a reply to: athousandlives
If you have a passion for cooking it does not always translate into being a chef in a restaurant. There is so much involved in the running of a
kitchen and putting a menu that is viable in place.
Sanitation is obvious for health reasons, but just having a certificate does nothing for you if your goal is to be the owner/operator working in your
own small business.
That is an entirely different set of issues involving finance and profit/loss statements.
I think what you have to do first and foremost is decide what exactly is your goal.
It is not necessary for you to go to school and spend 1000's of dollars getting a silly degree if all you want to do is learn to be a chef, that will
always be more beneficial with a real job in a real kitchen, but you will have to start out at the bottom.
This requires that you find a kitchen where they are willing to train you, but you have to prove to them as quickly as possible that you have what it
takes to function in a fast paced, stressful, time consuming and highly competitive atmosphere.
You have to play the part, be dedicated to learning the craft, learn the proper way to use a knife, be sanitary in your habits, wear the proper
uniform without being told, ask questions when you need to and keep your mouth shut when you need to.
Offer to do the grunt work, peel the vegetables, do the slicing, keep hydration a priority, keep your station and utensils clean and sharp.
Work whatever hours you are asked or scheduled, offer to cover shifts, help with the catering.
Being in the kitchen is a thankless job for most, you have to really be dedicated in order to survive. If you prove yourself and management likes you
and they think you are worth the investment, they will get you into specific classes. If they want you to be in kitchen management they will pay for
your serve safe course and get your license for you after you pass.
Most restaurants require a serve safe class for you to work there before you start, but the only person that has to have a license for sanitation is
the food service manager, they are the one who is going to get fined if there are any issues.