“Focus on doing your best day-to-day, not on the long uphill climb to the top,” advises Lambert. “To become a pastry chef, I worked five nights a week for two years prepping desserts, [while] training during the day under the executive pastry chef.”

Paynter adds “Anything I didn’t learn in school and restaurants, I researched online and by reading celebrated chefs’ books.”

Make key contacts.
“The primary method of advertising in this business is word of mouth—if you do great work, you build contacts upon contacts,” says Lambert. “Private chefs have an easier time getting work if they have an agent, too, but it is not necessary if you can garner enough positive word of mouth.”

Pick your battles.
“Chefs are competitive and can make it hard for each other in a kitchen when [first starting out] and striving to get the big chefs to notice,” says Lambert. “I learned to ignore the little things and go to the right people to handle bigger problems. You have to show your peers and superiors that you don’t let kitchen politics ruffle your performance.”

PROFESSIONAL ADVICE

“Be humble,” advises Lambert. “If you need more training, get it. Don’t fake your way through. Take pride in your appearance too, being fit and neat are a must. Always present yourself as a person of quality—able to hold a conversation, resolve problems swiftly and make your clients feel at ease. Chefs are part-time psychologists, too. We have to be sensitive to all personality types and earn the respect of co-workers.”

And to stay passionate about your job for years to come, take time to enjoy the creativity and excitement that each day brings. "I love creating the entire dining experience—from menu planning through shopping, preparing the foods [and] creating a memorable setting through the reward of client and guest praise,” says Lambert. “It makes all the hard work worth it!”