The Best Chef Advice. Ever.

The Chef Appreciation Week celebration continues at Chef Works HQ! For looks dreaming of helming their own kitchen one of these days, we’ve compiled some advice from several of our favorite chefs. So cooks, grab your pen and prepare to take notes, these words of wisdom are for you!

“If you could tell the aspiring chefs of the world one thing, what would it be?”

Put your head down and work! It will pay off in the long run.” – Chef Nina Compton, Compere Lapin, New Orleans, LA

Always think outside of the box and push the limits – but always be grounded in your training in the classics – if you lose sight of this, the rest is just fluff.” – Chef Martin Rios, Restaurant Martin, Santa Fe, NM

Of utmost importance, is to just think outside the box and be creative.” – Chef Nino Zizzo, Barbusa, San Diego, CA

Put your head down, work hard, listen and learn. And enjoy the ride. We are in the most fun business!” – Chef Bill Telepan, Oceana, New York City, NY

Be ready for it all: the good, the bad, the accolades, the disappointments, the happy guests and the irate ones. It’s never all one thing or another – there’s so much variety every day that you never know what you’re walking into. But make your best food, and be proud of what you do!” – Chef Rich Sweeney, Waypoint Public, San Diego, CA

Stay humble. No matter how good you think you get, you’re not as good as you think you are. Don’t be threatened by people who are better than you are, learn from them. There will always be someone better than you. No exceptions.”   -Chef Jenny Goycochea, former Tasting Room Del Mar, Del Mar, CA




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