Let me guess…You’ve watched MasterChef and seen Gordon Ramsey flipping those beautiful dishes, and thought, “That’s it. I want in.” Or maybe you had an amazing meal at a restaurant and decided, “I could totally do this for a living.” Whatever it is, you’re here now, thinking about becoming a chef.
But before you grab that apron, let me break it down for you. Becoming a chef involves a lot more than just learning how to chop onions without crying. But don’t worry. I’ve got you! In this friendly beginner's guide, we will discuss how to become a chef. But first, ask yourself these questions:
- Do I have the guts to handle the heat?
- Can I handle rejection?
- Can I do consistent practice?
- Can I work under pressure?
- Do I really want this life?
If the answer to these questions is yes, congratulations! You are mentally prepared to be a chef. But why did I ask these questions? Because it’s not as simple as it looks. Let me explain in a bit more detail.
1. Do I Have the Guts to Handle the Heat?
First thing’s first: the kitchen is hot. And I don’t just mean the stove. When you decide to work in a kitchen, you need to be ready for a LOT of pressure. Seriously, it’s not all cutting and chopping. Imagine it’s a busy Friday night, the restaurant is packed, and the customers are shouting for their food to be served quickly. The fryer’s going full speed, and there’s a 20-minute wait for desserts. That’s when the stress kicks in. You’ll be running around, balancing a hundred things, and keeping your cool.
A big part of this is time management. Trust me, it’s not enough to just be fast in the kitchen—you have to know when to do things. You can’t just throw things on the stove and hope for the best. Preparation is key. Having everything prepped and ready to go is one of the most underrated skills of a chef. So, if you’re someone who struggles to be on time for brunch, you might need to practice a little more.
What You Can Do Right Now:
Start small. If you haven’t already, try cooking under a bit of pressure at home. Challenge yourself to make a meal with a time limit or cook multiple dishes at once. Set a timer and push yourself to complete the meal without rushing or freaking out. It might sound silly, but it’ll teach you to think on your feet. Eventually, this will become second nature.
2. Is Culinary School Worth It? The Big Question.
Alright, let's talk about education. You’re probably wondering, “Do I really need to go to culinary school to be a chef?” Well, the short answer is no. You don’t NEED to, but trust me, it doesn’t hurt either. Culinary school is like a cheat code for your career. It’s not just about learning how to cook, it’s about learning how to think like a chef. You get exposure to different techniques, ingredients, and kitchens that will shape how you approach food.
But here’s the thing: culinary school isn’t just for people who want to become head chefs at fine dining restaurants. It’s also great for learning the science behind food (yes, there’s actual science). You’ll get to mess around with techniques like sous-vide or fermentation that you probably wouldn’t get to play with unless you’re deep into the game.
What You Can Do Right Now:
If culinary school isn’t an option, don’t sweat it! Look into free or low-cost online courses that teach the basics—sites like YouTube, MasterClass, or Udemy have great classes on technique, knife skills, and even advanced cooking methods. Another good move? Start applying for entry-level kitchen jobs like prep cook or dishwasher. You might not be cooking at first, but being in a real kitchen environment will teach you things no textbook can.
3. Can I Handle Rejection?
Now, here’s the hard truth: the kitchen can be tough. Like, really tough. You’ll burn something, over-season, or drop an entire tray of food. And guess what? You’ll get yelled at. It’s just part of the deal.
But getting criticized is not the end of the world. In fact, it’s how you improve. If you can take the feedback, learn from it, and keep going, you’ll get better. Humility is key. The best chefs are the ones who mess up, admit it, and get back to work. So, don’t take it personally, and don’t be afraid to fail. Every mistake is a step closer to becoming great.
What You Can Do Right Now:
Get comfortable with feedback. Ask a friend or family member to critique your cooking (they might not always be kind, but that’s the point). Even better—get feedback from other home cooks, maybe on food blogs or social media groups. The more you open yourself up to constructive criticism, the better you’ll be at handling the tough stuff in the kitchen.
4. The Key Ingredient: Practice, Practice, Practice.
Look, there’s a reason people say it takes 10,000 hours to master something. In the culinary world, that might look like hours of practicing knife cuts until your hands are sore, learning how to make a perfect stock (it’s harder than it sounds), or knowing the difference between a sauté and a sear (don’t get them confused, or your chicken might look like a science experiment).
Being a chef isn’t just about doing the same thing over and over; it’s about refining what you already know. You can read all the cookbooks in the world, but there’s no substitute for actually getting in the kitchen and doing it. So, don’t be afraid to spend hours perfecting your omelet, hands on your kitchen equipment. After all, getting comfortable with the right kitchen tools is part of the journey to becoming a pro. And hey, if you mess up, at least you'll get to eat it. Win-win.
What You Can Do Right Now:
Make a weekly routine where you practice one basic skill every day. Whether it’s perfecting your knife skills, making the perfect omelet, or getting your bread dough to rise just right. Don’t skip the basics—this is the stuff that will keep you consistent in the long run.
5. Building the Right Relationships
I’m not talking about finding your best friend in the kitchen (though that's a bonus). I’m talking about building relationships with your team—your line cooks, dishwashers, servers, and suppliers. A good chef knows that it takes a village to make a restaurant run smoothly. You can’t do it alone. You’ll need to work well with everyone and make sure your team feels respected and motivated.
You also need to know how to network with suppliers. Fresh ingredients = fresh ideas. The better your relationship with your farmers, butchers, or fishmongers, the better your food will be. These guys are the heroes of your kitchen. Trust me, the chef with the best connections often has the best ingredients—and that’s a game-changer.
What You Can Do Right Now:
Get your people skills in check. If you’re a lone wolf, it’s time to start building connections. Start by practicing team cooking at home—get your friends involved in a dinner prep and see how well you can communicate and work together. If you’re looking to get into the industry, take a job as a kitchen assistant or prep cook. You'll get a firsthand look at how a kitchen team operates.
6. Do I Really Want This Life?
Being a chef is not a 9-5 gig. It’s long hours, crazy shifts, and sometimes, weekends spent in a hot kitchen while your friends are out having fun. So, ask yourself: Am I really ready for this lifestyle?
If your answer is yes, then let me tell you—there’s no greater job than being a chef. It’s a tough road, but if you’ve got the passion and the desire to learn, you’ll find yourself at home in that kitchen. The rewards? Oh, they’re sweet. A perfectly plated dish, the joy of seeing a customer’s face light up when they take that first bite, or the satisfaction of knowing you’ve perfected your craft over years of hard work.
Final words:
Now if you’re ready to take the heat and do what it takes, then get your apron on and start practicing. Who knows? One day, we might be sitting down at your restaurant, eating your perfectly crafted dish and saying, “I knew them when…”
Now go on, chef in the making. The kitchen is waiting.
