Kitchen Apprenticeships

How common is it for someone to enter a restaurant kitchen as an unpaid apprentice?

I know there are a lot of chefs on the forum and I am just wondering about the viability of something like this for someone looking to get into the culinary field.

Thanks for your time!

It seems to be more common in larger cities, but I would definitely recommend working under a talented chef that is trained in the classics as opposed to attending culinary school. Real world experience has been much more useful in my experience. You'll need to seek out a restaurant that has a chef that has the time and experience to teach you the basics while they constantly push you to move faster and faster.
If you are really interested in the culinary field I'm sure there are a few chefs in town that would enjoy having someone in their kitchen that is also passionate about learning.

I agree with Ryan, I've found that my on the job experience has served me just as well, if not better at times, as a culinary degree.
Not to pick on the local programs, but the costs involved with earning the degree don't translate well to the actual wages that someone straight out of school will earn. However, some of those students get to intern at some of the better local establishments. That can lead to employment at those places if they do a good job. Some of my former interns have turned out to be fine young chefs and have moved on to work at places such as Lilly's, Corbett's and Jack Fry's.

As far as an apprenticeship goes, I also agree with Ryan that it's much more prevalent to work 6 month to a year "stages" in well known restaurants for very low or no pay. The benefits to this are so a person coming up though the ranks can learn techniques from a well known chef and have these prestigious places on their resume. On the other hand, the chef/owner of the restaurant can put out a more labor intensive menu, knowing that there are an endless supply of young cooks that will gladly work for free, doing the grunt work, at their place.
I worked one myself at a Wolfgang Puck place when I lived in Arizona while I was waiting to start the resort job I actually moved out there for. Although the pay wasn't that bad, I had to work another job to make the ends meet.

Very informative, guys. I thank you for your responses.

Real world experience appeals to me much more than academic learning at a trade school or university. I have no delusions about the industry and I am prepared to put in the hard and grueling work.

Thanks again!

a kitchen stage ( pr:staj ) is a vital part of building a fundamental understanding of working in a pro kitchen. It’s also pivotal in creating relationships and networks inside the industry for future employment. Something a lot of people don’t understand - great chefs are built by their industry experience and relationships during the "climb up the latter." Well known establishments, rooted in uber quality and discipline very seldom resort to the "resume" process in finding a new Chef. It’s a tight little network inside the industry, and most of us keep in touch with each other from coast to coast. In order to access the group - in line with what Chef Ryan was saying - you have to pay your dues. It has very little to do with your culinary education - that is unless you belong to the CIA cult. (they seem to have created an exclusivity sect in our industry that is comical to say the least)
As for getting your foot in the door - I will recommend two things. You aren’t going to get yourself into a disciplined kitchen having zero experience. Even working for free, no one in that environment has time to teach you how to set up a prep station not to mention walk behind you and fix everything. Harsh reality maybe - but all things worth earning are worth working hard for. So be smart and realistic about what you are trying to achieve. Second: start with a place that you can at least get yourself into a working understanding of the core idea of pro cooking. Learn how to work under the stress, work clean and organized, understand the politics of the kitchen, and then some basic knife and cooking skills. Bring to your first Stage something for the chef to work with -if he’s worth his weight - he'll take care of the rest....welcome to the club

a kitchen stage ( pr:staj ) is a vital part of building a fundamental understanding of working in a pro kitchen. It’s also pivotal in creating relationships and networks inside the industry for future employment. Something a lot of people don’t understand - great chefs are built by their industry experience and relationships during the "climb up the latter." Well known establishments, rooted in uber quality and discipline very seldom resort to the "resume" process in finding a new Chef. It’s a tight little network inside the industry, and most of us keep in touch with each other from coast to coast. In order to access the group - in line with what Chef Ryan was saying - you have to pay your dues. It has very little to do with your culinary education - that is unless you belong to the CIA cult. (they seem to have created an exclusivity sect in our industry that is comical to say the least)
As for getting your foot in the door - I will recommend two things. You aren’t going to get yourself into a disciplined kitchen having zero experience. Even working for free, no one in that environment has time to teach you how to set up a prep station not to mention walk behind you and fix everything. Harsh reality maybe - but all things worth earning are worth working hard for. So be smart and realistic about what you are trying to achieve. Second: start with a place that you can at least get yourself into a working understanding of the core idea of pro cooking. Learn how to work under the stress, work clean and organized, understand the politics of the kitchen, and then some basic knife and cooking skills. Bring to your first Stage something for the chef to work with -if he’s worth his weight - he'll take care of the rest....welcome to the club

Hmmm...agree with most of this as well as Dan's response...but, I was taken aback by the "cult of CIA" comment. I have never been to culinary school (got a degree but it's been as helpfull as a tumor in this business) and have worked my way up from dish (class of 1978) but every CIA grad I have encountered over the years has had REAL chops, Unlike CCA/ Sullivan et al. (Johnson and Wales runs a close second). Sooo...I guess you could say there is some value to a quality education, with the caviat that it is augmented with real world training in the mix. In my world, you start at the bottom, show me you have skills, and work your way up. I don't care where you went to school but I do know that if you wen't to CIA, you've got the basics. Just .02 from an old hack....

Dave. You are right though - CIA does breed fundamentalism. or... sorry - you said fundamentals - I catch what you are saying now. haha... you were joking around right? CIA is a common punch line in a lot of kitchens - just a little inside joking and rivalry...nothing big... I think the entire idea of "Culinary Arts" programs is a bit more gauged to make prospective students think they are gaining an upper hand over their counterparts working up the ranks sans Culinary Arts Programs. The programs should be more marketed to people with an established skill set before entering the program as a way to hone an already established skillset. Without the practical understanding of what it is you are trying to achieve, I’m not sure how you can really understand how to make the skill sharper. Make sense? Most domestic culinary curriculums only have the students working in 45% total lab (hands on actual cooking) That’s ridiculous...My opinion - if you really want to build a true fundamental base of the classics, either work in a kitchen rooted in classic discipline or go international.

Dave. You are right though - CIA does breed fundamentalism. or... sorry - you said fundamentals - I catch what you are saying now. haha... you were joking around right? CIA is a common punch line in a lot of kitchens - just a little inside joking and rivalry...nothing big... I think the entire idea of "Culinary Arts" programs is a bit more gauged to make prospective students think they are gaining an upper hand over their counterparts working up the ranks sans Culinary Arts Programs. The programs should be more marketed to people with an established skill set before entering the program as a way to hone an already established skillset. Without the practical understanding of what it is you are trying to achieve, I’m not sure how you can really understand how to make the skill sharper. Make sense? Most domestic culinary curriculums only have the students working in 45% total lab (hands on actual cooking) That’s ridiculous...My opinion - if you really want to build a true fundamental base of the classics, either work in a kitchen rooted in classic discipline or go international.

Agreed.....Just measuring quality of "formal" education, I'd take a dude with a year in the trenches over anyone with a culinary degree every time!

I'd take a dude with a year in the trenches over anyone with a culinary degree every time!

I'll second that

Corey. Give me a call at the Shady Lane Cafe for more info. We have a lot you could learn in a beginning position as a apprentice. A good spot to start. Bill 893-5118