Why would you recommend to study to be a Chef, as opposed to just working in the industry?
This will give one a sharper edge over others! Having the theoretical component, which a Culinary Institution offers in their repertoire of historical and modern gastronomy, is far more beneficial compared to an individual whom has not had the opportunity to study, and only possibly gain the day to day needs of the industry they’re working in.
What is the worst part of the job?
Watching a dish being devoured or demolished within only just a few minutes…all the preparation done in creating, designing and artistically plating up takes time! Seeing an almost clean plate brought back into the kitchen with no remorse of the time put in.
One does have moments of having something to hate on the job, but there are too many good that over power any dislikes! This…you will see for yourself!
What is the best part of the job?
The satisfaction of exceeding customers’ expectations! – and having them come back for more! Chef’s nowadays are looked up at, especially if you have the patience, a positive attitude and humour to back yourself up in any particular situation that heats up in your domain.
What are the rewards of the job?
Networking within a circle of Chefs around the world! Sharing and parting ideas and knowing that tomorrow will come with ever more changing trends attached with the expectations to be met, and that my signature will once again be on all my dishes that I create!