Experience
Education
Advice from Barbara Lynch
Quotes about career path, skills, and teamwork from an industry leader.
My mentors were always the masters.
I am self taught from my extensive collection of their cookbooks. I always set goals of who I wanted to be and I always strived high!
Paul Bocuse was a mentor from the beginning.
He was so ahead of his time. He understood the power of PR & Marketing and promoting himself. Branding yourself gives you power, and makes you more of a leader in the culinary world while staying true to your beliefs.
I had a vision.
I knew what I could do, what I wanted and how I was going to get there. When I opened my first restaurant, I knew this was going to be my life so I made it count and continued to build on it.
Share your knowledge, it challenges you to grow:
learn more share more.
Lead by example.
Always push the envelope but also know when to pull back and readjust.
I admired Chef Mario Bonello while he managed so many culinary scenes at the St Botolph, consistently delivering great food and service to the guests.
This sealed the deal for me and I started to learn how to cook.
I went with a dream:
if I can cook, I will always have a job, and I cook anywhere!
Usually I like to take a step back and see what works or what doesn’t.
I like to see what’s missing, what doesn’t work and how to make it work. I always have 20 balls up in the air and as we expand, they start to fall. When they fall in the right places, then we are ready!
I always carry "The Flavor Thesaurus" and "The Basics" with me.
I consistently refer back to them to remind myself of the basics of cooking.
You can’t read people’s minds.
Learn to ask for help when you need it. You will never get anything unless you ask for it.
Roles in Culinary
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