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What advice would you give someone who wants to be a head chef at a young age??
I want to be head chef, at a fine dining restaurant.
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Tiffany’s Answer
Hi, Ralph! I like your determination.
Becoming a Head Chef is a long road with pouring lots of hours of work into what you love. I recommend getting a first job as a restaurant Porter or Prep Chef at a fine dining establishment if you can. They are always looking for reliable workers. Make sure you always arrive on time, are willing to pitch in (help your peers at work) and learn new things. There you will learn a lot and hopefully have the chance to grow with the organization. If they are not a place that encourages you to learn more and grow, you can always ask around and find another job after you have been there a while.
To further your learning in your chosen field, you will want to attend a Culinary School that has had success producing chefs who have gone on to work at fine dining restaurants and received many accolades, awards, recognition, etc.
Being a head chef is a very big responsibility managing multiple things and people at the same time. The restaurant industry has some very late hours, weekends and working on holidays. However, they have a lot of fun too and build strong friendships with one another.
Becoming a Head Chef is a long road with pouring lots of hours of work into what you love. I recommend getting a first job as a restaurant Porter or Prep Chef at a fine dining establishment if you can. They are always looking for reliable workers. Make sure you always arrive on time, are willing to pitch in (help your peers at work) and learn new things. There you will learn a lot and hopefully have the chance to grow with the organization. If they are not a place that encourages you to learn more and grow, you can always ask around and find another job after you have been there a while.
To further your learning in your chosen field, you will want to attend a Culinary School that has had success producing chefs who have gone on to work at fine dining restaurants and received many accolades, awards, recognition, etc.
Being a head chef is a very big responsibility managing multiple things and people at the same time. The restaurant industry has some very late hours, weekends and working on holidays. However, they have a lot of fun too and build strong friendships with one another.
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Benjamin’s Answer
I’m sorry Ralph but that isn’t possible without time in the field and education. I became a Sous chef at 23 which is early and head chef at 27. I worked 16 days, and helped as much as I could to look good to everyone.