Shaw bijou failed11/11/2023 ![]() ![]() I am potentially one of the next people in the brochure, so why don’t I do everything they did and more?Įverything that the school has to offer you should be taking advantage of because you all are going to school with the future of the food world.Īt the end of the day, your work ethic is the most important thing. I went to Per Se, I had never even worked in a three-Michelin star before and I was able to hang with the best of them. It was my work ethic - writing down my timeline when I was outside of the kitchen, cutting my labels on the train so I had a little bit more time to do something else. It’s really breaking it down to a sport and seeing what areas you are weak in and how you can be better. It doesn’t matter if you go to Disney World or Eleven Madison Park, you’re going to come out better because every single day you are trying to be a better chef than you were the day before. You have to have a goal in mind when you walk into these places. That’s a business mindset - to have an exit plan. You can’t walk into any business strategy without thinking about how this could end, and once you realize that, you realize what you need to gain in that lifespan. For me I learned so much knowledge, so much technique, cleanliness, attention to detail - I learned to trust myself, trust my gut, trust my intuition. My heritage is 90% of the influence of my cooking. There’s so much to dig through, there are so many places to go, there’s so much to learn - it’s an infinite well. The rest is people - meeting people, talking to people. When I say people, I mean traveling! Going to see how people live and how they eat and it starts with the person. ![]()
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