Chapter One Excerpt: The Feel
from So You Want to Be a Chef?

by Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes


Opening Scene

The scene is a dust-filled space with raw walls and exposed ceilings. In the middle of the room is a giant unrefined board covered by crisp white architectural plans. The precise tiny blue lines represent the master plan of doorways, kitchen equipment, seating arrangements, and workflow. A voice from across the table interrupts my thinking. "Everything look in order, Chef?" At first glance, these clean, crisp drawings would awe anyone with their professional appearance and military precision, but as I painfully understand each carefully planned line, I find the hidden mistakes most kitchens take to their graves. This is my first newly designed kitchen, and I plan to recognize those flaws from my years of working these disastrous kitchens. "No," I quickly answer, without hesitation. "I need to walk the space and plan each station as if we were cooking our first meal."


The Restaurant Scene

The opening of a restaurant is like the birth of a child. You have nurtured your dreams, shaped your experience, and perfected your cuisine. Your interest in the project includes the dining room d cor, color scheme, carpeting patterns, seating arrangements, bar and lounge atmosphere, not to mention the style of china, silver, and glassware. The list of kitchen smallwares grows with every breath of creativity and menu design. The months before were filled with sleepless nights when you mentally prepared menus over and over again. The final cuts were meticulously executed in a peer's kitchen or your own home, with friends and family as taste testers. Many items are classic dishes you've cooked hundreds of times—with a new twist of excitement, of course. It seemed like a lifetime to get to this point—countless hours, immeasurable months, and vaporizing years—to finally hear the words of stature: "The Chef." I'm only 28, yet I've matured in a practice filled with mistakes and successes. I cooked day and night, weekends and holidays, and, usually, on my days off. If I wasn't cooking, I was talking about cooking. Now, today, I have an owner who believes in my spirit, my style, my ability—and, most important, my food. Every inch of the restaurant must be perfect, the concept exact, and the menu inviting and realistic. We need to please, surprise, and satisfy with every bite. We must create an experience and supply a value so when our clients leave we hear the musical words "We'll definitely be back."

  • from:
    So You Want to Be a Chef?
  • Your Guide to Culinary Careers 2nd Edition
  • by Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes
  • Wiley 2008
  • Paperback, 256 pages; $35.00
  • ISBN-10: 0470088567
  • ISBN: 978-0-470-08856-2
  • Information provided by the publisher.

Buy So You Want to Be a Chef?


So You Want to Be a Chef?

Read Culinary Careers in Restaurants in PDF format at Wiley.com.

Culinary School Information
Chef Books

This page created October 2008

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home