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Peel, chop, dice.
Heat on, pan on, olive oil on.
Season, stir, fry.
Oven, in. Ding!
Done.
How was the Gordon Ramsay impression? (Please don’t call me an idiot sandwich…)
But seriously, if you’ve ever cooked for someone, nothing beats the satisfaction and encouragement of them complimenting your cooking. Even a slight nod of approval sparks joy.
Then comes the thought of making it big as a world-renowned chef flashing across your mind. Can I do it? Can I make food for people for a living?
Yes, you absolutely can! But—there are some things you need to know first.
The road to becoming a proper chef, especially a Master Chef, is not all cupcakes and sunshine. It requires time, dedication, and countless hours of hard work, particularly if you choose to enrol in a culinary arts course from a top-class cooking school like Le Cordon Bleu Malaysia.
You know what they say, “with passion comes determination.” So let’s point your spatula at some essential ingredients you need to reach culinary greatness.
It goes without saying that to be a chef, you have to love food.
The cooking part can come later, because that’s something you can learn and refine. But to love food… You must enjoy eating and tasting it. Sure, you can be a bit picky with your likes and dislikes, but you get the idea.
Imagine following in the footsteps of Malaysia’s very own MasterChef winner, Izyan Hani binti Mohd Izham. Do you think she would’ve come out on top if she didn’t love food?
What about another MasterChef champion (and Le Cordon Bleu alumnus), Chef Dato’ Fazley Yaakob? Even after his victory, Chef Fazley continued training at Le Cordon Bleu Malaysia and Paris, honing his skills to stay on top of his game.
While not everyone can participate in MasterChef, you can certainly learn how to become one.
Now it’s time to nurture your soft and bubbly love of food into hard and piping-hot skills!
Immerse yourself in the kitchen and practise as much as possible. Start by making simple dishes, then gradually challenge yourself with recipes outside your comfort zone. Experiment with new ingredients and methods.
Trial and error. That’s how humans developed the art of gastronomy!
Just be careful not to burn the kitchen. Oh, and always remember to clean as you cook.
As you get better, start developing your own recipes and share your creations with others for feedback. Get people familiar with the cuisine you’ve made to taste them for more targeted responses. For example, serving Chinese food to those who enjoy and understand Chinese cuisine.
Keep at it, and you’ll steadily improve.
Want to know more? Drop us a message to learn how we can help you sharpen more than just your palate and knife skills!
“Can I become a chef without a college degree?”
Yes, you can, but there’s a caveat.
While you may have a natural talent for cooking, formal education is important to mastering the culinary arts. A diploma in baking, for instance, will equip you with the knowledge and skills needed to excel in the industry.
So if you’re wondering what you should be studying to become a chef, allow us to offer some suggestions:
All programs at Le Cordon Bleu Malaysia are world-class, tailored to meet the demands of the tourism, hotel, and food service sectors. Whichever path you choose, we’ll prepare you (with salt and pepper) to become a bona fide chef.
Now armed with personal kitchen experience and a certificate on your wall, it’s finally time to get out on the field.
You’re just a fresh grasshopper. You still need the guidance of a professional chef in a work setting to learn how to cook like a head chef someday.
What? How much schooling do you need to become a chef?
My dear, learning never stops in the world of food. And that’s the beauty of it!
Internships or apprenticeships are great at providing invaluable real-life exposure. You’ll get to learn from line cooks, sous chefs, executive chef, and even the maître d. This hands-on experience is essential for polishing your skills and building a network of industry connections.
Now we’re getting there.
Le Cordon Bleu has equipped you with the foundational skills needed to start off as an entry-level chef, or commis. From here on out, you’ll progress and refine your abilities to one day become a master chef!
But for now, give your résumé a good brushing and start applying for jobs at local restaurants.
Or make full use of our extensive international network of alumni and industry partners to land yourself a position. Work diligently and seize opportunities to advance to higher chef levels as they arise.
Remember, don’t rush it. Enjoy the process. Spend some time in the fire, get roasted with sweat and tears, then come out cooking up a storm!
After rocking your role as a junior chef or line cook, consider climbing up the career ladder further.
Switching establishments is good for exposing yourself to diverse work cultures, different chef mentors, and operating models. Don’t be afraid to apply for a sous chef position. It’s a great step up, letting you work directly under a head chef and learn advanced techniques.
After a few years of braving the flames and cooking your heart and soul out, you’ll find yourself ready to take on the responsibilities of a true head chef.
If you’ve read this far, then congratulations on taking a step towards becoming a coveted Le Cordon Bleu master chef.
Nothing ventured, nothing gained. So the first step always counts.
If you love handling knives and pans, make a career out of it by following these steps.
Our culinary courses are designed to equip you with all the necessary skills and knowledge to succeed. Enrol today and get formally trained by our cream-of-the-crop Le Cordon Bleu Master Chefs!
Or check out some of our other programmes rising in popularity, such as our sweet baking workshops or a modern vegan cookery course.
Till next time, happy cooking!