I am currently training to be a chef...um...I am on my third quarter in my first year at Skagit Valley community College and i am enjoying it mostly. loads of homework but i am enjoying learning anything and everything about cooking except for im not too big on baking but it was fun last quarter when i took it...it was a good experience. I am outgoing and pretty self-motivated when it comes to studying and cooking. I am going into a pre-exam for next year so i can be a sou chef and get my two year ATA degree although i have to complete my pre requesits first. other than that...im friendly...a huge joker...troublemaker only in a good way XD the good kinda know it all...not the kind who actually thinks they know it all...just the one who pretends to be better than everyone haha...but no i know im not XD i like competition, in fact in class i have a few people I am in competition with till i graduate so its fun though. love being under pressure, doesnt bother me much XD. fun and entergetic person. and yeah thats about it.
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chef in training>hello
- Thread starter Chef LG
- Start date
chubbyalaskagriz
New member
Hi Chef LG- and welcome to Spice Place! My name is Kevin. I worked in professional kitchens for 25 years and was a sous chef and executive chef for half of those years... and let me tell you- you're not gonna find a funner and more satisfying foodie forum than this one. We're different here in that we're supremely friendly and welcoming- plus we're a fine cross-section of home cooks from all regions and all walks of life. And the kicker is this: It's very much FAMILY here. Have fun- we're glad u found us!
Respectfully- you do not ask for it- but may I take the liberty of offering some heartfelt advice?
That said- and I HAVE to offer this but please don't be mad or offended in ANY way... you do not mention if you have any years of experience in commercial kitchens- you only mention being enrolled in school. Please- some advice- or at least a practical aspect to make you aware- in case you are not... MOST schools advertise that upon completion of their culinary program, you are qualified for placement in a sous chef position. This simply IS NOT true. Unless you have much prior experience in commercial kitchens in the many various cook positions, sous chef in NOT an entry-level position. No matter what the schools tell you to get your tuition. I tell you this only so you are prepared- and not disappointed if you end up having difficulty fining a sous chef position directly upon graduation.
I started cooking at the very YOUNG age of 14. I was not a sous chef in a hotel until I was 25.
I became an Executive Chef at 30- and that is even considered young.
As a chef- I NEVER would have hired an applicant fresh out of school- with no years of experience- as a sous chef. A cook? Yes. But never a sous chef. The truth is- most chefs have talented experienced cooks in their kitchen already who would be more qualified to be her or his sous chef than a school graduate with no practical expereince. I wouldn't do this- and no chef I know would either.
A sous chef is middle-management... who not only must be ware of all practical work duties of various many kitchen positions, but who also must have supervisory and administrative experience. A sous chef is never hired without extensive experience in all other cooks positions first (chef de partie)- pantry "garde manger", banquet cook, broiler cook (rôtisseur/grillardin/friturier) and MOST important dishwasher/staff-cook (plongeur-marmiton/communard).
That said- if you stick w/ it- you're gonna work at a career that can be passion-filled and oh-so-rewarding. BUT, you're gonna work LONG and HARD. Which you probably already know. I worked 80 hours a week for decades without nights, weekends, or holidays off. So be prepared! It takes a really unique animal to enjoy and do well in kitchens. But for those who are able to- IT IS MAGICAL!
Lastly- I know the Skagit Valley well. I worked in Alaska for 13 years and traveled through Washington/Oregon frequently. LOVE the Pacific Northwest! If you're ever interested in apprenticing or working in Alaska, I was a chef at luxury wilderness lodges in AK for Princess Cruises, and I also managed kitchens and work-camps all over remote far-flung regions of AK for the oil, commercial-fishing and mining industries. AK is a great place to WORK HARD and make really GREAT MONEY, if you're dedicated to HARD WORK and EXTRA-LONG HOURS.
A fantastic career awaits you, friend! Again- we're glad you're here. Have fun and best wishes!
smiles- Kevin
Respectfully- you do not ask for it- but may I take the liberty of offering some heartfelt advice?
That said- and I HAVE to offer this but please don't be mad or offended in ANY way... you do not mention if you have any years of experience in commercial kitchens- you only mention being enrolled in school. Please- some advice- or at least a practical aspect to make you aware- in case you are not... MOST schools advertise that upon completion of their culinary program, you are qualified for placement in a sous chef position. This simply IS NOT true. Unless you have much prior experience in commercial kitchens in the many various cook positions, sous chef in NOT an entry-level position. No matter what the schools tell you to get your tuition. I tell you this only so you are prepared- and not disappointed if you end up having difficulty fining a sous chef position directly upon graduation.
I started cooking at the very YOUNG age of 14. I was not a sous chef in a hotel until I was 25.
I became an Executive Chef at 30- and that is even considered young.
