17 Stellar Female Chefs Share What Advice Theyd Give To Their Younger Selves – Forbes

Though March has turned out to be a very difficult one for the restaurant and hospitality industry, that doesnt mean we cant honor the incredible female restaurateurs around the country transforming the culinary scenes around them! March is Womens History Month and in celebration, weve decided to gather the best advice 17 chefs would give to their younger selves and share this insight during a chaotic time when we could all use some positivity and motivation. After all, hind sight is 20/20, right?

From entrepreneurs, business owners and visionaries to former Chopped champions, James Beard Award finalists and so much more, these chefs have had a whole lot of experiences to get them to where they are today. Without further ado, heres what words of wisdom theyd share with their younger selves.

Chef and Co-Owner Kathy Fang, Fang Restaurant

Chef and Co-Owner Kathy Fang, Fang Restaurant

San Francisco native Kathy Fang grew up in the kitchen of her familys restaurant, House of Nanking, before opening Fang Restaurant with her father in 2009 as co-owner and chef. An up-and-coming culinary star, Kathy has competed on a number of Food Network shows including Cutthroat Kitchen, Guys Grocery Games, and is a two-time CHOPPED champion.

I would have told myyoungerself to go work at more restaurants and gain mentorship from variouschefsI admire. The guidance and exposure to other restaurants help you grow as a chef with a broader background. I would have told myself to invest more time in developing and expanding my network in the hospitality industry as your connections and network in this field can help you with opportunities you otherwisemay not come across.

Chef Susan Lassalette, Pine Ridge Vineyards

Chef Susan Lassalette, Pine Ridge Vineyards

Chef Susan Lassalette is the winery chef at Pine Ridge Vineyards in Napa Valleys renowned Stags Leap District, where she collaborates with the winemaking team to enhance the wines with each dish of her flavorful menus. After transitioning from the fashion world to a culinary career, Chef Lassalette served as head chef at several popular California restaurants such as chef de cuisine at Insalatas in San Anselmo.

When I began in the kitchen, I was in my late twenties and came from a career as a fashion stylist. I felt as though I had to make up for lost time and was determined to work my way up the ranks. In retrospect, I would tell myyoungerself to take my time. Looking back at my work life, I have found at times it is best to stop for a moment and reflect on where you are reevaluate what is important to you, and where you want to go. It may differ from the original path you set out on.

Flicka McGurrin, Pier 23 Cafe Restaurant & Bars Owner

Flicka McGurrin, Pier 23 Cafe Restaurant & Bars Owner

Flicka McGurrin, a 5th generation San Franciscan, has owned Pier 23 Cafe Restaurant & Bar on the Embarcadero in San Francisco for 35 years. Flicka McGurrin has paved the way forfemalebusiness owners in the restaurant industry, starting out as one of the only catering companies in San Francisco around the 70s, to now owning a San Francisco Legacy Business.

"Go for it! I think if you research it and try to understand what the business is all about you might get discouraged and you might chicken out.There are some mitigating factors. You have to make smart choices. You cant just open up in a dark alley and think somethings going to happen.Location is the most important thing.

Chef Eva de Gil, Telefric Barcelona

Chef Eva de Gil, Telefric Barcelona

Chef Eva de Gil is known for her roles on Top Chef Spain and The Real Master Chef China. She has worked her way from three Michelin starred Akelare, to the opening team of Cotton House Hotel, and now as restaurant chef of Palo Altos Telefric Barcelona sharing her love and passion for Spanish cuisine.

Having the knowledge I have now, the bestadviceI wouldgivemyyoungerself is to be more patient with myself and take things step by step instead of trying to do everything at once and be overwhelmed. I would tell myself to practice setting a goal, creating an action plan short term and long term. That way, you feel accomplished in the smell steps that are moving you toward your main goal.

Pastry Chef Tania Harris, The Lazy Goat

Pastry Chef Tania Harris, The Lazy Goat

A native of Mexico City, Chef Tania Harris is the Pastry Chef at The Lazy Goat, in Greenville, South Carolina. Tania was also a 2019 South Carolina Chef Ambassador.

"Work hard, stay true to yourself and trust your instincts. Throughout my career I feel like I've been challenged by different situations and sometimes because of fear I almost didn't take a chance and just go for it. Now I start to see the results of my hard work and I realize that the decisions I took were the correct ones and I shouldn't have second guessed myself."

