Pabloz
Senior Member
- Joined
- Sep 19, 2011
- Messages
- 352
- Reaction score
- 1
As a new kitchen knife maker I would like to experience the full length, breadth, and width of kitchen knife use, care, and maintenance. What I am thinking is to find a high volume restaurant and work the prep station (protein and veggie) for a few days to a week. What I would like from all you professionals is the insider information on HOW to approach the exec. chef and propose my time (uncompensated) for training and coaching and time at the station during the worst hours. I will be looking for a high end, high volume, high intensity opportunity -- I don't think it will be hard to find here since we have 7 casinos (one is a Hard Rock) within 15 miles of where I live, as well as several popular Brazilian style and "comida a la corrida" gourmet shops. I truly want this to be a very successful experience for all involved. All suggestions are invited and welcomed. Also, I am very well connected to one of the "celebrity" chef instructors at the college where I teach... not sure if that's a consideration
Thanks in advance for your time and attention... looking forward to some good ideas.
Thanks in advance for your time and attention... looking forward to some good ideas.