Tag Archives: chef coats

Chef Carter’s Flank Street Tacos

Prepare yourself because we’re talking tacos! There are tacos and then there are TACOS. This recipe is the real deal, so it’s time to say no to drive-thru tacos or the ones out of the box. Get excited and ready for a flavorful recipe that comes from Chef Carter, a Texas native and our April Chef of the Month. These Flank Street Tacos will live on as your go-to on Taco Tuesday.

Street Tacos

Flank Street Tacos

Ingredients:

1 pound of flank steak, tenderized

1 tsp cumin

1 tsp paprika

1 tsp Kosher salt

1 tsp black pepper

½ tsp chili powder

1 tablespoon garlic, minced

Canola oil

Garnish:

½ medium white onion, diced

½ cup cilantro, chopped

Queso Fresco cheese (white Mexican cheese)

Wedge of lime
Corn Tortillas

Heat grill to high heat.

Directions:

1. In a small bowl, mix cumin, paprika, salt, black pepper and chili powder. Rub/pat mixture generously over steak then sprinkle garlic on meat. Drizzle with Canola oil.

2. Grill steak on high heat searing both sides for 3-4 minutes each. Steak should look brown. Move steak to another burner on low and let sit another 3 minutes on each side until internal temp reaches 130-140 degrees.

3. Remove meat from heat. Let rest 5-10 minutes.

4. Chop/dice onion. Chop cilantro.

5. Warm tortillas on the grill or on a stovetop in a pan.

6. Cut meat in strips or bite sized pieces against the grain of the meat. Place meat on tortilla and garnish with onions, cilantro, and cheese, to taste. Can place the lime wedge on side or squeeze over mixture before you roll up the tortilla.

Tacos are popular in my house and in Austin, we have a lot of food trucks that serve any kind of taco you can dream up. These Flank Street Tacos are so easy to make and taste so good!

Shop ChefUniforms.com now! Keep in touch with Carter, our April Chef of the Month and see all the amazing things he has coming in his future!

Instagram: @chef.carterhull

Twitter: @chef_carterhull

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!

Where were you born?                

I was born in Long Island, New York.

Where do you work and where are you based? 

I live and work in Miami.  I have food trucks and two brick and mortar locations for Ms. Cheezious.  It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.

What is your favorite kitchen tool in creating your masterpieces/dishes? 

My favorite kitchen tool is a good knife.  It can become an expensive habit!

What is your sharpest sense out of all the 5 senses?   

Hearing.  In the restaurant industry we need to listen to people and our guests’ feedback.  You can’t be emotional if someone doesn’t care for something.  You need to be able to hear them and make changes.  A lot of people don’t listen to what their customers have to say.

What advice would you offer for aspiring chefs?  

Put in the time.  Learn to take every opportunity presented to you when you’re not working.  Ask to volunteer, to work with other chefs and offer to work at any event.  Keep your head, down mouth shut and observe what’s going on around you.  Be humble, pay attention and ask questions.

What is one culinary tip every chef should know and perfect?    

Proper seasoning in general, but especially salt.  It can change a lot of things so learn how to use it correctly.

What does good food mean to you?    

Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well.  My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking.  We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.

What trends do you see emerging in the near future?  

No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake.  We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.

What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)   

I want it to fit well and look good.  Who doesn’t want to look good?  I am big in the shoulders, so I need to be able to move.  The coat needs to be moveable and breathable.  I wear a lot of chef shirts.  Being in South Florida, it is hot all day, every day and even hotter in the kitchen.

Favorite ingredient to work with?    

Obviously, cheese.  But besides doing grilled cheese, I really love smoking meats and BBQ.  I like making pulled pork and ribs.

Favorite City to dine out in?   

New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture.  If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings.  I can always have one more slice of pizza as a snack in between meals too.  I come home 10 pounds heavier from every trip!

Best Dish you have ever made?     

Probably ribs.  Like I said, I love smoking meats and barbecuing.  You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce.  I can make them ahead of time and heat them up when I have friends over.  I never have a problem having people show up for my barbecue.

