LIFE OF A DAY IN THE


DANIEL APATACHIOAE SOUS CHEF, ST BRELADE’S BAY HOTEL


I had to choose my profession at the early age of 14, when I decided to follow my passion for cooking. At that age I thought my job would involve just cooking and creating new dishes. Soon I discovered it is more than that and more skills are required to be a Sous Chef, cooking being just a part of the job.


Anyone thinking about pursuing a career as a Sous Chef, should be ready for a lot of stress, long hours, split shifts and hard work. The Sous Chef is the spine of the kitchen! He or she has to be really passionate about everything involving food and must be the hardest worker in the room. You have to be calm, calculated (as time is very important in a professional kitchen ) and a brilliant manager. A Sous Chef has to think like a scientist, organize like an accountant, plate like an artist and cook like a grandma. It took me 15 years to perfect my skills and there is not a single day at work without something new to discover or to improve.


As a Sous Chef I had to accept that it is not just a job or a title, but a lifestyle. It`s a great one when you look behind the madness of a kitchen, the heat, the burns, the cuts and the pressure. Behind all of this is creativity, there is the freedom to bring everything together in an amazing way. It is an art. It is never boring. There is always something going on and you must have a sharp mind and be ready for anything. For a Sous chef, cooking is just a small part of the job, and a lot of


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20/20 A day in the life of...


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