I went to an Engineer University, graduated in 2013', and been working as an engineer since 2014. I started a small catering business in 2018 (Flavors by Chef Jay Doshi), and then started school at Escoffier's in 2019. It has been a life changing experience. I've always had a passion for service and cooking, and going to culinary school helped me realize my potential in the culinary arts. For any new chefs out there, stay true to the path, to yourself, and to your people. It's a tough industry, but the pay off of seeing clients smile at the food, and have an unforgettable experience, is truly magical, and that... is the pay off.
For me Chef Curtis Duffy is one very humble person. After seeing his Netflix episode exposing his childhood and all the personal problems he had to deal with, now having all the success he work hard for, and still remain a humble simple person is by far the greatest success any chef/person can achieve. My congratulations to this chef and remain where you deserve: amongst the bests chefs in the world! 👏👏
Seeing all the videos this school has partnered to make really gives me the confidence and faith in the potential this school will give me to make my dreams a reality
Greetings, I am a current pupil of Escoffier. Glad to know cheffing is Your passion 🤗... It is My favorite creativity in the life. I look forward to more learning & levels of growth. Enjoy Your Awesome Day !
Classic chef, even with his tattoos, some classic and excellent modernism, very few can imitate him. He looks professional, I thought I thought they did not exist anymore
Great advice! Love what you do, and what you do will love you! Drive, ambition and repetition! Long days , hot stressful, foul language...BUT at the end of the day you feel like superman! Thats when your on the right path!!
I dont know where to start as a chef. I really want to become the best chef i can and ive been a home cook for a year or two and found my passion in cooking. I am going to uni soon but only want to start after geting a degree. I want to save up for a good culinary school until then. Is it worth it to save up 50k+ for that before ever stepping into a kitchen.
I'm a young chef or a student I wish I could get there and be a great chef though its not easy for me but I will definitely do it....thank you for your advice my chef 👈
Thank you I've always been self conscious because I started cooking late (12yrs old currently I am 15) and through the years I've been jealous of this kids who were younger and obviously more talented than me I didn't have the confidence to back up myself I was jealous and I hated that although right now my confidence isn't that high, I still try and believe in myself... but thank you to hear that someone started later than me but end up in a great future ease me
Dude I started on the line when I was 22. I was self taught when I was 16 or so. It's never too late, I'm 25 now and people with more "experience" than me, I surpass. It's all about what you put into it, how hard you work. Work on your knife skills and simple techniques and you'll be fine
Tinker Tailor Soldier Spy its an awesome documentary... the chef table... its an inspiration, motivation and success... Being a chef i highly recommend to watch it an inspire yourself and others aswell
I'm saying this as a Commis Chef.. if you have a TON of Passion for Cooking and you're ready to risk your hours, vacations etc. and sweat hard just to please one Customer go for it and see yourself. I'm still not recommending it since it's also really underpaid.
@@Humanprototype-wh8qr I like cooking but I dont like to deal with stresses fast place of work and I dont like neither working when others are having fun and relaxing as holidays and weekends....
Hopefully this time I don't give up im bk after nearly 5 years still young lol and I'm in gd place with fresh produce and amazing head chef I will be in next two years working for Mitchell stars if nitvim qiut for good im so buzzing and im going there 😀 🙌
Inspiring af as long as you scratch make every you are quids in ,I'm now the head chef of a new restaurant .I will teach my minions in the same way.show them the way haha
considering getting a culinary one year certification at my local community college. has anyone done this? can you support a family in this line of work?
Be prepared to make minimum wage. Make sure you can afford to live in (what you consider to be) relative comfort without going in to debt. Be prepared to work a lot. Hours in the industry suck, tho OT can help counteract the low hourly rate. Browse through r/kitchenconfidential and read the horror stories. Know that they’re worst case scenarios... But that they’re real stories. I’m not trying to discourage you, but it’s important to know what you’re getting into
You are probably not that experienced lol 12 to 14 hr days, constant movement and 1 meal a day tends to keep you pretty fit. Plus when you realize that your going to be doing this a while putting good food into your body and exercise become extremely important.
