We asked the Members of The Chef’s Circle community what advice they would give to anyone thinking of becoming a chef or those that have just started their career!
Apart from the obvious ” Don’t Do it Remarks” here are the best that were submitted!
Join our Community today by going to The Chef’s Circle Network!
Look. It’s going to be a difficult road. It will break you down, wear you out and tear you up, and mince you out, but- KEEP, WITH, IT. Be as sharp as your knife, be as early as your schedule, be as ridged as your prep list, be as demanding as your bosses, be as strong as your after shift drinks. Being a chef is a path very similar to a warrior. It requires a life time of detection and determination. Only the strong can survive. Peel the pepper like your life depends on it. Grill that medium rare piece of beef like your life depends on it. Saute the vegetables like your life depends on it. Prepare that goddamn dish, like your life depends on it. Live the life like your life depends on it. Breath and bleed the life. Then you too… Then you too, will be a chef.
It’s a beautiful life.
The real world isn’t Master Chef or MKR. Never question the chef, be willing to learn, open to constructive criticism and having a sense of urgency is absolute must.
Ask a million questions. Ask why it’s done a certain way, a good chef will give you a detailed explanation. But choose the time you ask, never in the middle of service. Mise en place. You are only as good as your prep. Always place everything in its place. Every time the same. The more valuable you are by improving your skills the more time senior chefs will spend on you. Lastly listen more and speak less
Show up early, stay late, just say yes chef and make it happen, do things others wont(ie dishes etc), learn something every day, stay humble, and always bring your A+ game… Because hustle and heart will set you apart!
Good shoes and a good bed .if your not in one your in the other ,but that goes for life too .. Forget what you’ve seen on the telly it’s 33% cleaning ,33% prepping and 33% service and the other 1% is changing your clothes more times than a hooker .learn the trade ,get qualified , people the world over need to eat so use your skills to travel and you’ll never be out of work . But no1 be passionate about everything you do -it’s the one ingredient that you can taste in all of your dishes !
Its not all rainbows and sunshine like tv wants to make it seem. You need to be prepared for long, grueling, hard days. It will get intense. Emotions will fly. You will have fun too but you also need to be prepared for the not fun times too. Dont expect to walk in and everything be a breeze.
The Chef is always correct. You have to become regimented in your life. Professional cooking is not just a career. It is a life! Your Family! Your religion! You become an Apprentice for Life. Anyone that tells you that they know it all is just a cook! Enjoy!
You don’t know everything, there is always something to learn. Grown thick skin, learn to speak like a dirty pirate, and remember you don’t get holidays and weekends off. You have no life lol
Be willing to start at the bottom. Always show respect to line cooks and dishwashers. Prep! Prep! Prep!!!! Be early for your shift. No matter how hot it is just shut up and do it!
It’s not a job you do for a wage every week it’s job you do for the enjoyment…..you work long and hard so make sure your in it for the right reasons not just a pay package!
Your going to have to be Strong…if your a female your going to have to be Super strong and work three times as hard to prove your half as good…just truth. Love what you do never loose your passion and creativity. The hours are long the days are hard but it’s worth it. Cooking is in your blood part of your soul. Stay ahead of the game never quit learning. Your gonna get broken,burnt,hurt,tired,pissed off. But push through it. Don’t expect pats on the back for doing your job it’s your job. It in the end if you truly love it then its worth all of it. Stay true to yourself don’t let this business ruin you. Keep your head up!!!
I can promise you that this isn’t gonna be like those cooking shows on tv. It’s gonna be a long, hard, tough road filled with long hours, late nights, early mornings, and a deprivation of a social life. This is the most stressful job in my opinion, so if you can’t manage your stress and can handle the above mentioned, then go for it! Otherwise find a new profession
Find another passion!!! But if you still have that burning desire to work in the kitchen, then buckle up and enjoy the ride… Put your head down and stay humble… Always communicate and don’t be afraid to ask questions… If you do this you will look back in 20 years and be proud of your food and brigade…
Be ready to sacrifice family time,holidays, birthdays and if your married I hope is to a chef cause only another of the same kind will understand your schedule and most importantly make sure this is your passion or don’t even waste your time !!!
Watch Waiting, Chef, and Ratatoullie, read Kitchen Confidential and Heat, be prepared to feel like your mind body and soul are being ground into dust. If you cut yourself, clean the wound, rub sugar in it, double glove, and get back to work.
Learn what you can from everyone you work with and respect t h one who know. You sacrifice a lot for this job, holidays, events, family, ect. And make sure you put your heart on the plate every time.
Join our Community today by going to The Chef’s Circle Network!