Discover the journey of an outside-the-box culinary education – stretching several countries – employing the most important part of any cook’s path, volunteering and traveling to gain access to learn to cook from the best. Let me introduce you to the experience I believe to be the single most important and memorable part of any chef’s . Staging.Enjoy the inspiration that brought me into respected kitchens, as well as the wisdom obtained in them.
Most literature in the food genre comes either from discerning chefs, or from writers who possess passion for and knowledge of food but lack the “in the moment” perspective of a true student of gastronomy. These books have shaped careers and educated many, but they don’t always relate to the brutality of building a culinary life from the ground up. I feel the genre is missing a first-person perspective on the professional stagier experience. After all, staging is the first thing any great restaurant will require when determining if they should hire you but moreover it’s your opportunity to experience a range of kitchens in a short period of time before committing to one that feels right to you. If there were 10 commandments of becoming a chef the first would be not to rush this period, it’s invaluable and can save so much time and energy moving forward.
I have applied the inspiration from the extensively researched opinions of writers like Michael Ruhlman, Seth Godin, and David Schwartz along my journey to becoming a chef. All these authors touch on either professional cooking or reaching for success, and the two topics will come together right in these pages.
As with any big dream, no matter how focused and dedicated one might be, there are always harsh realities and many choices to make along the way. The path I describe is neither easy nor straightforward. It’s about chasing a dream, one I know well. In this chase, I’ve experienced the stress, obstacles and achievements any cook is sure to face. You can’t name one person of success that did it straight up without learning from failure. Here is why culinary schools fail to effectively create chefs because only a bustling kitchen can do that. I would have been far better off investing the $25 000 tuition I paid for my 9 month Culinary Arts Diploma and traveled Europe (or even further east) staging in established restaurants focusing on cuisines that move you.