“Cooking is like Love. It should be entered into with abandon or not at all.” Harriet Van Horne
Passion, Patience, Persistence, Perseverance, Perfection and Pain are the essential “P’s”of virtues required for a young Chef.
There may be several instances when an individual may feel stressed, broken and thwarted to an extent of frustration of wanting to give it up all. Then this actually is the point where one would need to ask oneself – whether He or She can take up the real challenge to go further or not?
All the day to day pain and hard work would seem to go unnoticed, especially the very the long hours, the challenges of handling untold pressures, working in strict conditions, adhering to the best of standards, all of these while performing to acceptable levels and taking a continuous string of instructions from Superiors in a right earnest state of mind & spirit regardless.
It is a challenging world out there in the Production Kitchen no doubt; whilst being pushed to the very limits, one either needs to learn to survive and adapt to emerge strongly as a Winner to Become a Professional Chef or else perish in this mayhem.
As Julie Powell candidly remarked “Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and consuming enough to take a place in the centre of my life into which was creeping a horrible feeling of stasis and the doom of mediocrity”.
It actually takes a lot to become a Professional Chef and when you eventually become one, it is definitely a sense of real accomplishment, something above mediocrity and the ordinary.