The Abridged Career Guide To Becoming A Chef

Nick Davies
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So you know you love to cook... But do you want to become a professional chef? If so, where should you begin? How can you make cooking your career?

This is a quick, painless and extremely short reference guide that should give every budding professional chef a primer of what they would be experiencing in the world of culinary arts. Where should you begin? Where should you enroll so that you can receive the best culinary arts training in the business? How do you become an apprentice in a well-known cooking program? Shortcuts perhaps? Do the cognoscenti of the professional chef world have any advice for rookies? What is a chef's average income and when will you stop inundating us with questions? (We will continue to update this section to provide additional information.)

Where Do We Begin?
Most of those professional chefs you see on television and print media started out at an accredited culinary art school, graduating from a four-year course. Professional chefs around the world generally consider the Le Cordon Bleu as one of the most integral parts of their training in culinary school.

Following culinary school, most career chefs spend at least five years working under head chefs at different restaurants. Typically, they start out as support staff in the kitchen, performing a special task (such as preparing vegetables). Since most young chefs want to be sous-chefs under the top brass at the best restaurants, (particularly in large cities), they often work at several restaurants, acquiring experience under different mentors. Then, they decide to specialize in an area of their primary interests. A professional chef who could emerge better for it after going through the extreme levels of pressure and stress of such a job (there, we warned you already) would often be rewarded for his/her sacrifice by becoming captain of the ship, the Big Kahuna, THE head chef in any given restaurant. Generally speaking, this is something that could take up to ten years to earn. To be a head chef means he or she will direct an entire kitchen staff or even start a restaurant.

What Does Being a Chef Involve?
Chefs, in general, are like artists wherein gourmands are their connoisseurs and the oven their canvas, with a palette of seemingly everyday ingredients. They are very serious about their careers and many feel drawn to their profession. These people feel totally devoted to the job of being a chef. The apprenticeship is for most chefs rigorous and challenging. Don't get us started on the career itself. Most work about 50 hours a week, including nights and weekends.

The Boon - Being Recognized Creativity Constantly being surrounded by food
The Bane - Specialized Training Unreasonable Work Hours Fast-Paced, High Stress A Good Chance Of Eventual Burnout

What Traits Must a Professional Chef Possess? - Organization Go-getter & Creative
Where Do I Start? Professional Chefs need to get a Certification from a professional cooking school.

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A modern millennial guy with a cute little family. Located in Southern California. I like writing about fun topics that are interesting to learn about.

Corona, CA

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