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My advice to my younger self would be to say yes more and get all the experience possible. I was afraid to go beyond my comfort zone and that meant I didn't utilise all possible opportunities.
My advice to my younger self would be to say yes more and get all the experience possible. I was afraid to go beyond my comfort zone and that meant I didn't utilise all possible opportunities.
Sounds obvious. You cannot have a new restaurant or bar without an idea.
Whoever decides to take the restaurant side path of development will possibly progressively grow in various roles with the possible goal of becoming a restaurant manager one day. I believe that whoever wants to take this road must make sure that understand what it really takes to become a restaurant manager.
I wish I had known the potential for myself in the industry I was about to embark on back in 1993.
An aspiring young chef must in the first instance get the proper training in classical before attempting modern techniques.
When I was a young chef, the focus was on food quality, presentation, consistency, flavours and pairing.
When taking on first management position you’ll find that a lot of people will think they the ‘best’ advice for you, some will suddenly act as prophets sharing the key to success and others telling you anecdotal stories from ‘way back when’.
When I was fresh in managing high-paced and high volume kitchens, I was under the impression that it was imperative that I was to be hot-headed, loud, and to rule my domain with an "iron fist".
First, you have to recognise what respect looks like. Like so many things, the easiest place to start is with yourself…
Things may be so much different now in comparison to when I started. I began when I was 12-years-old by helping my family with their restaurant and event business in Italy. Even at that age, I had this passion for food and a genuine desire to be surrounded by people.