As a chef- I NEVER would have hired an applicant fresh out of school- with no years of experience- as a sous chef. A cook? Yes. But never a sous chef. The truth is- most chefs have talented experienced cooks in their kitchen already who would be more qualified to be her or his sous chef than a school graduate with no practical expereince. I wouldn't do this- and no chef I know would either.
A sous chef is middle-management... who not only must be ware of all practical work duties of various many kitchen positions, but who also must have supervisory and administrative experience. A sous chef is never hired without extensive experience in all other cooks positions first (chef de partie)- pantry "garde manger", banquet cook, broiler cook (rôtisseur/grillardin/friturier) and MOST important dishwasher/staff-cook (plongeur-marmiton/communard).
That said- if you stick w/ it- you're gonna work at a career that can be passion-filled and oh-so-rewarding. BUT, you're gonna work LONG and HARD. Which you probably already know. I worked 80 hours a week for decades without nights, weekends, or holidays off. So be prepared! It takes a really unique animal to enjoy and do well in kitchens. But for those who are able to- IT IS MAGICAL!
Lastly- I know the Skagit Valley well. I worked in Alaska for 13 years and traveled through Washington/Oregon frequently. LOVE the Pacific Northwest! If you're ever interested in apprenticing or working in Alaska, I was a chef at luxury wilderness lodges in AK for Princess Cruises, and I also managed kitchens and work-camps all over remote far-flung regions of AK for the oil, commercial-fishing and mining industries. AK is a great place to WORK HARD and make really GREAT MONEY, if you're dedicated to HARD WORK and EXTRA-LONG HOURS.
A fantastic career awaits you, friend! Again- we're glad you're here. Have fun and best wishes!
smiles- Kevin
Mama Mangia
Super Moderator
Truer words were never said.
I've run restaurants and trained cooks for many years - I come from a long line of chefs, executive chefs, pastry chefs, etc. My family has also owned restaurants; the food service industry was in our bones.
No offense - but I never hired anyone as any type of "chef" until they knew the ropes. Many never made it. It's a tough job - long hours - you need patience - and you need to be able to take direction - and do things you do not want to do.
I've got over 50 years in the business - I know what I am talking about.
Some of the best chefs I had, started working as bus boys and dishwashers - working their way up and putting up with everything that was expected of them.
I wish you luck.
I've run restaurants and trained cooks for many years - I come from a long line of chefs, executive chefs, pastry chefs, etc. My family has also owned restaurants; the food service industry was in our bones.
No offense - but I never hired anyone as any type of "chef" until they knew the ropes. Many never made it. It's a tough job - long hours - you need patience - and you need to be able to take direction - and do things you do not want to do.
I've got over 50 years in the business - I know what I am talking about.
Some of the best chefs I had, started working as bus boys and dishwashers - working their way up and putting up with everything that was expected of them.
I wish you luck.
chubbyalaskagriz -I have no experience as i am fresh out of high school and only 19 years of age. I do not necessarily WANT to be a sou Chef more like i have to in order to open up all opportunities for my field of work...that way if i want to ever open up my own restaraunt i wont have to go back to school later when it is harder to do this. also gives me much appriciation to those in the field who manage people and business and everything involved in making a business run successfully. It also provides me with a degree instead of just a certificate which everyone these days needs a degree of sorts. i work at Mcdonalds which in my oppinion isnt really a respectable restaraunt being a fast food place but i have to do what i have to do and in this case i need money and its right across the street from the college. my life is busy and hecktic and so it is just easier to work there for now especially with so many people not being able to have a job....i need to keep this one for now until the economy becomes better.
as to this> Respectfully- you do not ask for it- but may I take the liberty of offering some heartfelt advice?
I am not opposed to it so anytime go ahead XD
chubbyalaskagriz and Mama Mangia-I have never thought that any of this would be easy nor do i ever expect it to be. I have worked hard and struggled every step of the way so far and i am a fighter meaning i do not plan on giving up no matter how much time, effort, dedication and long hours with no sleep it takes...haha...I do not believe myself to be above or below those of my classmates, only an equal. There are those who have more experience and to those i respect their advice fully and take everything to heart. I love learning and enjoying new things and sometimes ive learned that the best way for me was to get thrown into something and learn it all at once....i like to call it crash test course XD im experienceing it right now being enrolled in the Sou chef entrance exam while being in customer service for the first 3 weeks....not knife cuts which is what i need to be doing haha...but I have an excellent teacher who has always been there to guid me one on one and he has said he would help teach me a crash course on knife cuts to pass that portion of the exam. feeling the pressure a little but it also lets me know that i am alive and not stagnat...or just staying in one place...i am going places in my life and it feels good; besides i like the pressure...work easier that way and my natural leadership skills come out when most needed.
thank you both for your advice and life experience in this field it is always much appriciated.
as to this> Respectfully- you do not ask for it- but may I take the liberty of offering some heartfelt advice?
