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How do i become a better chef?
And the many skills i'd need to be a successful cook and waiter.
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8 answers
Updated
Ralph’s Answer
Everyone's answer a spot on. For me and what I feel distinguished me from the rest was learning the entire restaurant systems. I'm primarily a cook a chef I like to make food for people. But so do a lot of people. What set me apart in my mind was knowing why. Food cost, price points, profit and loss, margins, demographics.... So when you get comfortable and can the French words ... & you want to be better ? Start to expand your learning to the entire industry.
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Howard’s Answer
You need to practice basic skills in the kitchen. Knife cuts, egg cooking, saute, baking, organization and sanitation. These will help you be a cook. To be a chef you also need to learn managment skills. Purchasing, food cost, team work, menu writting and recipe development.
Work and get experiance. Go to school to learn as much as you can. Then practice. You can not replace experiance. I hope this helps you.
Work and get experiance. Go to school to learn as much as you can. Then practice. You can not replace experiance. I hope this helps you.
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Emily’s Answer
Hi Jayshaun, I completely agree with Howard’s response. You need to first start with the culinary basics, knife skills, sauce makings ect - along with learning food costs, ordering ect. As a Private Chef, I have a different perspective as I don’t run kitchens, I work privately for clients. Doing the actual work is really the only way to hone your skills, and find out what your love in this industry is going to be! There are so many types of chefs- do what you love, the rest will naturally evolve. I wish you all the success!
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Nathan’s Answer
Work in as many different restaurants as you can. Stay for about a year learning what you can. Then move on to a bakery and learn all you can. The industry promotes mobility and staying in one place is often frowned upon. Always be willing to learn. If you're near a community college enroll in some continuing education classes. A culinary arts degree can be a double edged sword. It can open doors and depending on the students that come out of the program may close some. Being teachable is the key. Learn how to do it their way then add your own twist.
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andrew’s Answer
Hi! great questions. in my experience you should never try and strive to be a better chef. Always aim to perfect cooking & timing. slowly you will gain a 6th sense to be prompt and perfect!
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Viviana’s Answer
People always ask me how I became a better cook, expecting me to tell them that I had some amazing mentor or that I grew up in a professional kitchen.
The truth is, I learned because I was curious.
I used to sit and watch cooking competition shows for hours. I'd watch how chefs moved, how they cut vegetables, how they plated food, how they handled pressure. Then I'd go into my own kitchen and turn it into a competition. I would challenge myself. Could I cut faster? Could I make it look better? Could I improve from yesterday?
Nobody was judging me. Nobody was scoring me. It was just me trying to be a little better than I was the day before.
Practice became a habit.
When I eventually joined the Army and attended culinary school (AIT), some of the instructors were surprised by my knife skills. They would ask me, "Who taught you?" or "Where did you learn that?"
They were even more surprised when I told them I learned mostly from watching cooking shows and practicing on my own.
What I learned from that experience is that talent isn't usually the reason someone becomes good at something. Repetition is.
If you want to become a better chef, cook. Then cook again. Make mistakes. Burn things. Over-season food. Under-season food. Learn what works and what doesn't. Every mistake teaches you something.
As for being a successful cook and waiter, the most important skills aren't always the technical ones.
You need patience.
You need humility.
You need to be willing to learn from everyone around you.
You need to care about the people you're serving.
A good cook can make food. A great cook understands that every meal is for a real person who is hungry, celebrating, grieving, tired, stressed, or just trying to have a good day.
The same goes for serving tables. People will remember how you treated them long after they forget what they ordered.
Be kind. Be dependable. Show up ready to learn. Take pride in your work, even when nobody notices.
And most importantly, don't compare your beginning to someone else's middle.
The chefs you admire today didn't become great overnight. They practiced thousands of times when nobody was watching.
So if you really want to become a better chef, stay curious. Keep learning. Keep practicing.
Because one day someone will look at your skills and ask, "Who taught you?"
And you'll be able to smile and say, "I taught myself by never giving up."
The truth is, I learned because I was curious.
I used to sit and watch cooking competition shows for hours. I'd watch how chefs moved, how they cut vegetables, how they plated food, how they handled pressure. Then I'd go into my own kitchen and turn it into a competition. I would challenge myself. Could I cut faster? Could I make it look better? Could I improve from yesterday?
Nobody was judging me. Nobody was scoring me. It was just me trying to be a little better than I was the day before.
Practice became a habit.
When I eventually joined the Army and attended culinary school (AIT), some of the instructors were surprised by my knife skills. They would ask me, "Who taught you?" or "Where did you learn that?"
They were even more surprised when I told them I learned mostly from watching cooking shows and practicing on my own.
What I learned from that experience is that talent isn't usually the reason someone becomes good at something. Repetition is.
If you want to become a better chef, cook. Then cook again. Make mistakes. Burn things. Over-season food. Under-season food. Learn what works and what doesn't. Every mistake teaches you something.
As for being a successful cook and waiter, the most important skills aren't always the technical ones.
You need patience.
