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What are 3 things I should know to succeed in the Culinary Field?
How to I work my way up the chain of command? What are some challenges that I will have to face?
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5 answers
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Howard’s Answer
You need good training. Then you need experience doing the job you want to be in charge of. Then you need to put in the time to learn as much as you can. If you are going to school learn as much as you can. Focus on basics. The company and the chef you work for will most likely have their own rules and guidelines. Learn those. There is no set time like getting a degree 2, 4 6 years. It depends on your work, your knowledge and your work ethic. Those characteristics will get you where you want to go.
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Victoria’s Answer
In my opinion, there are a few things you should consider before deciding on a career in the,food industry.
1. You need to be physically strong. There will be days when you have to work long hours, standing, lifting, cleaning, sweating, etc.
2. You need to show up to work everyday you are schedule to. Being reliable and working hard will pay off.
3. Watch and learn as much as you can. Keep your recipes and the techniques you've learned in a safe place (computer or notepad).
4. Make your Chef's/supervisor's life easier by following their command and recipes.
1. You need to be physically strong. There will be days when you have to work long hours, standing, lifting, cleaning, sweating, etc.
2. You need to show up to work everyday you are schedule to. Being reliable and working hard will pay off.
3. Watch and learn as much as you can. Keep your recipes and the techniques you've learned in a safe place (computer or notepad).
4. Make your Chef's/supervisor's life easier by following their command and recipes.
Updated
Michelle’s Answer
Hello, Chef Jackson !
You have asked three questions that I would be happy to answer. I am glad to see that you are considering becoming a professional chef and there are indeed some factors I think go into becoming a success, but it all depends on how you define success. Let's begin with your first question.
One thing that will help you is to be physically fit. You may think that's common sense, but for this profession, you will have to be a good weight and many other things. It is a very trying job physically. You will need to be able to stand for long periods of time, bend, stoop, reach and carry heavy things, and do it quickly sometimes. You will also have to be able to withstand heat. You will need to be agile and have good reflexes. Your vision will need to be fairly good also.
Another thing to know is that confidence will get you everywhere. This is an opinion field of work. Not everyone is going to like your cooking while others will rave about your five star quality. Having a healthy level of personal confidence will afford you the ability to take constructive criticism, not worry if someone doesn't like the food you've prepared and confidence will give you the drive to keep at it and not give up. Learn ways of coping with stress and use those ways to focus on the work so you can follow your method of cooking without being distracted emotionally.
The third thing I will say is that it is a visual profession. Strive to make your plated meals look excellent. I once heard a Culinary Institute professor say that a plate of food should look like a flower. I think that's a cool metaphor that can sometimes be true and very effective. But taking care to make the food on the plate look attractive is the first step in having your customers eager to eat it.
Yes, as in most careers, you will have to experience challenges, most of which I see coming from the competition that is involved. There also may be a food or method of cooking or a cooking device that gives you trouble at first, but practice will improve that. You will also learn how to improvise when things become out of order like a stove isn't working or you run out of an ingredient or it fell on the floor or was burned by mistake. The more well-rounded you are as a chef, the easier it will be to know how to improvise.
How you work your way up the chain of command will depend on your years of experience, your professional connections and your employer. If you get to the level where you can open your own establishment, than you will instantly be boss if you want. Other than that, you would have to get a lot of experience and some education, too, and keep on top of advanced opportunities through reading employment notices on job websites.
I hope that this had been useful and something to think about. Best wishes as you progress in your culinary skills !
You have asked three questions that I would be happy to answer. I am glad to see that you are considering becoming a professional chef and there are indeed some factors I think go into becoming a success, but it all depends on how you define success. Let's begin with your first question.
One thing that will help you is to be physically fit. You may think that's common sense, but for this profession, you will have to be a good weight and many other things. It is a very trying job physically. You will need to be able to stand for long periods of time, bend, stoop, reach and carry heavy things, and do it quickly sometimes. You will also have to be able to withstand heat. You will need to be agile and have good reflexes. Your vision will need to be fairly good also.
Another thing to know is that confidence will get you everywhere. This is an opinion field of work. Not everyone is going to like your cooking while others will rave about your five star quality. Having a healthy level of personal confidence will afford you the ability to take constructive criticism, not worry if someone doesn't like the food you've prepared and confidence will give you the drive to keep at it and not give up. Learn ways of coping with stress and use those ways to focus on the work so you can follow your method of cooking without being distracted emotionally.
