The Life of a Chef
Artists in their own right - they regularly come out with masterpieces to tease, enthrall and tantalize our senses. With the introduction of channels like the ‘Food Network Channel’ and reality shows like Hells Kitchen, coupled with the excessive number of cookbooks released, has led people to believe that being a top notch chef is a very glamorous profession. With this in mind Team 99 set out to find out what the job and life of a chef is all about.
What it’s all about
As can be imagined, cooking is a major part of being a chef. It is essential to be able to cook a wide variety of dishes. As one gets promoted - creating recipes, organising the kitchen, and directing the staff are also added to your responsibilities. As one reaches the top of the chef hierarchy other responsibilities like planning menus, ordering supplies for food and supervising kitchen operations (to make sure the food quality and presentation is consistent) are also added to your list. In the words of Nitin Kumar (former executive chef with the Hyatt residency), “Being a chef is not just about being innovative in the kitchen and cooking a great meal. It is also about being a great manager. You have to be able to efficiently manage goods, equipment, resources and people. Basically, you have to be an all-rounder in the kitchen.”
Desire, Motivation and Tenacity:
While being a chef may sound very glamorous, it has many aspects that aren’t so. For one a majority of chefs have to work up their way to being a top chef. Also being a chef, you are required to work long hours in hot and tight quarters. You have to become accustomed to stressful working hours, which include holidays and weekends. Along with this cuts, burns, slips and falls are practically a part of the job description. You have to be willing to put up with criticism both from the people in the kitchen and your customers.
Leadership and Decision Making Qualities:
As you work your way up the career ladder, you have to start
What it’s all about
As can be imagined, cooking is a major part of being a chef. It is essential to be able to cook a wide variety of dishes. As one gets promoted - creating recipes, organising the kitchen, and directing the staff are also added to your responsibilities. As one reaches the top of the chef hierarchy other responsibilities like planning menus, ordering supplies for food and supervising kitchen operations (to make sure the food quality and presentation is consistent) are also added to your list. In the words of Nitin Kumar (former executive chef with the Hyatt residency), “Being a chef is not just about being innovative in the kitchen and cooking a great meal. It is also about being a great manager. You have to be able to efficiently manage goods, equipment, resources and people. Basically, you have to be an all-rounder in the kitchen.”
Desire, Motivation and Tenacity:
While being a chef may sound very glamorous, it has many aspects that aren’t so. For one a majority of chefs have to work up their way to being a top chef. Also being a chef, you are required to work long hours in hot and tight quarters. You have to become accustomed to stressful working hours, which include holidays and weekends. Along with this cuts, burns, slips and falls are practically a part of the job description. You have to be willing to put up with criticism both from the people in the kitchen and your customers.
Leadership and Decision Making Qualities:
As you work your way up the career ladder, you have to start
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