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Like Sentinel mentioned, chain restaurants are great stepping stones. Especially if you are a fast learner, you can move up to learn what they have to teach you pretty fast. I've only been working at the keg for just over 2 years now, but I've learned basically every component that I could learn from their kitchen within the first year. It's helped me apply that to the restaurant i'm at right now and even then, it's completely different going from a chain where everything is prepped, you just heat and go, to a restaurant that makes their product from scratch.
I'm assuming you're around my age so my advice is just don't put too much emphasis on where to go to as long as you have you foot through the door. You have plenty of time to get to somewhere better, but thats only if you can learn, and hone that knowledge. And like i mentioned before, offering a chef to do a stage, will really help you learn more, but potentially landing you a job
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