Keeping yourself up-to-date on what is happening in the industry and advancing your knowledge is instrumental in advancing your career. A good way of doing this is by continuing your education within your specific expertise. Take notes on how these chefs were able to further their education to ultimately improve their careers.
1
Don’t Get too Comfortable
“It is so important to never become too comfortable with one’s surroundings. When we become complacent, we stop learning. I try to keep myself challenged and continue my education by exploring the world around me. Traveling, dining, reading, staging, talking: There are tidbits of knowledge hiding everywhere.”
-Nadine Donovan, Executive Pastry Chef at Old Major
2
Never Stop Learning
“Being a cook is about constantly learning as you go. Share what you discover, and then keep exploring. It never ends. There are endless techniques, flavors, and ingredients. The cool thing about this craft is that your career will be over long before you stop learning.”
- Chris Flint, Chef de Cuisine at Eleven Madison Park
3
Observe Everything and Anything
“I read, eat, and study constantly. I devote a couple of hours every week to studying food and ingredients. I walk around the farmer's market and talk to purveyors, but I also study people: what’s attracting them to different restaurants, how the temperature might dictate what they’re in the mood for, how people are dressing that day. I observe to try to figure out how I’m going to make people feel revived by a meal on any given day. I always watch how people eat, how they take butter off of a plate and put it on a piece of bread, what hand they eat with. It changes the way you put food on plates, how you trim or cut something. It’s using observation to modify presentation to match the inclinations and desires of the diner.”
- Abram Bissell, Executive Chef for The Modern
4
Furthering Your Education is Key
“Continuing education is very important to your career growth as a young chef. We like to bring on paid stagiaires in our kitchens to help young chefs get experience and grow!”
- Shawn Cirkiel, Executive Chef and Owner of Parkside Projects
5
Soak up Everything You Can
“I continue to educate myself by reading just about every cookbook. I am constantly trying to find different ingredients, techniques, and people who can teach me their ways.”
- Eric Rivera, Former Director of Operations at Huxley Wallace Collective
6
Keep Your Mentors on Speed Dial
“I continue to educate myself by looking up to my mentors and many great pastry chefs. I read and watch what everyone is doing, from magazines to social media to local pastry chefs in town. So Good Magazine is great! They highlight some of the best pastry chefs in the world and share ideas and recipes.”
- Diane Yang, Executive Pastry Chef for Spoon and Stable
7
Always Ask Questions
“I read, eat, cook, visit the farmer’s market, and constantly ask questions about anything I don’t know the answers to. I recommend 'Letters to a Young Chef' by Daniel Boulud to aspiring culinary professionals. It is a book that continues to inspire me.”
- Aaron Bludorn, Executive Chef at Café Boulud
