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How to become a chef

How to become a chef

  • Be fully committed.
  • Learn Spanish. The backbone of your staff will be speaking this language.
  • Don’t steal.
  • Always be on time.
  • Never make excuses or blame others.
  • Lazy, sloppy and slow are bad.
  • Assume the worst. Be amused by what you see and suspect.
  • Avoid restaurants where the owner’s name is over the door.
  • Think about your resume
  • Read
  • Have a sense of humour.


371 reads


How to cook like a professional

How to cook like a professional

Good food is most often, simple food. Some of the best cuisine in the world is a matter of three or four good, fresh ingredients.

Basic Kitchen Ingredients

  • Shallots - Use for sauces, dressings, and sauté items.
  • Butter - In a professional kitchen, it’s alm...


336 reads

Smart restaurant ownership

  • Your chances of seeing a return on your investment are about one in five. 
  • Some people go into the restaurant business because of ego. Friends encourage you into it because you’re good at hosting dinner parties.
  • The most dangerous is getting into the business for love. 


349 reads

Good line cooking

Good line cooking

Professional level cooking is not all about the best recipe or the most innovative presentation. Instead, it is “economy of movement, nice technique and, most important, speed.”

Line cooking is the real business of preparing food. It is more about consistency, mindless unvarying repetition....


1.15K reads

Bourdain’s opinion of American cooks

They are “lazy, undisciplined and, worst of all, high-maintenance lot, annoyingly opinionated, possessed of egos requiring constant stroking and tune-ups, and, as members of a privileged and wealthy population, unused to the kind of ‘disrespect’ a busy chief is inclined to dish out.”

That i...


603 reads

Tips On Eating Out

Tips On Eating Out

  • When to Eat Out: Tuesday is a great day to eat out. The chef is well-rested after a Sunday or Monday off.
  • Be polite to your waiter or waitress: “he could save your life with a raised eyebrow or sigh.”
  • The brunch menu is usually made of “old nasty odds and ends”
  • Bread...


515 reads

The three groups of line cooks

  1. Artists are an "annoying, high-maintenance minority." Their efforts, convinced of their own genius, are often less satisfying to the majority of dinner customers.
  2. Exiles want to work a normal 9-to-5 or are refugees who prefer work to poverty.


840 reads

Restaurant roles

Restaurant roles

Runners dress like waiters and are paid out of the house payroll, but their loyalty lies with the chef and the kitchen. This person has dedication and speed, can quickly gauge what’s going on, can carry multiple plates and remember position numbers.

A night porter


336 reads

Essential kitchen tools

Essential kitchen tools

  • A decent chef’s knife
  • A flexible boning knife. Get one made by Global.
  • Pairing knife
  • Offset serrated knife
  • Plastic Squeeze Bottle
  • Toothpicks
  • “A thin metal ring, or cut-down section of PVC pipe about an inch and a half tall and laying inches acr...


283 reads

Mise-en-place is a cook’s workstation

Mise-en-place is a cook’s workstation

A cook’s station and its condition is in a state of readiness. If you let your miss-emplace run down, get dirty and disorganised, you’ll quickly become overwhelmed.

A typical mise-en-place contains:

  • Kosher or sea salt
  • Crushed black peppercorns
  • Gro...


279 reads




I get my inspiration from nature and objects around me.

Kitchen Confidential is an insider’s look into the life in the culinary trade from Chef Anthony Bourdain.

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