How To Be A Successful Chef As Told By Curtis Duffy

Posted September 14, 2016

illustrated mockup of the escoffier essential guide cover & internal page

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

First Name*

Last Name*

Email*

Phone*

Program of Interest*

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

Ever wanted to sit down with a 3 Michelin star chef and ask them what it takes to achieve such success? You can in this video with Curtis Duffy, chef and owner of Grace in Chicago, IL. We sat down with Duffy to ask him his best advice for being successful in such a competitive industry. From his start in home economics class and his first job of washing dishes to working his way into the kitchens of Charlie Trotter’s and Alinea, his drive, hard work, persistence and, most of all, passion for the culinary arts led him to being one the highest ranked chefs in the country and even the world. See what advice Duffy has for online culinary school students in this exclusive interview.