Executive Chef Jenifer Rogers, Passerelle Bistro

Executive Chef Jenifer Rogers, Passerelle Bistro

Executive Chef Jenifer Rogers restaurant,Passerelle Bistro, was named one of the most romantic restaurants in the world (CNN Travel).

"Don't be a hot head, for the most part your coworkers and employees are doing their best to do everything correctly for you. Be confident in your knowledge but do not ever rest on what you currently know; always read, learn and grow, not only from books and articles, but from every person around you. Be a sponge and ask the questions. You are more powerful than you know; when you think you can't work another hour, breakdown another chicken or deal with another coworker, push through because there is a reward."

Chef and Co-owner Karin Feeny, Kitchen Sync

Chef and Co-owner Karin Feeny, Kitchen Sync

Karin Feeny is the Chef and Co-owner of Kitchen Sync the nations #1 Independently Owned Green Certified Restaurant; specializing in farm-fresh, scratch-made fare served with extraordinary hospitality.

Be true to yourself. My path to restaurant ownership would have been far easier to navigate had I gone to culinary school. Instead of pursuing my dream of going to culinary school after graduating high school, I applied to a traditional four-year university. It just seemed like that was what was expected of me. Of course, now I know that doing what is expected may not always be whats right and best. Follow your passion and dont worry about what everyone else is doing.

Executive Chef & Pastry Chef Mari Katsumura, Ygen

Executive Chef & Pastry Chef Mari Katsumura, Ygen

Executive Chef & Pastry Chef Mari Katsumurais the daughter of the beloved Chef Yoshi Katsumura and opened Ygen to much acclaim, earning a Michelin star before just one year in business.

Throughout my career, I know I havent been a perfect employee or leader it has taken many years of reflection and constant reevaluation of my behavior to be where I am today. I think as a younger cook, I allowed my emotions and sensitivity to scenarios to govern my professional responses by making more reactive and impulsive decisions.

I try to pause now and be more deliberate with my words and tone when it comes to most communication. Another thing that young cooks or young leaders do not necessarily practice is healthy boundaries with work/life balance. I try to be more aware of this in my older age, since working in the food world is incredibly demanding and stressful in a lot of ways.

Pastry Chef Danielle Marelli, Travelle at The Langham

Pastry Chef Danielle Marelli,Travelle at The Langham

Pastry Chef Danielle Marellitakes on her position with energy and passion to deliver superior desserts, producing all components for plated desserts including ice cream and sorbets, as well as creating wedding cakes and custom cakes for on-site weddings and functions.

Advice I would give my younger self is to always do whats best for yourself. Block out all the noise and doubts and focus on whats best for you and makes you happiest. Everyone around you will have an opinion and that will never change, but so long as youre true to yourself and listening to what you want, success will follow and it will be your own.

Co-Owner and Executive Chef Christine Cikowski, Honey Butter Fried Chicken

Co-Owner and Executive Chef Christine Cikowski, Honey Butter Fried Chicken

Co-owner and Executive Chef Christine Cikowskihas received two consecutive Jean Banchet nominations for Chef of the Year in 2018 and 2019. Christine has worked closely on activist and community initiatives with Pilot Light, RAISE, the James Beard Foundation, Chicagos Green City Market, The Mayors Task Force for Working Families, and Step Up Womens Network, where shes held the position of chef chair for four years.

Things I wish I had known then that I know now: Assume positive intent. Its possible that someone screwed up/wronged you/is being difficult, but lets not start there. Start from a place of assuming positive intent. Assume that everyone is just doing the best they can.

Owner and Executive Chef Ann Ahmed, Lat14

Owner and Executive Chef Ann Ahmed, Lat14

Owner and Executive Chef Ann Ahmedhas received numerous local accolades, including being namedStar TribunesMaverick of the Year in 2019, and Lat14 being namedMinneapolis/St. Paul MagazinesBest Restaurant of the Year in 2019 and one of Eater Twin Cities 38 Essential Restaurants Winter 2020. Ann is also a fellow in the James Beard Foundations Womens Entrepreneurial Leadership program.

Ask more questions! I always felt that I had to settle for whatever answer I was given.Give yourself creditI shouldve been my own cheerleader.No one will cheer as loud as you cheering for yourself.Be confidentmy business was everything to me, yet I wasnt confident in my brand and my story (a story that was my life, and it was real but I always thought no one was interested in a little refugee girl).

