you cant force others to cover their mouths when they sneeze, etc. but whatever, as i said, just making you aware of this in case it affects your decision. if not, hey, thats up to you.

formal training will go a long way in this field. i would try to start as a pot washer or basic prep somewhere and work your way up while attending culinary school.

This post was edited by ReturnFormer on Feb 11 2015 01:56pm

get a desk job

/thread

the answer to my questions, thanks m9.

Personally I started out washing dishes back in highschool.
From there I went to a deep fryer, over to a line cook, and continued onto culinary school.

Realistically, the only way to become truly successful is to start at the bottom and work your way up.

Culinary is a harder trade than most give it credit for.

If I was you, I'd either enroll in schooling, and still potentially start out from the bottom, or search for a bus boy / dishwashing / line cook job.

A prep cook would also be a job you could sneak into at your skill level.

I give this trade a LOT of credit, its overwhelming the amount of knowledge some chefs have... It really is amazing the infinite amount of information, combinations, tastes, recipes etc coming out every day... I love the abstract idea of it and that's what intrigues me the most.

But I've also come to accept that cooking in a kitchen is a controlled setting where you HAVE to follow proper protocol, IE no imagination when you start out.. But I feel that with enough hard work and drive, you can make it anywhere.