Real Talk with New York Chefs

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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.

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Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

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Ah, the Big Apple. It’s nothing new that New York City is home to many of the most prestigious eateries in the country. And because those eateries need chefs, it just so happens that some of the world’s best make New York their home, bringing with them diversity, passion and of course, a boat load of flair. We spoke with a number of top New York food talents about what they look for in candidates and their responses were unanimous: drive, passion, eagerness, an overall willingness to learn.

“It’s exclusively about attitude, about enthusiasm, about what their capability to learn is and not what their skill set currently is,” said Jake Dickson, owner of Dickson’s Farmstand Meats.

So, if you want the secret to your post-online cooking school success presented on a platter (no pun intended), then watch, listen and learn from these industry testimonials.