Being a chef involves more than simply cooking. This is according to Capsicum Culinary Studio’s Rosebank chef lecturer John Mathi. In celebration of International Chefs Day on October 20, and based on his 27 years working in the industry, this is Mathi’s interpretation of what it takes to be a chef.
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. Formal culinary education is equally important to practical kitchen experience. Additionally, a chef needs to be proficient with several cooking methods and cooking equipment and knowledgeable about current trends.
Creativity: A chef needs to be able to come up with new menu items and meals. To make recipes that are distinctive and enticing, they must be able to experiment with various ingredients and culinary techniques. They must be willing to take chances and challenge conventional culinary methods. In the kitchen, creativity is essential since customers frequently want to try dishes that are different from what they have previously eaten.
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. They must possess the capacity to balance quality and profitability. Chefs directly contribute to guest happiness. They must be able to plan and adhere to a budget while making sure their kitchen is functional.
Attention to detail: The ability to maintain high standards for food quality, sanitation, and safety is a skill that a chef must possess. They must also be able to multi-task and perform under time constraints. They must always strive for perfection and be meticulous when preparing, cooking, and presenting food. For the kitchen to produce high-quality meals and satisfy customers, precision and attention to detail is crucial.
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. To provide the best eating experience possible, chefs must be able to motivate and encourage others. They should have a profound understanding of other cultures and cuisines and be able to use these flavours and cooking methods in their own creations. A chef must also be committed to using locally grown, organic, and seasonally appropriate ingredients whenever possible.
Future vision: Chefs need to have a clear understanding of the future, adopt sustainable practices, and set up specific, measurable, assignable, realistic, and time-related goals.
In a nutshell, a chef must think like a scientist, organise like an accountant, plate like an artist, and cook like a grandma.
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