Interview with Sous Chef

Shaun, the husband of a good friend of mine, is a 27-year-old sous chef. As much as I get a kick out of Food Network (and, of course, eating food), I’d never met a chef before I met him. Shaun doesn’t bring to mind the standard image of a kitchen chef; he’s very tall and looks more like a musician than a chef. Don’t let that fool you, though; I hear he wields a mean kitchen knife! Shaun was gracious enough to answer a few questions I had about his line of work.

What led you to this job?

I wanted to further my career and education. I wrote on my resume that in my next career, I'd like to be learning more about different cooking styles. My culinary expertise rests mainly in Italian cuisine, and now I'm working in a French restaurant.

What are the hardest parts about this job?

Right now, my field is flooded with people who want to be TV chefs; it's very difficult to find good help in a kitchen because so many people went to these expensive culinary schools and once they were working, found that they probably should have went into the entertainment industry if their goal was to be on the Food Network. REAL kitchens are VERY different and liking the Food Network and having a bachelor's at LeCole Culinaire doesn't guarantee that the applicant in front of you knows how to julienne an onion or can properly execute the five mother sauces.

What do you enjoy most about this job?
The instant gratification. No sooner than when I plate the food I can tell by the customer's reaction that they genuinely enjoy the food and the look of the plate.

What have you learned from being a chef?
I've learned a lot about managerial skills, more than culinary. I've learned how to talk to employees even where a language barrier sometimes exists.

Would you recommend a career in this field? Why or why not?
Yes, if you genuinely enjoy cooking, if you really want to be a COOK, rather than a Chef or TV personality. Some people forget that you have to put in your time and climb the ladder to success. It doesn't happen overnight.

What advice would you give to people pursuing this line of work?
NEVER stop studying. You can't learn it all, you'll never be able to say, “I know everything.” There's always something new. Every tongue is different, so no two people will taste the plate the same way.