You need humility.
You need to be willing to learn from everyone around you.
You need to care about the people you're serving.
A good cook can make food. A great cook understands that every meal is for a real person who is hungry, celebrating, grieving, tired, stressed, or just trying to have a good day.
The same goes for serving tables. People will remember how you treated them long after they forget what they ordered.
Be kind. Be dependable. Show up ready to learn. Take pride in your work, even when nobody notices.
And most importantly, don't compare your beginning to someone else's middle.
The chefs you admire today didn't become great overnight. They practiced thousands of times when nobody was watching.
So if you really want to become a better chef, stay curious. Keep learning. Keep practicing.
Because one day someone will look at your skills and ask, "Who taught you?"
And you'll be able to smile and say, "I taught myself by never giving up."
Updated
David’s Answer
I think there are some really great tips here for me -mastering flavor and practice with an attitude of knowing not everything you do will be good, learning from mistakes and understanding how a recipe works the steps of cooking a dish was very important.
Mastering Flavor: The Five Tastes Every Chef Must Command
You don’t become a better chef by memorizing recipes — you get better by understanding flavor. Once you know how the five tastes work and how to manipulate them, you can build dishes with intention, balance, and power.
Sweet
Sweetness signals quick energy and softens harsh edges.
Use it to round out acidity, tame heat, or add body.
Examples: fruits, honey, syrups, caramelized vegetables.
Sour
Sourness comes from acids and brings brightness, lift, and contrast.
Use it to cut richness, wake up dull flavors, or add tension.
Examples: citrus, vinegar, fermented dairy, pickling liquids.
Salty
Salt enhances flavor, regulates moisture, and sharpens perception.
Use it to amplify aroma, balance bitterness, and tighten structure.
Examples: sea salt, soy sauce, miso, brined ingredients.
Bitter
Bitterness adds complexity and depth — it’s the adult flavor.
Use it to add backbone, counter sweetness, or create intrigue.
Examples: coffee, cocoa, charred vegetables, greens.
Umami
Umami is savory richness — the taste of proteins and amino acids.
Use it to build depth, create savoriness, and anchor a dish.
Examples: mushrooms, aged cheese, tomatoes, cooked meats, fermented sauces.
The Real Skill: Balancing Them
Great cooking is simply knowing which taste is missing and adjusting.
Too rich? Add sour.
Too sharp? Add sweet.
Too flat? Add salt or umami.
Too sweet? Add bitter or acid.
This is how you move from “following recipes” to creating flavor on purpose.
Mastering Flavor: The Five Tastes Every Chef Must Command
You don’t become a better chef by memorizing recipes — you get better by understanding flavor. Once you know how the five tastes work and how to manipulate them, you can build dishes with intention, balance, and power.
Sweet
Sweetness signals quick energy and softens harsh edges.
Use it to round out acidity, tame heat, or add body.
Examples: fruits, honey, syrups, caramelized vegetables.
Sour
Sourness comes from acids and brings brightness, lift, and contrast.
Use it to cut richness, wake up dull flavors, or add tension.
Examples: citrus, vinegar, fermented dairy, pickling liquids.
Salty
Salt enhances flavor, regulates moisture, and sharpens perception.
Use it to amplify aroma, balance bitterness, and tighten structure.
Examples: sea salt, soy sauce, miso, brined ingredients.
Bitter
Bitterness adds complexity and depth — it’s the adult flavor.
Use it to add backbone, counter sweetness, or create intrigue.
Examples: coffee, cocoa, charred vegetables, greens.
Umami
Umami is savory richness — the taste of proteins and amino acids.
Use it to build depth, create savoriness, and anchor a dish.
Examples: mushrooms, aged cheese, tomatoes, cooked meats, fermented sauces.
The Real Skill: Balancing Them
Great cooking is simply knowing which taste is missing and adjusting.
Too rich? Add sour.
Too sharp? Add sweet.
Too flat? Add salt or umami.
Too sweet? Add bitter or acid.
This is how you move from “following recipes” to creating flavor on purpose.
Updated
Jacques’s Answer
The majority of your skills will improve over time. Most of this will be through hands on learning. Chefs are teachers, so don't be afraid to ask questions, observe others, ask to be given opportunities that will help you learn and grow.
Invest in yourself by ensuring that your appearance is always presentable and professionals. Get the best slip resistant shoes that offer maximum support. Your back and your feet will thank you.
The internet is your best friend. Look up recipes, knife skills, plating techniques, and how to substitute items.
There are many free courses online for chefs to learn the other essential skills required of a good chef, like safety, sanitation, inventory, food costs, labor, etc.
Good luck to you.
Invest in yourself by ensuring that your appearance is always presentable and professionals. Get the best slip resistant shoes that offer maximum support. Your back and your feet will thank you.
The internet is your best friend. Look up recipes, knife skills, plating techniques, and how to substitute items.
There are many free courses online for chefs to learn the other essential skills required of a good chef, like safety, sanitation, inventory, food costs, labor, etc.
Good luck to you.