All the Gear & Every Idea: Chef Equipment To Succeed!
Published: 19 Nov 2015
You’ve heard the expression: ‘all the gear and no idea’, well here’s a new one: ‘all the gear and every idea!’ And by that, of course, we mean someone who’s as committed to doing something properly – be it a new skill or job – as they are in ensuring they have all the equipment they need to do it.
As we’d like to help you get well on your way to chef superstardom, then, we’re giving you a rundown of all the things you’ll need to make a good start. Read on…
1. Chef’s Whites – Any good chef knows only too well that good hygiene is vital. When so many kitchens are open and can be therefore be seen by the public when they’re tucking into their food, it’s important you don’t put a foot wrong. You should first look presentable, thanks to the right chef’s whites – which include a jacket, trousers, hat and apron. Look the part and you’ll be more likely to act the part, too.
2. Colour-coded Chopping Boards – Chefs’ chopping boards, which are generally organised by colour, offer another way you can ensure only the very best levels of hygiene in the kitchen. You may be required to own a set of these – along with a set of knives – if you’re embarking on a culinary course, so do look at some of the top chefs’ websites for getting hold of essential equipment like this.
3. Pride – Of course, when it comes to having the right things you need to become a great chef, it isn’t all down to physical equipment. Often, having the right attitude and personality traits can go a long way to ensuring you will succeed in the job. Taking pride in not just your appearance and levels of hygiene is key, but it’s also worth ensuring you’re proud of the work you do, too. Sending out a meal that isn’t quite right is a sure fire way to have it sent back to the kitchen, along with your reputation. So make sure there isn’t as much as a sprig of parsley out of place before you dish up.
4. Persistence – If at first you don’t succeed, try, try and try again. A little bit of persistence, particularly in the high-pressure world of food, will go a long way. You might not make it to Heston Blumenthal heights straight away, but you’ve got to start somewhere.
5. Patience – Finally – and this ties in with point no 4 – patience is vital. It’s what helped some of the country’s top head chefs get to the level they are today and it’s also what will spur you on when you’re feeling deflated when a run of meals are sent back to the kitchen. Stick with it and your hard work will soon pay off!
Want a role in the leisure jobs industry? Becoming a chef is a great route to take; with plenty of courses on offer here in the UK, you’ll be spoiled for choice, too. Don’t leave it too late to decide what you want to do; make the necessary enquiries now and enrol.