Country Club Chefs

Comment

Comment by Christopher Allen Day on March 1, 2010 at 2:57am

Just wanted to introduce myself. I'll be starting at the Hyannisport Club in Hyannis Port, Cape Cod, Mass. in May and working there seasonally. Hope to meet some great people on here, cheers!

Comment by Bill Grant on December 31, 2009 at 11:33am

Chefs, Thanks for your feed back. i have tried our local schools and even the vo-tech schools and can't get anything worth while, my dish washers have better skills. I was trying to find some contacts with some of the bigger schools that send out the students for there last semester before they graduate. I have housing on the property so living quaters aren't an issue. I just need the contacts if you have any before i seriously start calling the schools, which i feel will be a long drawn out task. I hope everyone has a sucessful New Years eve Gala.

Comment by Michael R. Fahey on December 25, 2009 at 6:40pm

Merry Christmas to all

Comment by Eduardo Castillo on December 25, 2009 at 9:56am

I agree wiht Jeanie.
Another aproach I had was to have them come and work with us for a day or two, MAKE THEM SIGN A WAIVER OF LIABILITY, if you need one I have a basic one I will be pleased to email to you. it is the best way to find out if it will be worthed your time and effort. if the first day you have to tell them where the onions are three times, you know where the hopes are! good luck and merry xmas to all

Comment by janie ebinger on December 25, 2009 at 9:44am

We have found at my club that the best apprentices ar the students that cooked before they went to culinary school and have jobs cooking while they are in school. We had one that had never cooked before deciding to go to culinary school to be a baker not worth a darn, slow, know it all with no respect for the Chef. Did not last long. Chef Castillo is right if they have no common sense they cant learn.

Comment by Eduardo Castillo on December 20, 2009 at 11:21am

I agree with Chef Neff, the local schools are the best option, I found two last summer, one good and other I got rid of, not because of lack of skill but lack of common sense, Also, you can probably post on Craiglist, the pain is that you have to keep on updating it every day so it shows on the top. Good Luck

Comment by Russell L. Neff, CEC on December 20, 2009 at 11:05am

Chef Grant, I have had success with local community colleges. There our usually many students who need an externship so they can complete their culinary degree.

Comment by Bill Grant on December 19, 2009 at 2:43pm

I'm Looking for apprentices for next season, does anyone have any good contact info? I haven't had much luck with the local schools, and willing to try anything. Please let me know if you can help. Bill

Comment by william Lofton on December 16, 2009 at 6:56pm

just heard about the ACF pullin the plug on culinary team USA, I would rather they go to the membership, and ask for our help in financing the team, I am sure we as chefs could put some direct pressure on our purveryors for more sponsorships, if you haven't seen the letter sent out to the membership, its listed in the ACF culinary competition groups site of wearechefs.com. William Lofton CCC Executive Chef Royal Lakes Golf and Country Club,

Comment by Russell L. Neff, CEC on December 14, 2009 at 9:10am

This is truly disappointing that they have decided not to create a Culinary Team for the USA. It was the teams of the past that have inspired me on a daily basis and helped me to continue to push myself in my certification process and my education. I do hope they give us reason for why this decision was made and why the membership was not made aware of this sooner. I will remain an avid supporter of the ACF because I do believe it is a good thing for all of us and our profession, but do agree that more needs to be done to excited the membership especially our younger members.

• ‹ Previous
• 1
• 2
• 3
• …
• 6
• Next ›
• Page