How I’d Start Being a Chef in 2026 (If I Had to Start Over)

Here is some advice that could be helpful to new cooks on for example steak my first chef 1991 taught me. When cooking steak learn touch to begin when cooking doneness rare medium well. For rare touch your check on your face if the steak your cooking feels like that it's probably rare. For medium touch your chin when cooking a steak if it feels similar to that is probably medium and for well done touch your forehead between your eyebrows well done steak feel similar to that. This advice help me when I was first learning as a cook. After awhile when your working flattop/grill station you will see you won't have alot of time to watch 1 steak cook. I remember sometimes it was so full out busy starting around 5pm and it was 9pm flattop/grill full of steaks burgers chicken fish and everyone must be completed and assembled together so all food hot at same time. But if your new cook just learn as best you can and listen to your chef ask questions. One final thought for new cooks be a team player and help where you can and when the time comes you will be helped in return. But wow what a rush when kitchen full out busy and everything flowing great on the other hand if kitchen in weeds that's no fun for anyone.

Always the most interesting food channel!

How do you dance after gumbo?

This has inspired me more than I was already. Have tried various recipes and am completely hooked. Thanks to you both.

Question: I'm wondering how long does it take an established chef to get any Michelin stars?

1 Passion
2 Learn the basics
3 Find your style
4 Entertain and improve. Take feedback.
5 Step up, learn. Try new things.
6 Keep your knife sharp. Always.
7 Understand your ingredients, where they come from and what's in them.
8 Never stop learning
9 Cook, cook and cook

Dont agree with everything. Even if its an advanced recipe I think you should try to cook it even if the end result is less than stellar. Reflecting on what went wrong and how to correct it is more important. Always cook the style of food you have a passion for. I really dislike the fatty french butter food so i never cook it, i think asian food is superior so thats the style of food i prefer to cook

I appreciate everything Fallow!

Any particular books recommendations? :)

I started cooking two years ago. Before that, I used to hate it. I know the basics now, like how to cook meat, make soups, and bake simple bread.

I’m 21 and studying architecture at university, so I have little to no free time. Still, I recently realized that I want to learn cooking properly. I enjoy it, so why not go all in?
This year, I’m reading cookbooks like The Food Lab and books about food science to understand cooking more deeply. I’m completely in love with it right now, and it helps me zone out from the stress of university.

Would you recommend starting at age 33 if you don’t know anything about cooking ?

#8 is why I cook at all. Do I cook for myself? Yes. Do I prefer to cook for other people? Absolutely. My problem is my memory is trash and I'm inconsistent, partially as a result while a decent portion is the cheap electric stove I have. Every time I think about wanting to open a restaurant, I remember the 2 problems just given. Eventually, I would either burn out or get amazingly good......with the former being more likely becasue of the memory issues.

Therefore, I just dabble in the kitchen a bit and cook at park events with friends. Just enough to keep me going and to not lose any built up skills.

Thanks for the knowledge and helpful tips, but they're mostly for someone other than me.

Most important of all, have fun. Nothing is worse than doing something you don't like.

Step 8 resonates with me. I do not have the coordination necessary to be a chef, but there is a gentle kind of surrender I feel overtake me when I have ingredients, knives, a good cutting board, and a decent pan. Butter sizzling against stainless steel, bacon in a cold pan slowly rendering its fat, all these ingredients combined in such-and-such proportion to give you something really delicious. And while I am doing that, nothing else exists but the kitchen, and me inside it, and the happy havoc of watching it all come together. There is also a component of science to it, which I also respect; the way that a beurre manié combine flour and fat in just such a ratio, you end up giving any sauce this beautiful gloss and volume.

Cooking was our first science and remains one of our highest arts, and too few people appreciate that fact. I'm grateful to you fellas and Fallow for sharing so gladly what you know; cooking is a joy and more people need such joy in their lives these days.

I’m going to make some about cooking when I start Dc central I want to become a Executive Chef so bad

From the Heart and received as such!

As a chef
I know he's tired....

Hei, thanks for the tips, I am M 30 and was working in tech, but as the industry is not going well now, I am thinking on switching to culinary. I found that cooking and professional kitchen interests me since I was younger. Hope I could start it soo ;)

I want to learn more about cooking to help my mom

Paul walker????

I'm a 26 year old male and i want to enter cooking a lot, when i make food for my self i really enjoy it but i dont where to start from as full time working person, would anyone have any recommendations for me

thanks

Don't become a chef whatsoever. That's the best advice I'd ever offer to anyone considering a career in hospitality.

Bit late to the party, but what classic cookbook would you recommend for beginners, Jack?

Is 50 too old to become a chef?

That was fun to watch!

I do part time work at a cafe. It is true that the same recipe comes out different depending on who makes it. We have a simple salsa recipe, very basic but other cooks make it more green while me and another cook make it more red and brownish and people love it to the point the owner only wants us making it.

A Master chefs advice for all of us. Your tips and steps are truly inspirational. Thank You. ❤

maybe an episode of what cooking books he recommends

Loved this! Something I do that’s fun, challenging, and economical is ask my local farmer for whatever didn’t sell, or doesn’t sell well, then I have to learn to cook it. I just came home with an old ham hock, some lamb neck chops, and lamb ribs. He cleans out his freezer, I get a good deal, and my family gets Vietnamese lamb ribs because google suggested it.

Which department was good indian continental cuisine ya indian cuisine

Chef what do you thing about indian cussine about abroad which one better indian cuisine ya continantel

This guy is a great CHEF, not just cook, hi is a good lad. Thx for this great advice.

Have you been drinking sir?

You chef's are true artisans. Much respect. 🙏🏻

🎉 super, ça donne envie de cuisiner de bons petits plats !

Been cooking for awhile. Love your channel. Maybe I will apply in the distant future

Great video! I think this applies to all kinds of learning. For example, you can use the steps from this video to learn to play the guitar, and so on...

Fallow and Community: What is your opinion on Apps like Gronda?

Good indeed.

These guys are so generous with their time. Owning and managing 3 restaurants, and still making time to post helpful and interesting content for us. Thank you Jack and Will!

I been following this channel and really learned a lot thanks from California

This is quickly becoming my favorite YouTube channel..