Biggest Problem Facing Young Chefs

[Pete]

Here's a question for all the chefs out there. What do you think is the biggest problem that young chefs face today. I think that one of the problems is that there is too much available out there. How can any chef become a master at something when we are expected to know a little about everything. To make it in this business now adays a chef must be well versed in all Asian cuisines, latin cuisines, American Regional cuisines, all the classic and European cuisines. Plus he/she must be a master at baking, pastries, administration, and FOH management. Where is the time to immerse yourself in one cuisine or style when the public seems to demand we cater to their every whim. Are we destined to one global fusion cuisine? Is it possible to master all this,or are we destined to produce chefs that are "jacks of all trades and masters of none"?

[ChefRon]

I think we ourselves are the problem; chefs get bored with "same old" and they get into fusion this and that by their own choice. Hot food, freshly prepared and attractively presented, coupled with great service are the keys to success. "Fusion everything" is like the proverbial dog barking up the wrong tree. Frankly, the bigger issue I see in this country is the deterioration of service standards. Upselling? What is that? When I do go out to eat I often have to raise both my hands like a goalie at a soccer match just to get a dinner fork.

Well said Chef Ron. I agree, food cooked and presented perfectly whether it be a burger or a filet mignon is what it is about.

Pete,
I guess I have the qualifications of being a "young chef". I am 23 years old and the Executive Chef of a very well reputable fine dining restaurant. The biggest problem that I see for a young chef, is gaining respect from older persons in the industry, even from some guests. You can NOT go to a culinary school coming out thinking that you are the "bomb" and expect to explode into and easy and rosey world. If becoming a master chef is your goal, first I would advise you to set smaller reachable goals first...I agree whole heartedly with Chef Ron's reply. Service is the #1 aspect this industry NEEDS to improve on!!! I have recieved better service on a big city street corner from "bum" window washer than some 4 even 5 star restaurants I have eaten!!! I started out small, learned the basics of kitchen operations of a family style restaurant, then went to culinary school to learn the professional basics that will lead me the way. I did not learn everything I needed to learn in school!!! What I know now, is from current Master Chefs, older persons in the industry, books, magazines, internet, etc.....even dishwashers!!! ( I had one once that made a bearnaise sauce in the middle of a rush because no one else in my kitchen could do it, and I couldn't get to the stove at the time) I have a long way of becoming a master chef, but that's ok. When do you think the current master chefs got started??? Young just like you and I. Do not worry about getting there, if you have the passion, drive, and the "want-to" you will get there.

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Happy Cooking!!!
Chef Jerome

To jermoe,
not to uptight about the issue but I feel u have a lot to catch up on. On the other hand you have some good points. I am 18 and I have been in the field since 14 starting out doing dishes. So actually, I know absolute;ly nothing about this field. I feel that if u r in this field your whole life, there is still much more to learn. Culinary is my life. I work 18 hours a day and I come home to read culinary books. This september I go to the CIA. Yes there are many that come out of the school thinking they are the bomb. Thats what this field is about. Compoetition. Everyone wants to be on top. I am working with 24 year olds, and even the kitchen manager is 30 and I know ten times more then them. The only reason he is in charge is because he is a good worker that can delegate jobs very well. I do not brag but both me and him know who knows more. Even so, I can learn more from him then he can learn from me because I have the drive and love for this field. My dream to is to be a CMC by 37 but I have many other goals. My first one is to be the best cook I can be. I really dont know anything about the restaurant you work at but, how do u feel about coming out of school and going into a head chef position. I feel and have been told to never go straigt into a chef job because it is harder to move down or setp down them proceed forward. Please respond to this.

FutureCMC,
For a response to your post as you requested: First I would like to say that I did NOT go directly to a chef job immediately after sulinary school. I worked as a line cook for 2 years and then a sous chef position, and now an exec chef position. During my line cooking and sous chef days, I owned 2 businesses...one being a small gourmet food manufacturing and another being a consultant to a coffee/gourmet food shop. My first biz, I R&D products, produced, and marketed them----growing biz 650% from the first year! The second came from a customer I had with one company and she wanted to start her own and I guided her with what I knew of the biz and she successfully opened and is currently in operation for 1 1/2 years now. So to answer your question about getting a chef job out of culinary school, If you are ready to jump into the flame and go for it....GO, but know what you are getting into. Some tell me that I am still too young to be doing what I am doing....I guess you know what my answer to that is........

As far as know ing more than your boss and such, I would not go advertising that. For myself and many other chefs I know....tolerance for bs talk and bragging about what you know is 0. I was not bragging earlier telling you about the biz's and a bit about my background, just telling you that I did not start out as an exec chef.
As far as becoming a CMC, that is not my top goal. One day it may come, but my goal is this, to be able to enjoy my career to the fullest and know that I made alot of people happy in the process. Doing what we do in this field should be just that. We are all a part of the service industry.....and that should be all of our underlying concern! Not who knows more, who is the best, or sht like that. Competition is fun!!! I like it, but that is something that should not be the exact focus. As far as fine dining goes in my area....we are the best. As far as restaurant sales and such, we are not. But do I exactly worry about what restaurants X,Y,and Z are doing??? **** no. Because our guests still keep coming back for our levels of service and qualit, and that makes my staff, me, and my boss happy. We wanted to raise our sales for the year....did we worry about other restaurant's operations....no, we focused on making our's better. I feel that for a chef to make it in this field, he/she should make take that same type of attitude to the prep table. Success doesn't come overnight, but an idea or goal can. Act on them accordingly. I hope this satisfies you for a response. Good luck at CIA.