I don't want to be a server/waiter/hostess/busser/etc, but I want to pursue potentially something in culinary. what position would be best for me to start?
If you have some experience in the kitchen, you can try to get a job as a commis/ apprentice. If not, start as a dishwasher and absorb everything you see
He is also a great example how one can get addicted to tattoos. On his oldest pictures he has none, then a few, and now he looks like he severely cut himself and just let the blood dry and cake on his arms.
@@7drunkenmermaids431 Because it distracts from the lovely food. I'm just disgusted by it and would not want to see it when enjoying a well-crafted meal.
all this talk of no weekends, no vacations, late hours. like thats my life already and im not a chef. sooo.....? not really a con to me. long hours would suck and being on your feet but idk... ive been a bartender and waiter for a bit and i know for a fact that the chefs work on their feet for a few hours during rush times but theres a lot of time too at a desk and planning and talking to people in meetings. youre not literally on your feet for 12 hours a day.
A cook is on their feet the whole shift and every chef put in their time on the line. Back of house is physically brutal compared to front of house. If you expect it to not be, the job is going to break you.
@@shakerson naw. maybe if youre a server working short shifts. but ive been bartending for about 5 years and have been in kitchens. cooks in back sitting on crates or going out for a smoke break and sitting down. and youre trying to tell me theyre on their feet more than me? nope. especially on weekends when i work weddings and am literally on my feet for 12 hours straight. the cooks close up and go home by 9. just kinda is funny to me how you think cooks are the ultimate stand on your feet workers and theyre just not. up there for sure but there are worse positions. ever worked in manufacturing? those people got it bad my guy. LITERALLY standing in the same spot, on concrete, for 8-12 hours a day. at least we get to walk around and do different stuff.
@@nanolathe1193 I've worked foh and boh in fine dining for over 20 years, including bartending. Anyone who has done both can tell you which is more brutal. Work an 800 degree broiler or a pizza oven for a few shifts and get back to me.
i mean every area has its pros and cons. yes there are bad jobs in the kitchen but ill just reply with this, you dont EVER have to deal with an angry customer. youve bartended so you know what its like when someone doesnt tip you because the kitchen f'd up. i used to tell the kitchen workers that all the time, especially when they were bored. you make the same amount of $ whether you are amazing or suck at your job. foh, we dont make $ unless the customer is happy and we're busy. cooks always complaining about being bored in back while theyre sitting on a milk crate making 18/hr for doing nothing @@shakerson
@@nanolathe1193 Chefs absolutely do have to deal with angry customers. I work in an open kitchen so people are free to criticize me regardless. Sounds like the issue is where you work. I work in a from scratch kitchen in the Bay Area where no one is making under $25/hr and you have to be serving fresh to even compete. I'd guess at 18/hr you guys are serving stuff from frozen so your cooks probably aren't really cooking, more like food assembly. What they do, to me, is not really the the same thing as what I do if that is the case. I do fine dining. In a high-functioning kitchen, cooks are not standing around because you are drawing people in, and we have orders.
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I went to an Engineer University, graduated in 2013', and been working as an engineer since 2014. I started a small catering business in 2018 (Flavors by Chef Jay Doshi), and then started school at Escoffier's in 2019. It has been a life changing experience. I've always had a passion for service and cooking, and going to culinary school helped me realize my potential in the culinary arts. For any new chefs out there, stay true to the path, to yourself, and to your people. It's a tough industry, but the pay off of seeing clients smile at the food, and have an unforgettable experience, is truly magical, and that... is the pay off.
