e-book Love What You Do: Building a Career in the Culinary Industry

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There is a lot behind providing our food that we examine, like country of origin and ingredients, but in both prepared food and ingredients, we seem to be plenty aware of the human toll but reluctant to do anything more. I wonder if that might be a follow-up topic or a segment in a future episode. When you love doing something that fills a basic need that you yourself rely on to survive, how do you balance artistry, passion, presentation and compensation with what consumers are willing to accept, knowing that all humans must eat?

I work in the industry and have for many years. I went to culinary school and while I never regret it, I do often wonder if I would have been better off just working in kitchens as an apprentice. My time in school was very valued but I feel my previous management positions are what really gave me the leg up.

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I had those prior to going to school. Chef is a form of Chief, so I think there is a management aspect needed to call yourself a chef. In Luxembourg the person doing the cooking in a professional manner must have done an apprenticeship or have a qualification — this even counts for food trucks; whenever we have food truck festivals the majority of the trucks come from the surrounding countries. I think this intense regulation stifles creativity. I am not a native English speaker obviously…: but I have my own definition of Chef and Cook. Home cook is me:. When it comes to restaurants, cafes….

I do value education in here I mean not only university but also a special cooking school. Even if someone is extremely talented and super creative, can cook complicated stuff and even work in a fancy kitchen, I would still feel better to call this person a Chef when this particular person has special education and certification. He is like an amazing artist with great management skills, who has build an extremely professional and strong team that helps him grow and be the best.

I feel bad that I did not have a chance to visit el Bulli when it was still open…. But people like these unfortunately are so rare …. They use simple stuff, make it fast, easy and tasty. Have nothing to do with the industry but I have a close friend from high school who is a main Chef in one of the best chains of Russian restaurants. His farther is a well known Chef as well who runs one of the most expensive restaurants in Moscow. I remember us being in school and a friend of mine was already then working daily in a kitchen next to his farther. His dedication was insane.

He was hungry for work, ended up living in Spain, then came back to Moscow, and now moved from Moscow to St. Petersburg where opened 6 restaurants. One of which is specialized in brisket. He was one of the first chefs in Russia from what I know who went to Texas to learn how to build a smoker and cook meat. Needless to say that when he cooks meat, well…. People like him inspire me a lot. In the Philippines, many have undergone a small course for cooking not the full education degree and they can be called chefs already.

Great topic and great discussions as always! But I do have a lot of confusion with the whole, chef vs cook thing. One went to culinary school, and now works at a very high end Melbourne Cafe making delicious breakfast and brunch style food, but she refers to herself as a cook, not a chef. And he currently does not work in a kitchen and is working in another industry completely, but still refers to himself as a Chef. Ability wise, I think they are just as good as each other. Is it an ego thing? His take was: Cook is an occupation, Chef is a title. He also insists, only someone with an actual qualification can accurately call themselves a chef.

I asked if this was a specifically Australian standard and he was adamant this was a world wide accepted standard. Whereas a cook might still be able to do all the same things, but without the qualifications might not know all the terminology, or they might know how to do something but not be able to explain why they have to do it that way. Love this episode! I run a market stall and have this conversation often with the people who run the food trucks. I sell baked goods so consider myself a baker.

The food truck guys mostly consider themselves cooks and not chefs except for the ones who run food trucks that are offshoots of brick and mortar restaurants. Really interesting topic.

Bakery Work

If one day I fail at my job, I will open my small cafe. Interesting topic, as I am working in the industry for 7 years. I started as a kitchenhand and worked my way as a cook. I do agree that working in the kitchen does not need qualifications as anyone can cook but do they have what it takes to rise above and be a chef?

It is like the difference between a job, a career and a calling. A cook can know the techniques and copy what is needed for the dish but a chef can discover and input other ingedients or techniques to elevate the dish. While a master chef or someone higher than a chef can specialise on that dish and make a menu out of it. At its basic level, your practical tentacle wants to make sure you can eat food and wear clothes and buy the medicine you need and not live outside. Then there are the distinct individual yearnings on each tentacle, often in conflict amongst themselves.

Or when you want so badly to be respected, but then you remember that a career that wins the undying respect of one segment of society will always receive shrugs from other segments and even contemptuous eye rolls from other segments still. So yeah, your Yearning Octopus is complicated.

