4 answers
Alyssa
Student
Ogden, Utah
2
Questions
Asked
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I want to shadow a Chef/Head cook, What are some things to pay attention to when shadowing a professional?
#chef #cooking #culinary #culinary-arts
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4 answers
John Rooney
Consultant
56
Answers
Denver, Colorado
Updated
John’s Answer
When job shadowing, it can often be stressful, I remember being nervous about it, but you should try to go in with an open mind. You're just there to learn, and no one expects anything from you. I disagree with part of Juan's answer, especially early in your career, copying other people is the only way to do things, obviously don't commit plagiarism, but doing what more knowledgeable people are doing is a great way to learn. You may learn about your own style, or simply what you don't like to do.
Thank you for giving me advice.
Alyssa
P P
Student
7
Answers
New York, New York
Updated
P’s Answer
Pay close attention to her/his methodology, on how to chose the best products, the technique that is used on the fieldwork , how she or he behaves in the kitchen with the staff and to the clients, adapt it to your style, never copy just get inspiration.
Tyler Baggs
Chef
17
Answers
Phoenix, Arizona
Updated
Tyler’s Answer
You want to shadow a chef?
My advice is pay attention to everything. First is to learn the chef's principles and morals of the business. At once you know the chefs expectations, you exceed them without other employees interference. You are looking to learn and climb the ladder. Part of earning your stripes is humility and being humble. Do your best, pay attention to detail, and be ready to study and prepare. The chef will give you tasks that you have never done before. Instead of worrying about disappointment, you use every resource to do your best. You will fail, undercook a lobster, cut yourself on a mandoline and stitching yourself up at an urgent care instead of being on the line on the night of valentines day. I am speaking from experience. So my real advice as a chef is.. this industry can be a little.. overwhelming. But opportunity is abundant and limitless. As long as you care about the guests, understand people work 5 plus hours to spend 1 hour at your establishment, you will be successful. Impress, know who you work for, and throw away an apple when it starts to rot.
My advice is pay attention to everything. First is to learn the chef's principles and morals of the business. At once you know the chefs expectations, you exceed them without other employees interference. You are looking to learn and climb the ladder. Part of earning your stripes is humility and being humble. Do your best, pay attention to detail, and be ready to study and prepare. The chef will give you tasks that you have never done before. Instead of worrying about disappointment, you use every resource to do your best. You will fail, undercook a lobster, cut yourself on a mandoline and stitching yourself up at an urgent care instead of being on the line on the night of valentines day. I am speaking from experience. So my real advice as a chef is.. this industry can be a little.. overwhelming. But opportunity is abundant and limitless. As long as you care about the guests, understand people work 5 plus hours to spend 1 hour at your establishment, you will be successful. Impress, know who you work for, and throw away an apple when it starts to rot.
Frank H
Executive Sous Chef
6
Answers
Orange, California
Updated
Frank’s Answer
When shadowing a chef, they're all people & have preferences on style, product etc.
Pay attention to their routines & focus. What's the 1st thing they're doing & why?
Kitchen takes organization. Not much is done by chance.
Pay attention to their routines & focus. What's the 1st thing they're doing & why?
Kitchen takes organization. Not much is done by chance.
This was super helpful, thank you!
Alyssa