2025-08-30

I want to be a chef

I Want to Be a Chef…
What starts as a childhood hobby—making snacks for birthdays at the age of ten—turns into a hospitality career that spans more than 40 years. Like many kids, I once dreamed of becoming a police officer or a vet. But eventually, I found my way into the kitchen.
After finishing high school, I chose culinary school. Thanks to a family business, I was able to earn some money on weekends by helping out in the kitchen of an upscale restaurant. My tasks weren’t glamorous: arranging snack platters, washing and chopping vegetables, always under the watchful eye of the chef. But the atmosphere, the tension right before the guests arrived—that was something I loved!
The following years were tough. As an apprentice, you did all the odd jobs: fetching coffee, mopping the floor, unpacking deliveries, cleaning storage rooms. The further you advanced, the more responsibility you got. But after four years of training? You still didn’t truly “master” the craft. The real education began once you stepped into the professional kitchen and dared to call yourself a “chef.”
And that’s when expectations skyrocketed. No speed, no routine, no sense of timing or flow—those skills only come with practice. It meant long hours, constant observation, trial and error, and pushing through exhaustion. That was considered normal—part of the deal.
Many top chefs still believe this is the best school. And yes, you learn a lot from working 70–80 hours a week. But is it healthy? Is it normal to sacrifice your entire social life just to learn the trade? After 40 years, I say no. Not anymore. Especially now that we can learn so much online, with countless videos from the world’s greatest chefs available at the click of a button. Normal working days and the possibility to learn from other media. Commitment is not about 70-80 hours work, but giving your 100% when you are learning and working when you are there. And yes, i know some hours extra are easely made in this business and that’s fine and part of the commitment. But also have a social life, keep the balance.
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“I Just Want to Do My Own Thing”
Over the past 20 years, I’ve trained and mentored many young chefs. When I asked about their future plans, one of the most common answers was: I just want to do my own thing.
So I’d ask: What does that mean?
Their reply: Cooking my own dishes, creating my own ideas.
Okay, so are you planning to open your own restaurant? No, just working for someone else…
And that’s the catch. Because your boss also wants to “do their own thing.” They’ve invested everything to build their business. Your role is to carry out their vision—and ideally exceed their expectations. Of course, you can bring ideas to the table, but it’s unrealistic to think you can impose your personal style as a 20-year-old intern or junior chef. At that stage, most of what you “invent” has already been done many times before.
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Reality vs. Dream
Don’t be blinded by Michelin-star restaurants or celebrity chefs who seem free to do whatever they like. That world is brutally tough and reserved for a very small group.
Take the city where I live: there are about 1,100 restaurants. Only two have Michelin stars, and maybe 50–60 qualify as fine dining. The rest? They work hard every day to deliver quality and hospitality—and many of them thrive doing just that.
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Enjoy the Moment
So here’s my advice: enjoy where you are right now in your career. Focus on growing your knowledge, learn from your chef, and use your creativity in smaller ways—suggest a daily special or a chef’s menu. See those as your mini stage to experiment. If it works, you’ll earn more freedom. If it doesn’t, at least it’s not your business at risk—you’re learning on your employer’s time and dime.
And maybe that’s the greatest lesson of all: enjoy the journey. Step by step, you’ll get to where you want to be.