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What are the most effective strategies for seeking a position in culinary arts?

I'm a student that is hopping to peruse culinary arts when I graduate. I am currently studding at Job Corps and will be starting classes in two weeks.

chef culinary cooking culinary-arts students culinaryarts
Thank you comment icon You must have a passion for food and cooking. You must be able to communicate with others in stressful situations. You must establish a solid foundation in proper food handling procedures, which will give you confidence in nourishing your creative process with food. And you must learn to turn stressful situations into constructive energy. Being creative with food and keeping the quality of your product to the utmost presentation in temperature and taste is a challenge that only perseverance will tackle. Be prepared to work hard and observe. Ken Degitz
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Margot’s Answer

The best strategy when starting out is to know your job is to learn as much as possible. It is normal wherever you wind up beginning to work to be given very basic and simple tasks at first. The chefs are watching you to see how you do and if you can be trusted with more challenging tasks. Nothing should be beneath you in the beginning. Have a mindset of being a team player and learning from folks with more experience. I also recommend making sure the work environment feels comfortable for you. Too many kitchens are unfortunately very toxic, especially for young women. You do not need to stay somewhere you are being mistreated.
Thank you comment icon I'm excited to put your great advice to good use! Gabi
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Paul’s Answer

First of all pay your dues. Just because you graduate from a culinary school does not mean you have the real word experiences to be able to be successful. You need to go in and start at the bottom and work your way up that way people know that you have paid your dues and willing to do whatever it takes to be able to perform your duties and to be able to create food that is mouth-watering and inviting.
Thank you comment icon ah do you work in any kind of places that Surve food? Gabi
Thank you comment icon I us d and I supervise multiple restaurants setting up the kitchens, planning the menu, setting up the prep and training staff especially the cooks. Did that for 40+ years Paul McClure
Thank you comment icon Could you tell be what the most difficult part of doing all that is? Gabi
Thank you comment icon Too of the most difficult things I had to deal with was 1, time management and employee conduct. Both are extremely necessary to run a successful restaurant and multiple restaurants Paul McClure
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John’s Answer

I am not completely familiar with the Job Corps program that you starting soon, but they were putting plenty of people into the food service field when I was working in Arkansas and did a fine job of it. It is basic education and a hands-on approach to learning and you will be getting valuable experience, which is what you need the most.
If you will make the most of the Job Corps experience, it will certainly get you started and from there you should be able to work and continue to learn and get better jobs until you find what you really like where you are and are comfortable in what you know and in the job you have and the people that you work with. All the best in your choices!
Thank you comment icon Thank you for the advice! Gabi
Thank you comment icon Please consider all of the advice but use what you learn and practice your skills and you can have a bright future in a great industry, Gabi. John Marcy
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Nabiel’s Answer

Culinary school is often the choice for those eager to quickly climb the ladder in the food service industry. However, it's not the only path to becoming a great chef. Experience can be just as valuable, as proven by an executive chef I once worked with. This chef, despite never attending culinary school, had an impressive understanding of complex flavors, gained over years of hands-on experience. Starting as a dishwasher, they worked their way up to head chef. If you choose culinary school, you'll likely land a position as a sous chef or chef, responsible for either crafting a new menu or meticulously replicating an existing one.
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Mariyan’s Answer

Kindness and patience
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Olivia’s Answer

I suggest getting entry level experience wherever you can get it. It can be at a local bakery, grocery store, restaurant, or anywhere so you gain some genuine experience. Culinary classes are a wonderful resource, but an ineffective way to receive real world training. On the job, you learn the hours and what skills are needed, as well as how a business functions from the inside as opposed to within a classroom.
Thank you comment icon I will use this advice as I prepare for my career. Gabi
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Howard’s Answer

Have a good attitude, be willing to work hard, pay attention to details, and follow instructions. If you are not sure ask questions.
Ask for help if you need it. Help others if they need it. Be on time or early, never be late. If you put in the work at school and on the job you will do well. You only get out what you put in. Doing just enough to get by, anyone can do that. You have to want it and enjoy doing it. Your happiness is the most important outcome. If you are happy and make a decent living it is okay.
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