By James Briscione, Director of Culinary Development
Throughout the past 20 years, the “food scene” has emerged as an integral part of popular culture. Chefs have gone from hiding behind closed kitchen doors to serving as the restaurant’s main attraction. Gone are the days of dinner and a show. Today, dinner has become the show. Restaurant reservations are badges of honor and every year, more and more sauté pans flash and sizzle on your television screen. Even feature films are increasingly set in the kitchen!
In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions like Chopped! to teaching America cooking tips on the Today Show. However, for those entering the industry as newcomers, these shows often fail to reveal the day-to-day grind of the kitchen, a slow and steady process of career growth that takes years—not merely 12 episodes. Today, as a chef and a culinary educator with one foot firmly in both the pre- and post- television food scene, I’d like to share a few thoughts on choosing a career in the kitchen.