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"I absolutely love being a Sous Chef. I’m a bit of a control freak, if I’m honest, and care more deeply about the quality of our food than any sane person should. But it’s all about the balance between leadership and delegation – not to mention having the right team around you. You have to be extremely results driven, and think on your feet a lot. You also need to be quite thick skinned. Some of the language that flies around would be enough to make Gordon Ramsay blush. But that honesty and objectivity makes everything we do ten times better. My advice? Work hard, and put the extra hours in. Oh, and always cut away from your body. Unfortunately, I had to learn that one the hard way…"