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>> My advice is to work a
year, two years, for someone.
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Have your chef, if you're working in a good
place, you always shoot for the high end.
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Always shoot for the top.
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Because then you can decide
what you want to do, you know.
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You want to work for the best, in the
best atmosphere for the best people.
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You learn the most that way.
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You learn the fastest that way.
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You'll build your resume the best that way.
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And then take your time.
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Everyone needs to take their time.
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Everyone's in such a rush.
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You know, you have to build a foundation.
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If you don't build a foundation, you know,
there's nothing to fall back on later.
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So we want the people, we look for
people that can handle pressure.
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The other thing that I look for in somebody is
somebody who asks a lot of questions, you know,
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and somebody that brings answers to the table.
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When we're talking in conversation
or we're doing a pre-shift, you know,
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some people will bring things up
but they don't bring up a solution.
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I like to work with people
that bring up a solution.
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I do like that fact that
kids go to culinary school.
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And they get a chance to go.
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What culinary school does, culinary
school doesn't make you a chef.
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Culinary school opens your eyes to what's
really the cooking business is about,
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what culinary business is about.
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You know, about, you know, when you go
to culinary school you learn about pride.
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And you learn about, you know, having a
starched white jacket or a black jacket.
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You know, you learn that there's
a lot of respect in the business.
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You know, for young chefs, you know, the
basics is the books that we want them to read.
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You know, for [inaudible] you're going to, you
know, read, you know, a Thomas Keller book.
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For basics, I mean, there's
a book out called Ratio.
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You know what I mean?
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You know, so you can learn to understand
why things go together and in what amounts.
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Every young chef should have
a book on baking bread.
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You know, because baking and cooking
are completely different arts.
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One's exact science, and one's
more, you know, repetition.
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You know, so there's a lot
of different books out there.
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You know, a James Beard book
would be a great book to have.
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So, you know, and then build their
way towards the more modern cooking.