'Baby Chef Anna' at my graduation
This is the time of year when all the brand new baby chefs are graduating, I’m so honored to have been invited to two graduation ceremonies so far – one of them was really special as she was an old apprentice of mine, who had finished her long years of training, I don’t know why I say “old” because she is just 22.
As I sat there, I got to thinking about my own graduation and how I felt as I listened to the tough love advice being dished out by my teachers. I remember I was terrified wondering if I had what it took to succeed as a professional Chef as they made it sound so daunting. I did succeed of course, and all they say is true; the burn out rate is high, the environment is tough, it’s competitive & until you figure out the direction you’re meant to travel with your cooking career, life can be a bit hard & rough.
Head Chefs Dion & Mark
As time went on & I was in charge of my own kitchens, I found that advice was all too true, too many really bright & enthusiastic young Chefs were getting browned off & were loosing their enthusiasm because even though they’d studied hard & did their best, they simply didn’t have enough basic technical information, or an understanding of how commercial kitchens operated & they needed help.
Always wanting to be part of the solution & not the problem, I started sharing my notes which over time became handouts & things have grown, where today I’ve created a Free ‘Back to Basics’ series. It’s my way of paying it forward & giving back to an industry that I’m still crazy about.
Look Chef.... I did it!
This series is dedicated to the aspiring cooks & chefs around the world who for one reason or another want to learn the necessary basic information that most are not willing to teach but everyone expects you to know.
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62 Comments and Pings on A GIFT FOR ASPIRING COOKS & CHEFS
WOW Anna what a fantastic way to honor these new up and coming chefs … You are a true champion.
You ROCK
Kaye
Thanks so much Kaye
Anna this is such a great service – very useful store of info that I’ll be checking out regularly!
.-= Sarah @ For the Love of Food´s last blog ..50th anniversary and an award =-.
Sarah that’s great, I add to the Back to Basics all the time & I’ve met so many awesome Cooks out in the blogosphere that I’m hoping will contribute the odd tutorial as well.
What a great thing to do!
.-= Margaret Murphy Tripp´s last blog ..Bourbon Pecan Pound Cake- Three Ways =-.
Thanks Margaret, appreciate it
I love that instead of getting cocky and deciding to further your own career without ever casting an eye back on the scared new chefs out there, you’re putting your time and energy into helping others as well as producing deliciour food yourself
Wonderful!
.-= Hannah´s last blog ..Single-Serving Maple Cornmeal Cake For My Blogiversary =-.
Awwhhh Gee thanks Hannah….., feeling very humble
This is so incredibly sweet of you, Anna. Thank you so much for your willingness to help…I greatly appreciate it and can’t wait to check out your series!
.-= Faith´s last blog ..Chicken & Dumplings & A 65 CSN Giveaway =-.
Your very welcome Faith, I really am enjoying putting all these old notes & lessons up for everyone. Enjoy!
What a lovely thing to do, Anna.
I LOVE these pictures of your newbie self! You’ve worked so hard and it’s just great that you’re sharing your hard-won insights and knowledge with others so they can succeed to. I’m not in the industry, but I do love learning. I just read the glazes link and already learned something I didn’t know. 
Thanks, luv!
Hey Krista
That’s so exciting that you’ve learnt something new, excellent 
What a fantastic way to pay it forward! And old and 22 should never be used in the same sentence.
.-= My Man’s Belly´s last blog ..Christmas Candy Recipes- Chocolate Covered Strawberries =-.
Teeeheee, I know ‘old’ & ’22′ most definatly shouldn’t be used in the same sentence
It must be a great pleasure to be with these people who now begin their professional life. It makes you think where you were back then, where you are now and most importantly where you would like to be. After all life wouldn’t be so interesting without dreams and ambitions.
.-= Katerina´s last blog ..Mushroom Pie and the Third Giveaway =-.
Absolutely Katerina
I love the Graduations & seeing all their work displayed at their Final Buffet, its exciting for us all 
What a great series for new chefs! Sharing what you know is incredibly valuable.
.-= lisaiscooking´s last blog ..Pecan Crescents =-.
Sure is Lisa
so great of you do that, very inspiring it is…love ur video so good to know about you and i do agree with life being tough before we decide our career, after which it becomes all competitive and its endless may be the driving force for life…I find it annoying sometime but trying to taken it positive..oh ya the graduation photo of urs did u make all those delicacies? if i don’t find job after my PhD can i take few classes from you
ha ha
.-= Ananda Rajashekar´s last blog ..Missing Colors Pumpkin Scones =-.
