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 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 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 . fun and entergetic person. and yeah thats about it.

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

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.

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
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 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.

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