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You are really underestimating me here cheeba, yes I do have the job through family. But they wouldnt put me in the position im in if I wasnt good enough for it
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I don't think I underestimated you at all...ESPECIALLY if you got the job through family...I mean, of COURSE they're going to say you're good enough for it, the family IS the easy way to float into a job...I mean really, anyone can learn to cook a set menu...and I still think it's weird that you don't know how to spell restaurant.
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have to take inventory every night. Other than that my job is not that much different than the Executive Chefs or even the line cooks.
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Yeah it is. You didn't mention that you contacted suppliers, ordered/recieved/requisitioned stock, evaluated menu/sales outcomes, hired staff, designated allocations, planned menus...among other things that an executive chef does, so I'd assume that what you're doing is quite a bit different from an executive chef, if you really look at all that's involved.
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When I was 12 my parents started sending me to a private tech school that I go to for nothing other than Culinary Arts. Ive been doing this program for 5 yrs now.
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- Been a sous chef in a 5 star restraunte since I was 15
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So you were a sous chef three years into your training then?
I mean...the standard course setups are either
A: Full-Time over 18 months (but that's not you, that's me)
B: P/t apprenticeship over 4 years (so, why 5?)
You aren't a chef until your studies are COMPLETE, Any kind of chef, let alone second in charge, I'm just seeing inconsistancies in your story here....the title thing, that just bothers me, I mean, I'd hope that your fellow chefs (assuming there IS any, being a "5-star" restaurant and all, I'd imagine it's more than just 2 of you) wouldn't completely hate you, after all, the sous chef is on a higher pay rate than your standard chefs...I mean, I can't say I'd like it if somebody without proper qualification got a title, and pay rate that was innapropriate, in fact, I'm surprised you don't have people quitting left right and centre.
Now, I'm not doubting your cooking ability at all...especially if you've grown up in the culinary background. Some of the best cooks I've ever known have no formal training...however, they're cooks. A chef is a title not easily earned, and I myself would never allow anybody to refer to me as ANY kind of chef in a working capacity until I knew I'd undertaken all the required studies, testing, and hours of experience.
I think you're lucky, but it doesn't sit right with me, all the same.
So hey, while we're here...what courses of study did/are you undertaking?