Brian Algee will tell you becoming a successful chef is challenging in
any part of the country, and it’s especially so in the Los Angeles area.
There’s steep competition and the clientele is some of the most demanding in
the world. Here’s what got him where he is today.
Education and training. Brian attended the
Academy of Culinary Education for intensive training before he started on his
career path.
Being willing to work your way up. When Brian
started as a tournant chef at Hotel Bel-Air, there was no glory, just hard
work. His position required extremely long hours and frequent late nights. He
often had to make personal sacrifices to advance to sous-chef.
Creativity. Every role required Brian to think
outside the box. Whether he was designing a new menu, creating an appealing
dish or reducing overhead, he was constantly trying to make every detail
better.
Self-confidence. Being a successful chef requires
being willing to try new things. Confidence allows you to take risks and
produce consistent innovation.
