3 answers
Gaines
Student
Rock Hill, South Carolina
1
Question
Asked
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How much effort does it take to be a chef?
i want to eat good food thats why i want to be a chef
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3 answers
Asheen Phansey
Director of ESG & Sustainability
5
Answers
Boston, Massachusetts
Updated
Asheen’s Answer
Hi Gaines,
None of us are chefs, but we love this question because you clearly have a passion for good food. Here are some things to consider that we think is applicable to any profession!
First, you need to have and keep building your passion for your craft. Keep cooking on your own and always learning. Keep experimenting with new techniques and ingredients.
Try to get a diversity and breadth of different experiences. Work in lots of different restaurants, at different shifts (morning, afternoon, evening), in a variety of different cuisines, and in a variety of price points -- from food truck to fine dining. You will learn many different ways of doing things that can apply to any new job. You'll also learn what you like and don't like.
As you gain different experiences, learn what parts of it you really enjoy. Do you enjoy cooking for lots of people, or fine dining? Italian cuisine or vegetarian? You should start to specialize, so you can get more work directly in the areas that interest you most. This will help you identify what is really unique about your approach to the craft that you can start to be known for.
Patience is key, like any profession. Work hard and practice a lot! Learn to work under high stress, which will help you in the kitchen -- or in anything that you do afterward.
Find mentors that you can apprentice yourself to, seek advice from, and help you get opportunities. Consider applying to a cooking competition show or something like that for gaining unique experiences, mentors, and recognition. Conduct market research by speaking with diners to find out what the majority of people like to eat.
Consider learning about additional cultures and languages to broaden your perspective, and to be able to communicate with more people in the kitchen. One of our family members is a chef and learned Spanish to be able to communicate freely with folks in his kitchens.
All the best!
Asheen, Sara, Helen & Deepak
None of us are chefs, but we love this question because you clearly have a passion for good food. Here are some things to consider that we think is applicable to any profession!
First, you need to have and keep building your passion for your craft. Keep cooking on your own and always learning. Keep experimenting with new techniques and ingredients.
Try to get a diversity and breadth of different experiences. Work in lots of different restaurants, at different shifts (morning, afternoon, evening), in a variety of different cuisines, and in a variety of price points -- from food truck to fine dining. You will learn many different ways of doing things that can apply to any new job. You'll also learn what you like and don't like.
As you gain different experiences, learn what parts of it you really enjoy. Do you enjoy cooking for lots of people, or fine dining? Italian cuisine or vegetarian? You should start to specialize, so you can get more work directly in the areas that interest you most. This will help you identify what is really unique about your approach to the craft that you can start to be known for.
Patience is key, like any profession. Work hard and practice a lot! Learn to work under high stress, which will help you in the kitchen -- or in anything that you do afterward.
Find mentors that you can apprentice yourself to, seek advice from, and help you get opportunities. Consider applying to a cooking competition show or something like that for gaining unique experiences, mentors, and recognition. Conduct market research by speaking with diners to find out what the majority of people like to eat.
Consider learning about additional cultures and languages to broaden your perspective, and to be able to communicate with more people in the kitchen. One of our family members is a chef and learned Spanish to be able to communicate freely with folks in his kitchens.
All the best!
Asheen, Sara, Helen & Deepak
Heath Newburn
Software Sales
3
Answers
Georgetown, Texas
Updated
Heath’s Answer
Most of the chefs I know eat horrible food. The profession demands long hours, generally understaffed. Lots of time on your feet in small, hot areas.
You don't have to go to culinary school yet, that will actually put you in a lot of debt without a guarantee of income.
Your best bet is to start as a dishwasher. Easy to find the jobs, can know what it's like to work at pace, you'll sweat some and know what the kitchen is like. Almost no chef will say no to help for prep if you come in early and start working your way towards being a sous chef / prep chef. This will give you the start to see if the kitchen life is really for you.
It is not the life you see of celebrity chefs. It is backbreaking, heart breaking, and not the life for most. But if you are willing to work your butt off and work at the edges, could be something for you.
Read “Don’t Eat Before Reading This” in the New Yorker
Check out the cooking subreddits on Reddit, they are eye opening
You don't have to go to culinary school yet, that will actually put you in a lot of debt without a guarantee of income.
Your best bet is to start as a dishwasher. Easy to find the jobs, can know what it's like to work at pace, you'll sweat some and know what the kitchen is like. Almost no chef will say no to help for prep if you come in early and start working your way towards being a sous chef / prep chef. This will give you the start to see if the kitchen life is really for you.
It is not the life you see of celebrity chefs. It is backbreaking, heart breaking, and not the life for most. But if you are willing to work your butt off and work at the edges, could be something for you.
Heath recommends the following next steps:
Chris Nguyen
Culinary Program Manager
1
Answer
Los Angeles, California
Updated
Chris’s Answer
The hospitality industry is not for the weak. You go through a lot of ups and (mostly) downs physically and emotionally. You need to be born a little "crazy" to make it in this industry. Your reason of "I want to eat good food..." may not be the best reason because most chefs eat like garbage. We mostly eat leftover or fried food (especially during work) because that is the easiest thing we can get get into our mouths.
This industry really is all about passion. Do you have a passion for being creative or delivering good service? I can go on for hours about the good and the bad of the industry but I always give everybody this one task that tells me they are thinking of going to culinary school, work as a dishwasher first and see if you like it. Like Heath said above, you'll find out real quick if kitchen life is for you.
If you enjoy reading, I suggest reading the book "Letters to a young chef" by Daniel Boulud.
This industry really is all about passion. Do you have a passion for being creative or delivering good service? I can go on for hours about the good and the bad of the industry but I always give everybody this one task that tells me they are thinking of going to culinary school, work as a dishwasher first and see if you like it. Like Heath said above, you'll find out real quick if kitchen life is for you.
If you enjoy reading, I suggest reading the book "Letters to a young chef" by Daniel Boulud.