What do you wish you knew about your job when you first started out?
Sous Chef in Arroyo Grande:
"Always follow the recipe."
Do what the executive chef says but learn everything from anything. Learning bit from bit will get you farther and better than taking shortcuts while cooking.
Sous Chef in Berkley:
"I wish I knew how long the hours would typically be."
If you don't absolutely love it, you will be happier doing something else. You often work the hardest when the rest of the world is at play or celebrating. 14-15 hour days are a regular thing.i often work under tremendous scrutiny.in my position really good communication skills, diplomacy, and an ability to think and react quickly under a lot of pressure have been key to my success.it can be very satisfying and rewarding.bonds you make will last a lifetime and you never stop learning.
Sous Chef in Memphis:
Be prepared to work a lot, and "crap" does roll down hill. You will pick up the class for those above you, and be depended upon by those below you.
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.