What does it take to be a great chef? That's my goal..?

Question

French Laundry...=)

Answer 1

It takes school and years of training.

Coach

Answer 2

Tons of heart! You must love cooking! I am a chef and my patrons are always telling me what a wonderful entree, or side dish or dessert I've concocted today. I love my job very very much and it is well worth all you put into it. If you are already a good cook, what ever you do, do not go to culinary school. They may teach you a lot you need to know, but, they also teach you a lot of crap you will never use. Brush up on your math skills, get you some great knives and some awesome recipes, and jump into cooking. Start with you family, then invite friends. Look for someone who needs a cook first, then after learning all you can from that job, finally find a chef position and apply.

Answer 3

It's going to take a LOT of dedication and commitment. Going to a good school is important, but it isn't everything. Restaurants also like experience. Many can expect to start out as dishwasher. You'll also work 10-12 hour days, sometimes starting as early as 5 a.m. to check in orders and start prep. And when I say commitment, I mean you'll almost always work holidays, even on Christmas (if you celebrate Christmas). If you're aiming to be an executive chef, it's important to be a great manager, not just rely on your cooking skill. You need to manage your employees, make orders, price out the menu, track food cost, etc. Above all, you must love what you do, have a passion for it!

Answer 4

Go to a culinary school and apprentice under lots of good chefs. Know that the hours are awful and you have no weekend life. You're on your feet for 10 to 12 hours a day. So you must REALLY want to be a great chef to succeed. Good luck to you!

Answer 5

Constant innovation. Adaptability. Know your basics. Learn from the best.

If you go to culinary school, don't come out thinking you’re a great chef now. Many times they teach how to make great food, but forget to teach you how to serve a crowd. My uncle, who has been both sous and executive chef at many restaurants, uses the line "You might know the steps, but that doesn't mean you know how to dance." You've got to know how to work under pressure. You also need to know your limits. Work with the people around you. Teamwork will accomplish more than trying to go it alone.

Answer 6

Be creative and experimental. I was living with someone who was a chef. Tehy cooked the same few things all the time. It got boring. I never went to any cooking school and I was ALWAYS experimental. He said I was the better cook. I never had any formal training. Use your knowlege in your skill and use it to make great food!

Answer 7

Practice, Determination, and Education. Those will help you succed. If you start out as a bad cook, keep trying. Go to a college with cooking classes, or a program to help new chefs.

Answer 8

French Laundry????? Whats That????

persistant, memory (memorize basic recipes), motivation, client build up from family and friends. Food permits, handle food with hygenic care. Money to open first cafe. Classes. Health rating of an A certificate.

Answer 9

ah, my friend.....
be prepared for long, long hours (80 hrs a week),
low pay,
never a holiday off,
work mostly nights and weekends for years,
NO family life,
not often allowed to use any of your own creativity,
LOTS of pressure,
incompetent help.....
give up yet?
The true Chef is a dying breed. Most low price establishments have converted to "kitchen managers".
And don't expect to be the boss in the kitchen.....
management will most often severely limit your options by decree and budget restrictions.
But, if you can go home at night, content with only your own appreciation for a job well done, you might survive.
Good luck!!

Answer 10

Be innovative with your cooking. If you don't know what two foods would taste like together, try and see what happens, Or take two foods that taste great together and put your own uniqe spin on it.

you have to be efficient and neat in your workspace.

learn how to time things so that parts of a dish aren't undercooked or other parts over cooked

most of all have a love of food

Answer 11

What the best thing you do. Most great chefs that i know do 1 thing in the kitchen and do it and only that for eight hours, and do it really good. Good Luck !!