From Banquet Halls to His Own Kitchen: One Man's Journey to Becoming a Master Chef

To become a master chef, you don’t need to be formally trained at one of the most prestigious culinary schools in the world (although it certainly doesn’t hurt). You can start out with humble beginnings, working your way up through the ranks of the food industry to the top without ever even graduating high school. That’s exactly what one man did, and he’s here to tell you how you can do it too.

Starting as a cook

For many up-and-coming chefs, starting as a cook is not only an excellent way to learn from professional chefs, but it also gives you hands-on experience in different kitchens. Whether you are just learning or already have experience in cooking, work your way up by getting more experienced and proving yourself until you have gained enough knowledge and passion for running your own kitchen.

Getting involved in the culinary world

There are many different ways you can get involved in culinary arts. If you’re looking for on-the-job training, try getting involved with your local high school or community college kitchen. You could also try to start small by volunteering at an existing restaurant, then work your way up from there. When it comes to starting your own business, begin by researching your state’s laws and local regulations regarding opening a food establishment before making any concrete plans.

Working under Michelin Star Chefs

In order to be trained under Michelin star chefs and work at some of London’s most prestigious restaurants, Tregasthen decided he would need a strong foundation in basic culinary skills. He worked his way up through various entry-level positions until he felt that he was ready for a move up into high-end kitchens. At 22 years old, Tregasthen made his first leap into professional cooking when he was hired as an apprentice under renowned French chef, Pierre Koffmann.

Internship

After college, Marco attended an international culinary school in Nice, France. While there, he completed his internship at a Michelin-starred restaurant called Le Chantecler. It was here that he received training in classic French dishes and experienced working with several other international chefs. After completing his studies at Le Chantecler, Marco went on to complete two more internships – one under Francisco Martinez and one under Ignacio Mattos. Here’s what Marco had to say about his experience as an intern chef

Personal achievement awards

It all started when I was 15 years old and my high school drama teacher gave me an award at graduation. It was one of those awards that you have to look at and say, Wow. Thanks. But, what I really said inside was, I could do better. And so, I did.

Mentorships Section 8) Taking Over The Family Business

If you’re following in your parents’ footsteps and taking over their business, there’s likely a lot that you can learn from them—both good and bad. Listen to what they have to say (and what they don’t), but trust your gut when it comes down to making decisions. You’re an entrepreneur now, which means you make all of the big calls, no matter how much advice you may get from those who have come before you.

Ivan Bodnar