3 Steps You MUST Take To Become a Chef.
And a few shoulds.
One question I get asked all the time to share with aspiring Chefs is what they need to do to become Chef themselves. (If you haven't read my “Secrets of a Chef” series yet that's a great spot to get some insights into what I believe it takes to become a Chef. That series is always growing and I'm open to additions; if you got one please comment below.)
There's a world of attributes and tasks a person must have and should strive to master before they can be a Chef in my book, but this list will be the starter pack to at least get you on the right path. Have I talked about this before? Probably, but clearly, it bears repeating. From the tools you gotta have, to your demeanor in the kitchen to your skills, this is the starting list of what's gotta happen.
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry for 16 years and I love spending my time helping as many people as I can whether it's through advising on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m working to increase the quality of life of all that I can through the power of food.
The Tools
“Im telling you, this guy is our next Sous Chef, just watch.” Said Charlie as I cleaned off my knives.
This is a common story. Throughout nearly my entire culinary career I took jobs for $11.5 per hour partially because I wasn't sure of my own worth, but also because I knew that when they saw the skills I had at that price they would never decline to give me a job. My goal: gather as many skills as I possibly could in my journey to become the Chef I envisioned myself to be in my head.
The knives were always both the beginning and end of an interview for me everything else was just a formality as they ensured I wouldn't be a safety hazard. As I took out my knives I have freshly sharpened the day and proceeded to use them with a skill I've personally seldom seen (to this day Blake Davis is the only man Id say was better than me with a knife. That dude was gooooood.)
If you want to show that you mean business nothing quite says you mean business like well cared for blades. My unofficial uniform Black Cargo Dickies with a Black V cut t-shirt. Clean. Neat. Tight. Smooth and ready to rock and roll.
Want the job? Look the part.
The Right Attitude
“Treat me like I don't know anything” The first sentence of meaning I spoke at every kitchen I worked in from year 1 to year 12.
There are few things we look for more in restaurants than a student of the craft. If you want to become a Chef you need experience. If you need experience there's only one way to do it, by doing the work.
I guaranteed Id get my experience in a series of ways. I started my coming in dressed and ready to roll. Then I worked as hard as I could and was as helpful as I could be. Finally, I always kept my learning mentality. Anytime Id go to a new kitchen I had one goal and that was to learn as much as I possibly could. The easiest way to do that was always to stick with my trainer and immediately tell them “treat me like I don't know anything”.
The best tip I can give you is for you to ask questions. Ask so many questions you're a bit annoying. Sure at first people will avoid you but if you stick to it and apply what you learn by asking intelligent questions the growth spurt you have in your productivity will quickly make you a very popular person in that kitchen.
Truth is, getting that goodwill also makes you enemies. Remember this you might not be there to make friends, but it sure wouldn't hurt. Act like it.
Cut Your Teeth
“You can go smoke if you want to, Im gonna kick it in here doing what I do” My reply to breaks.
You have the tools, you have the clothes, you have the foundation, there is only one thing left. Get your ass to work.
This one seems straight forward but I promise it's simple that doesn't make it easy.
As the Black Mamba Kobe Bryant said, it's about compounding effort. All I can tell you is what I did that worked for me.
I always had two jobs both at restaurants. I was working whatever I could be picking up shifts when I got the chance. When someone wanted the day off I took their shift. When they wanted to go smoke I stayed to cook. When they wanted to go flirt with the new server…ok…I did that one but you get the idea.
When I was at work I was there to work. This might not be sustainable for you, and that's ok in truth it likely means you're doing the wrong job down the wrong career path for you. For me when I would look at the schedule I always said “hmm, who do I get to play with today?” When I bought new tools I was buying new toys. Sure I got paid to do what I did, but I did it because it was fun. No, I'm not going to sit here and tell you that I loved every minute, I probably took 15 breaks over my 16-year career most because I had enough for that shift and needed to go for a walk but the fact is there is nothing I would have rather been doing to make a living especially looking back on the last 2 years as we're in the middle of a pandemic and my experience is finally paying dividends.
Listen, this life isn't going to be easy if you choose to be a Chef but if that's your problem I challenge you to find a life that won't be difficult.
For me, this career is the stuff of dreams and I wouldn't change a thing (I'm very close to getting to have my family around all the time if they agree. What else could I ask for?)
Your Turn
Of course, I missed some things so, what would you add?
Comment below.
Thank you very much for your time; it is the most precious resource we have available to us, so thank you. If you’re interested in learning more about what I am all about the best way to do it, visit https://linktr.ee/CommisChefChris there you can follow all things me and my work with Chefs and other avenues of life.
As always,
Follow Your Passion.
No.Matter.What.
Stay Safe. Stay Passionate.
~Commis Chef Chris
