Anne's Top 8 Lessons Learned As a Chef

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Anne Burrell

Host Anne Burrell behind the line in the kitchen of Zengo as seen on Food Network's Chef Wanted with Anne Burrell, Season 2.

Photo by: Emile Wamsteker ©2012, Television Food Network, G.P. All Rights Reserved

Emile Wamsteker, 2012, Television Food Network, G.P. All Rights Reserved

Although she's now a seasoned mentor on Chef Wanted and a no-nonsense team leader to some of the Worst Cooks in America, Chef Anne Burrell wasn't always a food-television star. In fact, she began her career working in some of New York City's top restaurants, where she climbed the culinary ladder to become a leading executive chef. Read on below to find the most important pieces of industry know-how she's picked up along the way.

1. Being a chef can get very emotional from time to time. Remain cool under pressure.

2. Remember that you are a teacher and a leader.

3. You can’t avoid mistakes, but you can try to prevent them and learn how to not make them again.

4. Set long-term goals for yourself and review them regularly.

5. As a leader, push people to dig deep and strive to do their best.

6. Establish a strong work ethic for yourself early on.

7. The restaurant industry has the most delightful and creative group of people working in it; embrace them.

8. Never stop learning. You can always be a better chef.

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Anne Burrell Bio

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York and studied the culinary landscape and traditions of Italy. Anne makes restaurant dishes accessible and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series Secrets of a Restaurant Chef. On her show Chef Wanted, Anne helps top restaurateurs find candidates with the right experience and creativity to become executive chefs. On Worst Cooks in America, Anne joins Tyler Florence in mentoring teams of hopeless home cooks from around the country, putting them through culinary boot camp. In 2011, Anne published her first cookbook, Cook Like a Rock Star, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on the New York Times Best Seller list. In 2013, Anne released her second cookbook, Own Your Kitchen. Growing up in upstate New York, Anne developed a passion for food and cooking at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a Michelin one-star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Upon her arrival in New York City, Anne was hired as a sous chef at Felidia, working with Lidia Bastianich. She then served as a chef at Savoy, where she cooked over an open wood fire and created flavorful menus inspired by Mediterranean countries. Here Anne developed her personal culinary style: rustic food made with pure and simple ingredients with intense flavors. Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business, serving as the executive chef at Lumi. As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

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