It was my second class in culinary school. I spent the weeks prior learning to use my knife and how to avoid the horrors of food borne illness. It was time to learn stocks, sauces, and soups. We were busy every night, making everything from roux and bechemel to nicoise salads. I learned to season my food and how to make the perfect omelette. I used barley and farro for the first time. I learned to properly grill and fry. Who knew that a 45° turn and blanching french fries made all the difference in the world? I still remember the mother sauces, even though I haven’t made a single one since that class. I haven’t made a galantine either. But just like algebra there are some things we need to understand though they seem to have no application in every day life.

Half way through the course (once we started making dishes) our Chef/Instructor began to give us the same answer to almost all of our questions. Whether it was because she was tired of answering the same questions or whether she was challenging us to think for ourselves I don’t know to this day. But the answer to the question remains with me still.

What was the answer? Be a chef. Three words. Simple, yet so profound. We would ask, “how much salt should we add?” Her response, “Be a chef.” Or we would say, “Chef, can we add vinegar?” Same answer, “Be a chef.” It got to the point where we stopped asking and instead said to ourselves and one another “be a chef” as we threw in more cumin to see what the outcome would be. It was almost like closing our eyes and jumping off the ledge. All we could do was hope it turned out okay.

What was she trying to tell us? I believe she was telling us to answer our own questions through exploration. She was instilling a value. What better way to determine an outcome than to experience it through trial and error? She wanted us to try things and develop a sense of right and wrong. She wanted us not to rely so much on her opinion but to develop one of our own.

Out of the many things I learned in culinary school the most significant turned out to be this. “Be a chef” wasn’t just an answer to a question. For me it became the answer to everything. Today, if I am in the kitchen feeling overwhelmed or challenged, I tell myself…”Be a chef”. These three little words motivate me beyond my fear and reservations. They keep me engaged and thirsty for knowledge and artistry. They advance my skills sets and give me confidence on bad days. They remind me why I chose this career on good days. They make me less rigid and help me to just have fun.

The fact of the matter is that television has us fooled. We are buying into the glamour that comes with the lives of celebrity Chefs. They travel to exotic places. They cook for celebrities. They eat the best food on the planet. Unfortunately what we see on television is only a fraction of a bigger picture. So what exactly does it mean to be a chef then? A chef is a trained and highly skilled professional. They are proficient in all areas of food preparation. A chef is the chief and highest rank of the kitchen/cuisine. What they don’t tell you when you sign up is this… a chef works endless hours in variable conditions. A chef misses holidays and birthdays with their family and friends. In addition to being a kitchen manager, a chef is a dishwasher, expediter, and server at times. It takes commitment and discipline to become a chef. Without such one might give up somewhere between sweeping and mopping floors, shelling peas, washing and peeling potatoes, unloading delivery trucks, and organizing walk-in freezers.

I am still in the early stages of my career. I am proud that I chose to be a chef. I work in a vast, competitive, and ever changing industry. My days and nights are consumed by my commitment to food. It requires a level artistry and science that pushes me outside the norm. It requires research and development to keep my skills sharp. It requires love and passion. Every day that I wake up and go to work, I tell myself to “Be a chef”. Then I go out and strive for excellence. Even on my off days I find myself in the kitchen.

You don’t have to cook professionally to understand and apply this. I think everyone can do the same both in their kitchens and careers. In whatever you do, give it your all. Commit to it. Take risks. Rely more on your own instincts and opinions. Learn from your mistakes. Have fun. Own it. Be a chef.

Sidebar: Chef, I hope this message reaches you one day. Thanks for the lessons and recommendations. Invaluable. I want to be just like you when I grow up!