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The work of a chef is physically demanding and often stressful. Chefs work long hours, often under unpleasant conditions. But most are passionate individuals who love food and what they do for a living.
We spoke to four chefs and restaurant owners from the Milwaukee area to get an inside look at their craft.
Meet the chefs
How did you become a chef?
“I got into food service by accident. When I was about 18, my dad dropped me off at The Rafters, a restaurant in Oak Creek, and told me to get a job. I ended up working in several positions there. I worked as a line cook at the former Water Buffalo center. Within a few weeks I was promoted to executive chef. Next came Hospitality Democracy (the restaurant group that now includesAJ bomber,Rookhut,Honestly,Blue Bat kitchen, InHole Moley) The chef left and I got the job.
I never went to cooking school. I didn't have that many years of experience, but I had the drive and the work ethic. For example, I would spend 30 days perfecting pasta. Chefs do much more than just prepare a plate of food. We are often also the HR and payroll administration.” –– Alex Sazama,Hospitality democracy
As a chef, what do you like most about your job?
“I love traveling and learning about different types of cuisine. (For chefs, travel expenses are often tax deductible.) I also take great pride when people enjoy my cooking; that gives me immediate satisfaction. I love my job. I can't imagine doing anything else." —Suzzette Metcalfe,The postal array
"It's about making someone happy. We strive to create an unforgettable dining experience for our guests. Even as a chef (and restaurant owner), you never know what's going to happen. It's quite exciting." —Jason Tofte,Toftes Bord
Do you have a secret ingredient that you always go back to?
“I often work with different herbs. First the Spanish combination: roasted cumin, onion, garlic, epazote and cinnamon. Second, warming and comforting “holiday spices”: ginger, nutmeg, cinnamon, cloves and anise. But I've learned that a good chef never reveals his secrets (blink blink)." —Franco Sanchez,Tasty Coffee at Galerie
“My favorite ingredient to put in everything is butter. I love the flavor and what it can do to a dish.” —Jason Tofte,Toftes Bord
What specific challenges do chefs face in the workplace?
"Long hours. You work a lot of holidays, weekends and double shifts. Being a chef is a very physical job. Kitchens are hot and you're on your feet all shifts. When you're a chef and starting to build a career "It's hard to find a work-life balance. You miss things like family gatherings." —Jason Tofte,Toftes Bord
"You have to tolerate heat like no other. You have to have very high standards and be a perfectionist. You should also be able to prepare a gourmet meal from an almost empty refrigerator, while someone else hardly notices it."Suzzette Melcalf,The postal array
What are some essential qualities of a successful chef?
“You have to feel comfortable dealing with the unknown. It's a game of curveballs. But that feeling of being on the edge is quite addictive. It's important to be recognized, but for me the most important thing is to be authentic and stay true to my passion." —Franco Sanchez,Tasty Coffee at Galerie
“Cooks must really enjoy coming to work and playing with food. Some days are glamorous; others don't. In addition, both chefs and restaurant owners must be cost-conscious. For example, I use vegetable ends to make soup stock. Nothing is lost.” –Suzzette Metkalf,The postal array
What is the strangest thing that has ever happened to you at work?
"I once worked with a girl in a pastry shop who kept forgetting the salt in the bread. She would get in trouble because we couldn't use the bread for service. One day she came to work with a tattoo on her arm from the Morton salt girl with the words 'don't forget the salt'. Despite this, I'm pretty sure she still forgot the salt in her bread a few times."Suzzette Melcalf,The postal array
“You need to prepare jewelry for a tasting! The audience's response was invaluable." -Franco Sanchez,Tasty Coffee at Galerie
What do most people not know about the chef profession?
"As a chef, you always analyze everything you eat. You're always expected to cook. Oh, and you're crazy." —Suzzette Melcalf,The postal array
What advice would you give aspiring chefs?
“Start at the bottom and work your way up.” —Alex Sazama,Hospitality democracy
"Get to know your customers. Show them your face. Communication is essential, for chefs and restaurant owners alike." —Franco Sanchez,Tasty Coffee at Galerie
“Be self-sufficient and a self-starter.” —Suzzette Melcalf,The postal array
"It's not about the money. If you became a chef for the money, you chose the wrong profession."Jason Tofte,Toftes Bord
