After a convo with a chef buddy of mine recently, I was blown away to learn that apprentices really don’t get the sort of attention and instruction that I did back in my day.
My chefs made an effort to teach and explain everything they could, the more interest I showed, the more they gave… I definitely wouldn’t be where I am today without the love and support I received from my Chefs.
So a few key pointers to help you acquire knowledge in the kitchen, and better yourself professionally.
* If you are a smoker, quit. Smoking totally kills your taste buds and the hours wasted at the loading docks could be better spent learning a new skill.
* Â Ask questions; Ask questions; Ask questions
*  Learn to say ‘Yes Chef’ – 2 crucial words that will take you far!
* Â Buy a notebook and write down all those tips, hints and recipes, absolutely priceless (its amazing what we forget)
* Â Carry a tasting spoon with you everywhere – Taste everything
*  Get your feet in some Birkenstocks, our feet are the most used & abused part of our bodies – Look after ‘em
*  Shadow your Sr. Chefs – the more exposure you can experience the better
*  Buy Larousse Gastronomique (it’s a book by the way – check out amazon.com)
* Â Learn to appreciate wines, learn about wines. It is awesome understanding wines that compliment foods.
* Â Pack your bags and do a stint or 2 overseas. Travel and experience the cooking & hospitality culture in other countries.
The culture in the kitchen seems to have changed dramatically in the last 10 years, is this a trend where chef’s are not seeing the benefit of sharing their knowledge? OR… is it their lack of skill?
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