Why I Became a Chef: Words of Wisdom from Great Culinarians
A culinary career could be lucrative and rewarding, but it does have its challenges. The road to success in this industry can be so full of twists and turns that many aspiring chefs felt discouraged along the way. Here are some of the reasons why they became and stayed a chef, even when the road got rocky.
Gordon Ramsay Found a Second Chance in the Kitchen
"Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye." - Gordon Ramsay
It's hard to imagine Gordon Ramsay being anything other than a chef considering the 16 Michelin stars his restaurants have earned. Nevertheless, he started out as a U20 footballer (soccer player) when he was a child. He had dreams to turn pro later on, until he badly injured his knee during training in the mid 80s.
The injury prevented him from pursuing a career as an athlete, so he channeled his passion into something else -- cooking. His formal education for his new hobby began when he enrolled at North Oxfordshire Technical College to take up hotel management. Now he's known as the loveable foul-mouthed TV chef who wants nothing but the best and demands it from everyone around him.
Jamie Oliver wants Everyone to Enjoy Quality Food
"All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter." - Jamie Oliver
If Ramsey became a chef by accident, Jamie Oliver was destined to be one. As the son of restaurant owners, Oliver grew up knowing how to prepare, cook, and serve food. A career as a chef was the natural next step for him. He joined Westminster Catering College at 16 and worked for some well-known restaurants to gain relevant experience.
Now that he is world-famous, he remains true to his desire to make food accessible to everyone. There is no great example than his Feed Me Better campaign, which aims to introduce healthy food to schoolchildren.
Joel Robuchon Keeps an Eye on Quality
"I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants." - Joel Robuchon
Dubbed as the 'Chef of the Century,' Robuchon had 31 Michelin stars to his name when he passed away in August 2018, making him the world's most decorated Michelin star chef to date. He started his culinary journey young -- at 15, he was already working as an apprentice pastry chef at the Relais of Poitiers hotel.
To expand his knowledge, he joined Compagnons du Devoir, an artisans' organization that offers technical education through tours and apprenticeships with masters. Robuchon soon caught attention and received recognition, but he never wavered in his vision, which was to serve food that people would enjoy, accolade or no accolade.
Julia Child Adds Joy to any Dish She Cooks
"This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" - Julia Child
Julia Child discovered her penchant for cooking not as a child, but as an adult in her 30s. She grew up with a cook, so she never needed to prepare dishes for herself. But in spite of that, she had loved food all her life, so it was a question of when -- not if -- she would start on her journey to become a chef. And it did officially start in 1948 when she attended Le Cordon Bleu institution after falling in love with the local cuisine in France. She also went under the tutelage of master chefs like Max Bugnard before working on the first of her famous cookbooks.
How Can I Apply My Love of Cooking to a Culinary Career?
These great chefs come from different generations and backgrounds, but there are two things common among them. First, a deep love for food, which led them to embark on culinary careers. Second, a strong pursuit for knowledge, which enabled them to achieve enduring success. To be an accomplished chef in your own right, you need to have both.
Are you as passionate as these chefs are? If you want to earn a degree in culinary arts, ECPI University's Culinary Institute of Virginia offers an Associate of Applied Science in Culinary Arts degree this program at an accelerated pace. For more information about this exciting degree program, connect with an admissions advisor today.
It could be the Best Decision You Ever Make!
DISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content.
Gainful Employment Information – Culinary Arts - Associate’s
For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya.