Topic: They have accepted

[matcurry]

Ive been harassing my local Indian for about a year now to work for them for free as long as they teach me to cook and they have said yes im so excited

[Gav Iscon]

Nice one.

[loveitspicy]

Thats how i started - peeling onions in a corner

best, Rich

[rshome123]

Good job.

[Aussie Mick]

Good on yer mat

[Ader1]

Ive been harassing my local Indian for about a year now to work for them for free as long as they teach me to cook and they have said yes im so excited

Congratulations.  I've been doing the same at my local restaurant and it looks like they're going to give me a go.  I saw a local lad in there washing dishes the other night too.  There have been many raids by the Border's Agency in this area over the past few months including this restaurant.  I'm wondering if they're getting short of staff.   And I know that Chinese restaurants have been complaining of not being able to get work visas for Chinese chefs recently.

When one starts working in a kitchen, what does one do?  Chop vegetables?  How do you then progress to start cooking meals?  I've always wondered how an Indian/Chinese chef learns all those dishes on a menu.....?

[Kashmiri Bob]

Nice one! You'll love it. Let us know how you get on. I still do deliveries and occasional leafleting for one of my local TAs.  That's another way to get your foot in the door.  Great bunch of lads at my TA. 

Rob   

[Kashmiri Bob]

When one starts working in a kitchen, what does one do?  Chop vegetables?  How do you then progress to start cooking meals?  I've always wondered how an Indian/Chinese chef learns all those dishes on a menu.....?

From what I gather if it's a typical BIR kitchen it may be a while before you start cooking meals (except those for yourself).  Ideally, you will start out as a kitchen porter.  This will involve cleaning (lots of cleaning), prep (e.g. chopping veg, peeling garlic, etc.), helping (and learning from) the Tandoori chef.  After 2 years you may get a job as a Tandoori Chef.  A Tandoori Chef will train for a minimum of 6 years before he is considered time-served.  He will have learned a lot from the Chef and will be a dab hand at making boiled/pilau rice, and pretty much everything cooked in a wok-type pan, as well as all the naans, tikka, etc.  Occasionally he will make a curry, usually at busy times, monitored closely by the Chef.  The next stage is Chef, or rather Assistant Chef.  A minimum of 10 full-time experience before he will be referred to as a Chef (cook).  Highly skilled and passionate about food. Good all-rounder.  Team player and leadership skills. Preferably a good singer as well. Master Chef.  A chef will never refer himself as a Master Chef.  The honour is bestowed to him by his peers. 20 years plus experience.

This is of course an ideal. Such chefs are becoming rare these days, and in great demand.  This is one reason why many TAs/restaurants are completely crap.  They just can't get the right staff.   

Rob 
   

[Yousef]

Excellent work, I look forward to hearing about the experience

Stew

[George]

A Tandoori Chef will train for a minimum of 6 years before he is considered time-served. 

I suspect you're right and how crazy is that? A semi-competent person could be fully trained within 1 week.