Rose Noel
Executive Chef at Peak
“The biggest lesson that I have learned in my career is not to be afraid to ask for what you want. That raise, promotion, or possible opportunity is closer than you think. The sooner you ask, the sooner you will find out.„
EXPERIENCE
EDUCATION
The job that had the most significant impact on my career was at my first restaurant. That restaurant taught me about the type of environment where I thrived and was one of the hardest places I’ve ever worked.
I keep my team educated by rotating them. As soon as a member of my team has mastered a station, we start training them in a new position. If that position is not available in my kitchen, we look to see if that opportunity is possible at any of the other restaurants.
New employees are an investment to my team. When hiring, I look for curiosity and drive to learn, a strong work ethic, and excellent knife skills.
There are more restaurants than I can go to in a lifetime, and experiencing what other chefs are doing keeps me inspired to continue to work and excel in this industry. I’m having a great time getting to know the DC food scene.
I keep myself educated by reading cookbooks, trying new recipes at home, and talking with chefs at restaurants to find out how they made an exciting or delicious dish. I also love to learn from the line cooks and sous chefs on my team. Every person in my kitchen has a wealth of experience from the restaurants they worked previously, and it would be a missed opportunity to not take advantage of what we can learn from each other.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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