Place you eat most often on your days off?      

The Hillstone.  I always know what I am getting.  The food is good and the service is always great.  Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.

Person you would most like to cook for?         

I would like to cook for José Andrés.  He seems like a cool guy to hang out with.  I would love to make Spanish food and tapas with him.  He has always been a super nice guy when I have met him in the past.  Like I said before, my best memories are good meals with family and I think cooking for him would be like that.

What made you decide to become a chef in the first place?       

I started cooking at a very young age.  Growing up, my mom was a single mom.  We would fend for ourselves from an early age.  When I was like 7, I would wake her up while she was sleeping to open jars.  She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone.  After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.

What is new on your DVR?      

You would have to ask my wife.  When I come home, I sit down and she puts on whatever she wants and I can just sit still finally.  I don’t get much time at work to sit still.

May 2016 Chef of the Month – Jimmy Rodriguez

Chef Jimmy's Blue Pic.

Congratulations Chef Jimmy Rodriguez for being our Chef of the Month for May!  Find out what Chef Jimmy has been up to while introducing big, new flavors to the BG Florida State Parks!

  1. Where were you born?

I was born in Havana, Cuba.  I was in Cuba until I was 12 years old.  I came over to America in ‘85.

  1. Where do you work and where are you based?

I currently work for BG Florida Parks.  The three state parks included are Oleta River State Park, Hugh Birch State Park, and John U Lloyd State Park.  I am involved in turning the state park concession stands and Blue Marlin Fish House into a better dining experience.  I am implementing the use of higher quality products and standardized recipes that the entire company will follow and produce to my personal standards.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool is my chef coat.  This is an important tool to help protect me from being burned and scratched in the kitchen.  It also gives me a sense of pride and lets people understand that there is a professional behind the wheel, but also a graduate that loves his craft.  In my chef coat, I always carry a thermometer, a flashlight, a knife and a sharpie.

  1. What is your sharpest sense out of all the 5 senses?

Taste is my strongest sense.  I have trained my palate to know exactly what a dish will taste like before even needing to taste it.  With my training and experience, I am able to follow a standardized recipe and use the knowledge of the ingredients I am incorporating and not need to taste the dish.  Nothing has too much or too little seasoning.  This knowledge has led to much of my success.

  1. What advice would you offer for aspiring chefs?

You must love your craft.  I hate culinary programs that fill students’ minds with the idea that “he who wants a college degree, not knowing the fire they are about to jump into, can get a degree.”  College kids think they can get a degree and get a top dollar job, and it’s the furthest thing from that.  Students should have a job in the industry before going to school so they know what they are getting themselves into.  You have to have a love for food and for the craft.

  1. What is one culinary tip every chef should know and perfect?

If you wouldn’t serve it to your mother, you should never serve it to your guests.  If you are in doubt, throw it out.  The quality of your product is a MUST.

  1. What does good food mean to you?

Good food is about texture and the timeliness of getting the dish to the customer.  The little details are important.  You want to be able to differentiate between every ingredient in each bite.  No one wants overcooked chicken and vegetables and mushy carrots.

  1. What trends do you see emerging in the near future?

I call it the Pan-American menu.  Many menus now relate to all types of people and can have French style cuisine, Caribbean style cuisine, etc. all on the same menu. With my real knowledge of different cuisines from Cuba, I want to make sure all restaurants have a mixture and that everyone has an alliance to the food being served.

  1. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

It needs to be durable, breathable, good quality material, and washes and dries well.  I prefer long sleeves with arm pockets to protect my arms and hold everything I need.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?

I always wear a bandana to keep my hair out of my face. Also, I use aprons only when prepping.  Don’t walk out of the prep area with an apron.  The apron protects the food from you, not you from the food.

