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How Do I Get a Professional Cooking/Baking Job in a Restaurant?

The following is brought to you from the Eggbeater blog. By Shuna Fish Lydon:

How Do I Get a Professional Cooking/Baking Job in a Restaurant?

As you know, I get a lot of questions from cooks or future cooks
from all over the world. When I started eggbeater I didn’t really
understand the internet, and I didn’t know people from everywhere would
be reading it, or even that they would get to it from someplace other
than the exact location I was writing it from. You could say I was
naive. You’d be correct, and diplomatic.

People
want to know how they can become a chef, pastry chef, or even start
cooking professionally. People want to know what to do when the
kitchens they work in suck. Female cooks want to know exactly how much
harassment they should take. Everyone wants me to tell them which is
the best culinary school. A lot of people want to know what the pay
scale is. Many people ask Google how many hours they should expect to work as a chef/cook.

But the question I get most is how to land the very first job, stagiere, apprenticeship.

How do I get my first cooking job?
What will the interview be like?
How long does it take to become a pastry chef?
Can I work for you?

I
write, and have written, the same email response over and over and
over. You’d think by now I’d have a form-letter, but I’m still a little
naive, so I don’t.

And because I have recently started pounding the pavement again, I can say that my own advice, after 17 years, still works.

Here
are my standard tips for getting into your first kitchen, and maybe
some more, if you so choose to make kitchens your life, love and home.

Read the rest of the 18 points and more tips about laning your Chef/Baking Job!
Click here

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