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MissMatty92
MissMatty92

Am i too young?

message posted 16-Jan-12 08:24:46
Hey Chef

Ive got a certificate in culinary arts,im only 19 years old,what are the chances of me getting a job?
tcapper
tcapper
message posted 16-Jan-12 17:10:52
Hi MissMatty

The younger the better in this industry !

Like anything, you need to be persistent and professional in your approach.

You need to apply for positions as a commis chef to all and sundry.
Create a covering letter explaining your passion and ambition.

In the mean time why not apply to the best restaurant or hotel in your area for unpaid experience work, this can then be added to your CV and adds to your work history.

Keep smiling
MissMatty92
MissMatty92
message posted 16-Jan-12 19:58:29
Thanks I'll do that...

But my passion is pastry wish I could study pastry,The problem is the fees...its a lot of money...Oh and I've got experience,I've trained at 2 5star hotels...for 10weeks each.Radission Blu Sandton and Davinci Hotel

tcapper
tcapper
message posted 18-Jan-12 12:57:40
Most Michelin Chefs do not have qualifications, where they have worked speaks for themselves.

Work your way up and when you find the perfect employer they might help fund this for you.

Keep Trying !
wee2john
wee2john
message posted 18-Jan-12 15:47:42
Its not about your age its about the skills you possess and the knowledge you have. Im only 18 and not that I have made it big or anything but any job I have had is not because they feel compassionate to a younger chef, its because I have proven myself. Have confidence in what you do and like tcapper said, be persistent and professional in your approach.
janluigiroi
janluigiroi
message posted 29-Feb-12 13:19:21
Hi, i want to ask if its possible for me to find a much higher level of work if i am only 21 years old. I also had a background degree in hotel and restaurant management. My experience in the hotel, restaurant, and catering business including that I also work for the international coffee company which is Starbucks coffee corporation and some hotel industry and trained by some of the respective chef in the hotels I also had culinary training in a culinary and hospitality school has afforded me the opportunity to become familiar with the kitchen world, food and beverage production and food beverage services.
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