Many restaurants have sprouted up across the region in the last few months, bringing along many opportunities for aspiring chefs to materialise their dreams. But what does it really take to make it to the top? Is it only skills or your attitude as well? We asked some of the top chefs in town to dish out top three tips for ambitious chefs, and here’s what they have to say:
Uwe Micheel, director of kitchens, Radisson Blu Hotels & Resorts
First of all, the most important of course is learning, learning and learning. Gaining experience, be open to gain knowledge, and to learn from seniors and juniors. Do not think that you know already or you know better; listen and then decide if you know already. Do not search for salary; instead ask what you can learn. Once you have the knowledge, salary will come. Remember what you have in your head can not be taken from you. Money in your pocket can go anytime, but as long as you have the knowledge you can always start again.
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Secondly, learn and understand what respect is. Respect the food you work with, as that is a base to become a good chef. Understand the value of food for the human race. Learn to respect the people on every level and race. A fancy business card does not get you the respect. You need to earn it, and you can earn respect from the team by displaying your knowledge and giving them respect they deserve. Managing with fear will not take you far on any level, whether you are from junior, supervisor or CEO.
Bottom line, if you have passion and talent and work hard and learn, then you are on way up the stairs.
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