Culinary Clichés You Should Definitely Avoid

They’re hot-tempered and arrogant, fiery and prone to firing people for no reason at all. They work too much, sleep too little, and are just as likely to smoke cigarettes as they are to smoke brisket.

They are, of course, chefs, bakers, restaurateurs and others who work in the culinary arts.

Yes, in the minds of many, the people who work in the culinary arts have developed reputations for being a difficult bunch, thanks in large part to an array of reality television programs and movies. The truth is that these TV shows and movies turn chefs into characters, using tired clichés to paint the entire culinary arts profession as one big dramedy.

In the real world, culinary arts professionals include creative chefs, passionate managers, and countless others who work in restaurants, schools, businesses, bakeries, and healthcare organizations across the country—and while their language may be colorful, the vast majority of them treat each other with respect.

But you wouldn’t know that if you only get your information from the media—and it can be easy to try to “play the part” and become what you see on TV.

If you’re considering a future in the culinary arts, here are five clichés you will want to avoid:

Cliché Number 1: You have to be a hothead to be in the culinary industry

While it is true that a lot of culinary arts professionals are passionate, it is also true that most channel their passion into their jobs—and that means working well with others.

Successful kitchens, restaurants, and food service programs rely on teamwork. Everyone—from managers to line cooks to chefs to servers—needs to work together to deliver exceptional dining experiences. This can’t happen if someone is consistently yelling, throwing tantrums, and losing his or her cool.

In fact, most hotheads can't take the heat.

Cliché Number 2: Vices are a natural part of the job

The entertainment industry seems to like to glamorize chefs who smoke or drink too much. And while there are those in the industry who do, the vast majority are hard-working professionals who live normal, everyday lives—just like the professionals you find in every other industry.

Don’t get the wrong idea—it can be stressful to work in the culinary arts. But to be truly successful, you need to stay focused on the job and find healthy, productive ways to manage the stress.

Cliché Number 3: The savant in the kitchen

They have no formal training in the culinary arts, yet somehow they go on to highly successful futures as chefs, bakers, and restaurateurs. You see them from time to time in the media—the people whose success no one saw coming. But most of them don’t succeed at high levels.

Even if you are a gifted cook, baker, or businessperson, chances are good that you’ll still need formal education to reach your goals in the culinary arts.

The good news is that it doesn’t take that long to get the training you need to help galvanize your skills and enhance your opportunities for a success.

Cliché Number 4: The self-centered culinary arts professional

You might have an exquisite pallet. You might be a creative genius in the kitchen. You might even be a brilliant manager. But you also need to remember that the most successful chefs in the culinary arts start with a foundation of making customers happy.

Chefs, cooks, and managers might provide the fuel for the industry, but it is the customers who represent the engine. And if the customers don’t want to eat your food, stop by your restaurant, or hire you or your company, you won’t last in the profession for all that long.

Remember, it’s always about the customer—even if your Indian-fried ribs with encrusted asparagus sauce is to die for.

Cliché Number 5: The successful loner

Contrary to what you might think, very few successful people in the culinary arts make it to the top on their own. Sure, celebrity chefs and restaurant owners like to take all the credit, but none succeeded without a network of peers with whom they could ask for help, advice, and support.

Don’t attempt to be the successful loner. There are none. Instead, network with the people in your culinary arts classes. Talk to other food services workers whenever you can. Get to know other people working in the industry and you’ll be surprised how many doors open up for you.

Do you have what it takes to be a culinary superstar?

At the end of the day, building a successful life in the culinary arts takes skill, education, passion, a customer-focused attitude, and a network of people on whom you can rely. Don’t act the part. Start your culinary journey today—and start it the right way—by enrolling in a culinary arts program.  At ECPI University’s College of Culinary Arts, Culinary Institute of Virginia, you could earn your Associate of Applied Science Degree in Culinary Arts in just 15 months through our year-round program. It could be the Best Decision You Ever Make!

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