Do You Have What It Takes To Be a Professional Chef?

In human history cooking started out as a necessity in order to adapt the human diet to various scenarios. However as humans became more interested in the food they consumed, cooking slowly became a combination between art and science. Noways, cooking is no longer a necessity but it can also turn out to be a successful career. However, choosing this career path can turn out o be quite challenging. You may realize that even if you prepare delicious meals, you may not have what it takes to be a professional chef. Today we are going to take a look at some major aspects in culinary careers.

 

  • Types of chef

Being the executive chef of a successful restaurant is the dream of many passionate cooks. However, making that dream a reality can take a long time and you will face a lot of challenges. Short-order cooks are the lowest levels of the culinary hierarchy and unless you have a culinary degree, you may find yourself occupying this position for a long time. A line chef is in charge of specific parts of a meal. There are several types of line chefs such as saute chef, fish chef, roast chef, grill chef, fry chef, butcher and so on. The sous chef is a higher position as this person works directly under the executive chef, acting as his assistant. The executive chef is the higher position in the restaurant. Once you get there, you can only aspire to become a master chef and get hired by more sophisticated restaurants.

  • The important of education

Passion is the key ingredient in any industry and if you really like this type of career you can reach the top. Ambition and hard work are a must but there are also other things that can help you. Attending professional culinary schools can help you advance faster in the culinary hierarchy. Internships and apprenticeships can also help you advance especially if you are lucky enough to work under famous executive chefs. It is very unlikely for popular restaurants to hire chefs who have no professional education.

  • Challenges

When you start working in a restaurant, the first challenge that you will have to deal with is adapting to the fast working rhythm. If you attended a culinary school then you probably have a clue of what it means to work in a restaurant but each place has its own routine and rhythm and adapting to it can be difficult. Another important challenge for aspiring executive chefs is developing their creative skills. Following recipes can only get you to a certain point and unless you can creatively experiment with ingredients, you are unlikely to make it to the top. You must also have some leader skills if you ever want to run a kitchen staff. Last but not least, you must also develop an analytical thinking in order to learn how to manage your costs and funds.

These are the main aspects that you need to consider when choosing a culinary career. There are numerous roads that you can follow but as long as you are driven by your passion, you will eventually succeed. If you don’t have a culinary education you may have a harder time succeeding. However, you can start with a catering company and then aim for the goal of opening your own place.

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