Quote:
Originally Posted by rrplasencia
GOF or Davidoff Winston Churchill
Congrats on making through culinary school. You should prepare yourself to miss holidays, birthdays, anny's, nights, and weekends, and family, and friends. Find yourself the biggest toughest S.O.B. chef you can find because it will pay off in the end. And don't be that guy that shows up the first day after graduating and has chef written on his jacket. We destroyed that kid when he walked in  . It's a long, tough, thankless road but if you can weather it will truly be a rewarding career. Good luck.
books to get Michel Bras, Thomas Keller, & *Culinary Artistry*(for flavor profiles) |
Thanks! I staged for a couple months in a restaurant here. The Chef really kicked my ass, and I enjoyed it to be honest. I felt like it made me tougher, but it also made me feel like part of the team instead of an outsider stage. The one thing I learned is that when you're new in a kitchen, you best keep your head down, your mouth shut, and your ears open.
Thanks for the book recs! I've got TFL and Culinary Artistry (those profile pages are seriously awesome) but I'll have to pick up Bras.