After talking to some of the most famous and accomplished chefs across the nation, some common threads emerge when asked what advice they’d give to chefs just getting started in their culinary careers.

First and foremost, you must have a passion to stay dedicated to your craft and learn all you can. Things will get hard. You may have to travel. You may have to live in a storage locker for a while. Seek out and absorb all the knowledge you can to increase your value.  Most importantly, seek out mentorship. Find someone who is where you want to be and learn all you can from them.

Access to strong mentorship is the best way to keep you disciplined and accountable while also vastly accelerating your learning curve because you’ll be able to learn from their mistakes without having to repeat them.

Be inspired, be dedicated, learn all you can, find someone you admire to mentor your growth, and the sky’s the limit.

Here’s some advice for passionate culinary enthusiasts who want to improve their craft, from 10 of the most prominent chefs in the culinary world.

1. Guy Fieri

Twitter: @GuyFieri

Guy Fiery is the owner and head chef of Italian eatery Johnny Garlic’s and Southern BBQ and California-style sushi fusion restaurant Tex Wasabi’s. Winner of Next Food Network Star and host of multiple TV Shows including:  Diners, Drive-Ins, and Dives.

What advice would you give to an aspiring chef just starting out?

Learn the basics and work them.  Expose yourself to as many chefs as you can and learn from them. You just can’t phone it in and expect it to be handed to you just because you go to culinary school or something, even though that’s a great foundation.  

What advice would you give to a chef who wants to get to your level?

Well, I’m not sure what ‘my level’ is but I do think that I’ve kind of found my niche.  With that said, it’s MY niche and it may not be right for everyone. But there’s a misconception out there that being on TV makes you a chef and that just isn’t true .I grew up in restaurants. I went to college to learn the business of restaurants and then, after years of running places for other people, I opened up my first place (20 years ago!) and got back in the kitchen.  So, I guess the moral of the story is to learn everything you can, work as hard as you can and keep your eyes open.  Do that and you’ll find your niche.

2. Andrew Spurgin

Twitter: @AndrewSpurgin

With 30 years of culinary experience in designing menus for parties, and producing bespoke events, Andrew consults world class restaurants, hotels, and events. Andrew has cooked for three US presidents, Martha Stewart, and at the James Beard House in New York City.

What advice would you give to an aspiring chef just starting out?

Don’t expect to be an executive chef within a few years. Pay your dues, work with as many great chefs and restaurants as you can. Travel and work abroad or in a major food city (even if it means living in a closet). Read everything food related. Cook everything, until you know that product inside and out. Listen, observe and be proactive. Get to work early and stay late. Live your craft, don’t punch out and not think about what you do until you get back to the kitchen the next day. Learn the classics! Visit, volunteer, and spend time with farmers, ranchers, cheesemakers, fishers, bakers and anything that has anything to do with your craft. Get to know exactly how the front of house works. Learn all you can about wine. All this will allow you to elevate your plate, your worth, and empower you! Pick a cause that gives back to your community and support it; it will make you feel good.

What advice would you give to a chef who wants to get to your level?

Work your ass off!

3. Barret Beyer

Twitter: @BarretHK11

Barret was a fan favorite on FOX’s hit tv cooking reality show Hell’s Kitchen Season. He was also Celebrity Chef Judge at the Long Island Hospitality Ball competition.

What advice would you give to an aspiring chef just starting out?

Don’t think this industry is what you see on TV. It is far from it, BUT if you have a passion for what you do and a drive to stop at nothing until you succeed, then you will live everyday you’re in the kitchen. Never lose that passion and always be creative; you never know who’s watching or tasting.

What advice would you give to a chef who wants to get to your level?

I am fortunate enough to be where I am today because of the platform I was given to get here, but it was no walk in the park because I was on TV. I have accomplished everything I have because I work twice as hard as any restaurant chef. I utilized all my connections. I had to help promote, market and brand myself. I am currently ahead of where I thought I would be in my career because I have had a lot of sleepless nights researching, emailing and calling potential clients and media outlets. Stop at nothing to reach your goals and never be afraid to be told no, because eventually someone says yes.

4. Terry French

Twitter: @Chef_French

Chef Terry French, the “Rebel Chef,” can cook anything, anytime, anywhere, and showed the world in 2012 as winner of Food Network’s World Extreme Chef.

What advice would you give to an aspiring chef just starting out?

Understand this clearly!..it is dedication to a lifestyle like none other…always be understanding of everyone you work with…always be a leader even when you know the ship is sinking and there is no way out….it’s the souls you’ll inspire that are on your team…and that will follow you to hell…as long as you keep your cool…you’re a chef at that point..and you will understand it later down the road a ‘lil clearer…but this only comes from standing at the gate and surviving

What advice would you give to a chef who wants to get to your level?

