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 Post subject: Food & Knife Portfolio / Blog / Discussion
PostPosted: Wed Feb 05, 2014 7:53 pm 

Joined: Tue Aug 20, 2013 3:19 am
Posts: 22
Decided I wanted to be more active on this forum, I'm not sure how many users really have their own blogs or diaries on this forum but I decided creating an outlet for my kitchen experiences, shenanigans, adventures...anything to do with the culinary world.

So I suppose introductions are in order, I have no idea how actively I'll keep this topic updated though.

I'm Brian, I'm 22 years old with just a little less than a year's experience in food service; I'm aware that makes me far less experienced then people my age in the industry since most start much younger so I have some catching up to do...nothing a little hard work and dedication won't fix. I think my abilities are developing at a decent pace. I found this forum via Mr. Knife Fanatic's Youtube channel.

Right now I work two jobs, one as a Asst. Pastry Chef & Roundsman at a fine dining French restaurant, and my other job [that I just started] as a Line Cook at a Bar/Grill. So I'm gaining some good experience in both pastry work and line cooking, the contrast between the two establishments is certainly interesting as well.

There's a lot I'd like to say and this post isn't quite as eloquent or structured as I'm used to making but I CBA, I'm just typing what comes to mind right now.

Anyway, I started taking pictures of my work; here's my first and only [haha] pic.

Image

Baked Alaska, surrounded by Creme Anglaise and Black Cherries w/ Juice ["Au Jus" :lol: ]

More to come later, hopefully.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Thu Feb 06, 2014 12:54 pm 

Joined: Wed May 02, 2012 2:14 am
Posts: 100
Welcome to the world of foodservice.
After doing this professionally for 35 years I've come to learn a few things, FWIW:

Respect is life.
The Chico rule: Don't judge someone to early.
Learn to compromise.
Never stop learning.
Pace yourself if you want longevity.
Keep a good credit rating.
Find a mentor.
Walk the walk.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Fri Feb 07, 2014 4:03 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 600
Location: Minneapolis, MN
Mentor is one of the big ones.
They can help you decide next moves, or even to bounce food ideas off of.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sat Feb 08, 2014 1:03 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
I'm in a very similar situation, but being 18 years young I'm almost a little bit stuck.


Respect is life. I try to be utmost respectful at work.
The Chico rule: Don't judge someone to early. It's hard but going with respect I'd say I'm a good boy :D
Learn to compromise. In the process of this, I prefer to innovate versus compromise.
Never stop learning. I sure as hell hope I don't stop learning.
Pace yourself if you want longevity. This I'm having trouble with, I really hope I don't burn out.
Keep a good credit rating. Like I said, I'm a good boy ;)
Find a mentor. This is the hardest thing to do for my age, no reputable restaurant wants to give a "kid" a chance
Walk the walk.Not just yet ;)

The main thing for me is I feel I've already wasted time staying at an establishment for this long. In my previous posts I've mentioned how awful the food is. But I know finishing highschool is of most importance ATM.

I feel like I need to land a good job soon, otherwise I'll be left in the dust. I know I'm young and shouldn't rush things, but what should I look for when seeking a job with a mentor?


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sat Feb 08, 2014 3:45 am 

Joined: Wed May 02, 2012 2:14 am
Posts: 100
Don't sweat it. I stumbled upon my mentor after 10 years of BS. You don't look for them, they just kinda happen if you have your act together.

As far as the respect thing previously mentioned, yes you have to show a certain amount of respect for your co-workers but the respect I'm talking about is the kind where you almost walk on water because you're so bad ass. By bad ass I mean someone others can count on when the chips are down. Anyone who has been pulled out of the weeds by a brother knows exactly what I'm talking about.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sat Feb 08, 2014 4:23 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
Saltydog wrote:Don't sweat it. I stumbled upon my mentor after 10 years of BS. You don't look for them, they just kinda happen if you have your act together.

As far as the respect thing previously mentioned, yes you have to show a certain amount of respect for your co-workers but the respect I'm talking about is the kind where you almost walk on water because you're so bad ass. By bad ass I mean someone others can count on when the chips are down. Anyone who has been pulled out of the weeds by a brother knows exactly what I'm talking about.



I see what you mean now.

It's a little hard to earn that camaraderie where I work, but one day I hope I get to work in a place where you can call the guy on the station next to you "brother"


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sun Feb 09, 2014 4:12 am 

Joined: Wed May 02, 2012 2:14 am
Posts: 100
Oh man, I don't think I could do it otherwise.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sun Feb 09, 2014 5:28 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
I really can't, it's wearing on me quite a bit. I'm itching to get out of here.


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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sun Feb 09, 2014 5:43 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
MERLIN <> Welcome to the world of foodservice.
After doing this professionally for 24 years I've come to learn a few things:

GET OUT WHILE YOU HAVE THE CHANCE. YOU'RE ONLY 22!

THERE IS NOT EVEN A SHRED OF LEVITY IN MY SUGGESTION.



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Embracing the silence amid a life and land full of static...
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 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sun Feb 09, 2014 12:36 pm 

Joined: Wed May 02, 2012 2:14 am
Posts: 100
A very good point.


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