Becoming a top culinary chef is not an easy task. Reaching the summit in a culinary arts career requires several years of hard work, sincere devotion, creative thinking, innovative approach and constant practice. An intense competition exists in the field of top culinary chefs and the top chefs are in great demand in the finest restaurants around the world. Some of the major qualities that top chefs need to have are presented here.
1. Culinary arts passion
A tremendous passion towards food and cooking is the foremost quality that makes a good chef stand out. These chefs really enjoy their profession. Right from the selection of the food items that they wish to prepare according to the function, event or situation, to the creation of appropriate menus and the preparation of each item with great care, they do it with unrequited love and affection.
2. Creativity in culinary arts
Great chefs differ from other chefs not only because of their passion, but also due to their distinctive creativity. Apart from the standard ingredients in a food item, they add a few more special ingredients and make minor changes in the preparation methods, so that the food item appears totally new. When several such subtly modified food items are presented in a menu, the dining experience will be a pleasant and enjoyable one for the customers.
3. Commitment to quality in culinary arts
Renowned chefs select only the finest and best ingredients and adopt methods and techniques that will result in very high quality food items. They never compromise on quality. Even if they find minor faults or defects in an ingredient, they never hesitate to discard that item – even if it is a costly one.
4. Constant practice and effort for innovation
The world’s most famous chefs never cease to practice their cooking techniques and continuously try to hone their skills. They are forever on the lookout for innovative food items and techniques, and practice them until they achieve complete perfection.
5. Importance of teamwork
Great chefs know that they can never prepare all the food items single-handedly. That’s why they collaborate and coordinate with other members of the culinary arts profession – in a harmonious fashion as a smooth team. This will not only make the other members in the food preparation work feel part of the team and gain inspiration to offer more commitment in their job, but the relationship between the management and staff will also be very healthy.
6. Paying attention to minute details
When a particular food item is prepared, each ingredient is important and the quantity in which it should be added is even more significant. If an ingredient is either totally missed or if it is added in lesser or more quantity, the food item will not have the right taste. Hence, the top chef should keep an eye on every small detail that is part of the culinary arts work.
7. Quick decisions and handling criticism
Major chefs need to make instant decisions when problems arise or when a few particular customers wish to have special dishes that can not be prepared instantly. Since time is an important factor in the food industry, quick decisions to solve the problems or complaints and special requests from customers should be taken by the chef. Even if there’s criticism from customers, the chef should take them calmly – as it’s never possible to satisfy everyone all the time. Still, if there was a genuine mistake in the preparation of a food item, the chef should not hesitate to apologise sincerely and profusely. If possible, the chef should try to offer a suitable alternative that the customer will accept without objection.