Where Does One Find Next Generation Chefs?
- Army.
Jawans . some of the best food (ethnic) i have ever had, is from jawans. They cook with passion, knowledge and inherent love of good food. how will you get them to quit and join food establishments in another issue!
House Wives. This is pretty easy. Army wives build up a reputation very easily. you could simply ask a couple of people and you will be told the best food in the neighborhood is from which house. The reason they know so much is, they entertain so much. they are also good for talent management, coz the posting tends to last a couple of years.
- Single Mothers
if you want simple, quick, nutritious foods, this is the category that will get you to it. I know of a lady who make awesome lady finger paranthas. sounds weird, but its tasty and puts some green into children. similarly, i have some of the best maggi with some crazy but effective combinations.
- The net
Food bloggers. There are tons of them and some very good observations too!. I dont know how successful this might be, i have not had food cooked by anyone i read on the net, but they seem to talk sense about recipes and food joints. if you can talk about food that well, you just might be able to make it as well.
- Software
I know, this is a little over the top, but i thought i could mention this to you and you wouldnt think i am crazy. Today there are automated recommendations on almost anything. imagine a software (various permutations & combinations will have to be put in..much like feeding all possible chess moves into deep blue who then beats world chess players) that can spit out recipes based on the ingredients , the time you have and the flavour/cuisine you feel like having. All you then need is people trained enough to follow the demonstrated video and nothing more.
Lets take this crazy idea a little further. can we pre-cook stuff? yes. do we make sauces for ready use? yes. can we get an automated machine to put those two together? yes!!
- The customer
remember the mera wala pink ad? the basic premise is the customer knows best. the customer knows her taste the best. I am extending the idea proposed earlier even more, can we make software, where guests decide all the basics, even level of salt they prefer, chilly levels, cheese etc etc and based on that selection the machine mixes the right amount of everything to make great personalized sauce? ofcourse I am thinking of a basic pasta machine with sauces...
At heart though i believe a good cook is a natural at knowing what works and what doesnt. I would never have liver raita, but a friend of mine made it and I think it was awesome. i have never found it on any menu. all we need is some people out there who are willing to let natural foodies experiment. unshackle the people who love food and you will have great chefs!
Prabhjot Bedi
About the Author
Prabhjot is the Founder & President of Eclat Hospitality.
A hospitality trainer, recruiter & career coach he assists some of the best brands in hospitality.
You can write to him at p.bedi@eclathospitality.com
His blog on career success is at http://www.myeclatcoach.com/
He also manages a Hospitality Career & Knowledge E-zine at www.hospemag.com
Career as a Chef?
I am a sophomore in high school, and I am a decent cook. I really enjoy it, and cook when I can. Do you have to be a great cook to go to culinary school, or do you learn there? What is the career path for a potential chef down the road? I would probably have to go to college due to familial pressure, but could I take night classes or something to see if I am really cut out of the pro-cooking world? A part time gig, so to speak?
Would you recommend it to a young man as a career? Does everyone end up with no social life and heart damaging stress and anxiety?
A chef is much more than a cook, not all great cooks can be great chefs. A chef manages the entire kitchen staff, makes menus, invents recipes and has to deal with much more than a cook. A small restaurant won't have a chef at all just cooks. I think dealing with the people and stress will be harder to learn for some than the cooking.
Imagine being a chef serving 500 meals a night managing 6 people in a small kitchen and not having ordered enough lobsters while 3 of your assistance have called in sick.
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