I am not opposed to it so anytime go ahead XD
chubbyalaskagriz and Mama Mangia-I have never thought that any of this would be easy nor do i ever expect it to be. I have worked hard and struggled every step of the way so far and i am a fighter meaning i do not plan on giving up no matter how much time, effort, dedication and long hours with no sleep it takes...haha...I do not believe myself to be above or below those of my classmates, only an equal. There are those who have more experience and to those i respect their advice fully and take everything to heart. I love learning and enjoying new things and sometimes ive learned that the best way for me was to get thrown into something and learn it all at once....i like to call it crash test course XD im experienceing it right now being enrolled in the Sou chef entrance exam while being in customer service for the first 3 weeks....not knife cuts which is what i need to be doing haha...but I have an excellent teacher who has always been there to guid me one on one and he has said he would help teach me a crash course on knife cuts to pass that portion of the exam. feeling the pressure a little but it also lets me know that i am alive and not stagnat...or just staying in one place...i am going places in my life and it feels good; besides i like the pressure...work easier that way and my natural leadership skills come out when most needed.
thank you both for your advice and life experience in this field it is always much appriciated.
chubbyalaskagriz
New member
Chef Lg, it sounds like you've got your head on str8, totally. Also- don't be embarrassed about McDonald's experience at all. They teach great things- speed, efficiency, importance of consistency, and many other things. I knew a chef once who loved hiring people w/ fast-food experience.
You'll find your way- but again- remember, the best sous chefs and chefs are those who FULLY understand all the ins and outs of every level of position within a kitchen- from the bottom to the top. A chef who has washed dishes, scrubbed pots & pans, mopped floors and brushed out toilets makes a far better chef than one who has not. Plus your staff appreciates and respects you more!
Stick around here- take part- share w/ us as often as you can and we'll do the same! smiles- kevin
You'll find your way- but again- remember, the best sous chefs and chefs are those who FULLY understand all the ins and outs of every level of position within a kitchen- from the bottom to the top. A chef who has washed dishes, scrubbed pots & pans, mopped floors and brushed out toilets makes a far better chef than one who has not. Plus your staff appreciates and respects you more!
Stick around here- take part- share w/ us as often as you can and we'll do the same! smiles- kevin
yeah....so since ive already done all those things...maybe im well on my way to becoming a good chef...i was a janiter for my dad and a company he was working for for about 6 months...im a dishwasher at mcdonalds as well as cashier...i will keep sharing...got 3 months of school so i will have many more stories...keep you guys updated as often as i learn new stuff haha...which will be like a lot...XD yeah im hanging in there...with lack of sleep and trying to do all the homework thats needed as well as do my daily chores at home and work....and somewhere in between all that my social life haha...XDD
Mama Mangia
Super Moderator
never knock anyone who works for a fast food restaurant - it's an honest job for honest pay - places like that teach you many things other than just flippin' burgers!
when I hired anyone that worked for McD's or BK - they took direction and did abetter job than most
when I hired anyone that worked for McD's or BK - they took direction and did abetter job than most
jpshaw
New member
Welcome to our forum Chef LG. I can assure you I am not a chef, just a self taught kinda cook and even that is not true. I am learning through Mama and Kevin and the rest of the gang here at Spice Place. I basically started cooking for real in 2005 when my Heart Doctor told me I'd better learn to cook from scratch and without salt if I wanted to stay on the "north side of dirt." The north side of dirt sounded a lot better then under it so here I am.
Thank you Jpshaw
well these two seem like they have enough experience under their belt and hands on training...as well as theyve been doing this for a while. Its pretty cool being taught like you have been but you know...in my oppinion the art of cooking...this profession we are in, there is always something even the greatest of chefs can learn from someone else. Thats my oppinion anyways and its cool because that means we never stop learning and since i love to learn anything and everything it works XD. well good luck with your self-cooking/self-teaching and with these two i have a feeling they'll teach you everything they know eventually XD. hang in there and you'll make it far.
well these two seem like they have enough experience under their belt and hands on training...as well as theyve been doing this for a while. Its pretty cool being taught like you have been but you know...in my oppinion the art of cooking...this profession we are in, there is always something even the greatest of chefs can learn from someone else. Thats my oppinion anyways and its cool because that means we never stop learning and since i love to learn anything and everything it works XD. well good luck with your self-cooking/self-teaching and with these two i have a feeling they'll teach you everything they know eventually XD. hang in there and you'll make it far.
