Teen is a gourmet cook--could he stage somewhere?

[Anonymous]

Maybe look into a catering company or personal chef instead of restaurants, for the many reasons listed.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Most of the good cooks start as dishwashers. Let him see how a kitchen works to determine if he can handle the environment. I suspect most kids whose parents post on DCUM could not cut it in a restaurant kitchen

- 15 year line cook

Wow. That's kind of presumptive. And generalistic.

NP. Also accurate.

Nobody who needs orders filled wants the millstone of a precious teenager. Someone who puts their head down and does good work, starting from the bottom like everyone else? Sure.

But not swanning in for a special experience.

+1

Who said anything about "swanning" in? It's about working for free to get experience. I think you're treating this like mommy is trying to get her precious child a job at a law firm and you're truly misreading the intent. Also, kitchens are short-staffed. They just might welcome the help. Ambition and initiative is a good thing, not a snob thing.

Yeah, but sometimes this kind of thing is way more work for the employer than it's worth. I loathe having interns, because they are such time sucks. And honestly kids these days are very rarely happy about starting at the bottom. They've been taught they have soooo much to offer and should probably be in charge of something.

[Anonymous]

OP, I wouldn't write off having him start as a dishwasher. My husband started washing dishes at 15 and was running the kitchen of a local restaurant by 17. He moved up really quickly once they got to know him and realized he was really good. At that point he was able to add his own specials to the menu and have some creative input.

I'd look for local places that are owner run. They'll have the most flexibility for letting him advance quickly.

[Anonymous]

I'm confused if he is 15 or 19.

I started working in a kitchen at 12 and never did dishes... but it was for a caterer. I did pour a lot of coffee.

There are a ton of jobs in kitchens in DC i'd start with a chain. He can apply as a dishwasher, bar back, bus boy, runner or even a host. Once they know him and like him it's easier to move around. All the chefs in DC know each other so if you get with a local chain it 's better you can get advise from your owner/chef and move around get experience.

Maybe volunteer at WCK, they train chefs also, but I suspect that has become a coveted spot.

Is he thinking he will not go to college?

[Anonymous]

Anonymous wrote:OP, I wouldn't write off having him start as a dishwasher. My husband started washing dishes at 15 and was running the kitchen of a local restaurant by 17. He moved up really quickly once they got to know him and realized he was really good. At that point he was able to add his own specials to the menu and have some creative input.

I'd look for local places that are owner run. They'll have the most flexibility for letting him advance quickly.

No.

[Anonymous]

Anonymous wrote:Also IRT the two posters who mentioned dishwashing and bussing--FOH is FOH and you don't move to the kitchen from service. Dishers are an entity unto themselves. You don't move to cooking from washing.

Sure you can. Dishwashers are often pulled, in a pinch, to peel potatoes, or some other such menial task. Prove your worth—and your humility—there, and maybe they’ll put you on a prep shift here and there. And so on and so on. If a teenage gourmand has their eye on a particular restaurant, with a particular chef they want to work with, they should absolutely take any BOH position available.

[Anonymous]

He can get a job washing dishes , move up from there

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP, I wouldn't write off having him start as a dishwasher. My husband started washing dishes at 15 and was running the kitchen of a local restaurant by 17. He moved up really quickly once they got to know him and realized he was really good. At that point he was able to add his own specials to the menu and have some creative input.

I'd look for local places that are owner run. They'll have the most flexibility for letting him advance quickly.

No.

How would you know? Summer after senior year of high school he was working there full time and running the kitchen three nights a week.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Also IRT the two posters who mentioned dishwashing and bussing--FOH is FOH and you don't move to the kitchen from service. Dishers are an entity unto themselves. You don't move to cooking from washing.

Sure you can. Dishwashers are often pulled, in a pinch, to peel potatoes, or some other such menial task. Prove your worth—and your humility—there, and maybe they’ll put you on a prep shift here and there. And so on and so on. If a teenage gourmand has their eye on a particular restaurant, with a particular chef they want to work with, they should absolutely take any BOH position available.

My husband was able to demonstrate his skills helping to prepare "family meals" at the end of shift. After demonstrating competence, he was promoted as soon as there was an opening.

[Anonymous]

The drug and alcohol culture is real, OP. Prepare your kid for this. He will be offered everything.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, I wouldn't write off having him start as a dishwasher. My husband started washing dishes at 15 and was running the kitchen of a local restaurant by 17. He moved up really quickly once they got to know him and realized he was really good. At that point he was able to add his own specials to the menu and have some creative input.

I'd look for local places that are owner run. They'll have the most flexibility for letting him advance quickly.

No.

How would you know? Summer after senior year of high school he was working there full time and running the kitchen three nights a week.

Being a runner for the kitchen and running the kitchen are not the same thing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, I wouldn't write off having him start as a dishwasher. My husband started washing dishes at 15 and was running the kitchen of a local restaurant by 17. He moved up really quickly once they got to know him and realized he was really good. At that point he was able to add his own specials to the menu and have some creative input.

I'd look for local places that are owner run. They'll have the most flexibility for letting him advance quickly.

No.

How would you know? Summer after senior year of high school he was working there full time and running the kitchen three nights a week.

Being a runner for the kitchen and running the kitchen are not the same thing.

It was a local place. I don't think they had that distinction. There was no one with more seniority than him on the staff who worked in the kitchen. The owner picked up some responsibilities like scheduling and ordering, but didn't actually work in the kitchen.

[Anonymous]

I worked in cafe service for awhile. Ended up being moved to prep and was offered line. It happens. Have him aim smaller for minimum wage to get his legs until culinary school.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Most of the good cooks start as dishwashers. Let him see how a kitchen works to determine if he can handle the environment. I suspect most kids whose parents post on DCUM could not cut it in a restaurant kitchen

- 15 year line cook

Wow. That's kind of presumptive. And generalistic.

NP. Also accurate.

Nobody who needs orders filled wants the millstone of a precious teenager. Someone who puts their head down and does good work, starting from the bottom like everyone else? Sure.

But not swanning in for a special experience.

+1

Who said anything about "swanning" in? It's about working for free to get experience. I think you're treating this like mommy is trying to get her precious child a job at a law firm and you're truly misreading the intent. Also, kitchens are short-staffed. They just might welcome the help. Ambition and initiative is a good thing, not a snob thing.

Yeah, but sometimes this kind of thing is way more work for the employer than it's worth. I loathe having interns, because they are such time sucks. And honestly kids these days are very rarely happy about starting at the bottom. They've been taught they have soooo much to offer and should probably be in charge of something.

I have gotten pretty good at starting my interns on serious projects to see most crash and burn. The one’s worth anything will come back with their tails tucked between their legs and a willingness to learn. The rest, meh.

[Anonymous]

I'd start looking for jobs with a caterer. See if he likes food service and he can get paid at the same time.