Throughout any career, you'll learn valuable skills that will help you in your role and can sometimes be transferable into your daily life as well.
One job that is particularly good for this is being a chef, as people always have to eat and cooking up a fabulous meal will always be a handy ability to have - and even better if you can pass this knowledge on to others.
A top chef has shared some of the tips he's learned throughout his career, including the best lesson he still uses in the kitchen to this day.
Steve Allen, an executive chef at Côte, claims that one of the best lessons he can impart is that no matter what you are making, to always "keep it simple".
Speaking to The Mirror, he explained that this is something he mostly learned while working with celebrity chef, Gordon Ramsay.
Allen worked with the Gordon Ramsay Group for 10 years until 2011, and was the head chef at the Claridge's restaurant.
He said: "I would say the best thing I learned from working for him was that simplicity is the best.
"So where I worked before they would put like 101 ingredients into a dish like soup, but he would literally take a vegetable, butter, or oil and water and make the soup like that.
"It's so simple but when you make it like that you really taste the vegetable and that's what you want.
"If you mess around with food too much it becomes something it's not, so you need to keep it what it is and it makes it taste the best."
The food pro went on to explain that he still uses this lesson today in his cooking, especially as he's been designing the new Spring menu for Côte.
"I've learned a lot of cooking techniques from other chefs and from around the world but that's one of the two key techniques that I still use and it's what we've done with Côte," he explained.
"People are always saying 'do this, do that' and I'm just like no, let's keep it simple."
The new dishes he's created focus on seasonal ingredients to showcase classic French cuisine with a twist and include Cheese Soufflé made with Camembert, Roasted Lamb Rump served with ratatouille, Smoked Salmon and Potato Croquettes, and an Elderflower and Strawberry Crème Brûlée.
He added: "I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the Spring.
"Our main focus is and always will be about the taste of our food at Cote. Simple, yet complex and delicious."
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
