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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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13 answers
Updated
Courtney’s Answer
It is important to first understand your reason why you want to be a chef (or go into any profession). There are a lot of pros and cons to everything.
Once you have your reason why, thunk about the type of chef you want to be. Do you want to be a private chef, a TV personality chef, a catering chef, a pastry chef???
It is also important to think about the type of food you want to make and who you want to serve. Do you want to make food for children in schools? Do you want to make food for the average person, or the elderly???
These should help you to have a more focused path, but if you are unsure, try working in the different environments.
The next thing and probably the most important thing is learning yo communicate effectively... this will help you everywhere. Effective communication is about clearly and logically speaking with people to understand their side as well as to express your side (or opinion) with little tension. This will also help with teamwork and working with people with different personalities.
Once you have your reason why, thunk about the type of chef you want to be. Do you want to be a private chef, a TV personality chef, a catering chef, a pastry chef???
It is also important to think about the type of food you want to make and who you want to serve. Do you want to make food for children in schools? Do you want to make food for the average person, or the elderly???
These should help you to have a more focused path, but if you are unsure, try working in the different environments.
The next thing and probably the most important thing is learning yo communicate effectively... this will help you everywhere. Effective communication is about clearly and logically speaking with people to understand their side as well as to express your side (or opinion) with little tension. This will also help with teamwork and working with people with different personalities.
Updated
Rebecca’s Answer
Thank you for your question. I am glad to know you have interest in F&B business.
Below are my suggestions :
1. Learn more different cooking techniques online and read recipes
2. Practise different cooking techniques. Seek for comments from others. Practise make perfect!
3. Explore the entry criteria of famous cooking schools, e.g. Cordon Bleu , etc.
4. Explore any intern opportunities in prestige restaurants, e.g. Michelin restaurants, etc.
Hope this helps! Good Luck!
May Almighty God bless you!
Below are my suggestions :
1. Learn more different cooking techniques online and read recipes
2. Practise different cooking techniques. Seek for comments from others. Practise make perfect!
3. Explore the entry criteria of famous cooking schools, e.g. Cordon Bleu , etc.
4. Explore any intern opportunities in prestige restaurants, e.g. Michelin restaurants, etc.
Hope this helps! Good Luck!
May Almighty God bless you!
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.
Updated
Jennifer’s Answer
To become a better chef, leave your ego at the door and stay humble. Be open-minded and willing to learn from everyone around you, regardless of your experience level. Master the basics and practice them until they become second nature, because great cooking is built on strong fundamentals. Work hard, stay organized, accept feedback, and always look for ways to help your team. The best chefs never stop learning, improving, and growing.
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Don’s Answer
Jayshaun, to become a great chef, always taste your dishes, learn to control heat, and treat your ingredients with care. Success comes from being precise, managing time well, and staying calm under pressure. In the front-of-house, combine these skills with a strong memory, good listening, and staying graceful even when things get busy. Keep your answers short and clear; it makes your message stronger.
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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.
Updated
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."
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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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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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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!
I appreciate this, thank you for the advice.
Jayshaun
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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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Vianne’s Answer
To become a better chef, just cook often and don't worry about making mistakes. Start with simple dishes like eggs, pasta, rice, and sandwiches. Cook them repeatedly until you really get the hang of it. Pay attention to details, like cooking times, how salt changes taste, and what happens when you adjust the heat. Think of recipes as guides you can change over time.
Being a good cook and a good waiter involves different skills. Cooking needs focus, timing, and staying organized when things get busy. Waiting tables is about people skills, like remembering orders, staying calm with stressed customers, and being friendly even when tired. You can practice these skills at home by cooking for family and serving food like you're in a restaurant. It's not about being perfect; it's about getting comfortable doing many things at once without getting overwhelmed.
Being a good cook and a good waiter involves different skills. Cooking needs focus, timing, and staying organized when things get busy. Waiting tables is about people skills, like remembering orders, staying calm with stressed customers, and being friendly even when tired. You can practice these skills at home by cooking for family and serving food like you're in a restaurant. It's not about being perfect; it's about getting comfortable doing many things at once without getting overwhelmed.
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.