Being a Chef means working crazy hours, juggling rapid-fire orders, and taming harsh critics. Many of us may wonder why people still choose to be a Chef, but when you listen to their reasons you can’t help but be inspired.
On ChefTalk’s forum, culinary professionals are sharing their intriguing stories of how they became a chef. We picked out some of our favourites….
“I wanted to become a chef because of the respect that was shown, and the mysterious image of the person cooking for food while you were in a restaurant”
“My parents were terrible cooks growing up. I love food! It keeps me semi-sane. It keeps me out of trouble (most of the time)”
“I couldn’t find a job as a baker so I went back to school for chef training. In a nutshell, that’s why I went down this road…but why I wanted to go into the pastry arts? um…”
“Because they told me girls weren’t allowed in the kitchen. Yup. Seriously.”
“I think a lot of people kinda accidentally found their passion. For me I kinda fell into it when I was delivering pizzas. I was asked to make to pizzas and from there wanted to more and more.”
“I became a chef because it was time to stop being a lawyer.”
“I just love it. It makes you feel happy when you make other people happy. The best part is you don’t have to say anything…When they take a bite from what you made for them, the smile on their face will do it all…When you cook with love, the magic is working.”
“As many others, it was purely accident. I helped out a friend one summer and thought, “hmm, I could do this for awhile. 30 years later, I still am….”, “”
“Ever since I was a kid, I knew I was eating good food. Anyone can cook. People can cook everyday at home, but to prepare something special, something that make you close your eyes and make that “Mmmm” sound, that is what it is all about for me. There are those who live to eat and those who eat to live. The former is an absolute pleasure to cook for and worth going the extra mile for, as for the latter, well forget it, they wont appreciate it anyway.”
“It’s a very simple question for me. I was born and bread to be in the industry. Father used to manage kitchen’s before I was born. Grandfather was a food critic, and my uncles all run or own their own. I started dish washing in my uncle’s kitchen at the age of 12 (under the table of course). Just watching the way the Chefs and the Cooks worked seems so savvy and cool to me. Then after I read Anthony Bourdain’s “Kitchen Confidential” I was hooked, and have been cooking ever since. Wouldn’t do anything else even if I had the chance.”
“I love food and I love how tactile our work is. I love the visual beauty, smells, and sounds of food. I’m huge into how things physically feel. When I turned my first potato, when I touch tomatoes to see if they are ripe or not, when I see beautiful products. Cooking and food is the biggest anti-depressant, no matter what goes on in your life, it’s instantly alleviated when I set food into the kitchen, when I go to work. I also love the people, the hours, and the kind of work that goes into being a restaurant kitchen. And no matter how much the day can suck, it always ends, and you always are able to return the next day and do it all over again. It’s finite, and it’s beautiful.”
Why did you become a chef? Share your story with us in the comments below.