HELP! What does it take to be a chef?

[spring]

I just started culinary school and one of the things our instructor asked us to do is to interview a professional chef/s so that we'll know what we're getting ourselves into.

I think it's an interesting project and would like to get as many answers as possible from chefs all over. My deadline for this is in a few days so I'd appreciate your answers soon.

Anyway, here are the questions...

1. What does it take to be a chef? What difficulties are to be expected
2. Please describe what you do now. What were your previous work experiences?
3. What made you decide to become a chef? Did you have formal education/training or is everything you know learned from experience?
4. What challenges did you have to go through and how long did it take for you to get to where you are now?
5. Aside from cooking skills, what other skills do you think are important in what you do?
6. Based on your experience, what are the most important qualities should one have to become successful as a chef

Please feel free to expound on your answers and site your personal experiences. For confidentiality, please email me at spring8981@yahoo.com.

Sorry that the questions are quite a lot. I'd like to learn from others' experience as much as possible. If you don't mind, I'd like to know your name and the country where you are from. Thanks in advance!

[foodnfoto]

Spring
Cheftalk gets an average of 2-3 requests per week to answer questions identical to yours.
The internet is an OK place to start to get information like this; but you should seek out a personal, one-on-one interview with a chef who works in your area. You will get a wealth of usable information and a deeper perspective into the vocational field you are persuing if you follow that route.
In general, the answers you'll get from an internet query will be short, pat and without the detail you really need. Do the leg work necessary to get the info you really need. It's good preparation for the hours you will spend on your feet once in the working world.

CTers!
This is not a dismissal of the expertise that resides on this board. I just think it's a little too easy for Spring to type in a quick question and expect those of us here to do her work for her.

[foodpump]

Uh, Spring? You've already started with a cooking school and NOW want to know what you're getting yourself into?

[Jim]

Information to student requests here:
Students conducting research, Please read...

I posted this a couple of months ago ...there are lots of other professions that will be easier for you to make money at ...your palate must have a sense of adventure....If you have a long list of foods that you don't like the taste of or just refuse to eat or you encounter a food you have never heard of or seen before and have no desire to explore than do something else for a livivng You have to love this (IMHO) in order for it to give something back to you...it won't always be money ... here are a few more thoughts :

What Really is a Chef??? IMHO....

1. a person who loves his/her craft unconditionally
2. Is willing to share his/her knowledge with anyone who
shows a little respect and some desire
3. has no illusions about his/her abilities and shortcomings
and knows he/she doesn't know it all and will never stop
learning
4. can many times be the first one in and the last one to leave
but also knows that his/her work will never be done and tomorrow
is another day !
5. knows that part of why he/she is there is to improve the
quality of life for those around him/her on the job and in
the front of the house
6. has the ability to inspire his/her staff to go beyond their own
perceived abilities and leave work for the day feeling good
about themselves and their work for less pay in most cases then
they would like
7. Is no longer chasing recipes but just trying to understand
food concepts and stay genuine and still separate him/her
self from the herd
8. realizes that everyone is different inside and can't be
motivated the same way
9. also realizes that developing a quality rapport and
maintaining the dignity and respect of coworkers is crucial
to his/her and their success
10. knows when to reprimand his/her employees when they
don't measure up to his standards but will also praise them
when they succeed(too many supervisors out there just
spittin vinegar and no honey) A little pat on the back once
in a while goes a long way more than they know!
11. he or she is never satisfied and always asking him/her self
how can "We" make it better ???
12. has to instill every day to his/her staff that we all support ,
look after and back each other up and succeed and die
as a team
13. knows that life is always happening for all his/her employees
before and after work and allows them a bump or two in
the road with a little breathing room
14. He/she knows that it's not always the brightest light that will
succeed and some of the shiniest diamonds lie in the tall grass
and will only be found with patience and nurturing ....
15. Sets the tone each and every day when he/she walks in the door for
respect and dignity of others,attitude,work ethic(no shortcuts to
greatness),tenacity and makes sure they all have a little fun without
taking it too seriously but give their all
16. allows a small window for his/her staff to be able to express themselves
and contribute and feel like they belong and is still able to maintain
his/her own vision
17. He or she may not always be the best cook or baker in the back but is
usually the most well rounded and keeps the ship running smoothly,
efficiently and keeps everybody happy out front
18. A chef is a great listener and is smart enough to know a quality
suggestion from an employee no matter who & where they are on the
food chain ....
19. A chef is head babysitter,psychologist,Emergency room Dr,substance
abuse counselor,Security guard,purchasing agent,family counselor,
accountant,sleep deprivation specialist,computer wiz,dishwasher,cook,
storeroom clerk,garde manger,baker,gas man,loan officer, human
resource annual evaluation payroll negotiator,sauté and breakfast
cook,broilerman,butcher,fish monger,banquet chef,prep & vegetable
cook,chauffeur and taxi driver,bouncer,front of the house diplomat and
social director and always the humble and hungry Artist

Be willing to travel,make sacrifices(social life,your pay scale,sleep)

Your success will be determined for the most part in how well your people skills develop ! You can't do this job by your self so you will need others to help you ....so treat those under you with respect and soon you will come to understand the value of the concepts of team and chemistry

Our lives are so short so listen to your heart,trust your instincts and go out and have some fun !!! Always have a small set of realistic goals in front of you that is never ending ...comfort zone is death ! The learning process will always contribute positive things to your life ! Share your good fortune and knowledge with others. It will end up useless left all bottled up inside you !


in any job you hold you must ask yourself ......I must be either learning or making money or its time to move on !
Foodi4lif !!!

[DMT]

Foodi,
Excellent!!

[TheAvatar]

other than skills you will have drilled into you by experience, books, or exploration...you have to be a certain kind of crazy to pull it off.

Really, I believe that the skills necessary to be a good chef can be cultivated in anyone, but that personality elevates that person to be a great chef.

Some of the best I've met have never run, yelled, or raised their voices.

Other awesome chefs I know scream, light order slips on fire, throw things, and are generally high strung mofos.

And then again, the best chef I've ever met has never read a book or taken a class. He's calm collected, and in control--always. Power over one's temper and attitude as well as food, and that's what being a good chef is about, is self assuring, confident, and imaginative.

To fulfill your assignment, go to the best restaurant you can find, and interview the exec chef, and a line cook. Then do the same at a diner or local burger bar. Find people who have both taken classes and earned their careers by decade(s) of sweat and burns. Be careful what you get yourself into.

[spring]

thanks for those who replied

foodnfoto...yes, i understand what you mean...i was supposed to interview a chef but he backed out at the last minute. i kept on following up and he confirmed and at the last minute, he couldn't be interviewed. so this was kind of a last recourse... i don't usually do these things online. i'm a believer in doing things the old way. don't worry, this will be the first and last time i'll be posting an assignment

foodpump...i know what i'm getting into. i guess our instructor wants us to get firsthand information from chefs.

[cakerookie]

Originally Posted by foodpump

Uh, Spring? You've already started with a cooking school and NOW want to know what you're getting yourself into?

Is a rude awakening in order?

Rgds Rook

[oldschool1982]

Originally Posted by cakerookie

Is a rude awakening in order?

Rgds Rook

Yep! I would have to say probably. Yet there's something that tells me there is a glimmer of hope for success here. =)