Live chat: Be a chef
Ottawa Citizen Style editor Jennifer Campbell spoke with Chef Frédéric Filliodeau, executive chef of the Carleton Grill at the Sheraton Ottawa, about his culinary career Wednesday, May 9, 2012. Chef Filliodeau spent his first week in the biz grating carrots. He went on to work in Michelin-star restaurants, and teach at the Cordon Bleu Cooking School in Ottawa. Readers submitted questions and tips below. BONUS: One lucky participant received a gift certificate for lunch for two at Carleton Grill.
Do you think 51yrs is too old yo start a new career As a chef ? And where do people start?
Thanks
Peter M
Hey Peter, I’m 49 and currently in my second semester of the Chef Skills one year program at Algonquin and fully intend to cook for the rest of my working days!!
Frederic, how necessary is it to go to a cooking school? Can one ever get in the door at some level without papers, and then work one’s way up from job to job to something substantial?
One kind of ladder would you suggest for someone who is presently only a modest cook but has always dreamed of preparing delectable dishes professionally?
Being a recognized chef seems glamorous. However, after years in the profession, how much of the glamour fades? To what degree does it become a job like many others?
kevin in canada the best way is start in the business , work your way up (see if it’s for you) and have your chef apprentice you…saves alot on school fees
Chef,
Do you like and use convection ovens?
Hey chef, I was wondering what kind of knives you’d recommend and where I can purchase them