4. If you were to write a book about your chosen career path, what would the focus of the book be?
V.M.: Mise en place. Preparation is crucial, not just in the kitchen, but in every aspect of life. I cannot emphasize enough how vital it is for young chefs and at-risk youth to understand that having a mise en place mentality is the foundation of success. Personally, I regret not learning this principle earlier in life. In our household, mise en place is ingrained in our routines, whether it's keeping our keys in a designated spot, laying out clothes for the next day, or simply staying organized and consistent with our daily tasks to ensure smooth and stress-free days. But also, "take time for me." Prioritize yourself amidst life's hustle. Whether you're a chef or juggling multiple roles, time flies swiftly. Engaging in numerous non- profits can be demanding, especially when motivations differ. Despite the rewarding impact, it's crucial to ensure there's still space for personal well-being. After all, what's the value of it all if you neglect self-care? Therefore, don't forget to nurture yourself and your well-being.
"Engage actively and elevate your abilities by seeking additional tasks... Continuous practice is the key to improvement." V.M.: I avoid dwelling on "what if" scenarios. I fully embrace the path I've traveled, with no regrets. Undoubtedly, I've encountered missteps; yet for me, it's about learning to adapt and overcome. For those starting their journey, my counsel is simple: exert yourself, seek guidance, and embrace your mistakes. When mistakes occur, take ownership and reflect on how to improve. Joining the ACF community proves invaluable, as many will offer support, and you gain lifetime friendships. 5. Knowing what you now know about the world of chefs, if you had the opportunity to have a restart, what might you do different, if anything? And what would you advise people just starting out to do?
- Chef Vanessa Marquis, Tampa Chapter President
Page 8 I HOSPITALITY NEWS JAN/FEB
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