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As any chef will tell you, the secret to being a great chef is practice. The more kitchen time you have and the more often you can experiment with different recipes, techniques and flavors, the better your chances are of becoming a pro chef — or something close to it. But what does it take to be an expert in the kitchen? Expert chefs give their all every day, whether they’re prepping for service or practicing new techniques at home. While becoming a pro may take years of experience and constant practice, we asked six leading industry pros how they became masters of their craft. Here are six tips from industry pros that will help you become a pro chef sooner than later.
Be a Culture Consumer
Learning about the history of different cuisines, ingredients and cooking techniques goes a long way in being a great chef. You’ll be able to understand how different cultures have different cooking styles and preferences. Being able to understand the origins and history of different ingredients and cooking styles will help you experiment with more recipes, understand why certain ingredients and techniques are commonly used and ultimately, create your own signature dishes. Similarly, reading about kitchen management, the history of different kitchen tools, and the different careers in the industry will also help you become a better chef. Knowing how restaurants are managed, what different kitchen tools do and what careers are available in the industry is important if you want to be successful as a chef.
Network Like Crazy
Niche skills and knowledge are great, but without having people to pass those skills on to, they’re pointless. So while you’re building your skill set, start networking with other professionals in the industry. Attending culinary events, like culinary competitions and conferences, is a great way to network with other professionals and learn new skills along the way. You can also network on social media platforms like LinkedIn, where you can connect with other chefs both in your city and around the world. By networking with other chefs, you’ll not only be able to share your skills and knowledge with other professionals, but you’ll also make connections in the industry that could potentially lead to a job.
Practice, practice, practice
There’s no better way to get better at something than to practice. So whether you’re prepping for service or experimenting with different recipes at home, there’s no off button in the kitchen. Just keep going. And going. And going. The more you practice, the more you’ll get out of it. You’ll learn what works best for you, what you’re comfortable with and ultimately, you’ll be able to create dishes that showcase your skills. Being able to practice and experiment with different recipes, techniques and flavors will also help you decide which dishes you’re most skilled in to showcase when applying for a job.
Take an apprenticeship
An apprenticeship is a great way to get hands-on experience in a kitchen. You’ll be able to work directly with a chef in a kitchen and learn everything from the basics of prepping to managing a shift and everything in between. While you might not get paid for the hours spent in the kitchen — unless the chef you’re working with has a union kitchen — an apprenticeship is a great way to get your foot in the door and put your skills to the test. Not only will an apprenticeship help you get real-world experience in the kitchen, but it may also help you land your first job. Employers love to see that candidates have hands-on experience in a kitchen and an apprenticeship can help you stand out among other job applicants.
Don’t be afraid to fail
When you’re constantly experimenting with new recipes, techniques and flavor combinations in the kitchen, you’re bound to make mistakes. You’ll over-salt dishes, under-salt dishes, burn something, break something, forget to do something and the list goes on. But don’t let these mishaps get you down. Instead, embrace them. These mistakes are what make you human and help you get better as a chef. By not being afraid of failure and making mistakes, you’ll learn what works best for you and what doesn’t. You’ll be able to adjust recipes and experiment with new flavor combinations and techniques to create dishes that are truly you.
Learn from your mistakes
Not only should you embrace failure, but also learn from your mistakes. How often have you heard that phrase? But it’s true. While it’s important to embrace failure, it’s even more crucial to learn from it. Whenever you make a mistake, don’t get frustrated or upset. Instead, take a step back and try to identify what went wrong and how you can avoid making that mistake again in the future. Being able to learn from your mistakes and avoid making the same ones in the future will help you become a better chef. You’ll be able to better understand how the kitchen works and what goes into certain recipes and techniques. You’ll be able to identify what works best for you and figure out what you enjoy most about being a chef. These skills and knowledge will ultimately help you become a better chef.
Conclusion
Becoming a pro chef takes time and lots of practice, but it’s definitely possible. Being a culture consumer, networking with other professionals, practicing with different recipes, techniques and flavor combinations and taking an apprenticeship can all help you become a pro chef. But it’s important to remember that there’s no set amount of time it takes to become a pro chef. It varies depending on the person and their skill set.
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