Do untrained people ever get hired in higher-end kitchens?

Having just moved to Santa Fe and wanting to supplement my time and income, I'm rather interested in learning the ropes of a professional kitchen. The restaurant scene here is interesting, for the most part, and I'd like to bolster my amateurish knowledge with professional work.
My question: Without culinary training, is it uncouth for someone such as myself to visit a restaurant in off-peak hours and ask to speak to the chef, and then in turn ask if I can work in the kitchen?
Sub-questions: 1. Is there a better way to go about this?
2. Will I just be washing dishes for months and months before doing anything related to actual cooking?
3. Is there no way in hell this would ever happen, but for perhaps working the salad bar at the local Olive Garden?

thanks for the input,
parker

sure, it happens more than you think. You most likely will not be the dishwasher but do not expect to be doing anything too exciting until some trust is earned.

I advise that you approach only 2.5 and 3 star places because even stages are hard to get in the 4 star joints with a decent resume.

I have been a cook/chef since seventeen and have done many stages over the years. Just remember they will expect you to be prompt and serious even though you are not paid, they are taking what you will do very serious and expect the same from you. They will also want some kind of schedule for you.

bobby z wrote:Just remember they will expect you to be prompt and serious even though you are not paid, they are taking what you will do very serious and expect the same from you.

Thanks for the response. However, given what you have said, am I to assume that it would be unreasonable to actually get 'hired,' as opposed to an internship, at even minimum wage? (It'd be nice to have a little wine and cheese money here and there.)

thanks again,
p

Without culinary training, is it uncouth for someone such as myself to visit a restaurant in off-peak hours and ask to speak to the chef, and then in turn ask if I can work in the kitchen?
Sub-questions: 1. Is there a better way to go about this?
2. Will I just be washing dishes for months and months before doing anything related to actual cooking?
3. Is there no way in hell this would ever happen, but for perhaps working the salad bar at the local Olive Garden?

Main question: that's not uncouth at all - happens all the time. You may not want to use the title "chef". Just say what you want to do and let them tell you who you should talk to - it could be a GM, Sous Chef, whatever.

Sub 1. Your way is decent, but you might also consider the fact taht your first stint really doesn't need to be "high end". More than any real cooking technique, you need to learn the about the fast pace, the sometimes unbearable heat, the foul language, and the damage a knife wound can do. You can learn all of those things at a hole in the wall diner just as well as at Charle Trotters. And Trotter and others would respect you more and be more likely to hire you if you came from said hold-in-the-wall diner.

Sub 2. Depends. Is mopping the floor more or less related to actual cooking than washing dishes? Don't ask this question if you want the job.

Sub 3. It could happen if you're willing to work your tail off and don't come across as the slightest bit "deserving".

It is all in your ATTITUDE. If you have one, it may be hard to get hired. If you recognize that you know little and you are there to learn (practice saying "yes, chef" a hundred times in front of the mirror).

Many thanks for the replies. We shall see how it works out.
-p