Seeds for Student Success According to Chef Macfarlane
02 November 2015By Lisa Parrish, Gold Medal Classroom Editor
Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.
“It’s important to find your unique, personal style,” he said. “Once you find it – develop it.” He offered an example that if a student was creative with meats, that student should not work in a soup or salad company.
He also suggested students pursue a four-year culinary degree or as close to it as possible. “In my work, it is imperative I have to be able to make excellent presentations in front of people. Chefs can’t just stay in the kitchen.” He continued, “It’s also important to know basic science and have excellent writing skills. These skills are taught in degreed programs.”
His final piece of advice: “Be prepared to work your tails off.”
Click here to read about how Chef Macfarlane’s talents and skills were developed over a lifetime in the culinary field.