Focus on your skill set, increase your knowledge of ingredients and how food is produced and sourced. Pay no heed to others negativity or jealousy; keep fit in mind and body. Don't get distracted from your goals. I once asked a boss why they employed me and the answer was my precision to detail, honesty and humility and always being ready for work with a smile. I looked forward to what I might learn each day. I didn't learn in schools I learnt in the kitchen from pot wash up to running my own kitchen. But I learnt from books and others around me. If I were starting now I would attend cooking school and work as well. If I'm asked what is the most important thing I reply a positive humble attitude and knowledge of ingredients and technique.
Very true. As a former full time professional chef I thought I was making money for others and not for me. I have years of experience in 2 and 3 Michelin starred restaurants and kitchens but the hours made me ill. I had to quit my job and passion. I am now thinking about this.
@@eliadonati Thank you but sadly not. I got a job in the civil service instead and even had to reduce my hours as my health deteriorates. Now I contemplate writing ✍ recipe books and questioning what we eat and why. The availability of food and cooking techniques has pretty much dictated our early history and now the ethicacy of what we eat is in question and it's sustainability. We write a new chapter in eating and cuisine.
12 years in the game has completely shelled me. I’m done. I can’t work like this anymore. 33yrs old and I feel like I’m 75. Time for a change and this seems like the most obvious one. Now I have to figure out how to show people I’m available to cook them dinner.
Thanks for this. I look at restraunts I work at and I see many who have gone to culinary school and have the executive chef title and what have you and think what's the difference between me and them? I have experience (never been an executive chef or what have you) but I tend to be more creative with ideas and have more focus to detail that I believe you loose in a restaurant environment and this happened to me right before COVID hit and for almost 3 years I quit the food industry until February but I feel my creativity is held back by the menus and I'm more focused on serving food right and not rushing and I feel like I tell myself all the time you aren't a chef you are just a cook but I have made dishes that some with more experience and training have struggled with and I just have to take a chance. I'm not able to do it now because of my living situation and my vehicle ain't the most reliable but once I get back on my feet I will pursue this goal.
I am little nervous because I was just asked if I can cook for a family once a week. I have been cooking for years for myself/friends/and family, no formal training, but worked in catering and small restaurants in the past. I know I can do it just based on the little experience that I have, but I am still nervous, and I am not really sure why...
@Chefpreneur: Thank you for making and sharing this video. But I would have liked to have heard more information regarding becoming a personal chef. Please consider making more videos about becoming a personal chef (more steps on getting started, pros, cons, salary,etc).
This really helped me! Being in culinary school does make you feel as if you arent good enough to start NOW
so trues, also, ppl make you feel so, especially the gelous ones around you...
Focus on your skill set, increase your knowledge of ingredients and how food is produced and sourced. Pay no heed to others negativity or jealousy; keep fit in mind and body. Don't get distracted from your goals. I once asked a boss why they employed me and the answer was my precision to detail, honesty and humility and always being ready for work with a smile. I looked forward to what I might learn each day. I didn't learn in schools I learnt in the kitchen from pot wash up to running my own kitchen. But I learnt from books and others around me. If I were starting now I would attend cooking school and work as well. If I'm asked what is the most important thing I reply a positive humble attitude and knowledge of ingredients and technique.
Very true. As a former full time professional chef I thought I was making money for others and not for me. I have years of experience in 2 and 3 Michelin starred restaurants and kitchens but the hours made me ill. I had to quit my job and passion. I am now thinking about this.
Wow this is an amazing background, imagine what you can do if you start.... good luck, unless you already started by now?
@@eliadonati Thank you but sadly not. I got a job in the civil service instead and even had to reduce my hours as my health deteriorates. Now I contemplate writing ✍ recipe books and questioning what we eat and why. The availability of food and cooking techniques has pretty much dictated our early history and now the ethicacy of what we eat is in question and it's sustainability. We write a new chapter in eating and cuisine.
Same! What're you doing now, how have you progressed?
I am thinking the same after 30 years in the business.
12 years in the game has completely shelled me. I’m done. I can’t work like this anymore. 33yrs old and I feel like I’m 75. Time for a change and this seems like the most obvious one. Now I have to figure out how to show people I’m available to cook them dinner.
Thanks for this. I look at restraunts I work at and I see many who have gone to culinary school and have the executive chef title and what have you and think what's the difference between me and them? I have experience (never been an executive chef or what have you) but I tend to be more creative with ideas and have more focus to detail that I believe you loose in a restaurant environment and this happened to me right before COVID hit and for almost 3 years I quit the food industry until February but I feel my creativity is held back by the menus and I'm more focused on serving food right and not rushing and I feel like I tell myself all the time you aren't a chef you are just a cook but I have made dishes that some with more experience and training have struggled with and I just have to take a chance. I'm not able to do it now because of my living situation and my vehicle ain't the most reliable but once I get back on my feet I will pursue this goal.
I am little nervous because I was just asked if I can cook for a family once a week. I have been cooking for years for myself/friends/and family, no formal training, but worked in catering and small restaurants in the past. I know I can do it just based on the little experience that I have, but I am still nervous, and I am not really sure why...
Chef Andres is the real deal. Love this man! #modernclassicalchefs
Thank you Chef Andre! Appreciate the insight. I'm in a position of making a big decision
Thank you Chef, you reignited my fire ❤️
Thank you so much for letting me know. Means the world to me!!!❤️🙏
Fuck ya bro i will try this i pray for the best to happen and thank u for your words and wisdom
I cook Mediterranean kitchen however I do not have career in kitchen.. just I cook in house
I needed this video. Thank you
Thank you Andres!
"Change your mindset!"
Thank you for this 🙏🏼
Thank you for sharing 🙃
Thank you Ela! It is my pleasure!
Thank you! Just wondering if there is a link for the book? Thank you again you are prob busy so thanks for taking the time!
thank you for this video, where can I download the guide please? :)
Thank you✌🏾
Is your free e book still available?
Thank you Chef. This was Golden info. 👊
is the book available on amazon???
Hi chef. Just wanna ask. What are the benefits being a Private chefs in Household?
Be your own boss, charge what you are worth, work in a very happy environment rather than a busy enclosed kitchen.....and more.
Where can I find the ebook?
ebook.chefpreneur.com/download-your-copy
@Chefpreneur: Thank you for making and sharing this video. But I would have liked to have heard more information regarding becoming a personal chef.
Please consider making more videos about becoming a personal chef (more steps on getting started, pros, cons, salary,etc).
@livelovelaugh Thank you for your comment :) Check out our podcast and some of our other videos on here on RUclips. Hope that helps!!!
@@Chefpreneur You're welcome.
Ok.
You really don't need a degree to be a chef people I'm self taught I've been in the business for 20 years
How many fucking times are you gonna say change mindset and believe you can become
As many times as a takes for people to understand it 😊
HOLY SHIT get out of my left ear
My coworker stapled her hand so I must inherit her will
Babe when I click the free download link it just takes me to a sales funnel site no download link on site
Hey Tyanna! Thank you for reaching out. We recently updated the link. Sorry about that. Here it is:
ebook.chefpreneur.com/download-your-copy