Do’s and Don’ts of Being a Chef

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Just like any other profession or career in the world, there are certain do’s and don’ts that chefs have to “follow” if they want to make a success out of their careers. Knowing these simple do’s and don’ts is very important particularly since customers can be very fickle. One wrong move and you could suffer from a bad reputation that will take a lot of effort and hard work on your part to gain back the lost trust. However, continuous good moves (which is definitely a lot harder to maintain) can earn you a good reputation and secure your position in the culinary world. So, what are the do’s to do and don’ts to avoid?

Do’s:

Do love your job and have the passion for food. It is only when you love your profession and is passionate about food that you can properly show your culinary skill to the rest of the world. If not, what you will be presenting will only be mediocre offerings.
Do know more about food and the ingredients. If you come to know food and ingredients closely, then you will be able to create wonderful dishes and offer exemplary menus.
Do know how to use a knife. There are proper ways to handle a knife, so be sure that you know how to hold one properly and use one with confidence.
Do try to get as much experience as you can. Enroll in cooking classes or culinary schools and institutes, apprentice and train at some of the best restaurants in your area, join cooking shows and culinary competitions, host parties and events, whatever strategy you use, just make sure that you gain as much experience from it as you possibly can. In the same vein, you should also take advantage of continued education by enrolling at online culinary schools.
Do share your culinary knowledge. There are some chefs who are not only gifted in cooking but are also gifted in teaching. If you happen to fall into both categories, then be sure to share the knowledge. Not only does this build your credibility but this will also give you a wonderful opportunity to build your network and connections.
Do read up on what are the latest trends in the food industry. This is a very good way to keep up with the consumers’ demands and needs.
Do read recipes written by professional chefs and cooks. Not only can this teach you a trick or two, but you will also get an inspiration from their pages.
Do join culinary associations for the very simple reasons of supporting your profession and building your own network or connections. This could also be a way for you to receive recognition and awards.
Do be cordial, respectful, humble, and friendly at all times. Nothing can make a career start out right than a very good reputation and a professional attitude.
Do have a concrete and achievable plan, from choosing the menu to working out the schedule.

Don’ts:

Do not be a chef for the money. You can only make money out of your career if you are passionate about it in the first place. But if you only became a chef because you want what Gordon Ramsay or Wolfgang Puck has, then expect to fail because these people have the passion for food to start with and took it from there.
Do not join the wrong crowd. Nothing can break a good reputation faster than joining up a wrong crowd.
Do not believe people when they say that you cannot do it. Remember, only you can tell what you can or cannot do.
Do not take criticisms negatively. Chefs always receive comments all the time, be it negative or positive, and it would be your downfall if you always take criticisms negatively. Instead, take it as a challenge, something you can learn from and improve upon.
Do not be late for anything. A habitually late chef does not get as much job offers as a professional chef who is always on time.

Image Credit: letswoknroll.com

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Posted on Tuesday, May 17, 2011 at 6:37 am
Filed under Chef Chef, ProChef360- General · Tagged with Chefs, do's and don'ts of being a chef, Food

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Comments

3 Responses to “Do’s and Don’ts of Being a Chef”

Ivan Maminta says:

May 25, 2011 at 3:42 am

I agree on the do’s and dont’s. Interesting how many are trapped into ruining their careers early on. Chefs work in a professional environment that is judged by many in the industry as one of the most difficult. Few ever come out breathing. Thanks for the post

[Reply]
Chef Matthew J.G Reply:
May 28th, 2011 at 6:09 am
Hello Ivan,

Thanks for the thumbs up.

The list actually is an overview

Matthew

[Reply]

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June 30, 2011 at 10:23 pm

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