  1. Favorite ingredient to work with?

Lately it has been Greek yogurt.  I try to incorporate it into everything, even my Caesar dressing has Greek yogurt in it.  I no longer use preservatives in my food, so you will not find any mayonnaise or sour cream in my kitchen.  I preserve everything with lime juice, Worcestershire sauce, hot sauce, etc. to keep it fresh.  Smaller batches with no preservatives is the secret to success.

  1. Favorite city to dine out in?

Miami.  There is a wide range of restaurants in all the different areas that have been built up like the Art District and Liberty City.

  1. Best dish you have ever made?

My Cilantro yogurt sauce.  I make an emulsification of Greek yogurt, extra virgin olive oil and fresh herbs.  Always organic ingredients, no preservatives.  It goes with everything- fish, chicken, been, even French fries.

  1. Place you eat most often on your days off?

I eat mostly at home and don’t dine out a lot.  Lately I have been perfecting recipes for croquettes using different meats and fish with all fresh ingredients. I will have a line of croquettes and sauces out before 2017.

  1. Person you would most like to cook for?

My Wife! Dee Rodriguez, she is my biggest fan as well as my critic. My inspiration.

  1. What made you decide to become a chef?

In Cuba, I had been cooking since I was sitting in my grandmother’s lap.  When I came to America, I used to be a tour guide and air boat Captain.  At the end of the tour I would reach in and hold an alligator so people could take pictures.  Eventually, my wife told me it was too dangerous, so I went to culinary school.

  1. What is new on your DVR?

The Marlins baseball season from last year.  I didn’t watch it live, but I watch every minute of every game at my leisure.  I’m still finishing last season!

Give the Gift of Style for Mother’s Day!

Happy Mother’s Day to all of the wonderful moms out there! Today is the official day to honor our mothers and do for them what they do for us every day.  Today, we shower them with love and appreciation as we give them the day to sit back and relax.

There is nothing mothers love more than special moments shared with family.  We like to show our moms we care with gifts that will last a lifetime and help keep those special memories close to heart.  Make this Mother’s Day one she’ll remember forever with this stylish kitchen apparel.

Make sure your mom always looks dressed to impress in the kitchen with these great styles!

Women's Traditional Fit S-Shaped Chef Coat

Style # 61311

Add some style to your mom’s daily routine with this fitted, lightweight chef coat that is the perfect blend of comfort and style.

Full Length Butcher Apron

Style # F8

A mom’s best friend in the kitchen is her apron.  Check out this traditional apron available in a wide variety of colors.  Her new apron will ensure she is comfortable and protected while making great meals for the family!

Women's Attitude Chef Women's T-Shirt - Wonder Chef

Style # 11134WCH

If you want to make sure your mom feels like the super mom that she is, you can’t go wrong with this chef t-shirt! Let everyone know she is not only wonder mom, but also a wonder chef in the kitchen!

Your mom will shine like the star she is with some embroidery to her new coat or apron. Feel free to choose from our selection or create your own custom image or monogram to add some personal touches to her new kitchen gear.

Get all these great items and more at Chefuniforms.com!

The Food Truck Craze

food trucks

In recent years, food trucks have become a rapidly growing trend, as seen by several television series (The Great Food Truck Race, Food Truck Face Off, Food Truck Paradise) and many worldwide food truck events. Here in Plantation, FL., there is a local food truck event at Heritage Park every Tuesday night, in which several food trucks come from all over to serve to happy paying customers. Not only is it an interesting way to taste new, homemade, and often unique foods, but it is a simpler way that chefs and entrepreneurs are getting their businesses off the ground without the startup costs of a brick-and mortar-restaurant.

Yvonne

This is how our chef of the month, Yvonne Anderson-Thomas, got her start with Brown Shuga Soul Food. She started out selling baked goods at food festivals in Idaho and quickly moved on to operating a few food trucks selling her homemade Southern cuisine, complete with a flourishing catering business. This career move has proven to be a great decision on her part. Another great example of this success is Press Gourmet Sandwiches, which started out as a food truck, got featured on the Food Network, and now has a restaurant located in Fort Lauderdale, FL. This writer recommends “The Daily,” a sandwich featuring grilled chicken, brie, tomato, spinach, Applewood bacon, and apricot jam. Delicious!

