5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
As food fanaticism and celebrity chefs continues to garner mainstream attention, a bevy of new folks are vying for a spot in professional kitchens every day - hoping to sous-vide their way to top toque and make lasting grill marks on the culinary industry.
If you're one of those ready to be thrown into the gastronomic gauntlet, Andrea Luz Bergquist, the executive chef of Marcus Samuelsson's Red Rooster restaurant in the heart of Harlem, offers up some ground rules.
Five Things All New Cooks in the Kitchen Should Know: Andrea Luz Bergquist
2. "Cooking is different from other professions, in that you often pick the restaurant that you want to work in rather than just applying to work anywhere. New cooks should carefully pick a kitchen that suits the direction they want their career to go in."
3. "All new cooks should research the restaurant extensively before their first day. They should study the menu online and also learn what they can about the chef they’ll be working with."
4. "You need to come to the kitchen with the right attitude - upbeat, energetic and focused. When you get given a task, try and complete it as efficiently as you can."
5. "In other professions being outgoing and talkative is desirable, but in the kitchen we’d prefer you to concentrate and stay pretty quiet. I don’t like it when new cooks give their opinion on the food, and I also don’t like it when they complain. A girl trialed for a few hours recently and then complained that she had sore feet. I didn’t hire her as I need people that are prepared to do ten-hour shifts from day one, without complaints."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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