Top Ten Things I Learned …

… and they’re not all about cooking.

You might think that they would be, considering that I just finish culinary school, but if there’s one thing I’ve learned about food it’s that the actual FOOD part is only about 5% of the battle.

Now having officially graduated a week ago today (almost to the hour that I write this post), I’ve had time to think about what I’ve learned over the last six months. There is no lack of advice I could give to someone entering the school, but at the same time I still feel unexperienced compared to those seasoned New York chefs I encounter on a daily basis. I’m a chef, yes, but I’m not a seasoned chef, and just like a good cut of meat, those are the best.

So here it goes:

Ton Ten Things I Learned from Culinary School

1. Always show respect. “Yes, Chef” … “No, Chef” … “Is there anything else I can do, Chef?” I know it sounds a little militant … it is. Until you’re running your own kitchen (and even then), I’d advise calling everyone “Chef” from the Head Sous, to the dishwasher – you need BOTH to like your ass.

2. Never trust anyone to watch what you’re baking, making, frying, whatever. I that shit burns, it’s YOUR butt on the line, no matter who you left in charge to watch it. If you can’t be alert and take care of it, don’t bake it.

3. Family meals generally suck. No, we don’t get to eat the food you eat in the restaurant. I’ve heard crazy tales of good, actually great, family meals but unfortunately when you’re in the kitchen you don’t get to eat stable meals. It’s just part of the job. Ironic, right?

4. Take notes on recipe modifications. Also don’t be afraid to modify a recipe you don’t like, even if it’s “classic.” Making changes on dishes is what sets one chef apart from another. Do it immediately! Write while you’re prepping, baking, testing, because you’ll forget if you leave it until later.

5. Never turn down a free opportunity. Granted, this might lead you to working for free … but things do work out for those who work hard. I’m not saying they work out for everyone, but if you’re a hard worker, it’ll get noticed.

6. When speaking to a chef, look them in the eye. This obviously goes for all types of human interactions, but its especially important to do when you don’t have the cleanest uniform. Believe me, the chef will notice your dirty uniform, but he’ll also respect you for pretending and being direct.

7.  Realize that every person you work with or meet in a kitchen could come back someday to help or hurt you. The food world is incredibly small, and cooks like to gossip (smoke, drink, etc.) which tends to lead to positive or negative things being said about you. Be the former. You don’t have to be nice to everyone, not everyone will be your friend, but be someone people respect.

8. It’s not all about you. At the end of a project, a test, a service, or anything, you’re only as good as your last dish. That means you need to work as a team in the kitchen, without that, it doesn’t matter how great your individual part of the service turned out.

9. You won’t be good at everything. Some people are destine to build beautiful wedding cakes, others are meant for kitchen work, some make bread. Understanding this fact from the beginning will help you de-stress, and focus on what you ARE good at, and helping people be good at what they’re good at.

10. Enjoy the perks of being in the food business. You usually know where to find free food, there’s always alcohol available, you know when the latest restaurants (worth going to) are opening, and you know exactly what to order on the menu. You also can identify most of the ingredients in dishes and then recreate the dish at home. Raise a glass of champagne sister, because this is the best part.