Hopefully it won't be a trail of tears.
September 28, 2011 5:42 PM Subscribe
My last day of pastry school, yay! I'm applying for jobs in NYC and several people have asked me to come in and "trail" for an hour or a day. What exactly does that mean/entail?
The first two emails I got I assumed were flukes, both chefs just misspelling trial. When I'd gotten four responses that all said "trail," I began to assume something was up and I was missing the point.
My google-fu came up with very little. And while I now know that you are asked to trail if they like your resume/portfolio - what is it? An interview? A test in the kitchen? Some wacky combination therein?
I've heard of working as a stagiere, similiar?
I'm a little clueless here, and plan to ask some of the chefs at school tomorrow (last day!), but they have a nasty habit of not being useful and evading questions.
Thanks in advance, MeFites - I get terrible anxious tummy rumblings if I don't know what to expect!
PS - I will disappointingly understand if the answer is "email them back and ask!"
The first two emails I got I assumed were flukes, both chefs just misspelling trial. When I'd gotten four responses that all said "trail," I began to assume something was up and I was missing the point.
My google-fu came up with very little. And while I now know that you are asked to trail if they like your resume/portfolio - what is it? An interview? A test in the kitchen? Some wacky combination therein?
I've heard of working as a stagiere, similiar?
I'm a little clueless here, and plan to ask some of the chefs at school tomorrow (last day!), but they have a nasty habit of not being useful and evading questions.
Thanks in advance, MeFites - I get terrible anxious tummy rumblings if I don't know what to expect!
PS - I will disappointingly understand if the answer is "email them back and ask!"
I'm surprised if your teachers wouldn't answer such a basic question (I'm assuming it's basic because people are asking you this so often). If they don't, complain to the dean.
I'm not a chef, but my layman's "well, that sounds logical" opinion /hunch is that theyr'e asking you to come in and watch them.
posted by EmpressCallipygos at 5:46 PM on September 28, 2011 [1 favorite]
I'm not a chef, but my layman's "well, that sounds logical" opinion /hunch is that theyr'e asking you to come in and watch them.
posted by EmpressCallipygos at 5:46 PM on September 28, 2011 [1 favorite]
From what I understand, it means they want you to come in for a few hours or a day to follow them around so they can see what you can do. It's not like you have a portfolio or anything they could see and taste (right?) and the most important thing they want to see is how you work under pressure. You probably won't get paid for this.
posted by two lights above the sea at 5:48 PM on September 28, 2011 [1 favorite]
posted by two lights above the sea at 5:48 PM on September 28, 2011 [1 favorite]
Response by poster: Thanks, that was my assumption as well.
(And two lights, no worries, definitely would not expect to be paid!)
Anyone ever trailed in a pastry kitchen before like to verify?
posted by firei at 5:53 PM on September 28, 2011
(And two lights, no worries, definitely would not expect to be paid!)
Anyone ever trailed in a pastry kitchen before like to verify?
posted by firei at 5:53 PM on September 28, 2011
Best answer: Yes, it's basically the same thing as staging. The biggest failure of culinary schools IMO is their failure to prepare their students for how to actually get a job as a line cook.
Read these two before you go in.
http://linecook415.blogspot.com/2010/03/stage-guide.html
http://eggbeater.typepad.com/shuna/2009/05/how-do-i-get-a-professional-cookingbaking-job-in-a-restaurant.html
General rules: If you're on time to a stage, you're late. Work impeccably cleanly. Watch everything. Don't ever be standing around doing nothing. If you are given a task, finish it quickly and cleanly and then clean your station and ask for your next job. Sometimes people will ask you to stay out of the way and watch. Despite this, if you see an occasion where you can jump in and help, do so. A sprig of mint here, a dusting of powdered sugar there, but always keeping the mise en place of the station where it is. You will primarily be judged not on your competency but on your attitude, your willingness to learn, and your ability to adapt to the rules of the specific kitchen you are working in. This is very, very important. If you are eager, trainable, respectful, and helpful, or at least, trying to be helpful, you will be miles ahead of your competition.
posted by hindmost at 5:57 PM on September 28, 2011 [8 favorites]
Read these two before you go in.
http://linecook415.blogspot.com/2010/03/stage-guide.html
http://eggbeater.typepad.com/shuna/2009/05/how-do-i-get-a-professional-cookingbaking-job-in-a-restaurant.html
General rules: If you're on time to a stage, you're late. Work impeccably cleanly. Watch everything. Don't ever be standing around doing nothing. If you are given a task, finish it quickly and cleanly and then clean your station and ask for your next job. Sometimes people will ask you to stay out of the way and watch. Despite this, if you see an occasion where you can jump in and help, do so. A sprig of mint here, a dusting of powdered sugar there, but always keeping the mise en place of the station where it is. You will primarily be judged not on your competency but on your attitude, your willingness to learn, and your ability to adapt to the rules of the specific kitchen you are working in. This is very, very important. If you are eager, trainable, respectful, and helpful, or at least, trying to be helpful, you will be miles ahead of your competition.
posted by hindmost at 5:57 PM on September 28, 2011 [8 favorites]
Best answer: When I was swapping kitchens (line cook - not pastry), generally it meant that I was about to be free labor for a day. Bring a knife roll (or the pastry equivalent), a clean chef's jacket, pants, a good set of clogs, and a very positive attitude. Do not expect to do anything big - think plating, cleaning, and prepping for other people. In all likelihood, if you get into the kitchen, you will be doing those things for many many many many months before you get to make something.
If you want to get the the limelight as fast as possible, the words you will most want to say are "Yes, Chef." Then you want to figure out how to make happen what you have committed to.
posted by Nanukthedog at 5:58 PM on September 28, 2011 [3 favorites]
If you want to get the the limelight as fast as possible, the words you will most want to say are "Yes, Chef." Then you want to figure out how to make happen what you have committed to.
posted by Nanukthedog at 5:58 PM on September 28, 2011 [3 favorites]
Best answer: My last day of pastry school, yay! I'm applying for jobs in NYC and several people have asked me to come in and "trail" for an hour or a day. What exactly does that mean/entail?
it means you should ask your school for your money back. it borders on negligence that they've never taught you a basic term you'll need for the rest of your working life in kitchens.
posted by lia at 6:25 PM on September 28, 2011 [6 favorites]
it means you should ask your school for your money back. it borders on negligence that they've never taught you a basic term you'll need for the rest of your working life in kitchens.
posted by lia at 6:25 PM on September 28, 2011 [6 favorites]
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posted by Ad hominem at 5:45 PM on September 28, 2011