“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.