Any Pantry chefs here?

[slor]

I am being given a chance to work as one, but I honestly have limited experience. I am going to enter a culinary school, but have not started. I have done some catering work, cooking and serving, with friends, and we were very well received, at several wine tastings we did in Ohio. But now I am in SF area, the foodie capital. Should I decline, or grab the bull by the horn? Any tips that anyone can offer? TIA

[SOteric]

1. Experience in a professional kitchen

is worth a great deal more than a culinary degree. Go for it. If you wash out but you still like the work enough to want to study, you'll have a better idea what the industry demands when you direct your studies. And if you decide you absolutely hate working in a professional kitchen, you'll find out before you spend a fortune and a lot of time on a culinary education.

[DS1]

2. That's the most logical answer to any question I've read on DU

in months :thumbsup:

[slor]

3. Thank you SOteric...

it is indeed, wise advice. I guess I am more afraid of not doing a good job. I have always doubted myself, but your words have reinforced my sense of "damn the torpedoes". It would really be silly NOT take this chance!