If you are a chef or entrepreneur looking to break into this kind of business, Chef Uniforms is a great way to start browsing for professional chef coats and uniforms. Getting the right look, fit, and style is important. You can see for yourself what Yvonne Anderson-Thomas recommends to bring your chef attire to the next level.

Here are some tips and thoughts from Chef Yvonne herself if you are looking to start your own food truck:

  1. Everyone is not always happy with your success. Believe in Your dream.
  2. It’s hard to operate a truck year-round in a city that gets so cold during the winter that your water tank freezes up!
  3. Join a food truck association or start one. There is power in numbers.
  4. Make sure you buy a truck that fits your menu as far as the equipment you need.
  5. Give away free food in exchange for publicity every once in a while.
  6. It is more work than you can possibly imagine! This is not a job for lazy people, or people who want to retire or think it’s a get rich quick idea. It takes work and perseverance.
  7. Pay for quality equipment and marketing materials.

Good luck!

Chef Yvonne’s Path to Cooking

Chef Yvonne

Yvonne Anderson-Thomas, our Chef of the Month for March 2016, found both a solace and an unexpected, life-changing solution in cooking. She was willing to reveal her amazing story with us, so that we could share it with all of our readers. Once she had divorced her husband of twenty years, she was uncertain of her next steps. She had gone to school for nursing, but never finished her degree. Instead, drawing from her previous experience managing a bakery, she threw on her chef coat and started selling her baked goods at food festivals. Once she realized this wasn’t getting her quite far enough, she resorted to an old family recipe instead – smoked turkey legs. After some initial success and a very generous loan from a friend, Yvonne started her own food truck and dubbed it Brown Shuga. Suddenly she became very busy tending to three events a day, she enlisted several friends, seasonal employees, and volunteers to help get her business off the ground.

But running a food truck is expensive. It’s not just the ingredients and the cooking she’d have to worry about, but the licensing, any extra fees, prep tables, freezer, cookers, utensils, various other equipment, and managing the truck itself. Fortunately, Yvonne discovered a woman’s shelter that would allow her to park in its lot. She repaid this act of generosity in food and donated tips.

Soon enough, Brown Shuga grew to include many recipes in the soul-food and Southern comfort tradition. Yvonne added another food truck to help keep up with the demand for her cooking. There were a few setbacks along the way – including the truck’s burst pipes during the winter months – but Yvonne persevered. She fondly recalls her proudest moment during this time: “Finally, when I said, ‘Brown Shuga Soul Food,’ people knew the name, and it made me feel so good.” Now, five years later, she has received numerous accolades and awards, including one for Best Food Truck, acknowledged by the Idaho Statesman.

In retrospect, Yvonne admits her professional trajectory has been quite surprising. She never imagined she’d been running her own food trucks. However, back when she was married, she often found herself cooking for functions on the military bases her husband was stationed at. She recalls how she experimented and experimented until she arrived at the perfect recipes for her signature cornbread and ribs. In the end, these years relocating from base to base was a true test to her and her resourcefulness. “I feel like I have succeeded in letting people know who I am,” Yvonne concludes.

Thank you, Yvonne, for sharing this story with us! It is certainly inspiring, and we hope our readers will feel the same!

Who says you have to wait for New Chef Uniforms from Santa?

There is nothing like something new and shiny and you don’t have to wait until Christmas to unwrap your present. Whether it’s for you, a friend or a loved one, new styles have arrived at Chefuniforms.com sure to please everyone.

For our Female Chefs, the new styles available are fun, flirty and perfect for those ladies who love color and like to step away from a traditional chef coat.

If you like to stand out, you will love the new S-Shaped Coat. Easy to care for and made of 65/35 Poly/Cotton poplin, this coat is perfect for those who prefers a lightweight coat to the basic twill coat. With its feminine style lines, contrast details and 6 available colors, this coat is versatile enough to please any chef from the restaurant to the bakery.

