Chris Hill Blog: The Difference Between Success and Failure

The  Staff Canteen

The Staff Canteen

Editor 30th November 2017

For this month's blog chef and restaurateur, Chris Hill looks at the difference between success and failure in the kitchen.

Nobody is going to make you; not your boss, your spouse or your parents. You have to want it for yourself. Success that is. That’s one of the biggest problems with the world we live in today. Everyone thinks it’s should be easy, so we find ourselves going through the motions, wondering why we aren’t getting as much out of life as we would have imagined. We’re scared to face the possibility of failure, but I’ve learned some things from my time in the kitchen as a chef (more of which you can find in my article “8 Skills That Make You a Chef or Any Other Business Leader”.

What most of us don’t understand is that the reward isn’t some sort of distant place that we only arrive at upon the completion of a project, a season, or our lives. If we do it right and for the right reasons, the reward is who we become in the process of fighting through the challenges and obstacles of everyday life. Along the way there will be some high highs and some low lows, but that’s when most quit. They throw in the towel and resign to the fact that it’s just not supposed to work – it’s just too hard, I’m not cut out for this, will it ever get any better? But, if you look at any successful company, team or marriage, you’ll see that it’s through those dark valleys that discovered the people they were supposed to become. It’s the determination and perseverance that successful people embody that has a funny way of teaching those who are willing to endure – it’s a wisdom and understanding that can only be developed through the experiences of one’s life. You can’t read it in a book or watch it in a video online. The journey is what prepares us for the destination. In the end, it’s what liberates us, reminding us of the trail we’ve chosen to blaze and of the lives we’ve ventured to touch. Standing up for something, anything you believe in, takes tremendous faith, courage and a sense of resiliency. Your faith will be tested at many turns. Fear will make you question your courage, and the wear and tear of the road will try to talk any much needed resiliency out of you. Know it’s coming. Expect it. And fight through it.

If it’s important to you, you’ll make it happen. Otherwise, you’ll make an excuse.

Chris Hill
Chris Hill

Chef Chris Hill left a job in the business world to follow his heart and passion into the world of cooking and the kitchen. Chris opened his first restaurant at 28 and grew into the role of executive chef.

Having taken his experiences in the corporate world, as well as those in the kitchen, Chris has built a large social media following centred around TV appearances all over the Southeast U.S., his writing, TEDx talks, and his mission of helping industry workers to lead fulfilling successful careers.

Chris' first book comes out in the Summer of 2016 and is a dive into what makes for a successful career in the restaurant world, and includes exclusive interviews with some of the world's leading and most respected chefs.

You can follow Chris on Facebook, Twitter and Instagram, and read more of his work here.

Don't miss Chris' latest book 'Crush your career: A professional path to a sustainable life in the kitchen'. Available on Amazon

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 30th November 2017

Chris Hill Blog: The Difference Between Success and Failure