This yearโs International Chefs Day ย inspires future generations with a theme of โGrowing Great Chefsโ. The day was celebrated on October 20th with a focus to inspire a love for cooking among children from all backgrounds. Highlighting the work of fantastic chefs who are at the core of great hospitality aims to inspire future generations into professional kitchens…
We have spoken to established ad celebrated chefs across the UK to get their insights and valuable advice to aspiring chefs, with some great guidance for the next generation to ensure they enter the workforce both prepared and resilient for their exciting career ahead.
International Chefs Day inspires the future generations – what do the chefs say
Dan DaCosta, head chef, The Fox Dining Rooms, Foxhills Club & Resort
The advice I would give to any aspiring chef is you truly have to be passionate about cooking. Itโs great to have a love of food, but once you step into that first kitchen, you will discover if the pace and environment is for you. At first it will be tough, but do not get bogged down with the thought of making a mistake or having to ask lots of questions. The quicker you can let go of that, the faster you are going to progress.
Being a good chef is also about knowing all processes, from the way you order your produce and prepare it; to the way you set up your section for service. Lastly, itโs important to embrace it. Working in hospitality is such a wonderful opportunity, and to have that team experience and bond surrounded by great food and service is something as a career that is very hard to beat. After 11 years of cooking, I can honestly say there is still no other career I would rather choose.
Josh Lindeberg, head chef, The Royal Society of Chemistry at Burlington House
When trying to start a career as a chef, your attitude is key to your success. Be ready to dive in, work hard and learn from every experience, but also remember that contributing towards a positive kitchen environment is just as important. When you show enthusiasm, you’ll find that opportunities will naturally come your way, and experienced chefs will be more willing to mentor you and share their knowledge.
Maintain a balance between calm focus and passion, and you’ll not only refine your skills but also build the strong relationships that are essential for thriving in the culinary world. By staying composed under pressure while pouring your energy into your craft, you’ll cultivate the respect of your teammates and create an environment where you can flourish.
‘Love what you do’ and you’ll succeed say celebrated chef
Amit Kothavade, head chef, The Clermont Charing Cross
Any aspiring chef should first be passionate and dedicated towards their goal, but they then need to commit to following their dreams and never give up on reaching them. In terms of practicalities, focus on getting the basics right and paying attention to detail โ everything matters -but donโt crack under the pressure of the busy kitchen environment.
Most importantly โ cook from the heart, serve it with love.
Kamaldeep Singh, executive head chef, The Royal Horseguards Hotel
My advice to an aspiring chef would be to gain as much knowledge as possible in the early years of their career. Train under a renowned chef and strengthen their culinary basics.ย There is no shortcut to success, so follow your passion and work hard. Most importantly get to work early and stay late, live your craft and get better.
Travel and explore different kitchens across the globe.ย Do not run for money in the early days of your career. ย Money and fame will follow when you are the best and have worked under the best chefs and difficult kitchens. Be hungry to get better and strive for perfection.
And most importantly, explore different cuisines, cook and taste as much as you can to gain intense knowledge of flavours and textures of the food.
Aaron Craig, head chef, The Milner York (previously known as Principal York)
My advice to aspiring chefsย is to be like a sponge and absorb as much knowledge as you possibly can by getting into the best kitchens and soaking it all up. Learn the basics and work on them until theyโre perfected, and then work for as many great chefs and kitchens as you can to broaden your experience and sharpen your skills.
Most of all have passion for your craft, and never lose it!
Getting involved at crass-root level on the International Chefs Day inspires future generations
Sabrina Ghayour, chef, food writer and UK charity Hospitality Action guest chef and supporter
Aspiring chefs need hands-on experience to really understand what is of interest to them, and what they feel passionate about, not just in the kitchen but with most things in life. Our job as chefs is to devote our time to monitor, nurture and engage with them. You can’t just plant a seed, give it some water and walk away hoping for a tree that bears fruit.
Understanding frustrations or challenges and allowing for these is also vital rather than jumping to conclusions and labelling as lazy or having a lack of attention. My advice to an aspiring chef is to understand their skill set – strengths and weaknesses โ and use these to their advantage. Part of this lies in adjusting our behaviour accordingly to get the best out of others.
It’s fantastic to see so many chefs and industry leaders taking steps towards putting their energy and weight behind being hands-on at a grassroots level because thatโs what it takes. Encouraging kids while they are young and pushing them out of their comfort zone often leads to them wanting to achieve more, so letโs be ready when they do.
Danny Melhuish, Green & Fortuneโs head chef at Central Hall Westminster
Great chefs arenโt born overnight; they are nurtured, mentored and driven by passion. During my first job as a kitchen porter, I was lucky to work with a great Head Chef, who saw potential in me and became my mentor. Thanks to him I discovered my love for cooking. It can all start by being surrounded by passionate people.
Today, I am so fortunate to be working with my son, Jaden, who is a Demi Chef de Partie and an inspiring chef. I have been working as Head Chef for Green & Fortune for six years and have been given the creative freedom to experiment withย innovative menus for events. Itโs been a special experience sharing this passion with my son.
My tip to a new chef is to take time to learn the trade and perfect your skillset. If you have passion and drive to do something different, you will be noticed. The journey may not be fast, but with determination, a willingness to learn and a hunger to create, climbing the culinary ladder is possible. Cooking is an art โ so donโt be afraid to push boundaries, be different and offer a fresh perspective.
