Unfortunately you will encounter some people who will not like your cooking for any reason and they will likely send their food back. It helps if you can take the criticism in stride.

Food critics will also have opinions so be prepared for that as well. If you are not able to handle the criticism of others, it will not leave you much room to improve.

A good chef will always know that improvement begins with criticism. In this profession the old adage is definitely true; “The customer is always right”.

·        How is my business sense?

      Cooking is a business; you will need to know the basics of business in order to run a kitchen on your own. It really doesn’t matter if you are running your own kitchen or someone else’s.

To be a good chef, you must be able to handle the business aspect of a restaurant; especially if you are planning to be an executive chef or run your own place someday.

By the business aspect I mean that you will often be expected to handle everything in the kitchen. That includes dealing with shipments and stocking of food items, the management of other employees, and the direct correspondence with the head honcho or proprietor of the establishment.

·        Am I a people person?

Being a chef requires you to be in touch with many people during the day, you will need the ability to deal with them in a diplomatic fashion.

      Many people think that being holed up in a kitchen all day doesn’t really require you to be in much contact with the public, but that couldn’t be further from the truth.

      As the chef, you will encounter many people during the course of your day. You will be talking to delivery personnel, other employees, and often customers will wish to speak to you either in a congratulatory fashion or for criticism.

It’s all a part of being a head chef and you will do this every single day, so be prepared for it.