Culinary Stars Share Tips for Seasoned Chefs

If you’ve been a chef for a while, you know it can be a tough business. The hours can be grueling, and it’s physically demanding. But if you’re like us at Snapchef, then cooking is in your blood. Do you sometimes wonder how you can keep your edge, remain competitive and stay inspired? You might find some answers from these culinary stars who’ve been in all of our shoes.

Hire the Right People Who Can Collaborate
Teamwork is probably most important thing in a kitchen. Hot pans, hot stoves, sharp knives, orders coming fast and furious – all could go wrong quickly with the wrong people.

“It’s very important in a restaurant to really do the right hiring because there’s no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally, you have five, ten, 15 people with you. So that’s really important is to train them right, but first you have to hire the right people.”

~Wolfgang Puck

Don’t Settle for Mediocrity
Your reputation depends on what you produce, whether you’re a caterer, line cook, head chef or restaurateur. Striving for the best can be tough, but it’s what’s required.

“As a young cook, especially in France, they’re very tough in the kitchen. The idea is to make you humble and learn fast.”

~Eric Ripert

It’s All About Your Product
The quality of your technique and knowledge base can make a huge difference in both your product and your reputation.

“Let’s face it: if you and I have the same capabilities, the same energy, the same staff – if the only thing that’s different between you and me is the products we can get, and I can get a better product than you – I’m going to be a better chef.”

~Thomas Keller

Expand Your Horizons
Feeling burned out? Uninspired? Look around and you’ll find plenty of inspiration. 

“I’m a firm believer that the world should be your oyster when you’re cooking. People should open themselves to other cuisines – there are a lot of hidden secrets all over the world.”

~Yotam Ottolenghi

Admit Your Mistakes
Everyone’s going to make mistakes. It’s no crime to admit it.

“I’ve seen a lot of chefs refuse to be humbled by their staffs, refuse to learn from their mistakes, refuse even to consider that they are mistaken, but I do not count myself among them.”

~Gabrielle Hamilton

Fall Down? Pick Yourself Up
Then take what you’ve learned to grow.

“There are many times in my life, when I could’ve thrown in the towel. Many times in my life when I was on the floor. And when you’re on the floor, never allow anybody to pick you up. It doesn’t matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don’t go home today, that’s irrelevant. What’s relevant, is you take the knowledge from the experience and you grow as a person.”

~Marco Pierre White

2017-05-17T12:27:01+00:00 May 17th, 2017|blog, news|