We asked our chefs for the best advice they would give to chefs who are just starting out in the industry. What they gave us was a huge collection of wise words from seasoned kitchen staff that will set any apprentice on the path to becoming a master of their craft.
There’s a lot more to learn in the kitchen than how to cook good food. We picked out the best tips on everything from staying safe to the best equipment to create the infographic below. Find out How to be a Better Chef... according to Chefs.
How To Be A Better Chef
We asked some of the top chefs around the country for the best advice they'd give to a new chef starting out in the catering industry. There's a lot more to learn than just how to cook good food.
Here are the best tips from the chefs who have been there and done it!
Learning
No matter your level of experience, there’s always more to learn
"Remember, you never stop learning as a chef, there is always someone with a new technique, a new flavour, a new product. What an exciting industry to come into."– Sarah Fawcett
"This is when the real training takes place. Watch, learn and be inspired."– Joe Johnson
Equipment and Knives
A dull knife is disrespectful to ingredients
"Get a decent set of knives that are comfortable for you and they will last a career."– Robert White
Food and Recipes
Always trust your taste buds
"Taste everything. Repeatedly. Taste ingredients. Taste how they combine. Understand how flavours combine."– Jenny Long
"Think with your taste buds"– Viv Allman-Neal
Motivation
Passion required
"No matter what the day throws at you, remember why you’re doing this! You love cooking!"– Ryan Van-Gelder
"Be your best, push yourself to your limits. You can only aim higher!"– Richard Tyler
"Never give up!"– Jazmyn Standen
Twitter is the most-used social network by head chefs, chefs de partie as well as chef and catering managers.
Connect with your fellow chefs on Twitter to share your successes and milestones!
Dealing with Stress
"Breathe, relax. Have fun and enjoy what you do as it shows in the food you present to your guests and they will relax and enjoy their experience as well."– Gary Horner
"Stay calm. If you get flustered, that’s when mistakes can happen."– Lisa Auger
Safety
"Watch your fingers!" – Marc Chivers
"Take care of your fingers, you need them."– Patricia Leslie
"Mind your fingers!”– Kirsty Brown
"A sharp knife is a safe knife.”– Phil Darling
Chef Life
"Work hard, play hard."– Hazel Markland
"Don’t cut corners, your reputation is your most important asset."– Debbie Mulloy
"On your way up, be nice to everyone. Earn their respect and give respect. Remember, you’re only as good as your crew." –Susan Gray
Prep
"Prepare, prepare, prepare!"– Robert Dittrich
"Preparation is key."– Tracey Belcher
"Keep your head down, your knives sharp and most importantly of all – Keep Cooking!"– Matthew Dines