This is a question that can only be answered by the chef aspiring to be there…I have dedicated the better part of my life to this profession…you will sacrifice come what may…and I do mean sacrifice!..there are many obstacles and many crosses to bare..it’s not just being able to cook…but out of a business mentality!…you will decidedly land on cuisine that you like and that fits your style…but it’s the people you have to manage nurture and teach that will reflect upon you…chefs are a specific breed of individual…your body will hurt, your passion will be tested…your family will miss you always…at every holiday…to reach a level of being respected and known as a chef…is a great feeling…but there is no easy path to achieving it…stay diligent strong in your heart forgiving and accept criticism with grace…if you take to heart what I am saying here…make sure to get up everyday and do the thing that you do not want to do…first!!! and in that you will find each day will get better…because you have tackled and overcame what you the fear most…making you a strong chef with confidence in yourself and your team.

Ps. Vitamin B and stay hydrated.

All my best in your journey as a chef and hope to meet you one day.

5. Thiago Silva

Twitter: @Chef_Thiago

Thiago Silva started baking at age 13. As executive pastry chef at The General, he has honed in on the craft of asian cuisine. He has also been honored at ZAGAT’s “30 Under 30” Awards for New York City’s Food World Up-And-Comers.

 

What advice would you give to an aspiring chef just starting out?

Listen and respect your chefs, work hard, and never stop learning ever!

What advice would you give to a chef who wants to get to your level?

Same as previous 🙂

6. Jenn Louis

Twitter: @jennlouisPDX

Jenn Louis is the founder and owner of Culinary Artistry and Lincoln and Sunshine Tavern. Atop her other ventures, Louis teaches cooking classes at homeless youth shelters  and helps provide working kitchen gardens for low income families. She was 2010 and 2011’s James Beard Foundation semifinalist for “Best Chef Northwest.”

 

What advice would you give to an aspiring chef just starting out?

I always tell people to stay open to everything and take time to form your own opinions but experience and learn as much as you can.

What advice would you give to a chef who wants to get to your level?

Work hard and settle in. It take many years to become a  chef and there are many ways to become a chef as well – I feel that people want it too fast. So make sure you’re constantly adding to your tool box so that you know how to, but it takes many years to understand what tools to use in different situations. A true chef can only become a true chef when you have a lot of experience under your belt.

7. Russell Jackson

Twitter: @ChefRJackson

Russell was Head Chef at James Beard-nominated Black Cat. Now  owner of French brasseries inspired Lafitte, Russell often dabbles in the SubCulture Dining (SCD) scene. He  was also a contestant on Iron Chef America and The Next Food Network Star.

 

What advice would you give to an aspiring chef just starting out?

Shut Up, Open your ears, your heart and your mind and realize you know nothing. Stay humble, pay your dues as all great chefs have. You must bleed, stand, eat and sweat for years like we all have. There’s no uberization or shortcuts if you truly wish to lead. You must pay the price of admission to the chef gods. 

What advice would you give to a chef who wants to get to your level?

Be fearless, don’t take yourself too seriously, but take others seriously. Learn to say YES before you think of uttering the word NO. Work harder than you think you ever could. Stay willing and continue to learn every day. Your youngest cook will teach you. When you’re truly ready, (who the hell knows when that is) RISK IT ALL… and never ever give up, even if you need to break it. Never.

8. David LeFevre

Twitter: @ChefDLeFevre

David is the chef-owner of Fishing with Dynamite. He’s also the owner and Chef at M.B. Post, which was nominated for the James Beard Foundation Award in 2012.  David also received nominations for Best Chef in 2012 and 2013. More recently he opened his third restaurant, The Arthur J.

 

What advice would you give to an aspiring chef just starting out?

It is a craft that has to be mastered by high standards, great products, and meticulous repetition. Once you have mastered your technique through that process, it becomes understanding people and how to teach, inspire, and motivate them to perform at their peak, and maximize their potential.

The best advice I ever had was “do not worry about the money or title, surround yourself with incredible people and product, and be resourceful and persistent”.

What advice would you give to a chef who wants to get to your level?

Being self-reflective is the trait that I see among the most successful people. I think the more you work on being a better leader and concentrating on how to help with the success of the people working with you, the more successful you will be. It’s about making the lives of the people around you better, and I believe that as a result, yours will benefit  from it. 

9. Frank Bilotti

Twitter: @kissthecheff

Frank Bilotti was the Executive Chef at Bin 5 in Staten Island. His main focus is Italian cuisine.,  He was “Recommended by Michelin” In 2011, 2012 and 2013. He was also a contestant on Season 13 of Fox Network’s Hell’s Kitchen.

 What advice would you give to an aspiring chef just starting out?

The most valuable piece of advice I could give is learn everything from everyone. Even if someone is doing the wrong thing, you now know you don’t have to make that mistake yourself. It saves you time on “trial and error”. 

What advice would you give to a chef who wants to get to your level?

Be prepared to give more than you get, trust me it will pay off if your heart is really in it.