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
For South African chefs, this means looking beyond their comfort zones. Seek out opportunities in top local fine-dining restaurants, such as those celebrated by the Eat Out Awards or affiliated with Relais & Châteaux.
From there, consider pursuing international experience in Michelin-starred establishments.
“You’ll work long hours, you’ll mess up, and you’ll be pushed beyond your limits,” Stocks admits. “But that’s where greatness is forged.”
3. Discipline and resilience are non-negotiable
According to Stocks, talent is just one part of the recipe for success. The other ingredients? Discipline, resilience, and an unstoppable work ethic. “Everyone wants the glory, but few are willing to endure the grind,” he says.
“This isn’t just a job it’s a life. You have to be obsessed.”
Failures and setbacks are inevitable, whether it’s burning a dish, flopping a service, or facing rejection. The difference between those who succeed and those who don’t lies in how they handle these challenges.
4. Develop your signature style
While learning from the greats is essential, nothing beats the importance of developing your own unique culinary voice. This is what will make you stand out in a competitive industry.
He encourages chefs to draw inspiration from their heritage. “Look at what chefs like Peter Tempelhoff and Kobus van der Merwe are doing they’re taking South African cuisine to global heights.”
Whether it’s highlighting local ingredients, reimagining traditional dishes, or experimenting with global influences, finding your style is key.
5. Sweat the small stuff
Greatness lies in the details. Stocks explains that Michelin stars and culinary prestige aren’t just about bold flavours they’re about the small things done exceptionally well.
“The way a dish is plated, the consistency of a sauce, the way your kitchen runs everything matters. The best chefs obsess over the details.”
6. Never stop learning
No matter how successful you become, Stocks insists that the learning never stops. “The moment you think you’ve arrived is the moment you start falling behind,” he warns.
He encourages chefs to travel, taste new cuisines, read, experiment, and constantly refine their craft. For South African chefs dreaming of Michelin stars or global recognition, Stocks’ advice is a roadmap. Master the basics. Work in the best kitchens.
Develop resilience. Find your unique style. Sweat the details. And never stop learning.
“Success in this industry isn’t about luck it’s about obsession, perseverance, and a relentless pursuit of perfection. If you’re willing to put in the work, there’s no limit to where you can go.”