2 answers
Elliott
Student
Joliet, Illinois
3
Questions
Asked
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What is the most fulfilling part of being a head chef?
What part of being a chef brings the most joy is it the art of making the meal for an individual or is it a much larger aspect.
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2 answers
Sean Ryan
Exec Chef
13
Answers
Boston, Massachusetts
Updated
Sean’s Answer
First of all let's lose the Head Chef. There is a Chef and those under him/her we call them sous Chef. It takes years of hard work , dedication, luck and the right teachers to get to call yourself a Chef.
Means you are responsible for everyone in your employ, the person(s) who sign your paycheck and the satisfaction of those who eat your food.
You should always remain humble and enjoy the fact that if people are happy and enjoy your food you are succeeding.
For me the greatest joy I get is the success of the people who worked with me to help me become successful. Training up from dishwashing, prep, line, sous... and hopefully their own Chef position. Many can cook but to share your skills and build a team to me is the best
Means you are responsible for everyone in your employ, the person(s) who sign your paycheck and the satisfaction of those who eat your food.
You should always remain humble and enjoy the fact that if people are happy and enjoy your food you are succeeding.
For me the greatest joy I get is the success of the people who worked with me to help me become successful. Training up from dishwashing, prep, line, sous... and hopefully their own Chef position. Many can cook but to share your skills and build a team to me is the best
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Hi Elliott,
What is the most fulfilling part of being a head chef?
What part of being a chef brings the most joy is it the art of making the meal for an individual or is it a much larger aspect.
To answer your question, being a head chef, or executive chef is extremely rewarding. It takes a lot of passion and dedication to become a Head Chef. When you go to culinary school, you need to learn as much as you can from all your instructors. Then once you graduate, you should work under as many head chefs as you can to get your own style of cooking. For this executive chef, it is culinary fusion. It is an amazing avenue to go into.
Not all chefs start dishwashing level. some are invited to work under world-renowned chefs in the country. But remember cooks are a dime a dozen, and in this industry, you need to show your worth as a head chef, not cooking. For instance, I was working at an Italian restaurant and cooked a husband-and-wife dinner, they asked the waitstaff who cooked their meal, and then asked for me to come out and speak with them. Then they offered to buy me a bottle of crystal, I did not take the gift as the passion and the knowledge that someone liked the food, I cooked for them was enough.
So, just be yourself, be grateful for the knowledge you receive, and don't get a think head. meaning some head chefs go overboard thinking they are the best thing since sliced bread. It's funny if you think about it.
Anyways, if there is anything I can do for you in the future, I'd be happy to do so. any culinary questions, recipes, or job hunting. You can also get information at ACF Chefs.org, or the national restaurant association would be a great web page for reference.
Retired Head Chef,
Rob Mingus
What is the most fulfilling part of being a head chef?
What part of being a chef brings the most joy is it the art of making the meal for an individual or is it a much larger aspect.
To answer your question, being a head chef, or executive chef is extremely rewarding. It takes a lot of passion and dedication to become a Head Chef. When you go to culinary school, you need to learn as much as you can from all your instructors. Then once you graduate, you should work under as many head chefs as you can to get your own style of cooking. For this executive chef, it is culinary fusion. It is an amazing avenue to go into.
Not all chefs start dishwashing level. some are invited to work under world-renowned chefs in the country. But remember cooks are a dime a dozen, and in this industry, you need to show your worth as a head chef, not cooking. For instance, I was working at an Italian restaurant and cooked a husband-and-wife dinner, they asked the waitstaff who cooked their meal, and then asked for me to come out and speak with them. Then they offered to buy me a bottle of crystal, I did not take the gift as the passion and the knowledge that someone liked the food, I cooked for them was enough.
So, just be yourself, be grateful for the knowledge you receive, and don't get a think head. meaning some head chefs go overboard thinking they are the best thing since sliced bread. It's funny if you think about it.
Anyways, if there is anything I can do for you in the future, I'd be happy to do so. any culinary questions, recipes, or job hunting. You can also get information at ACF Chefs.org, or the national restaurant association would be a great web page for reference.
Retired Head Chef,
Rob Mingus