“A recipe has no soul. You, as the chef, must bring soul to the recipe.” In honour of International Chefs Day, which is celebrated on October 20, and based on my 27 years working in the industry, this is my interpretation of what it takes to be a chef.
Being a chef involves more than simply cooking. It is a challenging vocation that calls for a special set of abilities, boundless creativity, and good business sense. The rewards are high for people who are passionate about food and cooking, but it’s a demanding job that requires long hours, hard labour and dedication.
Here then is a detailed look at what it takes to succeed in this fascinating sector:
Culinary skills: A chef needs to be well-versed in food preparation methods, ingredient pairings and presentation. He or she must be able to cook a variety of foods, from straightforward comfort food to intricate gourmet fare. Formal culinary education is equally important to practical kitchen experience. Additionally, a chef needs to be proficient with several cooking methods and cooking equipment and knowledgeable about current trends.
Creativity: A chef needs to be able to come up with new menu items and meals. To make recipes that are distinctive and enticing, they must be able to experiment with various ingredients and culinary techniques. They must be willing to take chances and challenge conventional culinary methods. In the kitchen, creativity is essential since customers frequently want to try dishes that are different from what they have previously eaten.
Business savvy: A chef needs to be well-versed in all aspects of the food business, including cost control, planning, and menu pricing. Additionally, they must be able to lead their culinary crew and collaborate well with suppliers. They must possess the capacity to balance quality and profitability. Chefs directly contribute to guest happiness. They must be able to plan and adhere to a budget while making sure their kitchen is functional.
Leadership: To produce high-quality food and services, a chef must be able to inspire and lead their kitchen team. They must be able to assign work, resolve disputes and give their staff training and feedback. Additionally, a chef needs to be able to motivate their staff and develop a productive workplace. A good chef needs to be a great communicator and able to handle pressure well.
Attention to detail: The ability to maintain high standards for food quality, sanitation and safety is a skill that a chef must possess. They must also be able to multi-task and perform under time constraints. They must always strive for perfection and be meticulous when preparing, cooking and presenting food. For the kitchen to produce high-quality meals and satisfy customers, precision and attention to detail is crucial.
Physical endurance: Cooking can be physically exhausting due to the long hours and repeated chores involved. A chef needs to have the stamina to be able to stand for extended periods of time, lift large pots and pans and handle hot, sharp kitchenware. They must also be able to function quickly and effectively under pressure.
Passion for food: A chef should eat, sleep and live food, must have a real passion for food and cooking and be eager to acquire new techniques while improving existing ones. To provide the best eating experience possible, chefs must be able to motivate and encourage others. They should have a profound understanding of other cultures and cuisines and be able to use these flavours and cooking methods in their own creations. A chef must also be committed to using locally grown, organic and seasonally appropriate ingredients whenever possible.
Chefs need to be willing to invest the time and energy necessary to consistently advance their talents if they want to be a good chef. This could entail going to culinary college, working with well-known chefs, and engaging in cooking activities.
Future vision: Chefs needs to have a clear understanding of the future, adopting sustainable practices, and setting up specific, measurable, assignable, realistic and time-related (SMART) goals.
In a nutshell, a chef must think like a scientist, organise like an accountant, plate like an artist and cook like a grandma.
Chef John Mathi is a chef lecturer at Capsicum Culinary Studio’s Rosebank, Johannesburg campus. The school has six campuses around South Africa and opens again this month.
If a culinary career tickles your tastebuds, then why not consider enrolling in Capsicum Culinary Studio’s Advanced Professional Chef Programme course. This, three-year fulltime course covers all major theoretical, practical and workplace components of kitchen operations, culinary practice and patisserie skill elements. Effective leadership, self-development and communication form integral parts of the programme, alongside sustainability and effective management modules. Other courses – all one year in duration – include a Professional Chef Programme, a Professional Patisserie Programme, a combined Professional Chef/Professional Patisserie Programme and an Assistant Cobination Programme (Chef/Baker).
For more information visit one of Capsicum Culinary Studio’s campuses – located in Boksburg, Cape Town, Durban, Johannesburg, Nelson Mandela Bay and Pretoria or call them during business hours from Mondays to Thursdays on telephone +27 86 111 2433 or email chef@capsicumcooking.co.za to arrange a visit.
For more information visit www.capsicumcooking.com.
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