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What are the tools I need to be a Chef?
Hi, I'm a san jose job corps student, studying Culinary.
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4 answers
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Rahul’s Answer
Being a professional chef and Executive Chef for many years and in total of 15 years plus in Hospitality industry my suggestion would be
Basic knife set which includes Chef knife, pairing knife, peeler
Chef jacket, apron, hat
Focus on learning the skill and than applying that. The more you work the better you will get and your skills will improve.
Respect the ingredients and things will fall in place.
Basic knife set which includes Chef knife, pairing knife, peeler
Chef jacket, apron, hat
Focus on learning the skill and than applying that. The more you work the better you will get and your skills will improve.
Respect the ingredients and things will fall in place.
Updated
Caleb’s Answer
The main tool, or ingredient, is passion! Not just being a Chef but cooking is a labor of love! The restaurant/hospitality industry always has it's ups and downs. Something always seems to go wrong at the worst time. You didn't get certain items in your delivery, or an employee calls out, or worse just doesn't show up!
So my suggestions for the tools you need -
1 really love it and be passionate
2 think on your feet and outside
and the box
3 patience and communication
4 teamwork
Focus on the type of food you want to focus on (french, Italian, BBQ, etc.)
Experiment with recipes
Learn and share with colleagues
Visualize how you want your dishes to look
Build and communicate with a good team
So my suggestions for the tools you need -
1 really love it and be passionate
2 think on your feet and outside
and the box
3 patience and communication
4 teamwork
Caleb recommends the following next steps:
Updated
Keyston’s Answer
Hey there, it's great that you're pursuing a culinary path at San Jose Job Corps. Becoming a chef takes passion, practice, and a willingness to learn. Since my mother-in-law owns a catering company, I've seen that having a strong work ethic, creativity, and attention to detail are essential. Don't forget the importance of networking and building relationships in the culinary world. Keep honing your skills, and you'll be on your way to creating amazing dishes in no time.
Updated
Howard’s Answer
Do you mean what physical tools or educational and professional tools?
Basic physical tools are; Chef's knife set, thermometer, uniform, apron, and hat. The knife set will be determined by what area of the kitchen you will be working. A basic set should have a Chef's knife 8-10 inches, a paring knife 3- 4 inches, a 6-inch utility knife, a vegetable peeler, a serrated bread knife, and a 6-inch boning knife. A sharpening steel will be helpful and an 8 - 12 inches slicing knife. Start with a paring knife and a chef's knife. Add more as you can afford and as you need them. When buying a knife look at the quality of the knife and how it feels in your hand. Better quality will last longer if you take care of it. You do not need a $600 Japanese hand-forged knife. Buy the best you can afford. You can always move up when you can afford it. A good sharp knife makes it easier to cut food. It does not make the cuts. You have to learn and practice how to make the basic cuts first. Your eye and hand are what make the cut. You do not need an expensive knife to make good cuts. Just keep it sharp and clean.
Basic physical tools are; Chef's knife set, thermometer, uniform, apron, and hat. The knife set will be determined by what area of the kitchen you will be working. A basic set should have a Chef's knife 8-10 inches, a paring knife 3- 4 inches, a 6-inch utility knife, a vegetable peeler, a serrated bread knife, and a 6-inch boning knife. A sharpening steel will be helpful and an 8 - 12 inches slicing knife. Start with a paring knife and a chef's knife. Add more as you can afford and as you need them. When buying a knife look at the quality of the knife and how it feels in your hand. Better quality will last longer if you take care of it. You do not need a $600 Japanese hand-forged knife. Buy the best you can afford. You can always move up when you can afford it. A good sharp knife makes it easier to cut food. It does not make the cuts. You have to learn and practice how to make the basic cuts first. Your eye and hand are what make the cut. You do not need an expensive knife to make good cuts. Just keep it sharp and clean.