How Not to Fail as an Executive Chef
Jeffrey Kraus | Chef's Blade
What does it take to be a professional executive chef? Baking and Pastry, Mastering the Art and Craft by The Culinary Institute of America says that “a professional makes a living from the practice of a craft. Rather than viewing work as simply a means to an end, true professionals have a passion for their craft and a drive for excellence.” (2004, p 13)
To find out more about what executive chefs attribute their successes to, I sought out Chandler, AZ’s finest. Cork restaurant is known for two things: their small plate approach to Modern American Cuisine and Executive Chef/Owner Brian Peterson. Chef Peterson has over 12 years of food industry experience and a life long commitment to quality and creativity.
Most executive chefs agree that an early connection with food and creativity, a long history of working through the ranks of the kitchen, in addition to working under a mentor’s instruction are all critical to becoming successful.
In addition to an unprecedented passion for food and many years of kitchen experience, becoming a successful executive chef also requires a multitude of non-cooking practices.
Featured Author: Jeffrey Kraus
Growing up helping his mom in the kitchen was the beginning of Jeff’s interest in the culinary arts. After high school Jeff attended but did not finish culinary school. Having explored various jobs and graduating from Indiana University, Jeff has returned in pursuit of being a trained cook and working in the culinary industry. He has traveled and studied at famous culinary schools in France and in the U.S. When Jeff isn’t in the office, you can find him on his favorite social media sites and blogging at Agréable Dégustation