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Chef2chef: Bistro Benefit - Bistro Benefit |
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Written by Erin Frustaci
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Wednesday, 09 August 2006 |
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Page 6 of 6
BECOMING A CHEF TAKES DEDICATION
Becoming a chef takes more than whipping something good up in the kitchen. Chef Florian Wehrli of Chimney Park Bistro said it takes a lot of work and dedication.
“If you want to do something quality, every plate is important,” he said.
Though some compare chefs to artists, there is a striking difference.
“An artist makes one painting and it stays there,” Wehrli said. “For us, our creation is done in 20 minutes and we have to restart with the same quality. We can’t fix it once it’s out in the dining room.”
In Europe, where Wehrli got his start, an aspiring chef typically spends three years in an apprenticeship, working five days a week and going to school one day a week. In the United States a student can choose between hundreds of culinary schools.
“It’s nice to have the background knowledge a school can give you, as well as kitchen experience,” Wehrli said.
— Erin Frustaci
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