NYC Chef Offers His Advice To Beginners

New York City is one of the top food capitals of the world. As such, it is a dream of many culinary arts students to open up their own successful restaurant there. However, it is notoriously difficult to keep a restaurant open in the Big Apple, so when a chef who has managed to open not one but three popular dining establishments in one of the toughest markets in the world offers advice to young chefs, people take notice. Andrew Carmellini is known for his NYC hot spots such as The Dutch, Locanda Verde and Lafayette. He recently wrote his “ten commandments” for being an NYC chef for Food Republic. They offer interesting, albeit at times a bit tongue-in-cheek, advice from a man who has been on the front lines for years.

Andrew Carmellini’s career
Carmellini is not the kind of showboating celebrity chef that has become common in recent years. Instead he works in a quiet, almost reticent manner that has earned him the respect of those he has worked with. After a life-changing meal at famous Manhattan eatery Le Cirque when he was 18, Carmellini became determined to work his way up through the ranks in that city. This he did with patience and determination, spending his twenties working in the kitchens of other people instead of rushing into owning a restaurant of his own. His patience paid off, as he is now in charge of three New York locations, one American, one Italian and one French, a long-time vision of his. His experience in the city led him to outline his own set of guidelines for what it takes to be an NYC chef.

The 10 commandments of being a NYC chef
1. Thou shalt not covet they neighbor’s line cooks.
2. Thou shalt not believe what is written in the comments.
3. Thou shalt not let interesting trump delicious.
4. Thou shalt not tweet under duress.
5. Thou shalt not ever judge.
6. Thou must always be your own critic.
7. Thou must always metier – make it nice.
8. Thou must always eradicate the house of bad seats.
9. Thou must always take care of the plongeurs (dishwashers).
10. Ladies first, forever.

Beginning chefs looking to make a career in New York should take heed of this advice from one of the most successful men in the arena.

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