Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is where my career should head. My problem is that it seems impossible to get into the industry unless you just happen to know the right person. Im in Las Vegas which granted is blessed with more butcher shops than most cities, but every one of them is either a small operations who "just cant afford to pay someone who still needs to be taught" or large corporate boxes that provide no understanding of the product and would;d prefer to just hire a manual laborer who will work dirt cheap. Honestly I dont know what to do, if I had the ability too Id apprentice for free, but in this day and age that isnt possible, I just want to learn and help keep this tradition alive. Any suggestions are welcome, and just in case, Im willing to relocate to get my dream going so anywhere hiring contact me, thank you.
Hello my name is Kevin, Im new to the food industry in general (I left culinary school 2 yrs ago) I have been working in a steak house but am finding its not what truly moves me. ever since they taught us charcuterie in school, I have had a fascination with it and butchery, and have kind of decided that tht is where my career should head. My problem is that it seems impossible to get into the industry unless you just happen to know the right person. Im in Las Vegas which granted is blessed with more butcher shops than most cities, but every one of them is either a small operations who "just cant afford to pay someone who still needs to be taught" or large corporate boxes that provide no understanding of the product and would;d prefer to just hire a manual laborer who will work dirt cheap. Honestly I dont know what to do, if I had the ability too Id apprentice for free, but in this day and age that isnt possible, I just want to learn and help keep this tradition alive. Any suggestions are welcome, and just in case, Im willing to relocate to get my dream going so anywhere hiring contact me, thank you.
-Kevin
Maybe you should do it the traditional old fashioned way. Offer to start as a clean up person (if you can find a place that still uses them). Work hard and fast. Show that you're eager to learn to cut meat. Finish cleaning jobs as quick as you can and make time to help cut. Ask if you may cut the stew. Ask if you may bone out necks (like mentioned in another thread). Assist the cutters on non cutting jobs. For example, grab a customer before the cutter can. It will impress on him/her that you're a team player and willing to do any job. Ask if you can make the ground beef. Don't try this on your first day. Wait a while. You'll know when it feels right. Never be late, never stand around doing nothing. Leave your earrings at home. When you arrive at a place to ask for a job, dress like you want the job. Wear a dress shirt. White with buttons and a collar. If they wear ties there, show up wearing a tie.
Great tips Burgermeister, The same applies to a sausage kitchen. You'll be cleaning before you make sausage but then the door opens a little more each day and then next thing you know, your making products and understanding what's going on. Good luck on your endevour.
Thank you just for even taking the time to make a call AP, as for the rest, maybe Ive been approaching them wrong then, Ive been asking to apprentice, which is kinda what I always assumed is what you are describing, most here dont seem like they hire anybody really, like its a mom and pop shop, and the only two who work there are mom and pop, or they have a few employees and they are content to stay, how would you approach asking them?
ill be honest- dont be telling anyone you are a chef...... ive interviewed 100's of cutters and apprentices and many chef's....well, chef's can be great as long as they dont have a prima donna complex...the one chef in the kitchen, concept ,,doesnt always mean a team player...
most states have a dept of labor/carreer centers where you can "register" online, that you are looking to be a meatcutter- put this out there,,,when an employer goes to advertise, you will automatically be matched up....and sometimes , employers will look on here,,before they advertise publicly..
the other thing you can try is- look online for your states apprenticeship program, see if they have any demand in this area,,,but be sure to go talk to someone,,because if you can get on a program, they may pay for half your wages for 6 months,,,get it in writing and bring to your next interview..
keep in mind,,,its best to be humble, and open to take new directions/training, than a know it all (not saying you are)
but one trait i look for is someone that is flexible,,and is willing to learn,
First thanks again ap even just that you were willing to go out of your way to do something like that is totally awesome. And on the chef note, ya i can see that, I've found this industry to be very different than the retail sector that I'm used to, I know sometimes I have had trouble I guess showing the humbleness along with the passion, for me cutting/ butchery is the occupation I could really see myself doing, like for the rest of my life, up untilnow ive been a knowledge mile widebut only an inch thick kind of guy, and I want to really hone in on the knowledge that said I do as much charcuterie and cutting at home as is monetarily possible (lots of just a little off dry cures and breaking down a loin here and therewith some occasional tastiness) so i guess it can be hard for me to set aside the book knowledge ive gained .I really do just want to learn everything about meat though, its such a meaningful and intimate food experience and I guess its just finding a way to harness the passion for a bit
If you are not willing to do the grunt work you probably don't want it bad enough to make it in the profession-we all started at the bottom and paid the dues.Thats why they call it a trade, your old life for a new one
when did I say I wasnt willing to do the grunt work? As far as I can tell there isnt anywhere that hires like that anymore, you are expected to come with specialized knowledge or you just dont fit into that job catagory, II would absolutely start by sweeping floors, hell id start by working on the slaughterhouse if I was promised the OPPROTUNITY to learn a little more, I want the knowledge, but the onething every employer seems to agree on now a days is that once you have a job title thats the only one you can have, ive been a broiler cook for a year now, and constantly get passed over for sautee station work because it "not in my wheelhouse" when did people become unwilling to teach? I ask a lot of uestions, because I believe if you dont understand WHY something works you can never do it any better than you were shown but asking questions nowadays or trying to grasp somethings higher principle isnt valued anymore, I want to learn everything there possibly is to know about this profession, but i cant even get a foothold into it, Im sorry that I have to ask for enough money to live on, if someone has three hots and a cot in the back of their shop they are willing to trade for me bing an apprentice, by all means I will pack up and move to where ever it is you are within in two weeks, and I am serious about that. Im sorry but when someone questions my work etich I get defensive, its something I pride myself on, I know how to survive and do and honest days work for an honest days pay, Im saying there isnt anywhere that does that anymore....
Look on indeed there are hundreds of meat cutter jobs on that site. Here in the midwest Meijer is always looking for meat cutters and they just started a apprentice program. You might try this go to your local store one morning and by morning I mean 5 or 6am count the people working in the meat department then go pick up some coffee and donuts (we all like coffee and donuts) then tell them you would like to learn the trade. These people wont forget you and will work for you. Then keep checking back.
Apply for meat clerk positions-then show the great attitude and work ethic described above-before you know it, a meat cutter position will open up-bid on it. If you don't get the job, persist until you do. Be willing to go a year or two and learn all you can along the way.
I have personally trained 2 fine meat cutters in the last 3 years I have been in management that have moved on to chain stores and higher paying jobs and I am proud to say that.They started as clean up/clerks and did just what the other guys in this post have guided you to do and now they can get a job anywhere in the U.S. I would say, and it didn't cost them a dime.But in the same instance over a dozen didn't make it due to various reasons.There are openings out there and it is a dying art,don't give up keep looking and checking with Leon and a door will open for you I'm sure.So Oldfashioned 1 keep your eyes and ears open for that chance.
oldfashion1, don't give up on me, I have tried to call a guy in your area but having a hard time catching him, he has two butcher shops and is by and forth and had some family things to take care of to so says his second man
