Multitasking Will Make or Break Your Culinary Career: Jimmy Chill 

Jimmy: That’s a great question, and an expected one, obviously. I grew up in a small village of 3,000 people nestled between the mountains of Lebanon and Israel. Coming from a half-Lebanese, half-Syrian family, food was always at the heart of everything we did. 

The fresh ingredients, seasonal fruits, and the natural rhythm of the land deeply influenced the way we ate. My mom was an incredible cook, and our lives revolved around food—whether it was feasts, barbecues, or big family tables. 

I found my passion early on, flipping through my mom’s cookbooks when she wasn’t around. She didn’t let me help much in the kitchen, but I was determined. I’d sneak in, experiment, and over time, that curiosity and determination turned into a full-blown love for cooking. 

Jimmy: Surprisingly, no. Finding a job isn’t the toughest part. Restaurants are always hiring—we’re often shorthanded. You don’t need a diploma to get started; entry-level positions are widely available, and you can work your way up. 

The real challenge lies in figuring out what kind of food you’re passionate about. There are countless cuisines, each with its own regional nuances, techniques, and ingredients.  

As a chef, the best thing you can do is cook food you love to eat. That connection amplifies your passion and makes your work truly meaningful. 

Being a chef requires dedication.  

There are no shortcuts—you need to work hard, gain experience, and hone your skills. 

 But the key to it all is finding your niche. Just like discovering a career path as a kid, you explore, learn, and eventually find what resonates with you. Food is such a broad field, and within it, there’s a world of possibilities to explore and fall in love with. 

Jimmy: This question has two main parts. 

First, there’s a crucial trait—not even a skill—that every young chef needs: the ability to take feedback and learn. This is the foundation for growth in any field, but especially in the kitchen. You have to listen, not take criticism personally, and stay focused under pressure.  

Work hard, improve your skills, and keep broadening your knowledge. 

Early on, it’s about putting your head down and doing the work. When your chef sees your effort and progress, they’ll start giving you more responsibilities. That said, you need to be in the right environment—one where there’s a path forward and room for growth. 

The second part is about specific skills: communication, endurance, and multitasking. The kitchen is tough—long hours, high heat, getting burned or cut, and dealing with the pressure. You have to communicate effectively, stay calm under stress, and multitask. 

If you can’t handle multiple tasks—like frying, chopping, and plating simultaneously—you’re going to struggle. 

A cook that can’t multitask doesn’t belong in the kitchen!  

Kitchens are high-paced production environments, and without those skills, you simply won’t make the cut. 

Jimmy: When I hire, I tend to go against what others traditionally look for. Most chefs will focus on skill, experience, and stability in a candidate’s resume—looking for someone who’s stayed in roles for a reasonable time, presents themselves well, and fits the visual image of the team, especially in an open kitchen setting. But for me, the top priority is chemistry. 

Working in a kitchen is deeply personal; you’re spending 12, 14, sometimes 18 hours a day with the same people, sharing intense emotions—laughing, crying, or even arguing. 

If there’s no chemistry, it simply won’t work. Chemistry is the foundation. I look for a spark, shared passion, and someone who aligns with the team’s dynamic. 

They need to speak the same “language” when it comes to work. For example, in a delicate environment, I wouldn’t want someone with a rough or abrasive demeanour disrupting the balance. 

Once chemistry is established, I assess skills. While the candidate doesn’t need to be an executive chef, they must have at least a minimal skill set to handle the physical aspects of the job. 

My hiring process involves an initial interview and a kitchen assessment. This practical test during service lets me observe how they move, interact, and perform tasks like cutting or cooking. I look at how they engage with the environment and their potential to fit into my team. 

Finally, rejection isn’t always about competence. If I choose not to hire someone, it doesn’t mean they’re not good—it just means they aren’t suitable for my specific needs or projects. 

Jimmy: There are a couple of things that you can do. 

1. Have passion 

If you don’t have passion, you’re in the wrong industry. 

I don’t think anyone who doesn’t genuinely enjoy being in the kitchen, producing food, entertaining people, and thriving in that environment can endure the challenges of this career. 

Being in the kitchen can feel like torture if you’re not passionate. You’re essentially putting yourself through a lot of physical and emotional stress. 

However, if you are passionate, it’s incredibly rewarding. You feel great, the adrenaline kicks in, and you’re on top of your game. You’re feeding people, making them happy, and it becomes a very positive experience. Without passion, though, this won’t be the case—it’ll feel like an uphill battle every day. 

2. Take care of your mental health 

This is essential because mental health creates balance in your life. 

Working in a kitchen means long hours, a hectic pace, and high-pressure environments. Everything needs to happen quickly, and the energy levels are high—both in speed and sound. 

To maintain longevity, you need to find ways to recharge and decompress when you’re not at work. 

Whether it’s meditating, going for a run, cooking a nice meal with your partner, or engaging in a hobby, focus on building good habits that create balance in your life. 

