3 answers
4
Updated 664 views

What is the most effective way of networking?

I am asking because I am going into Culinary and networking is very important in order to be considered for anything or even to be acknowledged. I am asking because I want to excel in my field and I need tips. #Culinary #JWU #FututreChef #networking

culinary networking fututrechef jwu
Thank you comment icon Hi Jada! There are many ways one can network themselves. One platform many professionals use is LinkedIn which can help you connect and talk to professionals around the world. It is basically the Facebook but for business/career professionals. Another way is talking to professionals in your area and making yourself known. This can help you get internships and maybe in the future a career. You can get internships through LinkedIn and Handshake. Ramtin
Answer This

+25 Karma if successful
From: You
To: Friend
Subject: Career question for you
4

3 answers

0
Updated
Share a link to this answer
Share a link to this answer

Marie’s Answer

I would suggest just putting yourself out there and talking with others anywhere and everywhere you can! You can find networking opportunities even in the grocery store, amongst friends, at school, in your community, essentially anywhere and everywhere you may come in contact with others. I find that talking with the person who you sit next to on an airplane also is a great place to network, you never know who you might sit next to! Mainly just don't be afraid to put yourself other there and make connections with others in all facets of your life.
0
0
Updated
Share a link to this answer
Share a link to this answer

Anilkumar’s Answer

++ I would advocate Linkedin for networking with people.

++ But you can use any social networking platform - "Facebook, twitter, Watsapp,Tiktok" to display your current Culinary skill and aslo learn from others or even collaborate with them in making something new.

++ Best advice would be Learn, display it out, get feedback. And again repeat the same.
0
0
Updated
Share a link to this answer
Share a link to this answer

Scott’s Answer

Work very hard, and keep your head down. The good Chefs will notice, then all you need to do is talk to them. Find out where they started, what there last kitchen was, and ask on tips on how you can improve yourself. Then, if and when the time is right, ask for a referral from the Chef to work at an old kitchen of theirs or a new one. Get a good reference from them, and from a front of house manager or two. Then they'll refer you to other Chefs/restaurants that they know could use some help. Also, look for opportunities to volunteer. For every person who sees your style of cooking while volunteering, that is a potential source for assisting in your rise to the top. Don't stay put in one kitchen for too long. Try moving around every 6 months to 2 years. Gain the experience. Also, don't be afraid to burn bridges. Sometimes you walk into a kitchen situation where you have way more experience than the Chef/Sous Chef, be humble and honest. Keep your integrity. I have had a few situations, namely with Vail resorts where it didn't work out. The person that gave me a reference asked honestly what happened, and I gave him an honest answer. When he looked into it, he realized that honesty and referred me to a different kitchen.

One thing you can be sure of, if you are honest and forthcoming with integrity and good skills, your talent will outshine wherever you go. The networking will fall in line with how you display your more professional qualities.

I have a client that I've known for over 10 years, who still pushes my Professional Culinary abilities to all of his business associates, and through this one client, I've gotten about 50 jobs and job offers that pay insanely well. This is only because I have repeatedly shown Professional and ethical way of being a Chef. This client started out as a guest for a Conference center that I worked at, I fed his eldest son who had severe dietary restrictions, and I went above and beyond for him and his family. Now I am a friend, and practically family, and am typing this up at his dining room table after cooking him and his family a Private Chef breakfast.
0