How to Advance from Con to Cook, According to the Judges
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"If they really want to be a pro, they have to find the best chef in their area and go work with him or her on weekends and just get in there in the ring and step and ride the bull."
"Just go for it."
"Spend one 14-hour day at a stove just swirling around and cooking. The next morning, think about if you really want to do that five to six days a week for 10 years."
"Spend some time in a professional kitchen before you make the jump. Cooking for friends and family is very different than when it's a job."
"Go to your favorite mom-and-pop restaurant and let the chef know that you are willing to wash their dishes for free. If you keep your head down and do a great job, they'll throw some grunt work at you, like chopping onions or peeling potatoes. Stay focused, work fast, work clean and soak up as much as you can."
"My best piece of advice would be to throw yourself into it headfirst and just do it. Dedicate yourself fully."
"Work in a restaurant or a kitchen before going to culinary school. You have to love the environment of a restaurant or it just won't work."
"This show is the jumping-off point. If you find yourself addicted to the electricity of it, you're going to have to address that. Trail in a kitchen. Do some extra cooking at home. If the cooking starts to speak to you, it may be time for next steps like culinary school or cooking classes."
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