A lot of people think that just because you have a paying job, means that you are progressing. True, its nice to have money and it is necessary in world of today, but recently I discovered that in order to get a head, you must learn from others.
There is a certain practice that culinary students used to do but it is not as popular today. The Stage is when a cook or a chef would work in a resturant for a day to learn how to cook a certain item or a number of certain items. This practice could also be used as a "working interview" to see if you could handle the pressure of various orders or how you create hollindaise sauce without breaking it. The reason why this practice is not popular today is because most of the time, you work with no pay. (I would like to note that there are some places do have paid stages.) Although, the big plus size with stages is that you gain more experience, learn more about how the certain mechanics of how the restaurant works, and make various connections with chefs to find more job opportunities.
Now im not saying that you should just only do stages for free for the rest of your life or use this method to use for income. Its a learning opertunity and a chance to make connections with other big time chefs. You might say, it continueing culinary education in the most unconventional way. True, its a tough upbringing and you sacrifice full-time employment but it does bring the upbringing of many great chefs and future culinary stars.
For the past month or so, I have become a freelance cook, going to small resturants, catering companies, and other fields of the culinary world to gain experience in my field. Its going to be a long journey for me to become the chef I always envisioned and the path im taking right now is the one less explored. Yet, I believe at the end of this road, I see the promise of greatness to those who work hard and prosper for what they do.
Friday, November 30, 2012
Posted with Blogsy
Saturday, November 10, 2012
Near the End of my Training
As of Tuesday, November 6th, 2012, I have finished my last class required to graduate. (I am still in another class but that is for another post.) As I near the end of my culinary training, I wonder how I progressed over the past two years. I remember all of the challanges, homework, tiring night classes and the trials to get to where I am today. I can still take some classes in the future and maybe learn a new techniqe or two, but I feel as though I have completed my trials to move forward and to take the next step of my journey.
The real world can be as cold as the frozen november air, but I will be ready for any challange that is thrown at me and I will peservere.
I havent really been writing lately since I have been finishing up my study's and working on the Brony Chef Project. Although, I really start to become a little bit more diverse with my interests and I start to see the world through a new perspecitive. I started to see the startings of a new revolution on the horizon. It may not be as glorius as other revelutions in the past but I belive that with the social media and the modern idea of a changing world, there can be and will be a brighter tomorrow. I dont really mean to be mellow dramatic, but it's simplily my perspective of what is happening right now in the world.
As for the R.O.C, we recently had a meeting about how the R.O.C can evolve into more of a community. There were new ideas with focus about how we can recruit more members into the R.O.C and how we can improve the resturant industry. As the discusstion and ideas were exchanged, I realized that people can be caring about a cause and people can unite to change the world. So to all my readers from here and the Brony Chef Project, I would like to ask to join in our community and make the world a better place not only to resturant workers, but to anyone who wants to change the world for the better. Here is the link: http://rocunited.org/
As for my future, its still unknown to me; but I can assure you, that the world would be a better place for people who has the passion and determination to move forward.
The real world can be as cold as the frozen november air, but I will be ready for any challange that is thrown at me and I will peservere.
I havent really been writing lately since I have been finishing up my study's and working on the Brony Chef Project. Although, I really start to become a little bit more diverse with my interests and I start to see the world through a new perspecitive. I started to see the startings of a new revolution on the horizon. It may not be as glorius as other revelutions in the past but I belive that with the social media and the modern idea of a changing world, there can be and will be a brighter tomorrow. I dont really mean to be mellow dramatic, but it's simplily my perspective of what is happening right now in the world.
As for the R.O.C, we recently had a meeting about how the R.O.C can evolve into more of a community. There were new ideas with focus about how we can recruit more members into the R.O.C and how we can improve the resturant industry. As the discusstion and ideas were exchanged, I realized that people can be caring about a cause and people can unite to change the world. So to all my readers from here and the Brony Chef Project, I would like to ask to join in our community and make the world a better place not only to resturant workers, but to anyone who wants to change the world for the better. Here is the link: http://rocunited.org/
As for my future, its still unknown to me; but I can assure you, that the world would be a better place for people who has the passion and determination to move forward.
Subscribe to:
Posts (Atom)