Chefuniforms.com New Chef Coat - Women's Traditional Fit S-Shaped Chef Coat in Fuchsia w Black - Plastic Buttons - 6535 PolyCotton Poplin

Chefuniforms.com New Female Chef Coat – Women’s Traditional Fit S-Shaped Chef Coat in Fuchsia w Black – Plastic Buttons – 65/35 Poly/Cotton Poplin

Step out of the box, way out of the box and into the new ¾ Sleeves Asymmetrical Coat. If you like fancy, this is the coat for you. Complete with feminine details, fabric covered buttons and loops, side seam pockets and sleeve cuff/tab details; this sexy yet classy coat has it all! Made of 65/35 Poly/Cotton fine line twill, the asymmetrical coat is the perfect piece to wear if you want to impress. This coat is available in 5 different colors including ChefUniforms new color, Wild Berry, which is a perfect choice if you are not into pink that much but want something lighter than eggplant. At $29.99 however, you are going to want them all.

Chefuniforms.com New Female Chef Coat - Women's Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black - Fabric Covered Buttons - 6535 PolyCotton

Chefuniforms.com New Female Chef Coat – Women’s Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black – Fabric Covered Buttons – 65/35 Poly/Cotton

Want a little extra room without the extra fabric? Then you need to check out our first stretch coat. Single breasted, ¾ sleeve length and fabric covered buttons, back vents, side seam pockets and princess seams are some of the details incorporated into this coat. Perhaps the best part of it however, is its fabric. Made of 55/42/3 Cotton/Poly/Spandex, this coat offers greater ease of movement and versatility without sacrificing comfort within the fit. If you ever just wanted more from your chef coat, then this is definitely one who should check out.

Chefuniforms.com New Female Chef Coat - Women's STRETCH Princess Seam Chef Coat in Turquoise - Fabric Covered Buttons - 55 42 3 Cotton Poly Spandex

Chefuniforms.com New Female Chef Coat – Women’s STRETCH Princess Seam Chef Coat in Turquoise – Fabric Covered Buttons – 55/42/3 Cotton/Poly/Spandex

In addition to new styles for ladies, there are also 4 new colors added to the ladies Chef pants. Colors include Chalk Stripe Black, Chalk Stripe Grey, Black Stripe, and Chalk Stripe Navy. The Chalk Stripe Navy and Chalk Stripe Grey have also been added to the Bib and Bistro aprons. The Chalk Stripe Navy provides a pop of color to liven up any holiday party!

ChefUniforms.com Aprons - New Styles

                         ChefUniforms.com Aprons – New Styles

 

Of course we didn’t forget our Male Chefs. Keep it cool in the kitchen with our new Double Breasted Mesh Coat. A traditional look with a cool twist, this Poly/Cotton Twill coat is sure to keep you cool with half mesh sleeves and a triangle mesh vent at the back yoke. This style is available in Black, Pebble Grey, White and festive True Red and Green.

ChefUniforms.com Men's Double Breasted Chef Coat with Mesh in True Red w Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com Men’s Double Breasted Chef Coat with Mesh in True Red w Black – Plastic Buttons – 65/35 Poly/Cotton

No need to button it up anymore. If you want to get away from buttoning all those buttons in a traditional chef coat then you are going to love the new Pull Over Coat. Easy to put on with a 2 button yoke this coat offers versatility and ease even on the go. Never forget a button again, just pull it over your head. This is the most uncomplicated coat you will ever own. Available in Black and White for easy accessorizing with all of your ChefUniforms chef pants. In a short time this coat has already become a costumer’s favorite.

ChefUniforms.com - Men's Traditional Fit Pullover Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com – Men’s Traditional Fit Pullover Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

Last but not least for those of you who are blessed with a little extra height our basic poly/cotton coat 65511 is now available in tall (T65511).

ChefUniforms.com - Men's Basic Fit TALL Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton - Style # T65511

ChefUniforms.com – Men’s Basic Fit TALL Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

With so many new things to choose from, it’s hard to stay off the naughty list.

