There is no playbook in this industry on how to succeed but their are many knowledgeable and seasoned professionals who have gone through ups and downs during their professional careers. We asked 7 industry leaders to reflect on their wealth of experience and offer advice they wish they could have told their younger selves.
1
“If I could go back the earlier stages in my career, I would tell myself to be as patient as possible and absorb as much as you can.”
- Charlie Parker, Executive Chef at Haven
2
“I wish I had known 10 years ago to take better care of my body. This career can be grueling.”
- Anita Lo, Executive Chef at Annisa
3
“If I could go back to the earlier stages in my career and give myself one piece of advice, I'd remind myself that people are not one size fits all, everyone has a different motivation, all of them valid.”
- John Ragan, Master Sommelier and Director of Wine and Restaurant Operations for Union Square Hospitality Group
4
“There's no looking back. Always move forward and work harder than before.”
- Diane Yang, Executive Pastry Chef at Spoon & Sable
5
“If I could go back in time, I wouldn’t give any advice but simply offer encouragement that everything is going to be fine no matter what happens. Since my flux capacitor still isn’t working, I try to share this with the people that surround me now.”
- Anthony Rudolph, Founder of Journee
6
"I wish I had the foresight 10 years ago to be more diligent in staying organized with digitally clean and clear dates, photos, collaborations, etc. Tackling this job now is a daunting task."
- Johnny Iuzzini, Executive Pastry Chef and Owner of Sugar Fueled Inc.
7
“Have confidence in developing what makes you as an individual, distinctive.”
- Michael Anthony, Executive Chef and Partner at Gramercy Tavern
