Celebrity Television Chef Jason Peru’s Interview with – Trinidad & Tobago Manufacturing Trade & Investment Magazine
1. What different types of chefs are there and what's the ladder to becoming a head chef (ie. saucier, sous chef etc), what do chefs in these different positions do?
There are many different types of Chefs. It all relates to your specialization. Just like a doctor who is learned is specific areas of medicine, a chef can choose to pursue a specific area of cuisine; such as Thai, Chinese, French, Fusion Etc. This however kind of narrows yours specialty as you more or less become a professional in this area only. However, the best type of chef you can be is one who has touched on all areas and possesses some skill in it. They may not be as versed as that chef who has specialized, but they would have a broader understanding of various cuisines and will have versatile skill to apply creativity and innovations.
In becoming a chef, there is what we refer to as the brigade. It’s the hierarchy of the kitchen, similar to the corporate ladder. Chefs usually start at the bottom of the ladder and work there way up from simply prep cooks to departmental chefs, sous chefs and finally executive chefs. This is key as a well versed chef must first understand the different areas of the kitchen to be able to over-seer and manage it. If he understands the running of each section, he is able to better make decisions, train and recommend corrections as he too would have worked in each one.
2. Where can chefs work besides restaurants?
It is key to note that being a chef doesn’t tie you down to restaurants. One can further their journey by becoming a chef lecturer, food stylist, Television and Media Chef, Private caterer and even Culinary Consultant for people who want to delve and open there restaurants.
3. How do I become a chef? Are there any specific subjects I need to do at high school? What qualifications do I need? (Associate Degree, Bachelors, additional certification) Do I need to go abroad to study?
Just like me, I knew that I wanted to become a chef. I would constantly ask what subjects are needed for this. To be honest; all subjects are needed. The more well rounded you are and versed in your education helps make you successful in any field. When I enrolled in my masters in food science and technology I realized that because I didn’t have a proclivity for physics, chemistry and science in secondary school and never took it on, came back to bite me. Being a chef is not only about cooking, but it includes a lot of calculations of recipes, study of history, food culture as it relates to our ancestors, biology of our bodies relating to health and even the ability to speak language and explain concepts to to others. If one enrolls, they would want to achieve their diploma in Culinary Arts where the basic are taught, they continue with an Associated Degree in Culinary Mgmt where they are taught how to manage and run a restaurant and finally the Bachelors in Culinary Artistry where you delve into specialized cuisines and techniques. I always recommend if you want to fully comprehend the proper teachings of Culinary Artistry, the resources await you via professional exposure.
4. What type of person is this career path suited for? (Personality type - social, creative, likes numbers etc) How do I know if I can make it in a culinary arts career?
This field is suited for people who not only love cooking, but must possess mental strength, creativity and innovative impanation. The ability to be a distinct thinker is what will set you apart from another chef and competition. The ability to be brave, bold, social talker and thinking outside the box will help you to reach far. It does take a toll on you mental, physical and family life but with any job, balance is key and hard work is needed., There is no easy job in this world.
5. Salary Issues - Can I make a secure living from this job? (Income bracket)
Of course you can. Once you show your worth and be able to market yourself and showcase your skill, you become valuable to anyone despite any industry you are in. The questions is, how do you achieve this leverage and what work are you willing to put out there to have people pay you that asking price you desire. Answer is, do the best job you can and keep on stimulating your mind and feeding it info that will make you pertinent and relevant in your field.
6. What's the job market like in T&T for chefs? (Saturated? Hard to break into? Etc)
At this point, I have recognized that within the past 15 years there has been an influx of new chef’s graduating and looking for jobs in the industry. I would say it’s a bit saturated now and continues to grow. I am sadden to say that some have the wrong idea about what a chef entails and they represent the trade terribly because of the lack of passion and lost interest after a while. It is with this opening and opportunity that you recognize what others are not doing up to par and capitalize on it and pounce to take advantage of what they are doing un-substantially and make it yours. Plain talk bad manners, only the strong survive.
7. Pros and Cons of the job? eg. pro - travelling, con - difficult family life
Some advantages of being a chef is of course the personal ability of knowing you posses a skill that many are not capable of, that being competent in cooking. You are able to be creative with morsels and victuals that make people happy by invoking skill, love and dedication to making people smile. This dedication is received when people pay for your meals. Therefore it’s a personal satisfaction. The traveling is always a plus as you learn about different cultures and visit countries you never thought you would have and enjoy their cuisine. Then their is the loss of family time and home dedication as you are busy on public holidays and family events because the restaurant must be open on these days to make money. It’s a trade of, but as I always mention, balance is key.
8. As a young person interested in becoming a chef, how can I get started before university? (volunteering, online learning, apprenticeships, local events etc)
I would suggest, be sure that you have passion or food and not just a love for eating food. Watching the food network is inspiring and can be a bit propelling in you making a flippant decision in becoming a chef, but this art-form should be one you dream about and think about all day. Once you ascertain that this is what you want to do, try approaching small food entrepreneurs, and restaurateurs and tell them you will work for free because you want to further understand the industry and learn. I assure you they would not turn you away. Read, research, cook at home and volunteer your time to cooking for family and community groups, this way you get a broader understanding of what it entails and the different pressure and scenarios each brings.
9. Where can I find more info about this career path? Top Resource? (This may tie to the previous question)
(Videos, websites, tv shows, books, organisations etc)
There are local culinary institutes such as the one I’m involved in at Peche Patisserie which help guide students into this path and teach them. Research online from Culinary Institutes like Johnson & Wales University and even Culinary Institute of America also has resources for you to discover. YouTube is also a great medium for you to check out as it relates to testimonies from chefs and even proficient restaurant shows. In addition I also have a lot of cooking shows on tv weekly that are related to cuisine and even on my social media handles where I am always available for questioning.
10. What's the secret to becoming a successful chef? Your top piece of advice for students interested in this career path?
Personally For me, imagination and creativity is pivotal. One must have the passion for this industry and understand that hospitality is more than just serving another but more of the vision of delighting individuals with your smile and good relationships.. I am able to do all these things because of my ability to make people fall in love with what I cook daily. Simply the goal of continuing to differentiate yourself from any other. Whether you are a doctor or lawyer or even a chef, you are given the necessary educational framework to do your job. Now what you must do is then take that learning and tweak it and try to be unique in your ability to deliver a special product like no other. Therefore, me thriving to out do myself from the day before motivates me to be successful as I try to beat my own self .
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