For me Chef Curtis Duffy is one very humble person. After seeing his Netflix episode exposing his childhood and all the personal problems he had to deal with, now having all the success he work hard for, and still remain a humble simple person is by far the greatest success any chef/person can achieve. My congratulations to this chef and remain where you deserve: amongst the bests chefs in the world! 👏👏
Gordan Ramsey!
What the name of the show ?
@@alditahervianto9179 For Grace
@@henriquemaia8375 thanks for the info
@@nathanwarde3574 Gordon* Ramsay
Seeing all the videos this school has partnered to make really gives me the confidence and faith in the potential this school will give me to make my dreams a reality
I'll follow what's inside. I've been delayed a little but I'm going to make it.
How is the situation now?
Yes ..yes you will . Iv also been delayed and now fingers crossed I get on alright taking my first head chef postion
Hire a witch to do a road opening spell for you
Just a feeling
@@BrideofJesuChristo2 if your having such feelings , speek with the lord and REPENT. We are servants of the lord
@@gastrictipple27 lol no.
You are an idiot.
Am so happy I don’t work at a restaurant but I like watching
Greetings, I am a current pupil of Escoffier. Glad to know cheffing is Your passion 🤗... It is My favorite creativity in the life. I look forward to more learning & levels of growth. Enjoy Your Awesome Day !
Classic chef, even with his tattoos, some classic and excellent modernism, very few can imitate him. He looks professional, I thought I thought they did not exist anymore
Great advice! Love what you do, and what you do will love you! Drive, ambition and repetition! Long days , hot stressful, foul language...BUT at the end of the day you feel like superman! Thats when your on the right path!!
great inspiring video. good to hear some positives instead of everyone telling me that being a chef sucks
I’m super excited about my journey this year❤
I dont know where to start as a chef. I really want to become the best chef i can and ive been a home cook for a year or two and found my passion in cooking. I am going to uni soon but only want to start after geting a degree. I want to save up for a good culinary school until then. Is it worth it to save up 50k+ for that before ever stepping into a kitchen.
He is the chef!
I'm a young chef or a student I wish I could get there and be a great chef though its not easy for me but I will definitely do it....thank you for your advice my chef 👈
Love your style… not egocentric…. Cheers!
I saw your journey on Netflix I must say congratulations and it was inspiring
Sean Lewis chef Sean Lewis
Whats the title?
@@sojourner_truth just called "for grace "
I wanna cry 😢 it been a journey pain sweat tears
I FINALLY MADE IT!!!!!!!!!! Sous chef this video broke me this the chef I wanna be
Many new flavors from Guatemala City, come up some time Chef!!
This is awesome ! WHY THIS IS NOT ON TRENDINGS?
Because it came out 2 years before you posted that comment
Very informative, thank you.
I am so excited!!!
Escoffierschool Muito bom seu canal!
🔥
Thanks for sharing ur passions and thanks for the information..
great video, thank you.
I would love to learn in culinary arts, I did work without experiences at all I've just learned in the restaurant for 6years straight.
Thank you chef
Thanks chef
Thank you I've always been self conscious because I started cooking late (12yrs old currently I am 15) and through the years I've been jealous of this kids who were younger and obviously more talented than me I didn't have the confidence to back up myself I was jealous and I hated that although right now my confidence isn't that high, I still try and believe in myself... but thank you to hear that someone started later than me but end up in a great future ease me
Chris kyun in the same boat as you, just keep cooking and creating!! Try apprentice somewhere.
ahahaha 12 years old isn't late to start anything at all
I am more of a patissier though but I also like the diferrent cuisines especially molecular gastronomy
Dude I started on the line when I was 22. I was self taught when I was 16 or so. It's never too late, I'm 25 now and people with more "experience" than me, I surpass. It's all about what you put into it, how hard you work. Work on your knife skills and simple techniques and you'll be fine
Catch me on Hell's Kitchen in the next two season I promise I'll be there ;)
Everybody should watch "For Grace" o netflix.
Tinker Tailor Soldier Spy its an awesome documentary... the chef table...
its an inspiration, motivation and success...