Trust your gutnot everyone that you encounter will have good intentions, but your intuition is better than you know. And know that if you did something out of the kindness of your heart, youve made the right choice.Dare to be differentits okay to stand out, just make sure you stand tall. If I wouldve had the confidence 15 years ago, I wouldve probably been the first to open up a Laotian restaurant, which is currently the strongest trend in 2020.

Chef de Cuisine Mariya Russell, Kumiko and Kikk

Chef de Cuisine Mariya Russell, KumikoandKikk

Chef de Cuisine Mariya Russell was named Rookie of the Year for 2019 in Chicago Tribunes Dining Awards; Best Chef de Cuisine at the 2020 Jean Banchet Awards; and is a semifinalist for the James Beard Foundation Awards 2020 in the category of Best Chef: Great Lakes. She was also awarded the Outstanding Culinary Achievement Award by Illinois Secretary of State Jesse White during the 2020 African American Heritage Month Celebration. In September 2019, Kikk was awarded its first Michelin star less than five months after the space opened, making Russell the first black woman to earn a Michelin star in history.

I would tell my younger self not to be afraid, and that you are so much stronger than you think! And Id remind myself to spend time with my dad. And also to listen, love, and take care of yourself every day.

Owner and Chef Samantha Fore, Tuk Tuk Sri Lankan Bites

Owner and Chef Samantha Fore,TukTuk Sri Lankan Bites

Lexington, KY-based Chef Samantha Fore has developed a cult following for her Sri Lankan pop-ups, TukTukSri Lankan Bites, marrying traditional Kentucky cuisine with Sri Lankan-inspired flavors and ingredients. Her work has been featured on the cover of Food & Wine, and she is a regular fixture at Brown in the South dinners, a roving dinner series that brings together South Asian chefs cooking in the southeastern United States.

Be patient. I spent time in a number of different vocations just trying to find the one that felt right. I finally was honest with myself about being miserable in one of my gigs, and that led me to my truly fulfilling job its the dream. Patience is often overlooked or ignored, but it tends to bring the most clarity.

Chef Naomi Kimani, TRIBAL

Chef Naomi Kimani, TRIBAL

Chef Naomi Kimani has been working at Niyama Private Islands Maldives as a Sous Chef at TRIBALthe only Afro Latin restaurant in Maldives since August 2017. She has over 15 years of work experience, having worked in Africa, Middle East and Asia and has had the opportunity to learn from the best in the industry.

Remain curious and trust in your abilities. Nothing is impossible if you focus on your end goal".

Chef Casey Thompson

Partner and Executive Chef Casey Thompson, Georgette

Chef Casey Thompson was a fan favorite and finalist on Top Chef and helped open and served as the executive chef at Brownstone Restaurant in Fort Worth, TX and later Aveline restaurant and The European Bar & Lounge in San Francisco. Georgette is a new Sonoma restaurant slated to open late summer/fall of 2020

"If I had a conversation with my younger chef self, I would tell myself to have gone abroad to cook. I waited until I was older, more concerned with having a 'vacation' with cooking involved. When you are young, you are so carefree, less prideful, and you don't care where you sleep. You are a sponge when you are young. It is so important to work with people from all over the world. You learn so much and it will take you a long way in your career..."

Chef Wiparat Pratumma, Nest

Chef Wiparat Pratumma, Nest

Chef Wiparat Pratumma, has been working at Niyama Private Islands Maldives as a Sous chef at Nest for 2 years and 6 months. She joined Natures Playground as Chef de parties and through her exemplary culinary and leadership skills she was promoted to a Sous chef in October 2018.

Follow your dream, believe in yourself and dontgiveup.

Manresa Bread. Avery Ruzicka

Partner and Head Baker Avery Ruzicka, Manresa Bread

Over the span of seven years, Avery has built Manresa Bread from an overnight baking project to a full-scale enterprise with two bakery locations, an all-day caf, 24-hour commissary, and nationwide shipping capabilities. Avery was also 2019 James Beard Award finalist in the Outstanding Baker category.

When I was a young I would always tell myself I was working hard to get to where I wanted to be. I was working for free to get into the best kitchens I could. I was working 7 days a week to gain experience. I was saying no to anything outside of work to stay focused.

If I could, I would tell myself that I was already there. I was in three-star kitchens, I was surrounded by talented and focused cooks. Id found a career I loved, and wish I had taken time to enjoy being in the moment more than worrying that I needed to be more experienced, or more committed, or more in any way. I was too busy thinking I was not enough to realize I was and that I had my dream job.

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17 Stellar Female Chefs Share What Advice Theyd Give To Their Younger Selves - Forbes