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!”