You've faced setbacks in your culinary career. How can you rise above them and achieve success?

You need to embrace failure in order to grow and understand. You cannot succeed without failure. Get up and do it again. There will always be setbacks. Just rise above it and grow.

Lean into your discomfort. What does that mean? It means if you’re worried that you’re going to fail, stay present and fail and understand that the emotions your feeling won’t last. Dust yourself off and repeat.

I've often made mistakes in recipes or execution. Little things. Sometimes, HUGE. However, I find that as a learning experience. That it's "okay" sometimes to make a mistake. I'm comfortable with that idea; which is more helpful as I can move on from the issue, quickly. I won't let 1 thing ruin a great service or, Dish. I'll admit my mistake. 1st to myself, and 2nd to whoever is impacted.

In my experience, one learns more from their failures than their successes. Growth is rooted in failures. Disappointments and failures give you character and depth as a person and as a Chef. Try not to be too hard on yourself. Kindness is free and so start with yourself.

When something doesn't turn out as expected in the kitchen, it's natural to feel frustrated. Sometimes, I can be too hard on myself and think that I'm a failure as a chef. However, I've learned to shift my perspective and see mistakes as opportunities for growth. Instead of getting caught up in self-criticism, I take the time to reflect on what went wrong and how I can improve. This helps me develop new culinary skills and techniques. I accept that making mistakes is part of the learning process and it motivates me to keep going and overcome any obstacles I encounter on my path to culinary excellence.

N?o a nada mais importante do que evoluir. E na gastronomia n?o tem como crescer sem passar por uma grande sequencia de tombos e levantadas. O feedback, quando olhado com maturidade, é o melhor caminho para conseguirmos nos olhar e perceber onde e como podemos melhorar.

Constructive criticism is invaluable. In any profession not just in kitchens, feedback is crucial. Seek honest opinions from colleagues, mentors, and customers. This input highlights areas you might miss and offers new perspectives to elevate your creations. Embracing feedback shows commitment to your craft, driving continuous improvement and innovation. It fosters a positive kitchen culture where everyone feels valued and invested. Create an environment that welcomes feedback, be specific in your requests, listen actively, act on input, and follow up. This approach will set you apart and propel your culinary journey. Don’t be precious about your work be humble. Feed back is a gift even if it’s hard to swallow sometimes.

Get feedback and suggestion from people who you trust and you are confident that they have your best interest at heart. Rest all feedback are for you to listen and not take it very seriously

Be your own worst Critic, but be kind when criticizing another. Your looking to offer "advice" but their viewing it as anything but. Never preface a critic with "I would have...." or "I don't do...." as that shuts the door to a positive flow of information.

Continuous learning is crucial for any chef. In my career, I've seen how constantly expanding my knowledge and skills kept me innovative and competitive. Early on, I dedicated myself to mastering techniques and learning as much as I could from those around me. This solid foundation allowed me to explore other cuisines with confidence. Eating out is crucial as well as attending workshops and culinary expos. This is how you can make sure you stay relevant and helps to improve your approach to creating dishes. Collaborating with other chefs has also been invaluable, sparking new ideas and approaches. This dedication to learning not only refined my craft but also ignites my passion and drive.

One thing that I feel is non negotiable is continuous learning in the culinary field no matter the position ( Chef, cook, director, teacher). Being comfortable and things being easy stagnate innovation and the way we learn / view things. In my opinion, change of view , duties, challenges or going back to basics ( get back in the mix at all levels) force us to continually learn- being humbled and uncomfortably challenged by our job choices are very powerful continuous learning tools stronger than any school can teach. This is not easy nor is it seen as the natural progression of success , but it does fight eaze which is the enemy to successful continuous learning : apply/ repeat/relearn the trade - not only teach, supervise, direct others

Continuous learning is vital for chefs due to the dynamic and evolving nature of the culinary world. From new techniques to new equipment to new ingredients. Being able to look at the bigger picture. I migrated into the food science area of food as I was fascinated by what happens to food from harvest to plate. This continuous learning has helped me evolve in my career. Seek out a mentor, and don’t be afraid to ask questions. Never stop learning. As a chef you would never cut with a dull knife, so keep your information and knowledge sharp too !!

Adjust your approach, use the insights gained to modify your strategies and methods. Get a mentor, who will guide you to stay updated to the latest trends. Learn more about how market evolves and shape yourself accordingly

I'm an ACF Certified EC. It's not for me to call myself a Chef. That's for others to do. If so, they'll know by watching you, if you ARE a Chef. I always remember that there are 1000 other "Chefs" more famous than me. And that's fine. My goal is to learn to do what THEY'RE doing. It takes a lifetime to learn to be a Chef, but only a minute to act like a Chef.

Stress is a known killer and as professional culinarians; we often work in the sixth circle of Dante's hell. We need to replace unhealthy coping skills with healthier ones. Finding balance is key. Just like with a new puppy, correct and redirect, take a walk, eat healthier and try box breathing exercises. Be kind to yourself.

Managing your stress is crucial. I set my self clear, achievable goals to maintain focus and direction, this really helped on the days when it was really tough. I would also make sure I was taking short breaks to stay centered during hectic periods. You will always find an excuse to work but your health and mental state need to take the same level of importance, a healthy diet can significantly boost your physical wellbeing. Communicate openly with your team to foster a supportive environment. Prioritize tasks and delegate when possible to avoid overload. Finally, remind yourself why you chose this profession and stay connected to your passion. This approach helped me to you handle stress

We thrive off the high pressure as chefs. We like the thrill of all cylinders firing and the buzz around us but if we do not take our bodies out of that zone for time periods it affects every aspect of our lives, including our health. Bring in top physical shape is a way to combat the stress and stay mentally sharp under pressure. Take care of your mind and body. The kitchen will follow.

Firstly acknowledge the feeling, it’s normal to feel upset after a failure. Allow yourself to experience these emotions, but don’t dwell on it, and lastly Stay positive, that’s the number one motto

Failure is the first step to growth. Learn. Grow, and don’t be bitter or seek revenge. Put your ego down and find the tools to put yourself back out there and don’t make the same mistake twice. Invent new ones :) The industry is evolving and you are too, learn, read, practice your craft and don’t be the same person tomorrow. It’s really personal but it’s just business, sometimes you’re not the right person for the job. Sometimes you’re the only one who can weather the storm and wright the ship. Albert Einstein said “Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.”

I want to add Perseverance as a key word. The place where I am from, the culinary industry is male dominated. Though I was highly innovative and smart at work , they never let me grow above. My culinary dreams are unfulfilled.

Don't be the Chef that others want. Be the Chef that YOUR capable of BEING. Do not settle for average. Do it better, and make something of it.

Along the journey of my culinary career I have learned that setbacks can be setups for future growth. How else can we learn if not by committing errors and understanding that sometimes it is all business bottom line? I try not to take the stress from work home, and try to leave any home stress there.