What type of education does someone need to get a job as a prep cook?!


Question:

What type of education does someone need to get a job as a prep cook?

im 41 and love to cook.. would really love to be in a kitchen as a prep cook, wondering if i have to do the whole culinary school thing or not?


Answers:

If you want to be a prep cook and are willing to make prep cook wages, pretty much anyone will take you. It's one of the lowest, crappiest jobs in the kitchen. However, it is a great foot in the door. If you show you have knife skills and can follow directions, positions tend to open up and line chefs will let you help them in production.

1. Get your own knives. If you want to work the cold side, you'll need lots of smaller knives. On the hot side, just an 8" Chefs and a 6" Utility knife will be fine. In the butchery, you'll need the aforementioned knives plus a rigid boning knife (meat) and a flexible boning knife (fish). Get yourself a pair of surgical tweezers if the place does fish.

2. Practice, practice, practice. Even though most kitchens use mandolines and other time-saving devices, you'll probably need to show competence before your prep work is allowed on the line. Learn what the different cut sizes are and how to turn potatoes and carrots. Now do it fast.

3. Take a few classes. Most culinary schools will take your money for a basic class or two. If possible, take a knife skills course and a sauce course.

After you think you're ready, just go to a decent restaurant between lunch and dinner (usually between 2 and 4) and ask to speak with the chef. If he/she says there is no position available, ask if he knows of a kitchen needing a prep cook. In any case, thank him for his time and move on to another kitchen. You will eventually find a place.

Good luck!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources