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what made you want to do culinary arts?
I am joining a Culinary Arts class do you have any advice for me?
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5 answers
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Christopher’s Answer
Hello Alondra,
I would say - do your best to keep the passion for any avenue of culinary alive. My career has been lengthy and I have always valued heart and passion for culinary over experience level.
Always find chefs to work for that value your career potential and if you find one that will go out of their way to “teach” and show you how to do things, soak it in and learn as much as you can. Try not to stay in one place for too long earlier in your career, learn under different people and systems. Best of luck to you on your journey.
I would say - do your best to keep the passion for any avenue of culinary alive. My career has been lengthy and I have always valued heart and passion for culinary over experience level.
Always find chefs to work for that value your career potential and if you find one that will go out of their way to “teach” and show you how to do things, soak it in and learn as much as you can. Try not to stay in one place for too long earlier in your career, learn under different people and systems. Best of luck to you on your journey.
Updated
Kathy’s Answer
My father owned several restaurants, so I basically grew up in the food industry.
I did take a different turn though.
I have creativity in my blood so I decided to go into the baking industry and put the greater good to use. I am a cake decorator.
I learned that the best way to show my God given talents by how the people react to the designs.
Although it won't be around like my drawings or ceramics, I still get to enjoy seeing the smiles on people faces and hearing how good the "art" came about.
In culinary, I learned a lot from watching others hone their skills and the "ooh and ahh's" seem to be pleasing to the ears.
Watch...practice...try it out again and again. How one day's creativity came out may not be the same the next day. Don't give up. What may not be pleasing to one will be mind blowing to another. Do your best. No one can dispute the heart and soul that you put into your work.
Always ask yourself...would I be happy with that? Is that what I would want served to me? If not...don't serve it. Always, always, always do what you feel is your best.
I did take a different turn though.
I have creativity in my blood so I decided to go into the baking industry and put the greater good to use. I am a cake decorator.
I learned that the best way to show my God given talents by how the people react to the designs.
Although it won't be around like my drawings or ceramics, I still get to enjoy seeing the smiles on people faces and hearing how good the "art" came about.
In culinary, I learned a lot from watching others hone their skills and the "ooh and ahh's" seem to be pleasing to the ears.
Watch...practice...try it out again and again. How one day's creativity came out may not be the same the next day. Don't give up. What may not be pleasing to one will be mind blowing to another. Do your best. No one can dispute the heart and soul that you put into your work.
Always ask yourself...would I be happy with that? Is that what I would want served to me? If not...don't serve it. Always, always, always do what you feel is your best.
Updated
Matt’s Answer
Work in the business at any level. dishwasher, prep cook etc. before paying for any culinary education to make sure you truly love the business.
Updated
Mike’s Answer
Ask a lot of questions!
Updated
Nilka’s Answer
My advice for you is to continually ask, learn on your own not just in school, and practice.
You will find people that are willing to teach you everything they know, those people are gems, soak up their knowledge. When they gift you advice, take it. It may not make a lot of sense in the beginning of your career, but it will eventually.
Last advice, don’t be afraid to fail. Failures are the best teachers, they are life lessons.
Enjoy your culinary journey and have a blast in the process.
You will find people that are willing to teach you everything they know, those people are gems, soak up their knowledge. When they gift you advice, take it. It may not make a lot of sense in the beginning of your career, but it will eventually.
Last advice, don’t be afraid to fail. Failures are the best teachers, they are life lessons.
Enjoy your culinary journey and have a blast in the process.