How to Become a Chef

The sous chef is the second in command after the executive chef. The word “sous” means “under.” That is exactly what you are in the kitchen.

You are just under the executive chef; basically, a sous chef is the most important person in the kitchen. The sous chef is the person that keeps the kitchen running. The executive chef often gets the credit, but it is the sous chef that deserves it.

The sous chef must be in charge of the specialty chefs, the chefs, cooks, and other kitchen staff as well.

An executive is the person that is in charge of the sous chef. They are the head of the kitchen and supervise the goings on in the kitchen.

The executive chef plans the menus, ensures that the food quality meets the establishment’s standards, estimates the food requirements, and may be involved in estimating the food and labor costs. The executive chef is also in charge of hiring kitchen staff.

The executive chef also cooks food daily. In this position you can be very hands on, meaning that you are there cooking with the sous chef every day and making sure that all plates are made and garnished to perfection, or you can make your rounds and focus on other aspects of being a chef.

The garde Manger chef is a specialized cook that is responsible for cold food presentations. The cold foods included in this specialization are salads, pates, canapes, and hors d’ouevres.

You will also be responsible for all of the cold sauces like vinaigrettes, dressings, pickles, aspics, chutneys, and relishes. You are also responsible for buffet table settings for large gatherings such as corporate events i.e., ice sculptures etc.

A personal chef is a chef that prefers to work in a family setting. This type of chef generally works in the employer’s home and prepares meals for the family.

In this position, you are basically responsible for all aspects of the meal including the ordering of the food. It is a relatively rare specialty that is reserved for those that really enjoy bringing families together for meal time.

The gourmet chef specializes in specialty cuisine, often foreign dishes. This type of chef is generally very skilled in foreign delicacies and what is often seen as “fancy foods”.

A gourmet chef generally works in upper class establishments or for those that can afford the expensive dishes that prepared. As a gourmet chef, you will need to know even the often ignored things such as wines so as to better complement your cuisine.

Gourmet chefs are often schooled overseas locations, but not exclusively to. It is an asset as a gourmet chef to understand the basics of culture, biological sciences, and art. It is a very prestigious field to begin study in, and can be quite lucrative as well.

Once you have started at a beginning level as a cook or apprentice, you will want to move ahead and into an assistant cook position. This doesn’t sound like much, but it will be necessary when looking to advance to an executive chef level.

You must train and go to school for a few years to be able to work your way into a fine restaurant or a head chef position. You will also need a few years of experience.

All formal schooling that you take requires that you cover your expenses such as:

· Training
· Travel
· Books
· Tools etc.

Training in an employer’s establishment is generally covered since you are often training to be a full time employee for them.

Keep in mind that you do not receive any certifications for training with an employer because you are only training to meet their specific requirements.

Formal schooling will train you to work almost anywhere, but may be limited to a particular state or country.

There is plenty of money to be made in the culinary industry. Of course, much of this depends on the area, and the type of establishment that you work in.

Naturally a busier area will bring in pretty good money.

The best places to work in are expensive hotels and restaurants. Here is a quick breakdown of the money that you can make that depends on your position.

Head chefs and cooks: You can make anywhere from $7.39-$22.77 hourly to start.

As I stated before, you must go to school if you are hoping to be head chef or executive chef.

There are many avenues that you could chose when deciding where or how you would like to get your training. It really just depends on what kind of credentials you are hoping to get.

There are a few places that you can go to get your training. You can choose Colleges or universities, trade or vocational schools and an apprenticeship.

To become an executive chef that can work anywhere in the world you generally need an apprenticeship and some credited work behind you.

Going to a 2-4 year college in order to become a certified chef is the best place to start if you are hoping to be accredited nationwide.

College courses offer you are more rounded view of the culinary industry and give you much of the skills that you will need in order to excel at your field.

Employers at finer restaurants are more eager to hire an accredited chef that has a college degree in the field than a graduate from a trade school. This is also a great way to know that you are accredited all over the world as well.