/ck/ - Food & Cooking

>>8379510
they schedule me for on-call garde manger but i'm not really making any progress because the shifts are maybe 1 every week or two and it's hard to retain anything i might have picked up beyond how to do the station correctly. honestly i'm sick of dishwashing and i'm going to fuck off to another property after i use up the rest of my paid time off. it's been a year and a half, i'm not doing shit, time to go.

>>7699514
there isn't a single person on staff that doesn't like me in a professional context. i have employee of the month plaques and handwritten thank-you notes to back that up.

my instinct tells me that it was one or more of the following:

1. the diversity harpies from HR telling him i was too white and too male for the job, which is raycis A-F (blanc lives matter!)

2. they need good stewards more than they need good line cooks, which is fine and simply means their needs no longer intersect with mine.

3. i pissed the guy off and he doesn't have the nuts to tell me to my face, which is a bitch move and i'd quit out of disgust and loss of respect for the man.

>>7594808
>To the line cooks out there, how did you become one?
I worked my ass off!

>Is it worth it to go to a CC culinary program or should you just start as the lowest tier in the back of the house operations and work your way up?
For actual working experience, you're gonna want to just get a stewarding position at a reputable venue and make yourself indispensable by being helpful, reliable and ON TIME. Starting from the bottom will give you a greater depth of knowledge and experience for restaurant Ops and will foster an appreciation for any property you work at that cookie college simply sill not provide.

If you want to go further than First Cook or CDP then you might look into Hotel & Restaurant Management programs at your local CC to get a leg up on the Administrative side of being a Chef, but work experience is going to be the bulk of your knowledge pool and the formal degree is mostly to please stuffed suits at banks and on extremely high-end hotel properties.

You can also teach yourself basic knife skills and butchering at home, on your own time.
Buy some 20-dollar GFS knives to start. Your first car doesn't need to be a Ferrari, right?
Practice batonnet and julienne onion and bell pepper (and dicing these items as small dice and brunoise), oblique, lozenge, framiere, rondel and paysenne carrots, chiffonade basil leaf and tourne potato. Simple tasks you might be asked to do if a lot of prep needs to be done and you have downtime while stewarding.


>Do you hate your job?
I love my work. Back in school they said 'you are gifted. You can do anything you want to do if you put your mind to it' and so I have. If you want to do it, you will. If you don't, you won't.

>>7494125
Sous Chef says i'm on the track to it, but i don't think i've paid my dues yet having only been on staff for 7ish months.

like the last time the First Cook asked me about it i told her 'only so much i can do on my own. the rest is up to the chefs and HR'

i mean if it really doesn't work out i have connections in shipping that could get me on a ship as an SA or other Rating after getting a Z-card worked out.