Mohammad Islam, executive chef & CEO, Atelier M
First rule is that you have to love this business because otherwise you will not survive as you work weekends and holidays, especially when you have a family. It becomes more and more difficult, so you really have to love what you do. It takes a lot of time, and a strong mind to control your heart.
Second rule is that this profession doesn’t have the glory of making money right away. Your financial reward comes way after the first years of hard work. Later on you will be somebody someday, but first you really need to work hard.
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Third rule is management. There is a very bad reputation nowadays that most chefs cannot manage because they are emotionally imbalanced. You have to be commercially set, and have some education in finance and business development. You have to know how to do a budget and follow that. You have to understand how to make a deal. That all happens outside the kitchen and the only way you can do all of this is when you have an open mind to accept; only then you will accelerate and become a good CEO someday out of the kitchen.
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