The challenges while climbing up the kitchen hierarchy are many, however, the trick for a chef is to stay realistic, flexible, innovative, sincere and dedicated in order to survive and remain ahead of the race suggests industry experts By Rituparna Chatterjee
The culinary arts field has become a lucrative career option among the Indian youth today presenting them with exciting opportunities of not only pursuing creative work but also building a prestigious career. An increasing number of chefs, nowadays, are gaining fame for their signature style in some of the most exclusive hotels and restaurants around the world. Some have even attained a celebrity status by hosting their own television shows, writing cookbooks, and launching a line of gourmet products. However, the rise to the top is not direct and there are many steps up the ladder of success. A typical journey of a chef after graduating from a culinary school begins by becoming a commis chef, progressing to the role of a chef de partie, then sous chef and finally attaining the coveted position of an executive chef, which can take anywhere between 10-15 years to achieve. “It’s uncertain, some are very lucky and for some it takes years to become an executive chef. For an average person with basic qualifications it may take 10-15 years. Nowadays, if someone has a degree from a reputed hotel management institution and if he makes through the campus selection into a reputed brand then it might take say, five years to become a good executive chef,” opines Chef Rana Dominic Gomes, executive chef, Royal Orchid Hotels.
Grill to perfection
Though being a chef is a lucrative career option, the climb up the kitchen ladder isn’t an easy task. The core challenge any chef faces is to survive in this field. A fresher or a budding chef generally has to adjust to the timing, be flexible and dedicated, ensure consistency in food and have an eye for detail. “At the starting of one’s career, a chef needs to pace up with the industry’s needs and wants, be more realistic, flexible to working shifts and long hours, need to plan and execute, manage time and task, follow recipes and practise, be more customer focused and learn from mistakes,” states Chef Subrata Debnath, executive chef, Hyatt Regency Chennai, adding that, “They also need to master the culinary field, have patience, grow with maturity and learn from hands-on experience. The more they are exposed to various cuisines, keep themselves updated with the latest F&B trends and learn to work under pressure, the more they would groom themselves to be skillful and experienced chefs. No short cuts to be taken to reach the position of an executive chef. This is a vast industry and hard work pays with sincerity and dedication.”
Another biggest challenge that chefs continue to face throughout their career is to satisfy their guests. “We not only have to cook as per what guests’ like but at the same time it has to be liked by those who are invited by the host. As we climb the ladder our challenges becomes more and more. Now we have to balance between guests, management and maintain profits. To overcome this, we need to make smart menus, understand the guest’s liking and suggest best available raw materials within the cost. It has to be a win-win situation,” suggests Chef Gomes.
Today’s chefs are more passionate and career oriented, which are leading to many of them attaining the position of an executive chef at an early phase of their career. “There is a saying, that you can judge the wine by its maturity. There are not all who reach the top by merit, skills, hard work and great showmanship. The best deal is to judge oneself as where one stands as it is a technical field and one needs to perform to the position of an executive chef,” advises Chef Debnath. Giving another perspective, Chef Rayomund Pardiwalla, executive chef, Mövenpick Hotel & Spa Bangalore states, “The introduction of many international brands across the country, media exposure with cooking shows projecting great chefs of the world cooking and inspiring the young generation to cook with the same passion and of course the pay package involved, are inspiring many chefs to quickly rise up the ladder.”
Right mentoring
Real mentoring and proper guidance can help shape up a good and skillful chef. The first five years should be focused on learning and developing their skills, followed by handling big operations with man managements. “Today’s guest are well travelled, knows about the food and some are very demanding too. So the chefs should be smart enough to handle the situation with ease, have maturity and grow with confidence and experience,” mentions Chef Debnath. Apart from shaping one’s career, mentoring also helps one in becoming a better person. “I can always give the example to my subordinates on how my mentor taught me to prepare a particular dish, and it’s like a father and son relationship,” stresses Chef Gomes. Reiterating the same, Chef Pardiwalla points out, “Life is influenced by the people we meet, the people we look up to and what we learn from them. Mentoring teaches chefs on being a good, fair and kind person in a frustrating and difficult field.”
Advising aspiring chefs, Chef Gomes states, “My only advice to chefs for becoming good at what they do will be to cook from their hearts. Cook with the warmth and love a mother would put in her cooking. My mantra is to cook as if you are cooking for the last time and give your best. Put your heart and soul to the dish you are preparing.” While Chef Pardiwalla advices chefs to present new dishes to customers with the same consistency and quality that they are used to. As for Chef Debnath, his advice is to remain positive, have a can do attitude, learn the skills of the trade, be flexible and dedicated, know your team better, lead from the front, take calculated risks, have an eye for detail and not to take short cuts.
