Would you want to go to a restaurant that's owned by someone with this type of XP?

[Cicero]

XP= Experience (to long for title)

Ok, so my plan for the future is to go to the CIA (Culinary Institute of America) in TX (while I am going to school I would work at a traditional Mexican restaurant to learn about Mexican cooking and such), then move to Italy and cook at an old fashioned Italian restaurant, then hopefully move up the ladder and work at an Italian restaurant in Italy. Then after about 2 years of doing that, I would like to move to Paris, and work at a old fashioned French restaurant to learn French cooking. Then I, once again, would like to move up the latter in French cooking and work at a gourmet restaurant. While I am working at the restaurant (which would be mostly at night no? Gourmet restaurants here open at 6 pm), I would like to attend Le Cordon Bleu. I would like to be in Paris for a total of about 1 1/2- 2 years. After that, I would like to move to NYC, and work at a gourmet restaurant there for about a year to 1 1/2 years. Then, I would open my first restaurant, preferably a Organic/Natural cooking restaurant (like keeping the food to its true flavors, I would only enhance them, not do crazy stuff to them people do now). If plans workout to my liking, I would have a years worth of experience working at a Mexican restaurant (or maybe a different type, maybe a Organic restaurant), I would be a graduate of the CIA, I would have then had 2 years (about) of classic Italian cooking experience and gourmet Italian cooking experience, I would have been a graduate of Le Cordon Bleu and had about 2 years of classic French cooking experience, and then move to NYC to work at a gourmet restaurant for a year (or so) until I open my own. So if a chef had all that experience, would you be more likely to come to my restaurant. Would you want to go to my restaurant to try my food more likely than another persons restaurant with not so much experience (compared to me)? I would have about 5 years of professional cooking experience and about 9-10 years of both non-professional and professional cooking experience. Of course some might go a little shorter or longer, so yeah haha (I might just skip the NYC part, but I'm not sure yet, but that's my plan for after HS)

[Castle of Glass]

Hell yes. i love every form of food, be it gourmet french/Italian/Greek food to native bugs, maggots, roots. so hell yes. that is nearly what a family friend in Finland did. she is currently one of Finland's best chefs. she doesn't have awards, restaurants, and all of that, but if all of Finland's best chefs say that her food "some of the best food made non-professional chef" then doesn't that make her an extremely good chef? but she has worked, owned restaurants, and lived in Italy, France, and Finland. she teaches me and my brother how to cook gourmet food with minimal ingredients and preparation time. she also has given us both free copies of her two cook books.

but if you follow out with your plan, give me the name of your restaurant and let me try it.

[FergusDunn]

Hi


Sorry you might not lie my answer but so you need to spend all that time and etc preparing you to open an

" Organic/Natural cooking restaurant (like keeping the food to its true flavors"

Yes good to have ambition - learn to cook Mexican and go simple food -


edited to add - I dont think Im allowed to post another ---

Yes but One thing is just this - how do you let all the people know about all your experience and training - you are asking would people come if the chef had all the exp andtraining - and that does not always make the food good.

But hey good to have ambition and plans = I want to farm and bred cattle and sheep -

[Cicero]

Hi


Sorry you might not lie my answer but so you need to spend all that time and etc preparing you to open an

" Organic/Natural cooking restaurant (like keeping the food to its true flavors"

Yes good to have ambition - learn to cook Mexican and go simple food -

Well I would open different restaurants throughout my life, I would just like to open a organic type restaurant immediately then move on to different types of restaurants.

[Noirtier]

I would say that if you had that experience, you would very likely get more customers simply because of your exposure to different ethnic cooking styles. Now, in reality, 1-2 years is not really enough time to "move up the ladder" in a high scale restaurant, especially in Europe. People work for years and years in restaurants, and stay at the same level of chef as far as professionally goes (their skill would increase, but their job would stay the same.) I think the fact that you had all that experience would definitely intrigue people and draw in some customers though, yes.

[Abyssal Echo]

I would say that if you had that experience, you would very likely get more customers simply because of your exposure to different ethnic cooking styles. Now, in reality, 1-2 years is not really enough time to "move up the ladder" in a high scale restaurant, especially in Europe. People work for years and years in restaurants, and stay at the same level of chef as far as professionally goes (their skill would increase, but their job would stay the same.) I think the fact that you had all that experience would definitely intrigue people and draw in some customers though, yes.

I agree with Noitier.

[Error 404]

Personally, i don't really care much about that.
I used to go to a lot restaurants before, and if the food was good, I'd come back.If not, then nope, simple as that.But i just guess that things are a bit different over here.

[Cicero]

I would say that if you had that experience, you would very likely get more customers simply because of your exposure to different ethnic cooking styles. Now, in reality, 1-2 years is not really enough time to "move up the ladder" in a high scale restaurant, especially in Europe. People work for years and years in restaurants, and stay at the same level of chef as far as professionally goes (their skill would increase, but their job would stay the same.) I think the fact that you had all that experience would definitely intrigue people and draw in some customers though, yes.

Though that is true. If you graduate from a culinary institue like the CIA, people will want to hire you more. Most restaurant owners would rather hire a graduate of the CIA more than someone with 10 years of pure cooking experience. I have though been cooking since 15 (and serious cooking, i've worked in casual restaurants). If I were to go to both the CIA and Le Cordon Bleu, I would be able to probably work at exclusive restaurants. I dont mean to be cocky, but thats what its like in the restaurant world. My dad used to be a restauranteur and knows a lot of others who own restaurants, so they always talked about restaurant stuff. you may be thinking 'wow all your doing is paying your way to getting into good restaurants (by going to the institutes)" when actually thatsnot the case . cause you have to go through different subjects like cooking, science, and chemistry.

[Taryn98]

I think it's great that you have such a specific plan and a lot of ambitions. I'm sure you'll succeed if you're that passioante about cooking.

That being said, I have a lot of favorite restaurants, but I couldn't honestly tell you the experience or training of any of the head chefs at any of them. If a friend or someone in my family tells me a restaurant is good, I'll go try it for myself, but just knowing the background of a chef no matter how great it is will not make me want to go there.

Word of mouth from happy customers is more important to me than a degree, etc.

[Skyline]

I would! I wish there were more places like that than McDonalds and all of those other fast food restaurants. The one thing that I do look for in a restaurant is flare, I don't want to go to a restaurant that serves what the other places do, I like things that have a little twist in them, for example when I make an old fashioned burger, instead of doing the very popular Lipton onion soup, I just add some garlic powder, onion powder, a touch of salt and pepper, then top it off with com curry powder. So I would definitely come to try it! Good luck and I hope your dream comes true!!!!

[dingo006]

When i hit a restaurant im a big fan of the Trip Adviser and the food reviewers i trust. So honestly, for me, it doesnt matter who a chef is but the food he makes. Honestly, most head chefs dont work behind the line and is cooked by hardcore mexican line cooks.

If Tony Bourdain taught me anything, i dont care for the fluff man, its about the FOOD.

Have you read the CIA books? (like Bourdain's Kitchen Confidential and Ruhlman's books)

[chrisawesome]

Yep, I would go to your restraunt. That is if it is not one of my future company's major competitors. People should be given jobs because of their expertise in that field. Not if you've been to somewhere like Harvard or somewhere like that. Most restraunts fail within the 1st year of opening. Thats why you need business educ. as well as cullinary. Good luck to ya. And me as well. People like you and me are what leads Americas economy, ambitious dedicated individuals.