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.

*   Ask questions; Ask questions; Ask questions

*   Learn to say ‘Yes Chef’ – 2 crucial words that will take you far!

*   Buy a notebook and write down all those tips, hints and recipes, absolutely priceless (its amazing what we forget)

*   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)

*   Learn to appreciate wines, learn about wines. It is awesome understanding wines that compliment foods.

*   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?