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What steps should I take moving forward to succeed in culinary?
Are there any preferred experiences I should try before completing my trade?
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5 answers
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Chef Jay’s Answer
passion, passion, dedication, motivation, education, experimentation, the sensation & reputation only you feel when you and your clientele become one!
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Peter’s Answer
To get a feel for working in a kitchen, consider getting a part-time job at a good restaurant. Starting as a dishwasher is fine because it lets you see how a kitchen operates. Ask the chef if you can help with food prep to improve your knife skills. This experience will help you decide if you enjoy working in a professional kitchen, including being okay with nights, weekends, and holidays. Catering companies also often need part-time help, which is another option to explore. If you enjoy the work, you can then consider studying culinary arts or hospitality. Make sure you like it before committing to college.
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Emily’s Answer
Culinary work is wide open for interpretation; it takes time to find your wheelhouse. What steps have you taken thus far? Have you worked on any level in the industry? Attended culinary school? Those are really the first steps.
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Fernando’s Answer
I suggest a few tenets for the proper mindset.
Understand that the road to success as Chef is long and tedious, so you must develop patience.
One must feed imagination, curiosity and discipline. One must be a culinary anthropologist and study the evolution of food and cuisine based on regionalities and animal and human anatomy. One must steer clear of anything that will limit the body and the minds clarity. One must be balanced in ones approach to everything. One must be an eternal student and develop ones own individual style of leadership and firstly practice it on oneself. One must develop humility and recognize that all the best things have already been created by nature and we must learn to use time as an ally and not see it as a limitation. One must demonstrate urgency without panic and do things fast but precise in a fluid manner with a touch of finesse. One must learn proper writing skills and proper language that communicates the culinary vernacular in a clear yet nuanced way. One must lead by example and take on every action as a personal responsibility from washing dishes to cooking to leading a team. One must be a social anthropologist and study trends and express food through an artistic eye with respect to the classics and the past while looking towards future innovation. Study constantly, stay physically healthy and care for the body and mind and find success in repetition and importantly be open to criticism and perceived "failures", stomach all this and you might begin to scratch the surface of being a true chef.
Understand that the road to success as Chef is long and tedious, so you must develop patience.
One must feed imagination, curiosity and discipline. One must be a culinary anthropologist and study the evolution of food and cuisine based on regionalities and animal and human anatomy. One must steer clear of anything that will limit the body and the minds clarity. One must be balanced in ones approach to everything. One must be an eternal student and develop ones own individual style of leadership and firstly practice it on oneself. One must develop humility and recognize that all the best things have already been created by nature and we must learn to use time as an ally and not see it as a limitation. One must demonstrate urgency without panic and do things fast but precise in a fluid manner with a touch of finesse. One must learn proper writing skills and proper language that communicates the culinary vernacular in a clear yet nuanced way. One must lead by example and take on every action as a personal responsibility from washing dishes to cooking to leading a team. One must be a social anthropologist and study trends and express food through an artistic eye with respect to the classics and the past while looking towards future innovation. Study constantly, stay physically healthy and care for the body and mind and find success in repetition and importantly be open to criticism and perceived "failures", stomach all this and you might begin to scratch the surface of being a true chef.
Updated
Jason’s Answer
Hay Abriel, It's good to see young people want to exceed in the culinary arts. It's a tough and demanding industry that can use more passionate and dedicated skilled workers. To get a head start in the field you should first start in a BOCES program if you have the chance. if not get yourself a part-time job in a local restaurant or any kind of food production establishment. Before you plunge into this business and commit your life to it get a little experience in a commercial cooking and see if you like it. Maybe hard work and crazy hours but take in everything you see and asked to do and don't be afraid to ask a lot of questions so you can learn more. Once you figure out what you want go to college for culinary arts and look into other aspects of the culinary field. Such as hotel management, pastry arts, restaurant business, supply chains, consulting and management courses. Culinary is very broad so look for something you like whether it's catering, private chef, restaurant, hotel, ships, or dream of your own little cafe. Take your time ,move around, get experience ,absorb all skills and technics, ask dumb questions and find your happy place . Good luck and happy cooking