The third thing I will say is that it is a visual profession. Strive to make your plated meals look excellent. I once heard a Culinary Institute professor say that a plate of food should look like a flower. I think that's a cool metaphor that can sometimes be true and very effective. But taking care to make the food on the plate look attractive is the first step in having your customers eager to eat it.
Yes, as in most careers, you will have to experience challenges, most of which I see coming from the competition that is involved. There also may be a food or method of cooking or a cooking device that gives you trouble at first, but practice will improve that. You will also learn how to improvise when things become out of order like a stove isn't working or you run out of an ingredient or it fell on the floor or was burned by mistake. The more well-rounded you are as a chef, the easier it will be to know how to improvise.
How you work your way up the chain of command will depend on your years of experience, your professional connections and your employer. If you get to the level where you can open your own establishment, than you will instantly be boss if you want. Other than that, you would have to get a lot of experience and some education, too, and keep on top of advanced opportunities through reading employment notices on job websites.
I hope that this had been useful and something to think about. Best wishes as you progress in your culinary skills !
Updated
Albert’s Answer
1) Grow your knife skills, this is the most essential skill in the kitchen. Learning how to cut precisely and quickly will put you ahead of the rest. I recommend learning how hold a knife and different cutting variations (plenty of videos on youtube). Next I would say to make food at home that gives you plenty of time chopping up vegetables. Learning how to break down large roasts into steaks or butcher whole fish is also very helpful. For more advanced french cuts I would say to learn the names of the terms, chances are if you are working in the vast majority of restaurants in America these are not totally necessary.
2) Learn the main cooking techniques, i.e. broiling, roasting, grilling, baking, searing, sautéing, pan-frying, stir frying and deep-fat frying. Once you have a pretty good understanding of these techniques I would encourage you to learn the science behind it. A book I recommend is On Food and Cooking.
3) Start educating yourself on global cuisines. An excellent chef does not have a specialty, but has a broad range of cuisines that they know many staple dishes in. I would also encourage an understanding of the history, culture, and geography of these areas to better understand why these cultures consume the foods that they do. This also gets into seasonality. This is a huge, interesting subject I highly recommend deep diving into.
The best answer I have for working up the chain of command is to be hard working and dependable. I will not say that your cooking skills have no effect on your rank in your kitchen, but I will say that work ethic matters so much more. When you are the guy that your chef can always depend on, you always look hungry to learn more, and you have a great attitude for the work and towards your coworkers then you will surely be who the chef first considers when they are out of a sous chef. Always let your superiors know that you are interested in promotions, management loves it when people show initiative.
The challenges that you may have to face are long, hard hours on your feet all day every day. Crouching, bending, reaching takes a huge toll on your body long term. You may miss out on spending time with friends, family, significant others etc. especially around the holidays. Your arms will constantly be covered in cuts and burns. They pay, even in management positions, is not great by any stretch of the imagination. These are just a few of the challenges, but if you truly love and are passionate about this then you should pursue it.
2) Learn the main cooking techniques, i.e. broiling, roasting, grilling, baking, searing, sautéing, pan-frying, stir frying and deep-fat frying. Once you have a pretty good understanding of these techniques I would encourage you to learn the science behind it. A book I recommend is On Food and Cooking.
3) Start educating yourself on global cuisines. An excellent chef does not have a specialty, but has a broad range of cuisines that they know many staple dishes in. I would also encourage an understanding of the history, culture, and geography of these areas to better understand why these cultures consume the foods that they do. This also gets into seasonality. This is a huge, interesting subject I highly recommend deep diving into.
The best answer I have for working up the chain of command is to be hard working and dependable. I will not say that your cooking skills have no effect on your rank in your kitchen, but I will say that work ethic matters so much more. When you are the guy that your chef can always depend on, you always look hungry to learn more, and you have a great attitude for the work and towards your coworkers then you will surely be who the chef first considers when they are out of a sous chef. Always let your superiors know that you are interested in promotions, management loves it when people show initiative.
The challenges that you may have to face are long, hard hours on your feet all day every day. Crouching, bending, reaching takes a huge toll on your body long term. You may miss out on spending time with friends, family, significant others etc. especially around the holidays. Your arms will constantly be covered in cuts and burns. They pay, even in management positions, is not great by any stretch of the imagination. These are just a few of the challenges, but if you truly love and are passionate about this then you should pursue it.
Updated
Sylvia’s Answer
Hi,
Outside of culinary skills, three other skills would be: time management, productivity and organizational skills.
Outside of culinary skills, three other skills would be: time management, productivity and organizational skills.