Question
I'm 18 and a junior chef de partie in a two-rosette establishment in Scotland. What would you recommend as a natural progression? I want to become the best chef to come out of Scotland since Gordon Ramsay.
Answers
Ian Horrox, human resources director at Conran Restaurants and Retail:
Ask for some feedback from your current head chef against such areas as technical ability, productivity, teamwork, consistency and attendance/timekeeping required of a chef de partie in your kitchen.
Your own assessment of your progress may or may not be accurate, but it's always beneficial to understand how your employer would assess your contribution and what additional things they would be looking for before promoting you to a chef de partie.
If you're competitive, why not channel your energies into entering competitions as an outlet for your creativity?
This will in turn give you the opportunity to showcase your talents and bring you to the attention of leaders in the industry.
Mark Manson, director, Simply Chefs by HOCAPS:
If you aspire to Ramsay's crown, then his career progression should stand as a good example of how to go about your ascent. Ramsay had a few "standstill" positions before he joined Marco Pierre White at Harvey's. He walked through those legendary kitchen doors as a commis chef and put several years' experience behind him to start learning from scratch again.
There are no short cuts to the top. Find a good boss, one who already has the accolades you strive for, put your ego to one side and get your head down. Great chefs don't want know-it-alls in their kitchens. They want people with a desire to learn, and a thirst for knowledge.
If you'd like to submit a question, send it to chris.druce@rbi.co.uk.