Questions about a career as a chef

DAZP93

Evening all, have a few questions about starting a career in chefing?

Have always loved cooking and my father cooked for years in plenty of different places. He gave it up in the end as he wasn't really a fan of the long hours. None of that really bothers me.

Would any restaurants/kitchens even look at me without experience or qualifications? My plan would be to get work and then do a course by night in cit as the entry requirments require me to have 6 months experience in a kitchen. I'm 21 years old and currently in a fairly dull office job.

Not really sure what way of going about it if anyone could shed some light?

Mrs OBumble

DAZP93 wrote: »

Would any restaurants/kitchens even look at me without experience or qualifications?

As a chef, no.

As a kitchen porter, yes.

You'll work a whole lot harder as a KP than in a dull office job, won't have a lot of job-security, and some of it will be very grotty. But you will know whether you're cut out for the job or not.

Johnwayne98

Mrs OBumble wrote: »

As a chef, no.

As a kitchen porter, yes.

You'll work a whole lot harder as a KP than in a dull office job, won't have a lot of job-security, and some of it will be very grotty. But you will know whether you're cut out for the job or not.

That's good advice

DaraDali

Wondering what ever happened to ya? did you get into cheffing?

Johnwayne98

DaraDali wrote: »

Wondering what ever happened to ya? did you get into cheffing?

Who me?

DAZP93

DaraDali wrote: »

Wondering what ever happened to ya? did you get into cheffing?

Hi Dara,

I have decided to go and do the Ballymaloe 12 week course in January 2015.

What about yourself?

DaraDali

Was a chef for the last 8 yrs and just working in IT right now, got a jobbridge placement and they kept me on after my intership ended. I wish you the best of luck in Ballymaloe

Johnwayne98

DAZP93 wrote: »

Hi Dara,

I have decided to go and do the Ballymaloe 12 week course in January 2015.

What about yourself?

Don't do it

the_syco

Johnwayne98 wrote: »

Don't do it

Instead of posting the same thing multiple times, how about you say why not?

=-=

As for no experience, go into a kitchen with the view of becoming a commie chef, and after 6 months of toil, you'll be slowly trained up. Try to pick a busy kitchen to ensure they keep you on, and be prepared for long weekend hours.

Agent_99

Being a chef is a hard game, I qualified many years ago and worked in a good few places before giving it up. Ballymaloe will only give you an idea for cooking not chefing. Better to try and get in as a KP/kitchen assistant in a small place and build up your knife skills and work on a portfolio of menus including pastry. That way you can move up into the professional circuit after a few years, take courses (CERT/FETAC approved) as you go along. If your committed enough you will make it. (mind you most chefs I know need to be committed )

WoollyRedHat

Johnwayne98 wrote: »

Don't do it

You've gone insane John Wayne

the_syco

Agent_99 wrote: »

(mind you most chefs I know need to be committed )

Yeah, that's another thing; if you think the head chef is an absolute c***, get used to it. Most are like that in the kitchen, but the good ones will leave it in the kitchen and be good to get on with outside the kitchen.

doolox

There is a world of difference between something done as a hobby or in a social setting and something done to earn a living being paid by someone else.
I thought I would fancy a job in carpentry until I did a trial for a builder to see what the real job is like. You never have a minute to yourself, the pace is relentless, safety can be an issue if you become so tired that you slip or stumble while up on a height, handling sharp tools etc at full speed all day, totally different to an oddjob DIY setting.

You will always be competing with the fastest workers on site to avoid the unwelcome attentions of an irate foreman and the negative comments of the inspectors if you get it wrong.....

I'd imagine that full-time cheffing is similar in that respect, totally different to preparing food in a domestic or social setting and probably a relentless fast moving job if you are to be successful and pay the bills. I'd also imagine they get their fair share of complainers, time wasters and general purpose ass holes for whom nothing can ever be right.

the_syco

doolox wrote: »

I'd also imagine they get their fair share of complainers, time wasters and general purpose ass holes for whom nothing can ever be right.

A good manager that has your back does wonders, but the chef will still chew you out over it. Agree with the rest of your post, though. Work in the kitchens can be boring, as you may be doing the exact same dishes day in day out; you make what will sell, that what you want to sell.

parttime

Unless you are the head chef, wages are poor enough. Stay in the office

Vego

Stark reality ....long hours most places only pay 40hour week yet expect you to put in a 50 + shift

*hotels do give TOIL

No sick pay ....you could be dying of ebola yet "chef" will still expect you in for your shift ....if not no pay and expect split shifts for the next month (even though you as a food handler are not ment to even show up for work if sick)

everyone is trying to f**k everyone over ....

other than that .....the craic is great ....a busy service is probably one of the best buzz feelings in the world .....the beer at the end of the night is just as good and if you enjoy cooking that 12 hour shift will fly past in a few hours

Johnwayne98

Sorry, I'm writing from a mobile, and when I press'post reply',it posts multiple times.

Johnwayne98

Sorry, I'm writing from a mobile, and when I press'post reply',it posts multiple times.

Johnwayne98

WoollyRedHat wrote: »

You've gone insane John Wayne

I do apologise while I'm really interested in contributing to this conversation, my posts seem to be coming out multiple times.