Oh Wow
Thanks so much Ananda 
Oh my goodness, your doing a PhD, that’s awesome. I think its fascinating that your from India & living in Denmark & I love reading about your beautiful dishes too…., the magic of the blogosphere huh 
I’m sure the beginners appreciate your help. I think working in a kitchen would be extremely stressful. Having the basics would be most important.
.-= Debra Kolkka´s last blog ..Marree – outback South Australia =-.
Yep, for sure Debra
Any chef whose employed a newbie baby chef & finds out their lack of skill would relate I reckon. Commercial kitchens can be stressful but with the right knowledge and attitude makes for a much easier smoother flow. I’ve had the pleasure of working in huge big kitchens with 20+ amazing chefs at times & when the mix of knowledge & skill & teamwork comes together – there is nothing like it, so its my absolute pleasure to ‘pay it forward’.
Hey Anna,
What a great idea to post this series to pay it forward. I’m sure many aspiring chefs out there are thanking you for this pot of gold they’ve stumbled upon. You’re so right though, your kitchen knife is a tool you’re going to use most so you might as well get acquainted with it and know it inside out. Your tools are definitely your right hand man. Without the right tools or even the knowledge on how to use them can turn an easy dish into a long grueling task. Thanks for sharing your expetise with us, Anna.
.-= lequan´s last blog ..Quickies Noodle Challenge- Bun Rieu =-.
Thanks lovely Lequan
You always manage to make me feel fabulous about my posts. I’m glad your finding it useful, its my pleasure 
Anna I think you would have to be one of the nicest chef’s I have ever ‘met’. Where are the usual cheffy antics that I have come to associate with the trade? I’d love to be an apprentice under you finding out all the tricks of the trade.
.-= cityhippyfarmgirl´s last blog ..garlic =-.
Awhhh thanks Brydie
Well., the truth of the matter is all the ‘usual’ Cheffy antics learned in order to survive & thrive in commercial kitchens are something I can put on if I must, much like a person puts a uniform on, but its all a bit of a front that’s been part of the trade forever & usually associated with highly strung creative types who use this dramatic hardened exterior to hide the fact they have very limited people skills – its also a big act being played up tremendously by the current craze of the Celebrity Chefs. The reality is no really great cheffing team has time for ‘that sort of behaviour’ & know the importance of acting professionally if they want to keep their teams intact. I’ve always been hugely motivated by the teams & management who want to be the best at what they do & that includes managing themselves within some boundaries. Its my thing I guess & my passion. But, sadly, its true that sometimes you need to don on the attitude from time to time 
What a cute photo Anna! You truly had a baby face!
This is such a sweet and kind thing to do. I love the concept of paying it forward and you are doing just that.
.-= Ameena´s last blog ..I Caved =-.
Thanks Ameena……, I almost didn’t put my baby chef photos up, I can’t believe how young I looked
What a great tool for aspiring chefs! I worked in a kitchen for about a day years ago and thought it was very tough. I am really in awe of chefs who day in day out cook in restaurants.
.-= Susan´s last blog ..Choc Chip Cookies =-.
Yes, some kitchens can be brutal I agree Susan, but the big professional kitchens who only hire skilled staff are a lot of fun to work in
Great idea Anna! Hehe but you still look the same !:)
.-= Lorraine @ Not Quite Nigella´s last blog ..Win 1 of 2 Ferrero Christmas Chocolate Hampers! =-.
I know…. lol!!!!!! But the dark hair helps don’t ya think ??? Thanks Lovely
This series couldn’t have come at a better time. My brother is in his final year of college and he is really gravitating towards being a chef.I’ll pass on the link to him.
Thanks for sharing your experience!
.-= Priyanka´s last blog ..I think its winter… =-.
Thats great Priyanka
If this series helps one new chef, then that’s great 
What wonderful work! How did the meatloaf cupcakes go?
Lots of yummy love,
Alex aka Ma What’s for Dinner
http://www.mawhats4dinner.com
.-= Alex aka Ma What’s For Dinner´s last blog ..Holiday Bark =-.
