Are You Smarter Than a Chef?

You've heard the saying: "If you can't stand the heat, get out of the kitchen?" Honestly, nothing could be more true of embarking on a career as a chef.

In culinary school we were warned repeatedly of the dangers of burning out after years of 12-hour days, six nights a week (seven if you're an owner) in hot, cramped kitchens.

We were taught ways to preserve those first feelings and reasons why we had gone into this business, before we had even begun.

Not trying to scare off any budding chefs out there. It can absolutely be a rewarding and fulfilling field, jam-packed with creativity, ingenuity and even travel, and if you like to eat then it's right up your alley.

But not everybody is cut out to be a chef, as I have seen all too frequently in my ten years in the industry.

I've seen food monstrosities like ice cream in melting colors of the Belgian flag, and quail breast served undercooked to 100 guests paying $300 a head. It wasn't pretty.

I have also worked with some of the best chefs in the country however, and have seen the wonder and moments of greatness food can hold. A great restaurant with a great chef can create those moments on a daily basis.

So what does it take to not just be a chef, but a great one? What steps should you take, what attitude should you acquire, and how important is it to say "yes, chef?" 

These questions and more are what I want to answer in more depth, in this regular feature, although my initial and never-changing rote response is this:

The key is passion. Not culinary school (though there are many benefits to that, which I will discuss later.) Neither pomp nor arrogance. But passion, combined with an unshakeable work ethic, a somewhat neurotic obsession with food, and the desire to do things correctly—if not perfectly—is what it takes.

Passion, combined with common sense, know-how and the willingness to learn are all you need to be well on your way.

Michelle Blodget is a contributing food writer for several Patches, and currently works as Head Chef at Maude's Market in Dutchtown. She is a graduate of the Culinary Institute of America in Hyde Park, NY.