Human yearning is a game of choices and sacrifices and compromise. When we think about our career goals and fears and hopes and dreams, our consciousness is just accessing the net output of the Yearning Octopus—which is usually made up of its loudest voices. The stuff in your subconscious is like stuff in the basement of a house. We can go look at it anytime—we just have to A remember that the house has a basement, and B actually spend the time and energy to go down there, even though going down there might suck.

The way to start turning the lights on is by identifying what your conscious mind currently knows about your yearnings and fears, and then unpacking it. Which tentacles in particular are yearning for that career—and which specific parts of those tentacles? You want to find the specific source of the fear. Is it a social tentacle fear of embarrassment, or of being judged by others as not that smart, or of appearing to be not that successful to your romantic interests?

Is it a personal tentacle fear of damaging your own self-image—of confirming a suspicion about yourself that haunts you? Is it a lifestyle tentacle fear of having to downgrade your living situation, or of bringing stress and instability into a currently predictable life? Or are a few of these combining together to generate your fear of making the leap?

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Maybe you pine to be rich. All five tentacles can feel a desire for wealth under certain circumstances, each for their own reasons. Unpack it. As you unpack an inner drive to make money, maybe you discover that at its core, the drive is more for a sense of security than for vast wealth. That can be unpacked too. A yearning for security at its simplest is just your practical tentacle doing what your practical tentacle does. Or perhaps what you really want is a level of security so over-the-top secure it can no longer be called a security yearning—instead, it may be an impulse by the emotional well-being section of your lifestyle tentacle to alleviate a compulsive financial stress you were raised to forever feel, almost regardless of your actual financial situation.

The answers to all of these questions lie somewhere on the tentacles of your Yearning Octopus. And by asking questions like these and digging deep enough to identify the true roots of your various yearnings, you start to turn on the basement light and acquaint yourself with your octopus in all its complexity.

Pretty quickly, a yearning hierarchy will begin to reveal itself. Once you have a reasonably clear picture of your Yearning Octopus, you can start doing the real work—work that takes place another level down in your subconscious, in the basement of the basement. Here, you can set up a little interrogation room and one by one, bring each yearning down into it for a cross-examination. Why did that particular Because lead you to want what you now want? And when did that particular Because gain so much gravity with you?

You never stopped to ask yourself whether your own accumulated wisdom actually justifies the level of conviction you feel about that core belief. In a case like this, the yearning is revealed to be an imposter pretending to be an authentic yearning of yours. In a 1 scenario, you can be proud that you developed that part of you like a chef. You might even find that some of your yearnings and fears were written by you…when you were seven years old.

Humble people are by definition influence-able—influences are an important and inevitable part of who each of us is. The key distinction is this:. Or are your influences themselves actually in your brain, masquerading as inner you? Do you want the same thing someone else you know wants because you heard them talk about it, you thought about it alongside your own life experience, and you eventually decided that, for now, you agree? The former is what chefs do.

And a robot is what you become when at some point you get the idea in your head that someone else is more qualified to be you than you are. The good news is that all humans make this mistake—and you can fix it. Getting to know your real self is super hard and never complete. Even our conscious mind knows these yearnings well, because they frequently make their way upstairs into our thoughts. These are the parts of us we have a healthy relationship with. Sometimes new parts of us are born only to be immediately locked up in prison as part of a denial of our own evolution—i.

But there are other times when a part of us is in Denial Prison because someone else locked it up down there. In the case of your yearnings, some of them will have been put there by whatever masked intruder had been taking its place. At some point during your childhood, he threw your passion for carpentry into a dark, dank Denial Prison cell. Leave them for another time—right now, search for locked-away career-related yearnings. Or a desire to be famous that your particular tribe has shamed you out of. Or a deep love of long blocks of free, open leisure time that your hornier, greedier teenage self kicked downstairs in favor of a raging ambition.

The other part of our Yearning Octopus audit will address the hierarchy of your yearnings. The octopus contains anything that could make you want or not want to pursue a certain career, and the reverse side of each yearning is its accompanying fear of the opposite. The reverse side of your yearning to be admired is a fear of embarrassment.

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The other half of your craving of self-esteem is a fear of feeling shame. What looks like a determined drive for success, for example, might actually be someone running away from a negative self-image or trying to escape feelings like envy or under-appreciation. The person doing the ranking is you —the little center of consciousness reading this post who can observe your octopus and look at it objectively.