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Happy Cooking!!!
Chef Jerome

America is a breeding ground for underqualified, overconfident chefs that lack propper training and discipline. Read bios on the best chefs in the country, and you will find the vast majority recieved subtantial training either in Europe, or by European Chefs relocated to the US. There are entirly too many chefs coming out of culinary, working in two or three restaurants and POOF I'm a chef. With too little traing in the basics they then are training others who will end up with no chance to develop propper techinque. In France it takes years as a Commis and more years as aChef de Partie and finally more years as a Sous Chef to earn the command of the Kithchen......Do you think thats why France has produced so many of the worlds great chefs and America is famous world wide for hamburgers?

Mr. chefflyone,

You may be correct about the French producing top-quality chefs, but do not underestimate others just because we aren't from there. I also agree that many people go to culinary school and think "poof I'm a chef"...but not all. I didn't see myself where I am today 5 years ago. I think that I can speak for other young chefs also. One thing that I can see that you need to go to school on is your spelling!!! I mean, do you actually work in a kithchen? Exactly what is a kithchen?

touche'

I agree to an extent, I feel that I can never learn enough. Mastering a specific cuisine is better of course, sometimes situations in one's lifestyle might not allow that person to master that specific style or skill.

Well, Well.....Please forgive me for not proof reading my writing for errors......My personal feelings are that "Chef" Jerome should spend more time looking for a job in a restaurant that doesn't have a "21 foot salad bar" and cook something besides " Curb Burger Platters and Honey Mustard Chicken" instead of spending his time correcting my spelling.......but then he probably wouldn't recognize a good kithchen if ever saw one.

I was very amused by all of this comments !
Let me give you the exemple of what's happening in Good old England.
England has more restaurant than chefs !!
so some restaurants (1 Michelin star) had to close for the simple reason that no-one wanted to work double shift for mickey mouse money in a busy kitchen.So I phone the local newpaper for advertising, meet the local food school students and a recruitement company.Response from the ad=nul.the student explain me that Burger king or Hilton was paying double more with less hours and the agency wanted to sell me some cheap labour from spain !
When I was 13 year old in my little french village and I said to my Mum and Family that I wanted to be a chef it was like to say "I want to be a Surgeon"Proud I was.
Yes You have to wash dishes,mop the floor, get tired but now I am where I am .
New generation want to much to quickly and they would get it cause we need them ! sadly enough . You can be the best Officer on earth if you haven't got a Army you are not much !I don't known what is the situation in the State but in Europe we have got some history of food but no future for the chefs !

Chefflyone...
Well I see that you saw the menu where I work. Where is yours??? I'm not saying that I have the best menu around and such. I dislike the salad bar (I think that there should not be any in restaurants, but our guests like it and what is our job??? to give our guests a product they will come back for. (I think they like the caviar on it) Yes, I do recognize a good kitchen when I see one. I HAVE ONE!. We produce quality food which our customers love. I operate a clean kitchen. Last health inspection a 90...Not bad considering we are a 50+ year old building. What is yours? I run a good food (35%) and labor(18%) cost. What is yours??? There is a low turn-over rate with my employees. We produce over 95% of our products in-house. Anything else you would like to know about my good kitchen? Are you afraid to let anyone know where you are except for Alexandria, VA? You have a vague profile. Post or email me a link to your website. I would like to see where you come from. PS...what you did see at the Skoby's site is NOT all that I/we do. Oh, as far as the curb burgers go, we only sell about 10 a week, not a main item.

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Happy Cooking!!!
Chef Jerome

I think we all need to get back to the original question. What is the biggest problem facing young chefs.
Yes there are people who come out of culinary school thinking they are "the bomb" but every profession has those kids and they usually weed themselfs out pretty early on. I think that the major problem facing young chefs is LACK OF RESPECT! As a 25 year old chef, who has been in the industry since I was 16, I have worked as a Chef Garde Manger for the past 2 years and have found myself knowing more than most in this field, but unable to show off my talents and skills because the Executive Chefs, GM's, and Banquet Managers, have not respected me as a professional. Thinking that a young kid couldn't possible know what he/she is doing. As young chefs we have to let our skills and knowledge be our spokesmen. Show the older folks that we do know what we are doing, that there is more than their way to do it, and most of all that the job gets done on time and correctly.

[theloggg]

I think the biggest problem facing young chefs would be to have "cheflyone" or "Chef Jerome" as your head chef. It's time to relax just a little bit.

[This message has been edited by Nicko (edited February 04, 2000).]