Thanks Alex, I’ve been so flat out I didn’t get back to you on your meatloaf cupcakes did I, they went off my friend & we got rave reviews – I took photos but guess what…, they just looked like a whole heap of kids eating cupcakes
Keep coming up with those ideas girlfriend….. you make me look so fine 
Your generous spirit will pay itself forward back to you one day too…that whole full circle thingy ;o)
What you’ve experienced in your industry is exactly what I experienced in my very competive field of architectural design. It was tough when I graduated…and now it’s so much worse. The graduates need all the encouragement they can get.
Great initiative Anna…congrats on being an exceptional person
Ciao for now,
Claudia
.-= FOODESSA´s last blog ..MUSSELS fennel Sambuca ROQUEFORT =-.
Thanks Claudia
It’s incredible how industries treat their skilled workers isn’t it, I’ve heard from lots of people since I started this project that its the same in their industry.
I have to check our your back to basics series and think this is WONDERFUL… it is so true – in any profession, it is hard to find your niche until you really understand WHO you are and what you believe in and what makes you happy!
I’m checking out the link, now.
valerie
.-= A Canadian Foodie´s last blog ..“Twas the Four Weeks Before Christmas When all Through the House… =-.
Very true Val, you’ve gotta get that bit right and the rest flows. Enjoy the series…, I add to it all the time.
Hey Anna! Honestly, you still look like you’re 21 in your pictures! How long were you a chef before doing what you do now? Your series looks fabulous! I need to check it out!
.-= Julie M.´s last blog ..Tomato Chickpea Chicken =-.
Hey there Julie
I still jump in the kitchen from time to time just to keep my hand in or to keep knife skills up but I’m not as fast as I used to be that’s for sure. I’ve been out of the kitchen full time for the last couple of years. Go check out the series Julie, I add to it all the time. Have a great week 
This is my very first time I have frequented right here. I found a lot of interesting information within your site. From the volume of remarks on you, I suppose I’m not the only one! continue the amazing work.
Gee thanks, glad your enjoying the site
Anna, you passion is palpable… Keep up the good work! You are fighting the good fight
Robyn x
Thanks Robyn, really appreciate the support
Awesome job and amazing attitude Anna. Let’s change the industry- one chef at a time, I know we can do it!
.-= InTolerantChef´s last blog ..Crumpets =-.
Lets “DO IT” Chef…, I love it. One Chef at a time & I know we can too girlfriend
Anna, this is very generous and thoughtful of you. How many of us wish that some elder had shared their insights in so many different fields. You must have started out in kitchens as an infant – you don’t look old enough to be an elder!
Oh Gosh Amanda, never thought of myself as an ‘elder’
but thanks anyway lovely 
My first flatmate was/is an apprentice chef and the hours he spent working and training exhausted me, even as I sat tucked up in bed with a mug of tea and a good book! My deepest respects for everyone in the industry!
.-= Jennifer Richardson´s last blog ..Land of the Brave Part 2 and American obesity =-.
Yep, there really is a lot required of a Chef, its crazy really but its one of those industries that demands a big commitment.
Cool Anna,
Sharing your knowledge with the newbies will give everyone an easier time of starting out. What an awesome idea!
Val
.-= Val Wilcox´s last blog ..Creative Chaos =-.
Thanks Val
Now that I’ve moved to a different area of hospitality it felt wrong somehow not making all the information available to anyone who wants it so I made the decision to just do it. If it helps one then it’s been worth it.
You’re so sweet Anna! What a great thing to do, paying it forward. If I were a young chef I would be so thankful for you!! A culinary angel hehe.
Heidi xo
.-= Heidi – Apples Under My Bed´s last blog ..Ben’s Birthday Bake-a-thon =-.
Wow Heidi, I never saw myself as a culinary angel
If I were still working at in commercial kitchens I’d love to have you as one of my chefs too girlfriend 
What a great way to show us new chefs!! What an honour for them! I think this is so COOL from you to them!
Thanks for sharing, my friend!
.-= Sophie´s last blog ..Sophies gluten free buckwheat flakes porridge with apple juice & cinnamon apples with caramelised coconut blossom sugar =-.
Thanks Sophie – you are very welcome
Thanks for spending the time to make clear the terminlogy to the beginners!
Your very welcome. Hope you get some useful information out of it to help
Much credit to you for your love of the craft and looking to “pay it forward.” You really honor the profession.
Thanks Laz, that’s a beautiful thing to say
Really appreciate it 
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This entry was posted on Tuesday, December 7th, 2010 at 11:03 pm and is filed under Chefs, Hospitality Capers, Training. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.