The profession of chef is one of the oldest but also one of the fastest-growing and one that offers opportunities all over the world, especially in Australia where tourism is one of the main drivers of the economy.
We've already talked about the path an aspiring boss has to take, the need for study and the importance of having experience in the fieldBut this career is much more complex than it seems and strategic planning can be decisive in the quest for professional success.
Everyone has the basics
If you want to be a outstanding professional and respected in the market, basic education is often not enough. If you don't have a preferred area within the vast field of gastronomy or haven't yet decided which path to follow, it's interesting to research the shortages in the market.
Jaqueline Lagostim already had a degree in gastronomy, but when she arrived in Australia, she noticed the lack of professionals in the field. confectionery area and went in search of this specialization. Today she is pastry chef the restaurant Waterfront at the rockswhich is located on Circular Quay, one of Sydney's most important tourist attractions.
"When I started at the restaurant, they needed a professional to prepare the 'functions' and 'a la carte' desserts and they didn't have one. That's when I saw that this was my opportunity to grow within the restaurant. I took some courses in advanced patisserie and today I'm the boss of three girls who help me in the patisserie. And because there are so few of us, we have great respect," says Lagostim.
Research into the local culture can also help you understand the market and its needs. In Australia, for example, cafés are extremely popular and part of people's daily lives, so specializing in bakery is also in high demand in the country.
Being a boss is...
The glamor that shows like Netflix's Chef's Table convey about the profession are not always the reality for a chef. Few achieve that kind of status and privilege. So it's important to really know what it's like to work and live in a kitchen outside of television.
"Being a boss is for those who like it, not for those who want it. It's about having love for the profession. Those who enter the culinary world always start at the bottom, learning values from the bottom up. This process is slow and requires a lot of dedication. What's more, the kitchen is a hot, humid, pressurized environment where you burn and cut yourself. You have to know how to deal with pressure, especially emotional pressure. There are times when people say that the chef is cold, but there are times when he has to be cold. But at the same time, you have to love what you're doing," he says Frederico Cardozo, now head chef at Braza restaurantin Sydney.
Cardozo also explains that a chef always has to put himself in the shoes of the client, who has left home with an expectation already created, and be aware that this professional works to fulfill the needs of others.
For Lagostim, a good boss shouldn't be authoritarian. "You have to be a boss that people respect for your work and not for the position you hold. You have to be a person who inspires others, you have to love what you do, have discipline and enjoy dealing with people."
Anyone who thinks that prizes are the greatest reward in this career is mistaken. For both chefs, the most rewarding part is when the customer leaves the restaurant satisfied with their meal.
Don't stop!
Gastronomy is always evolving along with technology and the way people relate to food. So it's important for professionals to be proactive and always aware of what's going on around them and to keep up to date with the new techniques that are being developed.
Regardless of which line of work a professional chooses to follow, it is essential that they keep up to date with the gastronomic scene in general, as it is from there that they will have the knowledge and conditions necessary to create new ways of cooking and, consequently, new recipes.
Traveling and getting to know new cultures is a way to update yourself professionally too. If ingredients and cuisine vary from city to city, then imagine from one country to another! The same recipe can take on a totally different taste and carry a different meaning depending on where and by whom it was made.
