How did you get your start in cooking?   I started at McDonalds in 1978 as a cook.  I discovered very quickly that I had a natural talent and a real passion for the culinary  industry.  When I was younger I would purposely apply to multiple cooking jobs to learn as much as possible.  I wanted to be a sponge and absorb everything!   What is the most important quality in a chef?  Passion! We work 50-70 hours a week of which we are on our feet for almost that entire time taking little to no breaks.  It’s a hard life  that is only survivable with passion.  However, the payback is in  compliments and making people happy which you cannot put a price on.

What does it take to be successful as a chef?  To be successful, you must be prepared to lose your social life,  weekends, some friends, and occasionally even family.  This is a working  person’s position and an office is useless unless you’re located on the line.  You also must realize that it’s not only about cooking.  Some great chefs have no idea how to make money.  You need to learn all aspects of this business.  For restaurant owners, take care of your employees like family and your returns will be endless both in business  and life!