This involves another kind of compromise. To get all of this in order, we want a good system. You can play around with what works for you—I like the idea of a shelf:. This divides things into five categories. The absolutely highest priority inner drives get to go in the extra special non-negotiable bowl. The bowl is small because it should be used very sparingly—if at all. Like maybe only one thing gets it. Or maybe two or three. Too many things in the NN bowl cancels out its power, making that the same as having nothing in the bowl at all. Shelf placement is as much about de-prioritizing as it is about prioritizing.

This is inevitable. The middle shelf is good for those not-so-noble qualities in you that you decide to accept. They deserve some of your attention. Most of the rest will end up on the bottom shelf. Likewise, the fewer yearnings you put on the top shelf, the more likely those on the top shelf will be to thrive. Your time and energy are severely limited, so this is a zero-sum compromise. The amateur mistake is to be too liberal with the NN bowl and top shelf and too sparing with the large bottom shelf. But like the rest of your hierarchy decisions, your criteria for what qualifies as trash should be derived from your own deep thought, not from what others tell you is and is not trash.

Yearnings and fears are impatient and bad at seeing the big picture. Many of the people who have done wonders to make the world better got there on a path that started with selfish motives like wealth or personal fulfillment—motives their moral tentacle probably hated at first. The Want Box deals with what you find desirable.

The Reality Box is the same deal. The goal of self-reflection is to bring both of these boxes as close to accuracy as possible. For our Want Box audit, we looked under the hood of the Want Box and found its settings—your yearnings and fears. When we open the hood of your Reality Box, we see a group of beliefs. For a career option to qualify for your Reality Box, your potential in that career area has to measure up to the objective difficulty of achieving success in that area.

There are traditional careers—stuff like medicine or law or teaching or a corporate ladder, etc. Then there are less traditional careers—the arts, entrepreneurship, non-profit work, politics, etc. These are perfectly reasonable assumptions—if you live in A general conception, a common opinion, an oft-cited statistic 7 —none of which have actually been verified by you, but all of which are treated as gospel by society. These problems then extend to how we view our own potential.

These are only a few examples of the slew of delusions and misconceptions we tend to have about how great careers happen. I have no idea, mostly. And I think most people have no idea. Things are just changing too quickly. If you can figure out how to get a reasonably accurate picture of the real career landscape out there, you have a massive edge over everyone else, most of whom will be using conventional wisdom as their instruction booklet.

Pretty stressful, but also incredibly exciting. A career path is like a game board. This is promising news. If you simply understand what the game board really looks like and play by modern rules, you have a huge advantage. And this brings us to you and your particular strengths. With enough time, could you get good enough at this game to potentially reach whatever your definition of success is in that career?

The distance starts with where you are now—point A—and ends with you reaching your definition of success, which we can draw with a star. The length of the distance depends on where point A is how far along you are at the current moment and where the star is how lofty your definition of success is.

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But the game boards in less traditional careers often involve many more factors. Acting ability is only one piece of that puzzle—you also need a knack for getting yourself in front of people with power, a shrewdness for personal branding, an insane amount of optimism, a ridiculous amount of hustle and persistence, etc. If you get good enough at that whole game—every component of it—your chances of becoming an A-list movie star are actually pretty high. So how do you figure out your chances of getting to any particular star?

What makes someone slower or faster at improving at a career game? Your level of chefness. Careers are complex games that almost everyone starts off bad at—then the chefs improve rapidly through a continual loop…. Your work ethic. This one is obvious.

S5 E5 – Do you have to go to culinary school to be a chef? | Sorted

Someone who works on their career 60 hours a week, 50 weeks a year, is going to move down the path almost four times faster than someone who works 20 hours a week, 40 weeks a year. Someone who chooses a balanced lifestyle will move slower than a single-minded workaholic. Someone who frequently breaks from work to daydream or pick up their phone is going to get less done in each work hour than someone who practices deep focus. From plates filled with scallops grilled with butter to platters piled with pastries and finger sandwiches, the visuals alone are enough to make an aspiring foodie…well..

Especially when starting out, aspiring chefs are going to need to know how to handle constructive criticism of their skills and their output. The ability to take and learn from criticism is a key skill for those looking to make it in the food industry. While it may not seem all that intuitive at first, cooking is indeed an art much like music, painting or dance. While there is also a hefty dose of science bread making anyone?

Despite what a certain whirling dervish of a cartoon character may have taught us about kitchen skills in our youth, food preparation requires a great deal of precision. Even the smallest details can create subtle differences in taste. A pinch too much sugar or salt can threaten the taste buds and the success of an entire dish. Being a success as a chef often involves a hefty dose of innovation and creativity.