Practice makes perfect: refining your skills
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Transcript
- Wellington High School:
When and where do you refine your skills as a chef?
- Adam:
I think it’s when you go to work. Like I said before, you’ve got to go to tech or poly to get your qualifications, but I think generally you forget all that when you get in the door, you forget what you know, and this is day one. So that is when you are, sort off, refining it. Later on in life, when you have been in the kitchen six or seven years, you’ll understand. You’ll get a really comfortable feeling with yourself. I think it takes that long for you, not to become a chef, but it really takes that long to become comfortable.
- Pauline:
Practice makes perfect. People didn’t become musicians overnight. They didn’t play piano brilliantly straight away. It takes years of practice and chefing is the same. You find the ones like Gordon Ramsay. I was lucky enough to meet him, when he came over, a couple of years ago. The man is completely dedicated. There are not many people like him. He is full-on, but he is incredibly dedicated. That is what it takes if you want to be where he is; that is what you've got to do.
- Jay:
You have to have passion. If you are doing it just because you’ve got nothing else to do, it’s not a good reason. You have to have passion for food, and you have to have passion for the career. Then you will go anywhere you want to go.