for part 1 (see previous blog)
Christopher Lee, 32
Executive chef, Gilt, midtown
If you want to do it right, I always recommend going to school. Schooling gives you a foundation. It teaches you culinary vocabulary and product identification; it gives you the basics of what we do. We teach things in the restaurant, but we teach finishing skills, not basic skills. There's just not the time to do it.
"If you don't have the foundation, which to me is schooling, you're going to be aggravated, and you're going to find yourself most likely leaving the industry, because it's not going to be very kind to you. There are a lot of demands and pressure.
"It takes patience to be a great chef. You've got to understand that you're going to start at the bottom."
Lombard for News
Marcus Samuelsson, 37
Chef/co-owner, Aquavit, midtown; Riingo, midtown
If you're not passionate about food - almost overly passionate - this is a really difficult industry.
"In the beginning, it's as simple as life skills: Showing up on time or early, making sure you dress properly, addressing people that you work for properly. You're an assistant in that kitchen, so really what matters is for you to have a great attitude. Somebody's going to take notice of that and give you a chance.
"People want to do it the quick way, but it takes a long time before it's about you. I found it calming peeling the carrots. I enjoyed cleaning the fish.
"It's all about work ethic, attitude, willingness to be there, commitment to yourself and to the industry. If you have all those things, this is a beautiful industry where you can go anywhere in the world or the country and be welcome."
Source: nydailynews.com
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