FairKitchens Round Up: Essential things they don't teach you in culinary school
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Formal training is great for mastering knife skills and perfecting recipes, but there's a whole world of essential lessons that you only learn in the kitchen. Communication, perseverance, humility, confidence and collaboration are crucial skills that chefs develop only by working in a bustling kitchen. These abilities are honed through the daily challenges and fast-paced environment of professional kitchens.?
The good news is that everyone can learn them if you stay open and eager to grow. In this article, we dive into the skills culinary school doesn’t teach and how you can develop them on the job.?
Curious to discover tips that chefs and leaders gained through experience? Let’s get started with tips for skills you learn in the kitchen.
There is always something new to learn?
“Stay humble. Working in the kitchen is a lifelong journey, not a sprint. Learn something new every day to keep moving forward. We can’t do everything ourselves. You need to depend on others. Communicate when you are struggling and when you need to share the burden of work. Be honest with yourself about what your expectations and boundaries are for your personal vision of success. Then create a plan for yourself to keep growing towards it.”
Shonah Chalmers
Culinary professor, Humber College
You need social skills to succeed
“After years of working as a chef, I learned that you need more than technical abilities to succeed. You also require social skills. To thrive, you need to be a well-rounded professional who can collaborate with team members. The culinary journey is filled with both challenges and exhilarating moments. Perseverance brings personal fulfilment and the joy of connecting with others. Passion is the cornerstone of this profession. It fuels creativity and keeps us motivated. Embrace it to help navigate setbacks.”?
Lebo Phala
Chef, HL Culinary Experience
Stay open to new experiences to develop your abilities?
“When you work in the kitchen, you will never know everything. If you want to be great, commit to learning. Stay humble and don’t hesitate to ask questions. It’s okay to not know. Be open to new cultures and experiences. Travel if you can. To cook great food, you have to understand people. Spend time in various places where you can over food. Set short-term goals to help you achieve your long-term goals. Write them down to keep your destination in mind. Then you know what to do to get there faster.”
Brother Luck
Let your love of cooking drive you
“Be prepared for intense and demanding work. There are long hours on your feet and constant pressure. Be open to feedback and always seek to improve. Resilience is essential; stay strong and let your love for cooking drive you through tough times. Good organisation will help you manage the challenges of the kitchen.”
Alleta Ziwachi
Chef de partie, DoubleTree
You will learn everything in the kitchen, if you listen to the chef
“There’s a big difference between a young chef’s expectations and reality. There is much more repetition than you are used to. Use it to get better at one thing every time you do it. There is so much more we can learn, even if we went to culinary school. You never know who you’ll get valuable information from, so don’t close any doors. Act like you know nothing and need to learn everything. Listen to the chef!”?
Mawiyah Salisu?
Protect your mental health by reaching out to others
One of the most important things to learn in this industry, is that there is no shame in seeking help for your mental and emotional well-being. Reach out to others. You don’t have to face your challenges alone. It’s not healthy to carry that burden by yourself.?
Jack Velazquez?
Chef, Area Career Center
Watch the full recording of A FAIR CHAT, with Chef Alvaro Lima and Chef Jack Velazquez, for more insightful learnings.?
It takes discipline to be the best version of yourself
“Remember that what you learn in culinary school is only a small part of the endless world of hospitality. If you want to have a successful career, you need to have discipline. Be open to learning practical techniques such as crisis management, respecting all colleagues, collaboration and more. Nothing is impossible, and with effort and discipline, you will become the best version of yourself.”
Mazyar Daryaie
Be open to learning from everyone??
“Don’t call yourself a ‘chef’ immediately after culinary school. This title is earned with experience, which you gain by working and learning from others. Culinary schools don’t teach you about leadership, communication, business and financial skills, which are essential for success in this industry. Work in various kitchens and be open to learning from everyone, from the dishwashers to the general managers. Take classes, like FairKitchen’s free leadership training, to improve your communication and leadership skills.”
Jennifer Hill Booker?
Chef and owner, The Bauhaus Biergarten
It is important to strive for progress, not perfection
“Experiencing confidence and competence is a different journey for everyone. New culinary professionals should build a network of trusted mentors and colleagues, to provide meaningful advice and support. This will help you balance industry expectations with your own personal and professional goals. Life skills essential for success in a hospitality career include self-awareness, critical thinking, and effective communication. To enhance these skills, prioritise your own health and wellness first, and then seek opportunities to stretch your skill set to evolve as a chef, leader and mentor to others.”
Dina Altieri
Director of Education and Training, Catalyst Kitchens
Let your team know you appreciate them
“Putting the most creative plate of food on the pass isn’t what makes you an excellent head chef. You need to nurture your staff and show them you care about them and their success. Leaders aren’t taught that a handshake is a big gesture. Acknowledging your employees on the way in and out of the kitchen goes a long way. They won’t know they are appreciated unless you show them. Help them have a healthy work-life balance by giving them consecutive days off and doing your best to accommodate their requests.”?
Romain Avril
Give your team professional and emotional guidance
“Act as a role model. Inspire your chefs with your work ethic, passion for cooking and perseverance in the face of challenges. Identify professional development opportunities for young chefs, such as participating in culinary competitions or attending workshops. Provide specific and constructive feedback on all aspects of their work. Help them improve their communication and collaboration skills. Offer emotional guidance. Recognise and support the frustrations and challenges faced by young people in the demanding environment of the professional kitchen.”
Mariana Morales
Executive chef, Unilever Food Solutions Mexico
Perseverance helps you handle the pressure
“We all have passion for this work, but it needs to be matched with perseverance. It is essential for dealing with the daily pressure of the kitchen. Many things happen at the same time, so you need to multitask. Be constant, disciplined and organised to cope. If you feel discouraged by the chaos of the kitchen, remember why you love this work. The rewards make it all worthwhile.”
Jimena Solis
Corporate chef coordinator, Unilever Food Solutions
While culinary school offers a solid foundation, the real growth happens in the kitchen. Stay open to constant development and you’ll thrive in this dynamic industry. There are so many skills we can gain while working, whether we have formal hospitality training or not. Embrace the journey and keep learning every day!
Are you ready to expand your skills beyond cooking? Sign up today for the free FairKitchens leadership training to learn how to thrive in the reality of a professional kitchen.?