Behind the Line
Topic: Philosophies
The "Corporate" Ladder
Culinary artists of the future need your words of wisdom! What is your advice to aspiring chefs?
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
Keep your nose to the grindstone. Don't focus on how quickly to get to the top--knock out tasks as they come, and the opportunities will present themselves to you as you successfully grow
What are the biggest challenges facing up-and-coming chefs of tomorrow?
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Patience
Tell us about your rise to the top. How did you work your way through your career to reach where you are today?
- Daniela Ortiz
- Server
- Talde
- Brooklyn, NY
Well, I wouldn't say that I have risen to the top of my profession - yet. But I will say that I have a good checklist of front of the house jobs, not neccessarily in this order:
hostess (famly re...
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The career ladder can keep on growing. What's your ultimate goal, and in your eyes, what is the peak of success?
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
To make a positive, lasting impact in the community that I reside. If the restaurant does that, then other factors will fall into place. True happiness and success doesn't lie in accolades but in...
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It's a long and arduous road to success. What were your biggest stumbles? And how did you learn from them?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Opening the Deerfield Hi Ricky was rough. I had done one other restaurant opening and a major expansion previously and felt very confident. All of us on the management team - myself as well as the ...
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