Tell us which ones are your favorite and why?

ChefUniforms.com partners with Living Beyond Breast Cancer

ChefUniforms.com partners with Living Beyond Breast Cancer

This Fall, we are excited to partner with Living Beyond Breast Cancer (LBBC) and donate proceeds from the sale of 2 of our chef coats, Traditional Fit Chef Coat in Hot Pink for the men and Wild and Pink Black Print Chef Coat for the women. This is the first time we have designed chef coats to help bring awareness to a cause. We will be joining our sister brand, Uniform Advantage in making a donation of over $5,000 in total helping those diagnosed! If you and your staff want to paint your kitchen and/or restaurant Pink and get additional breast cancer awareness items, we offer a wide variety of styles and designs to complete your wardrobe!

What we love about LBBC is that they offer programs and a range of services to support anyone diagnosed with breast cancer, caregivers and even loved ones of those impacted by this disease. Whether newly diagnosed, in treatment, to living with advanced breast cancer or in recovery, LBBC offers something for everyone, because no one needs to go through this alone.

About Living Beyond Breast Cancer

ChefUniforms.com partners with Living Beyond Breast Cancer

Living Beyond Breast Cancer (LBBC) is a nonprofit organization whose vision is a world where no one impacted by breast cancer feels uninformed or alone. LBBC’s mission is to connect people with trusted breast cancer information and a community of support. LBBC addresses the current needs of people affected by breast cancer, whether they are newly diagnosed, in treatment, recovery or living with a history of or managing a metastatic form of the disease. Resources are developed in collaboration with the nation’s leading oncologists, health professionals and ally organizations and are delivered by people who understand the physical and emotional complexities of breast cancer.

We appreciate your support today!

 

5 Tips to help Chefs Survive Their First Job in the Kitchen

Chefs first job in the Kitchen Chefs first job in the Kitchen

We’ve seen how messy things can get when you don’t respect the kitchen. We’ve seen how accidents can happen when you aren’t paying attention. These things can and will happen, but a seasoned chef will know just how to avoid some common missteps and mistakes on the job. A newbie, however, will need all the help they can get – which is why we’ve compiled a list of tips to surviving your first job in the kitchen.

Be aware of your environment – kitchens can be loud, hectic and dangerous. Always know who and what is around you – and let others know when you’re near them. Learn to use these terms, if you want to keep your job (and your health), and look like you know what you’re doing:

  • Corner – coming around the corner
  • Behind you – walking behind someone
  • Sharp – walking with a sharp knife
  • Hot – walking with a hot pot

Keep a clean work space – Keep your station neat, clean and organized. That not only includes keeping all food and tools in their proper places, but keeping your chef coat or apron stain free, as well. For tips on how to keep your coat as clean as possible, read our blog, Keeping Your Chef Coat Clean During the Holidays.

Chefs first job in the Kitchen

Move efficiently – Don’t just run around the kitchen aimlessly. Know what you need, where to find it, and minimize the amount of time you spend moving around the kitchen. This is not only for your safety, but for the safety of everyone else in that kitchen. Be considerate to those around you and don’t crowd their work space by being in an area you don’t need to be in.

Don’t act like a know-it-all – Stop trying to impress everyone and do what you are told. You are new to this, and your head chef knows that. Don’t pretend to know everything just to show off. If anything, he or she will be happier to see you learning and producing consistently well-prepared dishes than to see you try something you saw on TV once and fail miserably. Always under promise and over deliver. Listen to your head chef and do as he or she says.

Last but not least, Stay Calm! – A professional kitchen is a high-pressure environment. If you are nervous or unsure, you will make everyone around you nervous as well. You can freak out on the inside, but outside you need to be calm, cool and collected. Focus on the task in front of you. Take it one step at a time, and get it right the first time. Don’t start yelling at everyone, unless you’re the head chef – unless you want a one way ticket out of his kitchen.

Chefs first job in the Kitchen

Can you think of any other tips for new kitchen staff? Post it below!