Being a chef i highly recommend to watch it an inspire yourself and others aswell
Yes. 'Must watch'
'Burnt' is my fav movie, non documentary.
Sucks grace closed 5 days ago :(
I watched the documentary as soon as I saw this comment. Very inspiring.
@@alope9085 why did it close?
I wish i could be a chef and I am going to be a chef
I think you can do u would like a chef (saimchwhan@gmail.com)(
I'm saying this as a Commis Chef..
if you have a TON of Passion for Cooking and you're ready to risk your hours, vacations etc. and sweat hard just to please one Customer go for it and see yourself.
I'm still not recommending it since it's also really underpaid.
i think u have to know what u can sacrifice and then choose your path
@@Humanprototype-wh8qr I like cooking but I dont like to deal with stresses fast place of work and I dont like neither working when others are having fun and relaxing as holidays and weekends....
I wish
Very inspiring! 🙏
Hello chef...I want to learn more from watching to your channel. 👍❤️
Thank you, great video! Chef from the HEART!
Hopefully this time I don't give up im bk after nearly 5 years still young lol and I'm in gd place with fresh produce and amazing head chef I will be in next two years working for Mitchell stars if nitvim qiut for good im so buzzing and im going there 😀 🙌
Love It...Good tips.
Awesome 😢
Great words man
Inspiring af as long as you scratch make every you are quids in ,I'm now the head chef of a new restaurant .I will teach my minions in the same way.show them the way haha
considering getting a culinary one year certification at my local community college. has anyone done this? can you support a family in this line of work?
Be prepared to make minimum wage. Make sure you can afford to live in (what you consider to be) relative comfort without going in to debt. Be prepared to work a lot. Hours in the industry suck, tho OT can help counteract the low hourly rate. Browse through r/kitchenconfidential and read the horror stories. Know that they’re worst case scenarios... But that they’re real stories. I’m not trying to discourage you, but it’s important to know what you’re getting into
@@SwissMarksman thanks
@@SwissMarksman was that your exact experience after culinary school?
@@CuriousCat777 Thankfully only once
I've been starving for 12 years now, hard to survive in fine dining and regular restaurants
nice work chef!
We need him vs bobby flay 😊
what a mentor.
this is great
Im wondering how Chef stays fit. You don't see that often in the culinary industry.
You are probably not that experienced lol 12 to 14 hr days, constant movement and 1 meal a day tends to keep you pretty fit. Plus when you realize that your going to be doing this a while putting good food into your body and exercise become extremely important.
Stress plays a role, being a chef is stressful and that can lend to weight gain.
Great I love your way Absolutely very true,, really awesome inspired ........great Chef.
I really want to learn cooking and pastry here. From Bali Indonesia. How much does It cost?
To learn cooking and baking on this school?
It take years of training and dedication and really hard work! 14 hours a day at least! Learn learn and learn!
Usually $24,000-40,000. If only bakery $12,000
Hi sir I love to cook but don't have the school skills what should I do
Helpful thank you chef
I don't want to be a server/waiter/hostess/busser/etc, but I want to pursue potentially something in culinary. what position would be best for me to start?
If you have some experience in the kitchen, you can try to get a job as a commis/ apprentice. If not, start as a dishwasher and absorb everything you see
Prep
Line cook.
How hard is it and is it very hot in the kitchen? And is it in loads of reading
Very yes and lots
Daaaaaamn son you were 14 in 6th grade!?
What is exactive chif
Put up with a lit of shit and you might succeed. It's a tough world built on who you know not what you can do..speaking from experience
Hi chef I have 13year 5*experience as sous chef I'm from south African can u help me to get a job?
5*?
Nacho López
He’s got 13 years of experience, 5 of which he was a sous chef
Omg....i wanna eat this chef....
I've only worked in the restaraunt scene. If you want to make it, self sacrifice.