Mama Mangia
Super Moderator
chef LD - do you do any cooking a home? you should - start cleaning the turkey, making gravies, sauces - grab a cookbook and make different things - even basics - it will help you
learn to make a simple white sauce - there are many variations you can take from that
just get used to chopping, dicing, learn how to braise, saute, etc.
learn to whip, fold, stir, whisk
get your hands into different doughs - learn the feel of things
learn to make a simple white sauce - there are many variations you can take from that
just get used to chopping, dicing, learn how to braise, saute, etc.
learn to whip, fold, stir, whisk
get your hands into different doughs - learn the feel of things
haha! yes i do cook at home...mostly its been me whose been the cook ever since about 4 years ago...so i do cook plenty but its always just whats available which is not very many vegitables and stuff...mainly meats and canned foods like raviolies and stuff XD my dad buys the foods and hes a carnivour so yeah of course so is the rest of my family except my mom but she doesnt live with us so yeah. so mostly its marinades for meats that are cooked or just plain meat cooked as is and then put red wine viniger and soy sauce and some seasonings on it...but its still good....i usually will try things I've never cooked before and 9 times out of 10 it works out soo good so yeah ....and i get 7 hours 5 days a week of cooking experience at the college only 6 of which are actuall hands on because we also have theory class first thing in the morning to learn why we use the ingredients we use and how they effect stuff....kinda like a science I'm noticing but its cool. so yeah plenty of experience just....feels like the same thing lots of times...but this school i feel like doesnt have anything except basics to offer but of course Basics you have to master before you can master everything else so i guess its good but i feel like i have the potential to learn and DO so much more....and im only partially satisfied...haha im not sure if i will ever be fully satisfied because i want to learn it all...every tecnique every ingredient every aspect of this field and it will take a lifetime to fulfill that constant want and need to learn...but i love it all the same XD
ricksrealpitbbq
New member
Welcome to the forum Chef LG
ricksrealpitbbq
New member
I see XD a lot in your posts. What does that mean
chubbyalaskagriz
New member
Chef LG- I love your interest, attitude and PASSION.
Just reading your words makes me smile big!
And you are absolutely correct- one NEVER stops learning in the kitchen. Even the most talented, most accomplished chefs and cooks are nuthin' but washed-up has-beens if they ever start to think they know all there is to learn.
In Mario Battali's PBS series on food in Spain one of the aspects I loved most was how this world-renowned celebrity chef would enter the modest ramshackle shanty kitchens of little old Spanish peasant ladies and ask them to teach him this or that. He was totally respectful of their experience on this earth- in their kitchens & gardens & animal-lots.
And no matter how high one rises in this world, keeping humble and down-to-earth and realistic in the security of our knowledge- and in our drive to keep learning from others- and not to harbor false-pride that prevents us from thinking we have something to learn from the humblest of souls... Well, I think that's what draws every single one of us to food- the learning, the experiencing...the JOY is ever-new, ever-fresh and ever-inspiring!
Even the experienced elders in the kitchen are at times infants, too!
Just reading your words makes me smile big!
And you are absolutely correct- one NEVER stops learning in the kitchen. Even the most talented, most accomplished chefs and cooks are nuthin' but washed-up has-beens if they ever start to think they know all there is to learn.
In Mario Battali's PBS series on food in Spain one of the aspects I loved most was how this world-renowned celebrity chef would enter the modest ramshackle shanty kitchens of little old Spanish peasant ladies and ask them to teach him this or that. He was totally respectful of their experience on this earth- in their kitchens & gardens & animal-lots.
And no matter how high one rises in this world, keeping humble and down-to-earth and realistic in the security of our knowledge- and in our drive to keep learning from others- and not to harbor false-pride that prevents us from thinking we have something to learn from the humblest of souls... Well, I think that's what draws every single one of us to food- the learning, the experiencing...the JOY is ever-new, ever-fresh and ever-inspiring!
Even the experienced elders in the kitchen are at times infants, too!
haha...glad to hear it. its really funny...im constantly with a smile on my face...and theres a guy who was iin the same class as me last quarter and he always walked up to me (hes like this 40 or 50 year old but awesome guy) and hed ask..."why are you always smiling" and it would make me smile more but it is really because i enjoy cooking, enjoy the people...the enviornment and how everyone even at first glance seems to fight but its all playful fun ...but we all get along and all are like one huge family...of like 30-40 people. i love it and it is one of the joys in life that is NEVER stressful except when i dont know how to do something and for some reason i cannot seem to get it. but thats where learning comes in and i know everything does not come naturally and sometimes the more you struggle through things the better experience it becomes for you....thats what ive found anyways.
chubbyalaskagriz
New member
Howdy mikeuday19! Welcome to Spice Place! This is indeed a cool place- made up of incredible folks. We love having new members... We're glad you're here! My name's Kevin... When ya get a chance- tell us about yourself!