Today, studying to become a chef is one of the most popular career paths. Wearing a chef’s uniform and toque, and especially being called a chef, has become a status symbol — a “flex,” as younger generations might say. This shift is largely due to the proliferation of cooking shows and culinary competitions such as “MasterChef,” “Top Chef,” and, more recently, “Culinary Wars.” Celebrity chefs like Gordon Ramsay, JP Anglo, Tatung Sarthou, Anthony Bourdain, and Ina Garten have undoubtedly fueled this trend. With Gordon Ramsay’s recent visit to Manila, it would not be surprising if even more high school students began dreaming of donning a chef’s jacket.
However, the journey to becoming a successful chef is often romanticized. It is not merely about crafting beautifully plated dishes, owning a restaurant, or delighting others with your culinary creations. While these rewards exist, the reality is far more demanding. Aspiring chefs need more than a passion for food — they require discipline, grit, and a deep respect for the craft and art of cooking.
Discipline
Culinary education is built on discipline. Whether one is enrolled in a formal culinary school or learning through an apprenticeship, structure and authority are fundamental. Professional kitchens operate with strict hierarchies, standards, and protocols. The best culinary schools instill these principles from day one.
Consistency is key — in attendance, hygiene, and adherence to precise procedures. Professional kitchens are often compared to military organizations. The most successful chefs respect the rules before earning the right to break them in pursuit of creative expression.
Grit
Failure is inevitable in the kitchen. The soufflé might collapse; the sauce might separate. But these setbacks are invaluable. Aspiring chefs must develop resilience and adaptability. The best chefs have a history of failed dishes behind their signature creations. Perseverance is crucial. Excellence is achieved through relentless practice. Quick quitters and overly confident aspirants seldom thrive in the high-pressure environment of a professional kitchen.
Respect for the craft
Cooking is deeply intertwined with culture, history, and tradition. A chef who respects this heritage can preserve and honor the culinary practices of various regions and generations. Cooking is a form of storytelling — a way to pass down knowledge, techniques, and flavors to future generations.
While cooking has a structured foundation, it is also an art form that demands creativity. Innovation in preparation, technique, and presentation is increasingly valued. Today’s chefs are reimagining traditional dishes, experimenting with new ingredients, and developing original interpretations of classics. The success of Filipino restaurants like Hapag, Toyo, and Metiz showcases how chefs can push creative boundaries while honoring local culture and ingredients.