No entiendo me alludan
💪
👨🍳
Iam chef ruthresh
Very sexy chef....yes he's a chef but he could model suits and tuxedos for Macys with ease.
Shut up and cook! In the Zen way.
He's the hottest chef I've ever seen lol
Agreed !!!! :-)
Fine dining doesnt pay employees. If you want to be a chef and make money. You have to be realistic.
More like be the owner or boss
K
#1 Tip. Cover your arms with tattoos. A requisite for a Chef.
at1212 b shut it.
Lol. It seems like it though
What a stupid comment
Tattoo sleeve. Not intimidating. If you've seen many and seen how shitty their fake personality is off media, then do not take that person seriously.
Cut it. That’s why you’ll be a loser for the rest of your life.
He is also a great example how one can get addicted to tattoos. On his oldest pictures he has none, then a few, and now he looks like he severely cut himself and just let the blood dry and cake on his arms.
Aaaaaaaaannnddd, this matters in what possible way???? 🤦
@@7drunkenmermaids431 Because it distracts from the lovely food. I'm just disgusted by it and would not want to see it when enjoying a well-crafted meal.
👩🏾🍳🪄💜
all this talk of no weekends, no vacations, late hours.
like thats my life already and im not a chef. sooo.....? not really a con to me.
long hours would suck and being on your feet but idk... ive been a bartender and waiter for a bit and i know for a fact that the chefs work on their feet for a few hours during rush times but theres a lot of time too at a desk and planning and talking to people in meetings. youre not literally on your feet for 12 hours a day.
A cook is on their feet the whole shift and every chef put in their time on the line. Back of house is physically brutal compared to front of house. If you expect it to not be, the job is going to break you.
@@shakerson
naw. maybe if youre a server working short shifts.
but ive been bartending for about 5 years and have been in kitchens. cooks in back sitting on crates or going out for a smoke break and sitting down. and youre trying to tell me theyre on their feet more than me? nope.
especially on weekends when i work weddings and am literally on my feet for 12 hours straight. the cooks close up and go home by 9.
just kinda is funny to me how you think cooks are the ultimate stand on your feet workers and theyre just not. up there for sure but there are worse positions.
ever worked in manufacturing? those people got it bad my guy. LITERALLY standing in the same spot, on concrete, for 8-12 hours a day.
at least we get to walk around and do different stuff.
@@nanolathe1193 I've worked foh and boh in fine dining for over 20 years, including bartending. Anyone who has done both can tell you which is more brutal. Work an 800 degree broiler or a pizza oven for a few shifts and get back to me.
i mean every area has its pros and cons. yes there are bad jobs in the kitchen but ill just reply with this, you dont EVER have to deal with an angry customer.
youve bartended so you know what its like when someone doesnt tip you because the kitchen f'd up.
i used to tell the kitchen workers that all the time, especially when they were bored. you make the same amount of $ whether you are amazing or suck at your job. foh, we dont make $ unless the customer is happy and we're busy.
cooks always complaining about being bored in back while theyre sitting on a milk crate making 18/hr for doing nothing
@@shakerson
@@nanolathe1193 Chefs absolutely do have to deal with angry customers. I work in an open kitchen so people are free to criticize me regardless. Sounds like the issue is where you work. I work in a from scratch kitchen in the Bay Area where no one is making under $25/hr and you have to be serving fresh to even compete. I'd guess at 18/hr you guys are serving stuff from frozen so your cooks probably aren't really cooking, more like food assembly. What they do, to me, is not really the the same thing as what I do if that is the case. I do fine dining. In a high-functioning kitchen, cooks are not standing around because you are drawing people in, and we have orders.
This dude looks like Christian ranoldo. Sorry if I butchered his name.
Hot chef can i invite u 2 my place for personal training
Some good career advice.Cheffing is a bullshit career and anyone considering doing it needs a thorough medical examination.
lmfaooo
He seems really cool