Aisha Ibrahim

Set goals. Setting goals at the beginning of my career (I make a point to set yearly goals) has helped keep me focused and motivated to continue moving forward at all times. It’s great to look back at the end of the year to reflect on how far you’ve come, and how much more you’d like to push yourself to improve.

Once you’ve set your goal(s), finding the right kitchens, work environments, and mentors are just as crucial in the process of advancing your career. We spend countless hours at work in the restaurant industry. It is a privilege to be able to choose where you work, and I believe it’s worth noting that those privileged enough to make this choice should choose their leadership and work surroundings wisely.

I think you can teach a cook who carries these qualities everything else.

regional cuisines, technique, food history, product, science, regions, etc. Food is an infinite topic. It’s impossible to know everything. If you don’t know something, ask. If you’re in an environment where it’s wrong to ask, question if that environment is right for you.

He shared with me that resumes don’t matter when he’s hiring, and that he hires strictly from meeting people and determining if they have the heart for the job. That may sound crazy, but it can’t be too crazy as he maintains three restaurants (two of which have three Michelin stars) and retains a majority of his team year after year.

A lot of what we do daily requires multiple things to be happening at once constantly, and multi-tasking while understanding that product changes on a daily basis are very important in the way I like to approach food.

I think showing up to teach people about fundamental skills like fish or meat fabrication, sauce work, vegetable work, etc. with the gradual opportunity to further refine those skills in time as we improve helps me stay close to their development and to make sure we uphold standards we set.

Beyond cooking, we are a broken industry and I genuinely look forward to being a part of a program like Canlis who wants to be a part of the positive changes we can bring.

For example, Washington state has its own state soil (Tokul soil) and its rich soil and unique micro-climates allow for it to be an one of the most productive food regions globally. I’m most excited to meet with the farmers in this region to learn more.

I will continue to lean on the sous chefs and our R&D chef to pursue various topics relevant to this region (local producers, seasons, climates, etc.) so we can share the information amongst the team.

These are just a few that I find myself coming back to.

Personally, I find it difficult to believe I can truly show up as my best self for others at work if I don’t set aside time for myself outside of work. It’s completely healthy to have hobbies, a workout routine, and time for loved ones outside of our professional roles. In some ways, it makes us stronger and more empathetic leaders to continue to make room for life experiences and relationships alongside our work dynamics.