What do you wish you knew about your job when you first started out?
Sous Chef in Portland:
Work as many hours as you can and never quit, no matter hard hard it gets. It's about the journey not the destination.
Sous Chef in Buffalo:
"Late hours around drugs and alcohol."
You must be willing to put in the long hours ...and learn from the chef.
Sous Chef in Middletown:
"Wish I had my own tools."
Have an open mind, be willing to learn and work long hours and don't be afraid to take charge.
Sous Chef in San Francisco:
"Be Passionate, Love What You Do And Anything Is Possible."
Stay focused, don't sweat the small stuff, take notes, everything is a learning process regardless good or bad, and know your business. And your business is the kitchen, everything in that kitchen is your business every employee, every product in the refrigerator, every uniform is your business. You need to own that business and I'm not saying monetarily, I'm saying in your heart. You need to own everything that happens in that building and and you'll be a better sous chef and right hand to YOUR chef. Remember there are no great chefs without great sous chefs and there are no great sous chefs without great cooks and prep cooks and dishwashers. We sweat and the team we bleed as a team we eat as a team we fail as a team about you but I don't like to fail.
Also remember loyalty, dedication and respect to your staff, the product and most importantly YOUR chef!
Sous Chef in Seattle:
"Not just cooking."
Being a sous chef takes many skills, being a great cook is near the bottom of the list! Being organized and able to multi task and manage is the first few skills. It's hard work, and you don't get to cook very much.