For seven years Paul Doidge, our Executive Chef, has been passionately banging the drum for his profession and working closely with our chef apprentices. He shares with us 5 reasons why people often consider a career as a Chef.
At FIVE:
The perception for many is that cheffing is a ‘low skilled’ professional. You can rest assure that anyone making this assumption has never been a professional chef! It’s not only about a natural talent and creativity; depending on where you want to take your future, cheffing is a profession that is highly scientific, mathematical and requires exacting precision. High-level cooking is as much a science as an art.
At FOUR:
The freedom, possibility and direction is endless! There are jobs for chefs all over the world, on cruise ships, in large restaurants and little bistros… You don’t have to take a year out to have a globe-trotting lifestyle, you can do what you love, make people happy with your food and make money all at the same time! If you really want the freedom to travel, working as a chef might be the way you can make that happen.
At THREE:
Artists work to please the eyes; chefs do the same thing, but for every sense and the soul! The work of an inventive and dedicated chef is every bit as much an act of passion and creation as that that goes into a painting or sculpting.
At TWO:
Giving people experiences they will fondly remember and moments they will never forget is a huge attraction for the caring chef. People with giving, passionate personalities tend to thrive as chefs for exactly that reason. As a chef, you can use the power of food to get people to enjoy healthy eating, or explore different cultures, or even just smile. There is nothing better than to hear people compliment your food and say what a lovely time they had.
At ONE:
The love of food! Possibly the very best reason to become a chef is because you just love food. It doesn’t have to be any more complicated than that!