For example, I personally enjoy playing video games. After a stressful day, I sometimes play until four in the morning. It’s my way of releasing all the built-up energy I’ve carried throughout the day. This allows me to wind down, spend quality time with my partner, or relax and truly enjoy my time outside of work. 

In essence, longevity in this career requires a mix of passion for your craft and a strong focus on your well-being. 

Jimmy: Culinary school, for me, was the biggest waste of time. 

I know that’s a controversial thing to say, and in most cases, education is important. But what’s even more critical is being hands-on in the kitchen and gaining real-world experience. 

Nothing can prepare you for your first service like actually going through it. It’s a completely exhilarating and terrifying experience that you can’t learn by sitting in a classroom. You must be there. 

It’s like learning to swim. You can watch PowerPoint presentations on Olympic swimmers, but it’s not the same as being thrown into the water and figuring it out—with some guidance, of course. 

If you are wondering why culinary school didn’t work out for me, it’s quite simple. I had already spent my teenage years learning on my own. I read books, tried recipes, and explored classic French and Italian cuisine—the foundational pillars of restaurants and hospitality. 

When I went to culinary school, it felt redundant because I had already accumulated that knowledge. The school didn’t offer anything new for me. 

If you’re considering skipping high school for culinary school, it can be worth it—but only if the school and its programs are good.  

Look for schools offering modern, updated techniques and materials. 

A lot of culinary schools are still teaching things they taught 40 years ago. For example, they’re focused on outdated dishes like banana splits. No one’s serving banana splits anymore—McDonald’s has that covered! 

While culinary school can be beneficial for some, hands-on experience and staying updated with modern techniques are far more valuable in the long run. 

Opening a restaurant is a complex process with many moving parts, and it’s normal to overlook certain details. Here’s an overview of things you must consider! 

Organization and adaptability 

While planning is essential, it’s equally important to prepare for unexpected challenges. For example, if you expect to have seven chefs but end up with only three, you need a backup plan. Similarly, sourcing ingredients may vary depending on your location. The tomatoes or flour you used in one country might behave differently in another, necessitating adjustments to your recipes. 

Market research 

Understanding the market where you plan to operate is crucial. This includes analyzing labor availability, ingredient quality, supplier options, and local demand. Tailoring your offerings to the unique characteristics of your location can make a significant difference. 

Start small 

Begin with a simple, easy-to-execute menu that delivers great taste. Avoid overcomplicating operations initially and focus on establishing a solid foundation before expanding. 

Focus on Guest Experience 

The customer journey should feel seamless, from the moment they walk in until they leave. This includes: 

1. Having someone greet them at the door. 

2. Ensuring prompt service for drinks and food. 

3. Checking in with guests during their visit without being intrusive. 

Marketing and Branding 

Your restaurant’s image and visibility are just as important as the food. Invest in effective marketing strategies to attract and retain customers. 

Expect the Unexpected 

Be prepared for chaos and stay calm under pressure. Running a restaurant is inherently stressful, but maintaining composure and managing the situation effectively is critical. 

By staying organized, being flexible, and prioritizing customer satisfaction, you can navigate the complexities of opening a restaurant with greater confidence. 

Jimmy: That’s a very good question because, I’ll respond to the first part of that question first. And everybody wants to be famous and rich, right? Because then all the problems go away, and everything is suddenly easier. 

But there’s really no shortcuts. You have to put in the work. You have to be hard at work, be diverse, be adaptive so that whatever life throws your way, you can make lemonade out of lemons. You know what I mean? Have an open mind to things. Don’t try to force anything because whenever you force it, it’s not going to work. The universe will bring things to you—you just have to be ready to accept them. Be open enough to be like, ‘Bring it on. I will use this and make the best out of these fruits.’ 

So that’s number one. 

Number two, if you really want to be, I hate the word ‘famous,’ but if you want to kind of put your name out there and for people to start knowing you a little bit, the most important thing is to be yourself. Talk, be verbal, be expressive.  

When you’re in front of a camera, what people want to see—and more importantly, what the producers of the show want people to see—is fire. You know that rhythm, that liveliness, that hunger. 

They want to see that flame—that you want it that bad, that you know what you’re doing, you know your stuff, you’re on top of it. 

At the end of the day, 90% of what’s filmed doesn’t even make it on screen. So, the more content you give to the camera, the more room for play they’ll have to make you look good. 

It’s a tool, like anything else. Everybody has a camera at home, but not everyone has producers, cameramen, sound guys, people running behind the scenes fetching you water, fixing your makeup, cutting and editing to make you shine. So, give them the material to work with, and you’ll stand out. 

Jimmy: If there’s one thing, I wish I knew before I started working in kitchens and restaurants, it’s the importance of keeping an open mind and learning from every experience. Every restaurant, every service, every person you meet has something to teach you. This industry is built on people—it’s such a human-driven business.  

People bring experience and knowledge with them, and the best in this field are those who know how to absorb and share ideas with others.  

That’s how you grow and truly excel.