Chef Advice – Humility, Prep, Culture, Work Ethics and Patience

Chef Advice and Words of Wisdom found on blog.chefuniforms.com

You should never underestimate the value of experience. It is likely that people who have been around longer know a thing or two that you may not. In that light, it is always important to learn as much as we can from those people, and take whatever advice they are willing to give. With that said, here are a few words of wisdom from some great chefs around the country that just might be useful to you one day.

Chef Advice and Words of Wisdom from Chef Kristen Kish found on blog.chefuniforms.com

Kristen Kish, winner of Top Chef’s 10th season: “Honestly, one thing I wished I learned earlier on was humility and how to humble yourself, and how to start from the bottom, because that’s where you learn the most. You don’t have to be in a million places at once, you’re in charge of one thing and you have to learn and listen and be more aware of what’s happening around you. But at the end of the day, it’s a hard industry. It’s hard. There’s sacrifices that are made and work will come before personal life. You’ll give up friends and family and holidays and events and you’re gonna lose people out of your life. But that being said, you get to surround yourself with people who share the same passion. You have to choose wisely though, because there’s a lot of restaurants that breed bad habits. Whether it’s how the restaurant runs or late-night partying, it’s the restaurant industry. And it’s hard not to give into those temptations, because it’s kinda fun. But once you find that professional kitchen that truly knows how to run and breed true talent, you stick with that. It’s one of the hardest industries I’ve ever been a part of, but also the most rewarding once you make that breakthrough. You go through culinary school and have that idea of working in kitchens, and it’s a harsh reality once you go into your first real kitchen. A lot of people give it up, but another great thing about the industry is you get to jump around from city to city, restaurant to restaurant. Give it two years and move on. For a commitment-phobe like myself, it works out well.”

 

Chef Advice and Words of Wisdom from Paula Deen found on blog.chefuniforms.com

Paula Deen, Paula’s Best Dishes: “Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.”

 

 Chef Advice and Words of Wisdom from Tony Mantuano found on blog.chefuniforms.com

Tony Mantuano, Spiaggia in Chicago, IL: “It’s important to look at tradition and culture for inspiration. Look to the past to move forward. Go and spend time in the region of the cuisine you’re interested in. Learn the techniques and how local chefs are modernizing their own culinary traditions. See how people actually live. That experience will certainly come through in your food and help create a unique point of view.”

 

Chef Advice and Words of Wisdom from Marc Vetri found on blog.chefuniforms.com

Marc Vetri, Sara’s Weeknight Meals: “Work ethic and attitude is everything. It’s the only thing that matters. I would take a less knowledgeable cook with a great attitude and work ethic over a talented prodigy with pissy attitude any day of the week. It will always make for a better team at the restaurant. I can’t tell you how many amazing cooks have been through my kitchens and simply have not made the cut because of their attitude. And guess what? Three, four, five years later those cooks are still line cooks. They still complain about how much everybody else sucks around them. If you’re a line cook at 25 and still one at 35, it’s time to look in the mirror. I can guarantee that YOU are the problem not anyone else.”

 

Chef Advice and Words of Wisdom from Gaston Acurio found on blog.chefuniforms.com

Gaston Acurio, La Mar: “The most important ingredient in this food world for young chefs is to be patient. When I was 20-years-old I had to go to a library, now if I want a recipe I can have it anywhere – maybe one million recipes. All this information that you’re receiving makes you think that you’re prepared but you’re not, the experience of life is very important to cook better. You don’t have to worry, you don’t have to rush – wait for your moment and listen to your soul to know when is your moment to go further. In the meanwhile learn, learn and learn.”

And finally, a bit of advice from us at ChefUniforms.com: “Always keep your chef coat clean and stain-free (as much as you can – you are in a kitchen, after all!). For information on how to take care of your chef coats, see our blog “Keeping Your Chef Coat Clean During the Holidays”.

As with any advice you are given, BE THE BEST YOU CAN BE!

What’s the best advice you’ve ever gotten? Leave it below for our Chefs!

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