Chefs can earn quite a name for themselves. You can probably think of some chefs who have gained celebrity status, and there is no doubt that the reputation of a chef can make or break the restaurant they work in. But you don't have to be a household name to enjoy a successful and rewarding career in food preparation and there are many opportunities for able people with the right experience and training to do well in this field.
A large restaurant or hotel kitchen will employ chefs at a number of levels. At the top of the tree is the Executive (or Head) Chef. In a large organization (a chain of hotels for example) the Executive Chef is responsible for coordinating all the kitchens and employees and supervising overall menu design, purchasing, and quality control.
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A Chef de Cuisine will generally be in charge in one kitchen, performing the same supervisory and management tasks on a more local level and possibly reporting to an Executive Chef. A Sous (or Assistant) Chef generally works more directly on the food preparation side of things, usually working to a recipe and combing a wide range of ingredients, techniques and kitchen utensils to create the finished dish. At a more junior level Preparation Chefs (often training for more senior posts) assist by preparing ingredients such as vegetables and making basic sauces and soups for the Sous Chef to work with.
Many of the skills a chef needs can be acquired on the job, and certainly plenty of experience is needed to make a good chef. If you are ambitious to succeed then you will benefit from undertaking some form of postsecondary education in the culinary arts. Programs are offered at different levels by
culinary schools and vocational schools and some colleges offer two or four year courses which will help the
career outlook of a go-ahead chef.
Online school guide for culinary degrees,cooking school, chef school, culinary arts school and culinary art school.
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