Can any chefs give me tips, please?

Question

Ok, so I am a 14 year old that has beeb cooking since 13, so only about a year of experience under my belt. I was an apprentice at an upscale french "bistro" for 8 months. I worked as the pantry cook for the summer. The restaurant is really slow during the summer, because of the older clientele. I only worked lunch, and the most we ever had was 65 lunches. it was my first job on the line, so I got really nervous. No matter how many people, even if there were only a couple of tickets, I would get nervous. I was also pretty slow, but I progressed as the summer went on. After the summer, i couldnt have a job there b/c i only worked lunch, but then i was in school. Now, I am working at an upscale catering place. there are 3 chefs teaching me and paying me! I have been practicing my knife skills, basic cooking skills, and just trying to get more experience before i get back on the line.
So was i just nervous b/c i was new to the line? or am i just not meant for the job?..............

Also, i REALLY wanna be a chef. i realize how hard the career is, but i am motivated and my dream isnt to be on the tv, thats not being a chef, i wanna own a great restaurant w/ quality food that locals will love.

Does anyone have any tips for staying calm on the line? do you experienced chefs get nervous? any tips? Thank you all so much.

Answer 1

As with any new job, you want to impress those around you.
So you;ll probably be nervous at first when you get back on the line, but once you find where everything is and get your rhythm going, you'll be good.
The only way to know if this is your kind of work is.. after a really bad service.. you're willing to do it all over again. If you dread it daily, then it won't be for you.

More:
Yes all chefs get nervous at some time.. A chef has a reputation to hold on to, you make a bad meal for someone.. word gets around fast.
How to stay calm.. Give your self plenty of time for prep work, have all your line ready before diner service starts. Think ahead, know whatis going to happen before it does, think about your wait staff and accomadate for them, think about your other cooks, antcipate their speed and accuracy..
The key to staying calm to to know you are ready, and knowing that it the dinner service from hell can't last forever.. only a few long drawn out hellish hours.

Answer 2

I just want to say that I am not an official chef but I am 20 and have been cooking since I was twelve in my own kitchen and I am very good. I think the nervousnees may be because you are new at the job. I think once you get the swing of things and get use to your job you should be ok. If you are still nervous you can try practicing conversation (in the mirror(little wierd know but sometimes you do what you gotta do)) with family and friends or playing it out so they can do worst case scenarios with bad customers and help you keep your cool under pressure. Have a small little get together with friends and family and cook and serve them and tell them to critique you (food and and your service) or act as if this was a real restaurant. If they take it seriously they will give you good constructive criticism. Or tell your parents or aunt an uncle(someone who makes you feel comfortable, laugh, or a familiar face) to come to the restaurant where you work at and make sure you get to serve them. Some times seeing a familiar face helps. As for cooking create your own dishes. Make your own bbq sauce and put it on chicken or what ever you want. Make eggs or omelets with your own twist. I like making mushroom and spinach omelet with feta cheese, but that's just me. What ever your favorite dish is mix it up because food can be considered a work of art.
And as for "the food chanel network" most of them do own restaurants it's just that someone offered them money to cook on tv. And if you think about cooking all the time or you are constantly thinking about ways to cook or experiment then it is your calling grass hopper. The best of luck to you and Happy Holidays.

Answer 3

I'm not a chef, but I don't think I have to be, to answer you. I think you are well on your way to being a very very talented food pro.

You were probably nervous because of your age and inexperience, as well as feeling some pressure when working in real life food service, pressures of working any job at all (serving any kind of customers is NOT easy) and with people who are most likely your mentors. But you show great ambition, and being among people who are better than you, is exactly where you need to be to grow, since they are willing to teach you. You just need time to develop your skills and to practice. Putting in the time and staying in the game will give you the confidence you need.

If it helps to inspire you at all, an attitude shift may be in order.

Instead of thinking, I'm the slowest guy in the restaurant...think...I'm the ONLY KID here, and manage to hang. They probably admire you a great deal, and they are probably proud to be a part of your culinary education.

Instead of thinking about how you fall short of being the greatest ever, think how far you have already come.

Instead of setting huge, vague, and unreasonable goals, set short term, baby step goals. Meeting those goals will get you to the big ones.

Bad goals: I should be keeping up with the 50 year old guy who has done this his whole life. I will own my own restaurant next week. I will be the undisputed God's gift to the kitchen.

Good goals: I will improve my precision and timing with a knife. I will keep my work area clean. I will get along with my mentors. I will plant an herb garden. I will learn 3 different bread recipes in January. I will learn 3 new cooking methods in February. I will learn how to use 3 new gadgets in March.

Despite your passion, you also want to be well rounded, and remember that you are still young. So two goals you also need: I WILL KEEP UP MY SCHOOL GRADES. I WILL TAKE UP A HOBBY THAT HAS NOTHING TO DO WITH FOOD.

See the difference?

Your story is amazing to me. Keep up the great work. You are probably better at food than me, at the age of 39, and I have a food related job!

Answer 4

At my first job I had a reacquiring nightmare that the restaurant was on fire and I was still inside cooking. As I learned the job the nightmares stopped.
Keep practicing and you will get better!
And good for you to be working at such a young age!
What most people don't realize is if you are paying to learn the trade you aren't getting a complete education!
Bravo and Good Luck in your career!

Answer 5

you are just nervous- I'm not a chef, infact im only 12 but i want to be a chef too.
I think you should be pretty darn proud of yourself since you are so young and already working at such a facny place! I wish I had your job!!!!!

Answer 6

You will need more than one knife if you go to Culinary School..... get a 8" French knife,,,,, a Boning Knife,,,,,,, a Paring Knife and a Bread Knife for a minimum,,,,,, the knives should have a FULL TANG,,,,,, GOOD BALANCE,,,,,,, AND EASY TO CLEAN,,,,,,,, SOLID IMPERVIOUS HANDLES,,,, I find that a combination of Carbon and Stainless Steel work the best and hold a good EDGE...... OK Brands are Chicago Cutlery,,,,, Dexter,,,,, Wusthoff,,,,, depending on how much you want to spend,,,,,,,, the good ones last the longest,,,,,,,,,,

Answer 7

You are nervous because you are young, and probably the only teen in the kitchen. If you got the job, then you cant not be meant for it

Nervousness will disappear soon with experiance

Answer 8

first of all its great to know that you started your career so early and you know what you want. About your nervousness its just state of the mind. And you figured out the reason. Just practice you shoud be good.

Answer 9

not meant