The best chefs in the world aren’t just creative they have absolute mastery over the fundamentals.
Image: Ivan Samkov/pexels
As people, we all have dreams we aspire to. Whether it’s becoming a world-famous artist, building a successful business, or cooking up a storm in the world's finest kitchens, starting can feel overwhelming.
And, often, you’ll hear the advice: "Just start."
But for those who dream of wearing that iconic white chef’s hat, the journey to culinary greatness is more than just starting; it's about dedication, skill, and passion.
For many young chefs, the idea of earning a Michelin star or becoming a household name in the culinary world feels like a far-off fantasy.
However, for Jameson Stocks a chef trained by the legendary Marco Pierre White and celebrated on the global stage this dream is entirely possible.
Stocks, who has cooked for A-listers like Tom Hanks, the Kardashians, Jeff Bezos, and Samuel L. Jackson, has proven that hard work and resilience can turn even the wildest aspirations into reality.
With successful restaurants in the UK and collaborations with top South African chefs like Peter Tempelhoff, Stocks inspires local chefs hoping to make their mark.
And now, he’s sharing some practical, no-nonsense advice for South African chefs who want to reach the pinnacle of the culinary world.
1. Master the basics - then reinvent them
“The best chefs in the world aren’t just creative they have absolute mastery over the fundamentals,” says Stocks.
He explains that you need a solid foundation before you experiment with bold, modern techniques or deconstruct classic dishes. Can you make a flawless sauce? Cook a perfect steak? Balance flavours without second-guessing? If not, it’s time to focus on the basics.
Stocks recommends studying the work of culinary legends like Marco Pierre White, Gordon Ramsay, and Alain Ducasse.
He also suggests taking full advantage of apprenticeships or learning in established kitchens to hone these essential skills.
2. Work in the best kitchens, even if it’s tough
Michelin stars are not handed out to just any restaurant. The kitchens that earn them are intensely competitive, high-pressure environments.
Stocks reflects on his early years training under Marco Pierre White, describing them as some of the toughest but most rewarding moments of his career.
“If you want to play with the best, you have to train with the best,” he says.
International celebrity chef, Jameson Stocks, shares his advice to South African chefs on how to become the best they can be.
Image: Tegan Smith
