From apprentices to masters: Chefs’ advice to their younger selves

From bustling kitchens to renowned dining establishments, seasoned chefs have gathered a wealth of knowledge that goes beyond any recipe. Their ability to reflect on their past selves with both empathy and a critical eye reveals a collective wisdom that contributes to the evolution of the food service industry as a whole. 

We’ve invited these respected chefs to share the wisdom they would offer to their younger selves. These insights embody the essence of passion, resilience and creativity, fortified by the wisdom gained through their years in the food service industry.

Tony Moss on collective knowledge and happiness

Moss is Area Chef for the Australian Venue Company, Melbourne and oversees Hotel Esplanade, Garden State Hotel, Yarra Botanica, State of Grace and Village Belle culinary operations. @cheftonymoss on Instagram

“If I were able to give my younger self some advice it would have to be that you don’t need to be an expert in everything you do and to recognise when, and that it’s ok, to ask for assistance.

After working on some really large-format projects, I realised that you can’t be everywhere at once and being an expert in all areas of a food operation is a rare occurrence.  

Once I could recognise that, I started building a team of people who all had complementary expertise and specific skill sets or strengths. I was able to leverage everyone’s knowledge to generate highly effective groups. Sharing and teaching these skills to the wider collective generated an environment where my teams are constantly learning, developing and progressing, as both individuals and a unit. This approach has made my and my teams’ jobs more fulfilling, rewarding and engaging.”

Yuta Nakamura on the power of perseverance

Nakamura is Head Chef for Gold Class Daruma and a seasonal fish expert. @chef_yuta_nakamura on Instagram

“It is so important to be passionate, to never give up and be confident. But it’s also important to be well informed before you go into this business. It’s about passion, loving people, and the honour of serving others.

In my early 20s, I worried way too much about things. I didn’t love myself enough to make big decisions on my own and was constantly second-guessing myself. I didn’t know what did or didn’t work. I still struggle with confidence now, but I learned to be confident in the decisions that I make for myself and my family, and what I put out into the world. 

If you have an idea, share it proudly. If you love something, own that. Stop comparing yourself to others. You deserve so much more than that. There will be difficult moments in your life or situations that are difficult to handle, where you’ll find yourself asking why you’re working long hours while others are partying and lamenting that you’re not being paid enough. 

But you should persist in your ambitious dreams for the future. Don’t get hung up on what others think; think about you! Where do you want to go with your career? What do you want to do? This is especially important to keep you on track to your dream or goal.

There is a Japanese proverb about perseverance: keizoku wa chikara nari [継続は力なり]. It means that even when things get hard, pushing through and persisting leads to power and strength.

You’ll never find a rainbow if you’re looking down. Let’s do our best so we don’t have to regret anything later.”

Galit Segev on trusting your instincts

Segev is an award-winning chef and pastry chef, product developer, qualified food technologist and business owner. Galit.com.au.

“Do something that is meaningful. Find the things that align with your passion and your heart and most importantly, trust yourself. 

For me, work that is meaningful adds value and makes a difference. I currently run a business that provides specialised nutrition support and food for people with disabilities and special needs. I really feel like it impacts people’s lives and I feel humbled by bringing joy to another’s day. I believe that the intention you put into any task really matters and making a difference and helping each and every one of my clients is of utmost importance to me.

Sometimes it can be hard to know whether you’re in the right place, especially when you’re young. If you’re not sure, really tune into yourself. The answer will present itself in your body, not your head. When it’s right, you’ll feel energetic, creative, supported and be in the flow. You’ll feel energised and excited about your day and your work. The workday will just fly by and while you’re expanding physical energy, it’ll feel effortless.

Sometimes you’ll need to try things outside of your niche. Don’t be afraid of that! Be open to different possibilities and give things a go; at the very least it’ll help you build your instinct of whether [or not] something is right for you.”