most places have expectation that you have gone to school for it and gotten experience as a cook, you can go the pure experience route still, but that is changing.
Ugh Im really not feelin more school right now, but I also dont want some lame $10/hr entry level gig. Maybe I will look into some accelerated programs. Or just stick with how I know to make good money for now
get your HAACP cert first off, it helps tons finding a job. if you have really good work history, and can demonstrate ability to quickly adapt to an institutional kitchen you could probably get a job somewhere like a hotel to start out, head chef jobs are more managerial positions in serious kitchens than cooking anyway.
HAACP? I have friends that can get me jobs at restaurants on the beach, but the pay is low to start. That is my wrestling match right now. Do something I dont really want to be doing and make a shitload, or make less but enjoy my job more.. And head chef jobs sound pretty good to me. I have the degree and managerial background for that aspect of it, just dont have the kitchen experience.
She went to school for it. However she did decided she didnt care for working professionally for others.
another option is work in the administrative staff of a place (like the buyer for a kitchen) and ask the head chef if you can get time in kitchen, since the buyer usually has a VERY different shift from the kitchen staff, you make friends with the kitchen community in your town (in most cities kitchen staff know a lot of other kitchen staff) there IS a particular term for the person who goes and finds ingredients at market, but I cannot remember it right now, it's an awesome job lots of chef's do it for themselves though, so it's tricky to find those jobs. edit: and a haacp cert is a food safety cert, someone with a food safety cert must be in the kitchen, and in the front at all times, different numbers of people based on capacity, working load at a given time, etc. some places need one haacp cert per shift, some places need as many as ten.
I would be the best weed dealer ever. i would cater to women and put their weed in cute little vintage jars with handmade paper tags, reading the strain name in beautiful caligraphy scribed in vibrant soy ink. I would offer an array of pot baked goods too. I make the best pot brownies ever. Fitzy's had them. I use hash so they taste nutty instead of that strange green flavor. I toast the pecans in the browned hash butter and then add it to organic brownie mix, an egg and bittersweet chocolate chuncks. Next time I go to the dispensery I am so buying hash to make my brownies.
