Popular Chefs and the Key to Their Success

Posted: June 28, 2010

Even famous chefs had to start somewhere. Almost all culinary artists must get formal training to fully understand the cooking processes before they can perfect them. As it’s been said before, combining a broad education with in depth curriculum gives prospective chefs the absolute best chance to fully understand their potential. This has been the path of many of the top chefs of the world and could be yours as well, should you choose to be so dedicated to your craft.

Getting a head start in the kitchen can prove useful. If you ask most chefs where they got their start they will most likely tell you it was in their early youth. In some cases such as Matthew Dillon, Food and Wine’s best new chef of 2007, training began in the 7th grade when he began working at a local café. TV chef Rocco DiSpirito began taking up an interest in cooking as early as age 11 and went on to win Food and Wine Magazine’s Best New Chef of 1999 as well as release award-winning cookbooks.

Other famous chefs have made the decision to start their training before they even finished high school! The world famous Wolfgang Puck began his culinary training in French restaurants at age 14 and today is considered one of the best chefs alive. Puck now owns his own chain of bistros and is known for his signature blend of California and French cuisine.

Chef Eric Ripert also ventured into culinary school at age 15 and never looked back. His famous French and seafood expertise has led him to be named Top Chef of New York City in 1998. Ripert has made multiple TV appearances such as Bravo Channel’s Top Chef and has put out several cookbooks with critical acclaim.

Suzanne Goin, one of Los Angeles’ most popular chefs, began a culinary internship during high school at the prestigious Ma Maison. After graduating with honors from Brown University Goin went on to work in Paris’s most acclaimed restaurants. When she returned to the states she eventually opened up multiple restaurants of her own; Lucques in 1999 and A.O.C. in 2002. Since the success of these highly refined and popular eateries she has won culinary achievement awards and released a cookbook in 2005.

Of course, not everyone realizes their dreams when they’re young. David Chang introduced more humble American cuisine to high-end restaurants by adding his own personal flair and a unique Asian influence to his dishes. Chang’s rise to fame wasn’t always his priority. In Trinity College he majored in religion and philosophy studies until later he made the switch. Upon attending the French Culinary Institute in New York City his life completely changed. Today he is an award-winning chef who owns three 3-star restaurants in New York.

Aside from all of these famous chef’s culinary backgrounds, they also share another vital characteristic. They have all taken the opportunity to travel around the world and learn the culinary arts of other cultures. Their tastes may vary and styles may not always be the same, but their education and love for the process is similar. If their success shows anything, it’s that great success can come by humbling yourself to the learning process before you venture into innovative territory.