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how do you multitask as a chef doing one thing and another and trying not to burn stuff?
looking for advice im new at this career
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Steward "Tony" Pacheco
Minister, USMC Vet, John C. Maxwell Cert. Coach, Trainer, Speaker, Teacher, Straight Shooter
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By the time someone calls you Chef, you'll know!
It's going to take training and time and learning and had work with weird hours and you'll love every minute of it.
But you start at the bottom and learn the kitchen. There are great degree programs, but that degree guarantees nothing if you do not have talent.
Even with talent, you will need drive, ambition, thick skin and a will to be the best, to work with the best, to mimic the best, and if you never make it that afr, wherever it is you land you will be awesome. People will know, even though you may not know at what point you became chef.
I have two Army veteran sons who studied at Cordo Bleu and a daughter who studied pastry at the same school. Many people waste time getting degrees in fields they never do anything with, but a culinary degree is always useful and fun to learn and earn.
It's going to take training and time and learning and had work with weird hours and you'll love every minute of it.
But you start at the bottom and learn the kitchen. There are great degree programs, but that degree guarantees nothing if you do not have talent.
Even with talent, you will need drive, ambition, thick skin and a will to be the best, to work with the best, to mimic the best, and if you never make it that afr, wherever it is you land you will be awesome. People will know, even though you may not know at what point you became chef.
I have two Army veteran sons who studied at Cordo Bleu and a daughter who studied pastry at the same school. Many people waste time getting degrees in fields they never do anything with, but a culinary degree is always useful and fun to learn and earn.