So, you love food. Not just eating it; but creating it. You watch cooking videos and think, “I could do that.” If that sounds like you, becoming a chef might actually be your thing. But let’s be real, it’s more than just knowing how to fry an egg without burning the house down.
Here are practical, no-fluff tips to help you start your journey to becoming a chef.
Start cooking now; don’t wait: You don’t need a fancy kitchen to begin. Start at home. Learn how to cook basic meals really well: rice, soups, pasta, stews, grilled foods. Practice cutting vegetables properly. Learn how to season food correctly. The earlier you start experimenting, the faster you grow. Cooking is a skill. And skills improve with repetition.
Master the basics: Before you try to invent a new signature dish, understand foundational techniques: boiling, sautéing, baking, roasting, frying, and grilling. Learn about flavour combinations. Why does garlic work with butter? Why does lemon brighten a dish? Great chefs don’t just cook; they understand food.
Get proper training: While some chefs are self-taught, professional training can open doors. You can attend culinary school or enrol in cooking classes. Culinary schools teach kitchen discipline, food safety, menu planning, and presentation, all essential in professional kitchens. If full-time school isn’t possible, short courses or apprenticeships at restaurants are solid alternatives.
Work in a real kitchen: This is where things get serious. A professional kitchen is fast-paced, intense, and sometimes stressful. But it’s the best training ground. Start as a kitchen assistant, intern, or line cook. Watch how experienced chefs move. Observe how they plate food. Notice how they manage time. Experience is your biggest teacher.
Develop kitchen discipline: Being a chef isn’t just about talent , it’s about discipline. Clean as you cook. Keep your station organised. Respect hygiene rules. Be punctual. Professional kitchens run on structure, and chefs who lack discipline don’t last long.
Build your signature style: As you grow, begin to discover your cooking identity. Are you passionate about local dishes? Pastry? Fine dining? Street food? Fusion cuisine? Develop something that makes your food unique. The world doesn’t need another copy; it needs your flavour.
Learn about business: Many chefs eventually open restaurants, catering services, or food brands. So learn basic business skills: budgeting, marketing, customer service, and pricing. A talented chef who understands business goes much further.
Stay curious: Food trends change. Techniques evolve. New cuisines gain popularity. Follow food blogs, watch cooking shows, read recipe books, and learn from chefs around the world. Curiosity keeps you creative.
Build resilience: Kitchen life can be tough: long hours, heat, pressure. But resilience is key. Mistakes will happen. Dishes will fail. You might burn things. That’s part of growth. Learn, adjust, improve.
Cook with passion: At the heart of it all, passion matters most. The best chefs genuinely love food and the joy it brings people. When someone tastes your dish and smiles? That’s the real reward.
Becoming a chef is a journey, not an overnight glow-up. Start small. Stay consistent. Keep learning. And one day, people won’t just eat your food, they’ll remember it.