to create bugs is to first figure out where someone else made them... -- Darryl L. Pierce > Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce> "What do you care what other people think, Mr. Feynman?" |
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WTF????
PENMART01 > wrote in message ... > If one can sign their own name (not mark an "X") then they > should choose some way to earn a living that requires more intellect than > cooking. |
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"kag-LowIQScumbag" writes:
> >PENMART01 wrote: >> If one can sign their own name (not mark an "X") then they >> should choose some way to earn a living that requires more intellect than >> cooking. > >WTF???? See what I mean. "kag", yoose is truly an ignorant *******. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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the only thing i appear to be ignorant about here is yoose sheldon/penmart
schnuckums- but in this case ignorance may be bliss. kag PENMART01 > wrote in message ... > "kag-LowIQScumbag" writes: > > > >PENMART01 wrote: > >> If one can sign their own name (not mark an "X") then they > >> should choose some way to earn a living that requires more intellect than > >> cooking. > > > >WTF???? > > See what I mean. > > "kag", yoose is truly an ignorant *******. > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > |
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