|
|
 |
 |
|
|
|
|
A Word
In Your Ear
Advice For The Chefs Of Tomorrow
|
|
|
|
career
center a
word in your ear |
|
|
|
|
|
|
|
February 2003
Seven chefs offer seven morsels of advice to the chefs of tomorrow.
Who said "nothing in life is free"?
Be quiet and inhale the good stuff. Choose the best learning
opportunity. Work in the best kitchens that your situation can
afford, but look behind the marketing before you join them!
Thomas Haas
In this business what you do has to come from the heart. Do
not get in to it if your social life is more important, and
find a tolerant spouse that understands the business, it is
a killer on relationships! Chris
Ward
Find a good fair chef to work for, then suck it up and do your
time...
Bruce
Sherman
Get ready to work you ass off! If you get in to this business
you need to realize it is not glamorous, you need to love food
and people. Finally you need to be dedicated if you want to
succeed.
Paul
Kahan
Build a good resume and sound knowledge, then the real money
will follow. Longevity is important too, do not jump from job
to job, otherwise eventually offers will not be so forthcoming.
Secondly the longer you are in an establishment the more responsibility
you will get and the learning experience will increase.
Dondi
McNulty
Don't work in places just because they are rated the best and
you want to increase your ego. If you are not learning new and
exciting stuff then move on. Don't waste your time. Go onto
the job that you can gain the most from and when you get to
that Michelin star restaurant and the chef is having you for
lunch but you are learning from him - shut up, knuckle down
and say "yes chef".
Robert
Cowley
Build relationships, form your own network, don't burn your
bridges and stay in touch with your old bosses - one of them
will probably hook you up with a great job in the future.
Jeremy
Emmerson
What did you think of this article? Email
us your feedback.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
Message
Boards
