If you want to step up your cooking as a home chef, get a recipe book and start cooking. Just like that guy that cooked every single recipe of the Alinea's book.
Hi Justin, I’m currently a pastry cook at a three star restaurant but I want to go on a more savory path. Is it possible to switch to the savory side of the kitchen within the same restaurant without stepping on toes? I really love the work culture and people of the restaurant I’m at and would like to gain savory experience without having to go to a different restaurant. Edit: I have more experience working in savory kitchens, however not at a 3 star level.
Go for it, just talk to your chefs about what you want to pursue for your personal growth. It says a lot that you want to stick with the company while pursuing a different pathway. I’ve always been a savory cook but I’m now on the pastry station of a new restaurant in San Francisco because I wanted to switch it up.
Absolutely - there are a lot of people working savory stations that would benefit from the attention to detail and organization that most pastry folks are accustomed to. I've only seen it be a benefit when you transfer sections once you get over the initial learning curve. Worst case scenario, you find out you don't like it and you can go back if your manager is understanding!
What are some tips for a young chef looking to make it in a Forbes 5 diamond world? I'm looking for something that's going to help me train my body and mind to do a plating, and broaden my creative mind.
Hi! Im 50 yrs old in very good health. I have been cooking at group homes for persons with disabilities. Looking to switch to full time cooking in restaurants or other areas. Is it too late ??? Thank you
Hey Justin and chefs in the comment section, I work for the IT industry but I fall in love with cooking and start working and staging in restaurants for 1-2 year, but the pandemic made go back to work with IT, do you guys think 26-27 years is too late to try to pursuit this dream again ?
I started cooking almost 3 years ago when I was 25, in a very simple cafeteria with no training at all. Now I am working in a Michelin star restaurant. Cook if makes you Happy, keep yourself busy and motivanted. :)
@@rogiestevan hey i am same as you. i was in IT and gotten into cooking 6 years ago, i ran 3 restaurants the past 3 years (was part timing ALOT before, thus the fast track). still a lot to learn ingredients and technique wise but glad i made the switch
never too late to pursue your dream and passion. Switched careers at 24, been 4 years since, and have cooked in New York, L.A, London and Singapore. live your life. live your dream.
Echoing everyone else’s support here - it’s a learning curve, but you’ll never be able to climb it until you start 🙌 plus, you can always go back to IT if you feel it’s not for you
I'm at SeaTac right now on way to Chicago to stage at Alinea. Wish me well
Go crush it!!
If you want to step up your cooking as a home chef, get a recipe book and start cooking. Just like that guy that cooked every single recipe of the Alinea's book.
:o I love this kitchen!! Can’t wait to see the upgrade!
Hey can we please get more gear videos please 🙏🙏
Yes 👊
grateful. as always so much value with JK !
Appreciate you listening as always Quiel! Hope you're well
Excellent video.
Hi Justin, I’m currently a pastry cook at a three star restaurant but I want to go on a more savory path. Is it possible to switch to the savory side of the kitchen within the same restaurant without stepping on toes? I really love the work culture and people of the restaurant I’m at and would like to gain savory experience without having to go to a different restaurant.
Edit: I have more experience working in savory kitchens, however not at a 3 star level.
Go for it, just talk to your chefs about what you want to pursue for your personal growth. It says a lot that you want to stick with the company while pursuing a different pathway. I’ve always been a savory cook but I’m now on the pastry station of a new restaurant in San Francisco because I wanted to switch it up.
Absolutely - there are a lot of people working savory stations that would benefit from the attention to detail and organization that most pastry folks are accustomed to. I've only seen it be a benefit when you transfer sections once you get over the initial learning curve. Worst case scenario, you find out you don't like it and you can go back if your manager is understanding!
What are some tips for a young chef looking to make it in a Forbes 5 diamond world? I'm looking for something that's going to help me train my body and mind to do a plating, and broaden my creative mind.
Hope you like your new place ...
Slowly but surely, almost there!
Hi! Im 50 yrs old in very good health. I have been cooking at group homes for persons with disabilities. Looking to switch to full time cooking in restaurants or other areas. Is it too late ??? Thank you
Hey Justin and chefs in the comment section, I work for the IT industry but I fall in love with cooking and start working and staging in restaurants for 1-2 year, but the pandemic made go back to work with IT, do you guys think 26-27 years is too late to try to pursuit this dream again ?
I started cooking almost 3 years ago when I was 25, in a very simple cafeteria with no training at all. Now I am working in a Michelin star restaurant. Cook if makes you Happy, keep yourself busy and motivanted. :)
@@augustolipari Thank man, really appreciate
@@rogiestevan hey i am same as you. i was in IT and gotten into cooking 6 years ago, i ran 3 restaurants the past 3 years (was part timing ALOT before, thus the fast track). still a lot to learn ingredients and technique wise but glad i made the switch
never too late to pursue your dream and passion. Switched careers at 24, been 4 years since, and have cooked in New York, L.A, London and Singapore. live your life. live your dream.
Echoing everyone else’s support here - it’s a learning curve, but you’ll never be able to climb it until you start 🙌 plus, you can always go back to IT if you feel it’s not for you
Your video is calling me cheap.