Somehow started working at a Michelin Star joint for my first job in a kitchen.
Starting at the bottom washing dishes. In my 30s. No education but I do love cooking/eating/serving/hospitality. I have another gig based job that pays well per job and has allowed me to travel a ton so I am trying to take this opportunity to learn and possibly change careers for something more steady/in town.
I'm a few weeks in and don't want to take any short cuts but I'm not interested in paying for education. I know this is sacrilege but my dream is to one day run my own breakfast service.
Anyway, I'm just looking for some advice on how to maximize my time in the restaurant and learn from chefs without insulting their time/effort that they have put into the work. I want to learn but I feel awkward asking for training when a lot of these people have student debt and have been doing this for a long time. Some are so talented and much younger than me. How would (or how did) you approach this?
They've put me on some basic food prep already which was a nice change from dishes but I feel like I'm in the deep end of the pool with Olympic swimmers and I'm wearing floaties. Just trying to make sure I'm doing a good job.
Thanks