At Bidfood, our chefs don’t just create delicious dishes, they bring creativity, passion, and years of experience. Whether you’re an aspiring chef or simply looking for some advice, we asked our chefs a few questions that you may find useful.
What’s one piece of advice you would give a budding chef?
Chef Craig
Never stop asking questions.
The culinary world is vast, and even if you have years and years of experience, learning is a lifelong journey. There will always be a new technique to master, a new ingredient to discover, or a new tip to try. During your career, make an effort to engage with other chefs. By staying curious and open, you’ll not only grow your skills but also build meaningful connections within the culinary community.
Chef Nick
Look, listen, and learn.
A kitchen is a constant learning environment where everyone has something to teach. Every experience, whether positive or negative, holds a lesson. It is important to apply what works, share it with others, and use the challenges as opportunities to grow and improve.
Chef Adam
You’ll never know everything in a kitchen.
Be willing to stay open-minded, learn and listen to those around you. The knowledge and inspiration can come from anyone, not just the head chef or your closest colleague. Each person in the kitchen brings unique skills and perspectives that you can learn from.
Chef Damon
Don’t do it! Only kidding, be prepared for your first couple of days.
Your feet may feel like they’re on fire, and be ready for long mundane jobs such as peeling and chopping sacks upon sacks of onions, shallot, potatoes, and bags of parsley. It might not seem thrilling now, but these tasks will be the corner stone for your speed and knife skills in the future. Maybe introduce some friendly competition between you and your colleagues, who can peel the spuds the quickest or chop the carrots the fastest.
Chef Martin
Be open to the different avenues and sectors. Being the next big Michelin star isn’t necessarily going to make you the happiest. Allow yourself to explore the different routes and choose what suits your needs best.
What is something you’ve learned from being at Bidfood?
Chef Craig
Trends are incredibly important to customers. Staying on top of culinary trends will help keep your menu interesting and aligned with evolving preferences. This could be experimenting with new techniques, ingredients, or presentation styles.
I’ve also learnt I’m not too shabby in front of the camera…
Chef Nick
I’ve learnt a lot about adaptability working at Bidfood.
Every day and every customer is different. Some days run smoothly, while others feel like there aren’t enough hours in the day. However, no matter what, we always give 100% and there’s a strong team behind us who are always there to provide support.
Chef Adam
Every kitchen has its own way of working, and it is important to stay open-minded to trying new things. If you keep doing the same dishes or routines over and over, both the team and the customers could start to lose passion and interest. Introducing fresh ideas and experimenting can help keep the kitchen exciting for all involved.
Chef Damon
During my 29 years as a chef, I let the pride of “fresh cook everything” dictate my approach, often ignoring the pressure it put on me and my team. Since joining Bidfood, it has opened my eyes to great products I once overlooked. Pressure in the kitchen can be motivating, but too much can be harmful. Finding solutions that free up time and space can ease the stress on both you and your team. I’ve learnt that sometimes smart shortcuts such as purchasing quality ready-made chutneys or desserts can ease pressure without compromising quality.
Chef Martin
There is a supportive team who are always ready to help. While the hospitality industry can sometimes have its challenges, I’ve yet to experience any negativity at Bidfood, it’s been refreshing.
What’s something you wish you knew when you started your journey as a chef?
Chef Craig
Ensure you’re taking good care of your feet, you’ll be on them all day. Also, this industry offers more opportunities than you might think, some may even take you across the globe. Take the time to explore different environments, find what suits your style, and discover where your passion can thrive.
Also, read up on the Burnt Chef Project to make sure you are taking care of yourself. Read more here: The Burnt Chef Project: why our chef got involved.
Chef Nick
It IS worth it!
Anyone can be taught how to cook, but you cannot teach someone to care. Hospitality isn’t just about food, it’s about creating an experience. The definition of ‘hospitality’ is the act or practice of one who is hospitable, reception, and entertainment of strangers or guests without reward, or with kind and generous liberality.
Chef Adam
Being a chef is a passion.
Try and attend as many networking events as possible, such as chef of the year. These events can unlock new opportunities, expand your knowledge, and help you connect with different people. You will get to meet lots of new people and make friends for a lifetime. There are many benefits to this industry and the main focus isn’t all about earning money.
Chef Damon
Find a kitchen with a strong leader and a team that matches your personality. Work for someone who you can learn from, listen, work hard, and remember that cooking isn’t the only skill you need to succeed. Choose the path that challenges you and helps you grow. Work smart as well as hard and focus on improving your skills and knowledge.
Look for opportunities in restaurants known for specific specialities like fish, meat, or vegetables to learn butchery and specialised cooking. Consider gaining experience in artisan bakeries or with pitmasters if possible.
If you have cookbooks, read them! Make notes on thing that interest you. Think about when you reach the end of your career and you look back on it, what will that career look like and how do you feel about it. I wish someone had said this to me before I started my journey.
Chef Martin
Make sure you have fun along the way!
Don’t be too serious and enjoy as you learn and grow. While it’s important to stay focused, don’t forget to enjoy the process.
A huge thank you to our chefs who shared their wise words of wisdom. We hope their insights and advice has been helpful and we’re more than happy to keep the conversation going. If you have questions for our chefs, we would love to hear them!
Want to see more? Keep up with our chefs on our socials.
