World Food Day: What it takes to be a chef

IN honour of International Chefs Day on October 20, John Mathi, who is one of the lecturers at Capsicum Culinary, which has branches throughout South Africa, including uMhlanga, spoke about the profession and his experience the past 27 years.

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“Based on my 27 years working in the industry, this is my interpretation of what it takes to be a chef. Being a chef involves more than simply cooking. It is a challenging vocation that calls for a special set of abilities, boundless creativity and good business sense. The rewards are high for people who are passionate about food and cooking, but it’s a demanding job that requires long hours, hard labour and dedication,” he said.

Here is a detailed look at what Mathi says it takes to succeed in this fascinating sector:

Culinary skills: A chef needs to be well-versed in food preparation methods, ingredient pairings and presentation. He or she must be able to cook a variety of foods, from straightforward comfort food to intricate gourmet fare.

Creativity: A chef needs to be able to come up with new menu items and meals.

Business savvy: A chef needs to be well-versed in all aspects of the food business, including cost control, planning and menu pricing. Additionally, they must be able to lead their culinary crew and collaborate well with suppliers.

Leadership: To produce high-quality food and services, a chef must be able to inspire and lead their kitchen team.

Attention to detail: The ability to maintain high standards for food quality, sanitation and safety are skills that a chef must possess.

Physical endurance: Cooking can be physically exhausting due to the long hours and repeated chores involved. A chef needs to have the stamina to be able to stand for extended periods of time, lift large pots and pans and handle hot, sharp kitchenware. They must also be able to function quickly and effectively under pressure.

Passion for food: A chef should eat, sleep and live food, must have a real passion for food and cooking and be eager to acquire new techniques while improving existing ones.

Future vision: Chefs needs to have a clear understanding of the future, adopting sustainable practices and setting up specific, measurable, assignable, realistic and time-related (SMART) goals.

“In a nutshell, a chef must think like a scientist, organise like an accountant, plate like an artist and cook like a grandma,” he said.

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