The Reality of a Chef Career Today

Being a chef has to be one of the most demanding careers in the hospitality industry, as it’s a daily test of tenacity, discipline and focus.

Almost all famous chefs have personal stories about their slow climb up from the ranks of dishwasher and peeling potatoes for years before finally being allowed to do real cooking.

But also true is the fact that while time and humble appreciation of the craft (aided by a sprinkling of natural talent and heaps of passion of course) are the only way to a successful career as a chef, some cooks from the younger generation have been lucky in taking shortcuts and calculated risks to chefdom instead of painstakingly climbing the ladder one rung at a time. To the dismay (and delight) of cooks everywhere, the path to chefdom is no longer linear, having essentially become a choose-your-own-adventure career.

And while some may be perceived to have risen very quickly, they also do seem to have had a shorter shelf life compared to those on the ‘slow but steady’ path.

Being a successful chef doesn’t mean making it big on TV or social media alone; instead it means being truly celebrated and respected by food lovers, critics and fellow chefs around the world and within the industry.

While there may be a few young cooks wanting instant gratification and a quick rise to chef stardom, those other young chefs seriously interested in making a name for themselves understand that there is no way around hard work and commitment.

Chefs around the world agree that there are a few basic tips that all new cooks should arm themselves with before stepping into the kitchen. The most important trait is attitude and being humble - ‘you’re not the best thing that ever happened to the kitchen that hired you. You might become that person, but right now accept your role as a humble cook and a student of the trade. Keep an open mind and realise that the person next to you is probably far more seasoned than you’, so focus on mastering your station and being the best example in the kitchen.

Listen more, speak less; ask questions respectfully, but never challenge authority.

Respect your colleagues - swallow your pride and remember that the dishwasher probably knows more about the kitchen than any line cook. You can learn from everyone in the kitchen.

Earning to be a great chef is a process that continues long after graduating from culinary school, but it takes time, patience and dedication.

Be patient, pay attention and take advantage of the opportunities around you.