[LAExtcuisine]

I am new to this forum. I live in Middle east and works in Oil and Gas industry for 12 years and just this year, i decided that i would love to change my career as chef. I am on my first month of 6months culinary program (classes runs once a week, 3 hrs. per session). After I finish this class roughly July 2023, i am going to enroll into full time 7months daily culinary school in Dubai after i finish my current job project. I feel happy, energetic, pumped, proud, alive when i am cooking which i never felt in any other type of job... so being said, i will quit my full time job to enroll in culinary school, get experience in real kitchen setting and hopefully someday open my one humble restaurant.


I would love to hear from you what are your pieces of advise how to be an excellent chef.
I admit that my attention to details is not good plus my taste buds is prominent to salty taste... how can i correct these?

Thank you so much and i hope to be an excellent chef one day~

 

[kuan]

When I started it was making pizzas. It was a physical job. Then when I began working on a line it became even more physical. Then at a hotel the hours were long and the banquet work just as tiring. Be prepared to stand for hours at a time.

 

[LAExtcuisine]

When I started it was making pizzas. It was a physical job. Then when I began working on a line it became even more physical. Then at a hotel the hours were long and the banquet work just as tiring. Be prepared to stand for hours at a time.

Thanks Chef! I will start to train myself standing longer than i used to... i have been sitting for the past 15years at work!

 

[cheflayne]

I have always believed that with an journey up a ladder, it is best to start with the bottom rung and to make sure that you don't miss any along the way. Making sure you are comfortable with the rung you are before transitioning to the next. You need to move at a comfortable speed, not too fast, not too slow. The goal is to reach the top safely!

I would highly recommend getting a job in a restaurant while taking and attending classes. So many of the chefs I have met and encountered over the years that I admire, respect, and seem to develop an instantaneous rapport with upon meeting for the first time, all started their journey as dishwasher.

Working while taking classes will give you real world lessons and increase your educational learning with hands on experience that can't really be duplicated any other way. No matter what school might say.

There are some lessons that school just can't teach. There are some lessons that restaurant work just can't teach. They are separate entities and while still dictated by a bottom line, there exists a natural chasm between methods utilized in working towards their mission statement.

My other recommendation would be to acquire good a basic chef knife. Learn knife skills. Learn how to maintain and sharpen the knife. Learn to sharpen on stones. As you do this, your knowledge base and comfort level will increase and you will be able to determine and learn your own personal preferences before buying more knives. Knives you will use for the rest of your life.

Last advice...have fun!!!

 

[cheflayne]

Thanks Chef! I will start to train myself standing longer than i used to... i have been sitting for the past 15years at work!

I couldn't but help but chuckle at myself over this. I have gotten so use to being on my feet over 50 years of working in this industry, that when I encounter a waiting room situation where normal people take a seat after checking in with reception, I find a place to stand and wait. I am sure I get lots of weird looks, but 50 years has thickened my hide to what other people think of me.

 

[LAExtcuisine]

My deep respect and admiration for you chef! thank you so much and i will keep these in my heart...
I will surely get a job in the kitchen while taking classes! I really want to have a taste on what is there in the real world and i can't wait for it. I got 2 miyabi knives and i love them! next step is to learn how to sharpen then with a stone as you said