The Chef’s Career path
The term “chef,” although it is frequently used to describe anyone who cooks, is a mark
(The position of chef is one that is earned through practice of the craft.)
A true chef is among other things a lifelong student, a teacher an artisan and a
We are about to begin on a journey that can take us around the world. The love of food is
universal the passion for creating developing and consuming good food is never ending
The styles of food cooking techniques and ingredients are limitless to our imagination;
we consume ingredients on a daily basis from the four corners of the world.
Listed below are some keys to becoming a great chef.
Formal education and Training
Receiving a thorough grounding in the basics is a prerequisite for this journey
A sound and thorough culinary education is a logical first step in your foodservice career
in order to gain a solid grounding in basic and advanced culinary techniques you will find
formal training at an accredited culinary school a great beginning.(An apprenticeship and
on -the –job training can be useful in place of formal education.)
Continuing your education once you’re training is complete is very important as the
foodservice industry is constantly changing. Professional development is an ever
evolving process and is achieved in many ways through seminars, tradeshows, workshops
specialized classes ,culinary competitions journals and trade magazines.
A chef wears many hats here is a partial list of the ingredients.
(1) Financial responsibility, food purchasing chemicals kitchen supplies equipment
labor costs and kitchen operational expenses.
(2) Employee relations, selection, hiring, training, discipline and employee
(3) Menu development, design, kitchen safety sanitation marketing and customer
Key ingredient for success
It is desire coupled with ambition and attitude which will lead to a successful career in
the culinary arts