How To Become A Chef

A chef is a creative and highly skilled cook who can not only prepare a delicious meal but can present it as a work of art. In addition to creativity, a good chef needs a healthy dose of motivation and desire, an ability to make split-second decisions, a thick skin to withstand criticism, and a facility for multi-tasking. A good sense of smell and taste is also a must. A person with these attributes can become a good chef but will need to do so in stages. A future chef will starting at the bottom and work his/her way up the ladder by going to school but by also realizing that much of the training needed in this profession is acquired on the job.

What does a chef do?

Chefs have varying degrees of responsibility, depending on their level and the type of restaurant they work in. Generally speaking, they are responsible for preparing a wide variety of creative and high-quality dishes on a daily/nightly basis, and within cost. To this end, chefs need to do any or all of the following:

• Plan, price, and create a daily menu
• Prepare and cook food according to the customer's specifications
• Arrange and garnish the food for serving
• Develop their own recipes
• Prepare the specialties of the restaurant
• Buy food supplies and cooking equipment
• Hire cooks and other kitchen workers
• Supervise kitchen staff
• Maintain cleanliness in the work place
• Keep records of supplies

Being a chef is a very physical profession. Chefs find themselves spending an inordinate amount of time on their feet in a scorching hot kitchen whose room temperature is often 95 degrees or higher. Much of a chef's time is spent stirring and chopping foods while at the same time supervising the varied duties of the kitchen staff. For this reason, a good chef must be adept at multi-tasking. Chefs are under constant pressure to prepare meals quickly, while at the same time ensuring quality is maintained and safety and sanitation guidelines are observed.

There are actually a number of different varieties of chef, depending on the type of restaurant. Smaller restaurants may employ only one chef. Larger restaurants may have several chefs, each with his/her specialized area of responsibility. In this type of setting, the Executive Chef (or Head Chef) oversees every aspect of the kitchen operation, including menu creation, direction of the kitchen staff, personnel management, and business transactions (planning, budgeting and purchasing). A Sous Chef (also known as an Assistant Chef) is the second-in-command and runs the kitchen in the absence of the chef. Station Chefs (also known as "Line Cooks") are in charge of a particular area of production. Some examples of specialized Station Chefs include the following:

• Sauce Chef (or Saucier): They prepare sauces, stews, and hot hors d'oeuvres; and are responsible for sautéing foods to order.
• Roast Cook: They prepare roasted and braised meats (and their gravies) along with broiled meats and in some cases also deep-fried meats and fish.
• Pantry Chef: They are generally responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.
• Pastry Chef: They prepare pastries and desserts.

Job opportunities for chefs are expected to be plentiful because of the continued growth and expansion of food services outlets and because of the large turnover rate of this occupation. However, those seeking the highest-paying positions will face keen competition. Earnings vary greatly by region and by the type of employer. Highest wages can be found in elegant restaurants or hotels and in major metropolitan and resort areas. The latest national, state, and local earnings data can be found here.

What steps should one follow to become a chef?

1. Work in a restaurant at as early an age as possible. Do this primarily for the experience, even if it is in a non-cooking position. Dish washing is not a bad start. The experience will teach what it is like to be on one's feet in a cooking kitchen for long hours. Additionally, it will afford valuable exposure to the conditions, techniques, equipment, and culture of the industry.
2. Eat out as much as possible. There is a lot of good information and ideas on menus. Be observant and learn as much as possible about the food other people are willing to pay money to eat.
3. Get a culinary education and/or apprenticeship. When hiring chefs, employers generally prefer applicants who have some degree of culinary training beyond high school. This type of training can range from a few months to two years or more and can be obtained in school vocational programs, two year colleges or four year college programs. Best would be an accredited school with a degree in culinary arts. The American Culinary Federation (ACF) maintains a useful list of approved culinary schools. Chefs may also be trained in apprenticeship programs offered by professional culinary institutes. Apprenticeship programs provide the type of hands-on experience which can prove invaluable in becoming a skilled culinary professional. In addition, graduating apprentices are often hired by the restaurant in which they have completed their training. The American Culinary Federation operates two and three year apprenticeship programs that combine on-the-job training with technical classroom instruction.
4. Obtain ACF certification. Although certification is not a hard and fast requirement, it can be of great help in proving proficiency and accomplishment, and it can lead to advancement and higher-paying positions. Certification standards are based primarily on experience and formal training. American Culinary Federation certification can be obtained by first submitting proof of education and/or experience, and then passing a certification exam. More detailed information can be found here.

How can a person become a GREAT chef?

1. Stay up-to-date on industry trends. Keep abreast of the latest food trends and advances in cooking and kitchen equipment. Read as many culinary journals and magazines as possible.
2. Take additional training. Check out local community colleges for specialized or advanced culinary programs. Those thinking about someday opening their own restaurant or advancing to a managerial or executive position should take appropriate business courses.
3. Be nice to people. The industry is tightly-knit and making contacts that can be of later help is an important thing to do.

Becoming a chef is not something that happens overnight. It takes years to become highly accomplished and well known in this field. It also takes the right kind of person to be a good candidate for this profession. A strong desire to be a chef is a good starting point; however, success in the field also requires a sound working knowledge of what the profession is like and what steps are necessary to become not only a competent chef but an outstanding one. An aspiring chef who is not only motivated but also armed with this knowledge can hit the ground running in getting started on a journey towards a rewarding career as a chef.

Resources for chefs

• American Culinary Federation
• The Food Timeline
• International Association of Culinary Professionals
• American Institute of Wine and Food
• World Association of Chefs' Societies (WACS)
• Flour Advisory Bureau

Chef Schools

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