As an experienced chef, I’ve been fortunate to work in some of the top kitchens in the country, preparing meals for royalty and celebrities alike. But there was always something missing - I wanted to be my own boss, which meant that I had to start my own restaurant. With endless hours spent learning the ins and outs of cooking and working the line, I soon realized that running a kitchen was much more difficult than I had anticipated. Here are the most important lessons I learned while making this transition from working as a chef at banquet halls to operating my own kitchen and business.
Chapter 1 - Introduction
Let’s talk about working in banquet halls and how it helped me become who I am today. Before I started cooking in my own kitchen, like most people, my business experience was limited. It was hard work at times but that’s what you get when you start at entry level jobs.
Chapter 2 - The First Steps Towards Becoming a Chef
The leap from high school English teacher to chef is not an easy one, but it’s one that every chef has made at some point. Following your heart and pursuing your passion isn’t just good advice for individuals; it’s also sound business advice. Not only does focusing on something you love allow you develop deeper relationships with both customers and employees, but it allows you to connect with people who share in your passions, allowing you have more fun than ever.
Chapter 3 - Learning the Basics
If you’re just starting out, don’t worry—that’s fine. To be honest, it doesn’t matter how much experience you have as long as you learn fast and keep your skillset relevant in the process. While working at Fiamma (when I wasn’t tending bar), I volunteered in their kitchen at lunch and experimented with different dishes while watching their cooks do their jobs.
Chapter 4 - Working in Banquet Halls
A banquet hall is where events are hosted. There are many types of events held in banquet halls; weddings, bar mitzvahs, anniversaries, etc. The food served at these places are generally buffet style and generic (pastas, steaks, vegetables). This is usually because they don’t have their own kitchen or chefs to prepare made-to-order meals. Banquet halls are good for young cooks who want to get experience working under pressure.
Chapter 5 - Moving Up in the Food Chain
From Prep Cook to Executive Chef
Chapter 6 - A Life Changing Event
After graduating from culinary school, Mikel decided that he wanted to create his own business. At first, his parents were against it, but after winning several culinary awards and developing a relationship with one of Philadelphia’s top pastry chefs, he was able to secure enough funding and resources to start up his own kitchen business.
Chapter 7 - Starting my Own Restaurant and Catering Business
Many years later, I’d found success in another field, but my heart still belonged to food. One day, while enjoying lunch with a friend at my favorite pizza spot, it hit me. If there was one thing I knew how to do well and enjoy doing (and one thing that had eluded me thus far), it was cooking. And if there was one person who inspired me, it was my mother—the best cook on Earth.
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