Darrin Hosegrove from the Ashburton Cookery School reveals his tips for becoming a successful Chef.
During my seven years of teaching at The Ashburton Cookery School I have been asked the same question by different students many times.
Have I got what it takes to become a successful Chef?
The answer is generally the same.
Yes, if you believe you have the hunger, desire and motivation to absorb your life into a fantastic career, but one that will push you to extreme highs and lows, leave you exhausted both physically and mentally but will almost certainly give you a level of job satisfaction unsurpassed.
Required skills
Being a good cook at home and transferring that talent into a professional kitchen can be very tough but it’s not impossible. Professional kitchens can be a stressful environment where working as a team and timing is everything.
At a fine dining level, one simple error in service can cause a catalogue of mistakes, leading to dissatisfied customers and potentially the loss of money and any prestigious awards. This is something that can be catastrophic to hotels and restaurants at this level.
You need to be open-minded and determined, highly motivated, show a willingness to learn, be the first in and last to leave! Let’s face it, David Beckham didn’t become a master of his trade by taking the easy route. Practice makes perfect and the more you can hone your professional kitchen skills whilst training, the quicker and better you will become.
Changing times
Things are a little different in kitchens these days in comparison to maybe 20 years ago. Most quality catering establishments will have watertight HR and Health and Safety regulations to adhere to.
The introduction of the minimum wage, working time directives and structured holiday pay has meant that a lot of places have had to pull their socks up and offer a fair working environment.
Don’t get me wrong, it is still a tough disciplined career choice but it is now possible to get a “work life” balance.
Men vs. women
Kitchens can be quite male dominated and I see many female students throughout the year determined to become a Chef.
One of my most successful students from the Ashburton Cookery School is female. She has spent the last three and half years at the Two Michelin Star Le Manoir au Quat Saison. Proof that a positive mental attitude can take you a long way.
There is absolutely no reason why a female can not be as successful as a male in the kitchen. It’s purely down to the individual and how well they can cope with the pressures of the job.
As a modern Head Chef you need to be an exceptional leader and manager of people. Quite often the cooking becomes the easy bit as the strain of dealing with rotas, food costs, menu planning etc requires a level head with a calm approach.
Still thinking of becoming a Chef?
If the answer is yes, go for it I wouldn’t change a thing. When you have a job that doesn’t feel like work because it’s so enjoyable then you’ve got it right. Remember one simple thing, catering is a lifestyle not a job. Enjoy!