15 Pieces of Advice Valley Chefs Would Give to Their Younger Selves
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail email@example.com.
With the New Year now officially underway, it's tough not to reflect on life lessons learned, experiences undergone, trials and tribulations endured, etc., during our brief existence on this planet up until now.
What advice would Valley chefs and restaurateurs give to their younger selves -- and younger human beings in general -- on the secrets to culinary happiness, success, and well-being? Here are 15 of their philosophies.
Slow down. Being a great cook is a wonderful, noble, and respected profession. Don't be in such a hurry to grow up. Keep learning, travel, and do what you love to do -- cook. There is plenty of time to become a great chef.
Dear self: Turns out you're not going to be a biochemist. Go to culinary school.
Work hard now -- the real fun comes later, and for that you will need your energy.
Be more aggressive with learning new techniques from chefs. I've always been willing to learn new things, but instead of digging for the information, I would let it come to me. I could have learned these things earlier and been able to master the skills better if I had only asked.
I would wait to have a serious relationship until I was able to give equally of myself. The restaurant/hotel business can be taxing on any relationship, especially when you're more devoted to your career than the relationship.