July 2002
If you are a chef who plans to work internationally, here's
a few words of advice from six of our previously featured
chefs...
Traveling is the best part about being a chef; if you have
good references you can go just about anywhere. Also remember
that it is important to study up on the customs of the country
you are traveling to, it will save you a lot of hardship in
the kitchen as most kitchen workers are from a traditional
background and many don’t speak English. I now know kitchen
slang in four African languages.
(Barak Hirschowitz, executive chef, The Bay Hotel, South Africa)
You need to possess immense amounts of flexibility, patience
and willingness to adapt quickly to new cultures, languages
and ways of life. You should sacrifice a couple of your home
comforts in return for a chance to travel and learn new stuff
and develop yourself as a chef.
(Ciaran Hickey, executive Chef, The Four Seasons Hotel,
Istanbul, Turkey)
Japan is an amazing country with a very extended food culture
and a set of tradition and custom that need daily attention.
It is not an easy country to work in, the language barrier
is very strong and Japanese are historically cautious about
foreigners. So set in to learn as much of the language as
you can, be patient! You are in for daylong meetings and very
different points of view. Focus on delivering the best product
and be open-minded, put on the side what you know and get
set to fit into a different reality. You'll walk away with
a great experience… (Andrea
Sacchi western chef of The Four Seasons Hotel, Tokyo)
If you want to work in Asia be prepared to open your eyes,
ears and taste buds, there is so much you can learn it's unbelievable.
Be prepared to adapt (no two countries in Asia are alike),
to change your style of management, to even change your outlook
on life and be willing to understand and integrate as much
as possible to the different culture. You will be a richer
person after a while, but it will take you a few years to
really understand what is going on around you... (Rainer
Zinngrebe, [formerly] executive chef The Fullerton Hotel Singapore)
Don't be fooled into thinking that if you work in a country
that speaks the same language as you that the customs and
culture will be the same as your home country. For example
comments and jokes that may be acceptable in Great Britain
could well be misunderstood in the States. Understand and
respect your surroundings before opening your mouth! (Jeremy
Emmerson, executive sous chef, The Ritz-Carlton Hotel, Chicago)
The key to everything, when living and working in another
country, is the language. You have to learn it as quickly
as possible and immerse yourself in the culture. If you don't
have a good basic control of the language you will never be
happy. (Marc
Fosh, executive chef, Reads Hotel, Mallorca, Spain)
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