Handbook for an aspiring chefs
Every profession has its own demands and the profession of a Chef is no different. It demands extended working hours, most of which requires the Chef to be on their toes. It takes them through a plethora of encounters that victimize them to heat, cuts and burns. But at the end of it, plating a fine dish and receiving gratification from it is not everybody’s cup of tea!.
Successful Chefs have different mantras that lead them to success. So, we tried to deconstruct their theories and discovered that under all the fancy titles and ideologies, the basic formula to becoming a Winning Chef is the same .Every profession has its own demands and the profession of a Chef is no different. It demands extended working hours, most of which requires the Chef to be on their toes. It takes them through a plethora of encounters that victimize them to heat, cuts and burns. But at the end of it, plating a fine dish and receiving gratification from it is not everybody’s cup of tea!
Expertise in Culinary art
To know the nitty gritty of culinary art is the corner stone of a Chef’s profession. This is an outcome of continued and dedicated practice. Six out of 10 Chefs do not have an academic background. They have made their way up the kitchen ladder. These numbers loosely translate into, “if you want to Chef, you have to cook and be good at it”.
Think outside the box
Innovators stand the test of time and that is a no trade secret. And, every few years the culinary world sees a revolution and it is important for Chefs to be absorbed in experimenting and do everything to give something new and interesting to diners and to the community of chefs itself.
Attention to detail
Cooking is science as it is an art and a perfect dish is an outcome of a perfect process! The end result is most often a culmination of a number of right things brought together. This can be done when the Chef has a keen eye for detailing. The core principal of every successful chef is to attain a flawless end result.
Lead by example
It’s impossible for a chef to work single handedly. The kitchen is an extremely busy space with different people involved in different job roles, all of which leads to a single outcome. So, a chef has an enormous responsibility of motivating and leading the team to perform tirelessly. This can be done when one leads by example. Since actions leave great impact over words, a chef who guides and runs with the team etch a successful story for themselves.
Be a Chefpreuner
This term simply translates itself to - own your job. A successful chef’s responsibility doesn’t end with inventing recipes and plating dishes. The ability to sell the same is what gives them an extra edge over others. The art of selling involves being an intrapreuner who can exactly judge what a diner expects and that is an outcome of an analytical thought process. The world’s favourite food festivals and beer fests are nothing but a chef’s dream to sell better! Because, one who sells is the one who stays.
In all, it won’t be wrong to say that a Chef’s first love is cooking and it’s found in the messiest and loudest of kitchens! True to that, a Chef’s spend the most important hours cooking away.