Types of Chefs, Training, and Career Opportunities

Before choosing a Culinary Art School see what is the type of job you would like to prepare for. The contemporary kitchen runs according to a strict hierarchy, in which the chef plays a key role. The #1 important and responsible roles begin with the executive chef on the top, followed by sous chef, followed by senior chef. In fancy restaurant or large institutions where large crowd of people is served everyday, Prep roles are distributed to cooks according to their specialty and expertise of one aspect of the menu, such as fried foods, fish, sauces, baked goods and desserts. But the rank system does not determine all the possible job opportunities available. Each restaurant has its own demands. Thanks to television and internet, many chefs have become celebrities overnight. Cooking is an art and a passion. If you like to cook and you're considering a culinary career, it's important you know more about the various job position offered to professional chefs and what is expected from them.

Executive chef:

The executive chef is in charge of the kitchen. He directs the responsibility of the sous chef and is responsible for planning the menu, as well as creating and approving the dishes presented to his inspection.

Sous-chef:

Sous-chef is next in rank to the executive chef. He is directly responsible to manage multiple assistant chefs, cooks and kitchen staff. He also has the duty to create new dishes and menus and have it approved by the executive chef.

Senior chef:

Senior chef is usually given the responsibility of one menu in which he or she is an expert. A senior chef may also be responsible to direct the work of Assistant cooks and kitchen staff of the department of his expertise.

Demi-chef:

Similar to Senior chef, Demi-chef is usually assigned to one particular type of dish of his specialty.

Pastry chef:

Pastry chef is responsible only for creation of the dessert menu and may work hand in hand with bakers. A general rule to explain the difference between a chef and a cook: A chef is the person who mastered the culinary art, and an expert in providing creative menus, preparation and presentation. While the cook is the person who mastered food preparation and takes direction from a chef. Modern chefs and even skilled cooks without a culinary degrees have become famous outside the world of traditional rank or brigade system. They have become celebrities by creating modern cooking and reproducing traditional cooking methods on cooking channels on T.V, and internet and created fame and gain for themselves and their sponsors. e.g. Emeril lagasse. To be successful in such ventures "outside the box" requires fearless and charismatic personality along with their culinary skills and entertaining presentation. Other good earning carriers for chefs and seasoned cooks, beside working in high end restaurants, are private and personal chefs in household kitchens and or, developing nutritionally balanced menus for large institution or organizations in business of selling food products. Money has not always been the driving force for chefs and cooks to achieve their goals, But in most cases Passion has played a bigger role than monetary compensation. Like any other job or carrier, you have to love what you do to do it well and feel satisfied. You have to have the passion for cooking to become a good chef. My father had a saying, (although it has nothing to do with cooking) I quote "When a merchant becomes a doctor he becomes nothing else but a businessman." A chef that doesn't have passion for cooking will be miserable every time he steps into a kitchen. He will be unhappy and that will reflect on his work. I assume if you're reading this article you have interest in cooking. Culinary school is all about taking your passion for cooking or baking and applying it to train you for a new carrier. Therefore it is very important that you are clear of your choice in education and set in your carrier goals prior to school. Follow your motivation and ambition and target a major field of study and degree level.

What is your career goal?

Do you want to be an executive chef? pastry chef? Or do you want to become a research chef. The sky is the limit. Work up your imagination, Follow Your passion and find your direction to accomplish a successful and prosperous career. Your Passion for cooking and your persistence to pursue and receive knowledge and expertise in culinary art is your most precious tools to climb up the success ladder and reach your dream. Most culinary art schools offer career placement and job planning services. Use their valuable resources, ask questions, get information, You have a goal to achieve nothing happens magically. A guide to the most common majors available in most culinary arts schools.

Culinary Majors:

Culinary majors include culinary arts, or chef training, baking and pastry arts, and professional cooking. These study tracks emphasize hands-on culinary work that includes basic kitchen techniques, major Western, European and international cuisines and dishes, hygiene and sanitation, food inventory and cost control, knowledge of various kitchen stations, and possibly basic kitchen management and menu development. culinary arts majors tend to be certificate, diploma and Associates degrees.

Management Majors:

Include culinary arts management, restaurant and hotel management, and wine, spirit and beverage management. Emphasis in these majors is on the business aspects of each specialty. Your coursework will generally include background in culinary arts, or chef training, pastry and baking, plus the addition of business marketing, sales, communication, human resources management, business and finance, accounting, types of wine and beverages and general hotel and restaurant operations. Management level majors tend to require background coursework in culinary or baking arts and may be offered at the Associates, Bachelors and graduate school degree level. Check out the schools for various Majors available and choose the one which can help Achieve your career goals, short term and long terms. Remember Your passion and love for cooking is your driving force to achieve your goals but think "Job" when choosing a school. Hands-on cooking skills in a professionally outfitted kitchen with experienced chef/instructors are a big plus. Check their track record regarding career placement assistance. You'll be in much better position to find a good job if you choose a school with these extra bonuses and features. Always inquire from the administrative office what they offer beside culinary education. Make notes compare schools and choose the one which will help you to achieve your goals. Fortunately the food industry is almost immune to steep economical downturns. especially in areas with heavy tourist and corporate traffic and visitation.

Finally your success depends on your passion, motivation, goals and ambition.