To all the proffesional chefs out there! Can you share your story and tell us what challenged you most ...?

Question

In other words, I am interested in learning what you have been through to make it to the end, whether if it is the formal education such as going through culinary school, or if it is any other route. I inspire to become a professional cook one day but do not have any type of support (as in financially and emotionally), yet I have been always told that I have skills for containing a broad range of knowledge on Mediterranean, Asian, American, Mexican, and French (a good repertoire of recipes on memory). Yet, I have my own international urban unique style which evolved over the years. I am familiar with different types of cooking i.e. braising, reducing, broiling, seering (if I spelled it right) and etc. To sum-up I'm quick and practical as well, all I need is is some push in the right direction...

Answer 1

If you do not have the money to go to culinary school, do it the old fashion way. Look for a good chef to apprentice under. You may work for 2 maybe 3 different chefs over a 4-5 year time span. You will be making money while learning. You will be working long hours and they will be hard work.
If you truly love the work you will make it and have fun. If not you will know in a hurry. You will need to get a good Chef textbook. Read it well and learn everything in it. You will get hands-on training as you go. If you are working with a good chef he will help you after he sees that you are committed to learn. After a year or two apply to test for certification with the American Culinary Federation.
This is how I did it. I have 40 years in the field and have helped train a good number. I was lucky enough to have won the Restauranture of the year in 1995. Missouir Restaurant Association.
Believe and go for it.

Answer 2

I'm not a professional chef, eg. trained at a culinary institute, but I have been cooking in a variety of capacities for 30 years. I have a passion for feeding people and love the challenge of coming up with creative ideas to make picky eaters want to try something new. I believe that regular, old-fashioned, cooking is becoming a thing of the past as we have entered into the new century. We are busier than ever and look for products that we can fix in a hurry to feed our families. While some of this is ok, there is something exquisite about the hands on experience of cooking for your family, taking the time to plan a meal, make it, and sit down and enjoy it. I come from a long line of great cooks and I take pride in teaching my daughter to enjoy working in the kitchen as well.

Answer 3

I am a former chef from Canada, here our provincial govenments classifiy the chef training as a Qualified Cook 2, I wrote my trade papers in 1981.

The biggest challenge I faced was the fact I am 6' 4" tall and weighed when working around 300lbs, most employers felt I was a bit of a liability, could not work quickly or handle the pressure. I found by becoming organized and extremely aware of my surroundings.

I travelled all acrossed Canada and worked for hotels in Jamaica and other Asian countrys. I held serveral high end positions and worked in all the various stations but found Chef Saucier and Garde Manger were my fortays.

I would recommend if you want to specialize either in one cusine or kitchen position, do all you can to be as familiar or versed as possible about everything involved. Most times if you are good at one station you can handle anyone.

For me I found I learned and experience more in Hotels, but the restaurants I worked were good learning experiences to, it is just the levels you can advance in or to are much better in larger more complex kitchens.

Find your passion and make it you work to be the best you can at it, but also be flexible, things can change alot sometimes.