It’s really on you to find the chefs and restaurants. Part of doing this is taking the initiative and writing to them on your own. My best advice is to be persistant. Good luck!]]>
I completely agree with the moral of your story as you stated it in your comment. I only hope i come into contact with more people with similar understanding, and passion for their profession. I think this is what i lack in my personal situation, being around passionate, honest people.]]>
As the person who takes in resumes, are you able to see the fluffing? I doubt you need to go as far as to hire, uniform, pay, and train people just to find out if they are all they seemed. I have never had a job in which I didn’t trail for at least one day as part of the interview process. The physical interview is in place to gain a clearer picture of a cook. And at this point I would think that you could separate people who have claimed skills that they don’t posses.
I agree that claiming to have “worked with” a powerful chef requires you to have held a paid position. I staged at the Fat Duck for 2 months, and never have I claimed to have “worked with” Heston. However, I still read in various places, that I was a pastry chef or chef at The Fat Duck. The first time it happened, I immediately called the offender and got this response, “So I overstated a little. It will sell better.” In the second case, a person made an incorect assumption and printed it. A chef’s public image is often taken out of their controll, subject to word of mouth, and twisted for the sake of good gossip, and bent to add credibility to a third parties cause. You can sell dinners from “a chef at The Fat Duck” than you can for “the pastry chef at a local restaurant who’s experience includes an internship at The Fat Duck”
I am not saying this is the case of all chefs. Those that do use a minimal time spent as though it were working experience are setting a poor example. It may be dissapointing to find that you admired something about a chef that wasn’t true, but that does not give permission to lie yourself. I can blame line cooks for lying, and I can blame chefs too. Two wrongs don’t make a right, and it is always in your own hands to do the right thing, no matter who you see cheating.
Which brings us back to the moral of the story, if you hide what you don’t know, what you haven’t learned yet, then you never get the chance to truly learn it.]]>
My second point regards who set the “fluffing, and deceptive” standard. In my experiance it has been the Chef him/herself. It is my opinion that if you stage somewhere for 3 weeks, or intern/extern during school, especially if you get turned down for an actuall job then you didn’t ‘work with’ jean georges, or wolfgang puck, or charlie trotter, or thomas keller like the Chef’s i’ve worked for in the past have claimed. Obviously anyone would like to be connected with those great names, but when you build your professional resume around an externship, and your face is in the newspaper next to one of those names, i feel dupped as an employee when i find out Cheg “superstar” didn’t spend enough time working at his job in the spotlight long enough to collect un-employment. How can you blame a line cook for trying after these things come to light.]]>