15 Pieces of Advice Valley Chefs Would Give to Their Younger Selves

Categories: Bites & Dishes

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Deborah Schneider,
Chef and Partner, SOL Mexican Cocina

Follow my instincts and damn the torpedoes!

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Chef Rich Hinojosa,
The Wigwam

I would tell myself to spend my money on traveling and experiencing different cuisines and techniques of other cultures. It becomes harder to do when you're older, have kids, and have more responsibilities.

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Christopher Collins
Owner, Grassroots Kitchen & Tap

We restaurateurs are always moving at such a fast pace that it seems we hardly take the time to appreciate all the great things around us. I would tell myself to stop and enjoy the show -- that life is short, and if you don't enjoy all the little things along the way you can miss out on what makes life worth living.

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Charles Wiley
Chef and Food and Beverage Director, ZuZu

Take the time to learn Spanish and put $20 a month into a retirement account.

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Chef Jorge Gomez,
The Vig

Write down everything! I have done so many recipes in the past and I always think I'll remember them later. As soon as you have something, put it on paper, in the computer, or even on the phone with a photo, but write it down.


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