“Professional Chef – A New Career”
The following information is a cumulative resource for all
aspiring new Chefs! It is compiled from various sources including the
experiences of 100 Professional Chefs from all levels of the Foodservice
Industry. This online resource is provided as a reference tool for all who are
entering the professional kitchen. Visit often for updates. There are many things every individual must learn to be a
professional Chef. This is an exciting
time to enter the fastest growing industry in the world! Every day more people
are choosing to dine out rather than prepare meals at home. The National
Restaurant Association reports projected sales of $426 billion dollars for 2003.
Restaurants and Foodservice operations employ over 12 million workers and the
number is growing every day! Choosing a new career as a “Professional Chef” can be a lot
of fun and very rewarding, if you truly love to cook and are prepared to make a
long-term commitment to yourself. The term “Chef” is often misused. The word
“Chef” is French, the meaning is Chief or Head of the Kitchen. The title
of “Chef” should be reserved for those who have earned it. Use the word “Chef”
with respect since you will want that respect after you have earned the
title. A Professional Chef is a
craftsman, who should be a highly trained individual with many skills,
including cooking, management, organization and supervision. A good Chef should
also have excellent tasting / flavor knowledge skills as well as artistic
creative abilities. Culinary Schools around the world are a great place to begin
learning Culinary Arts. Every Cooking
School and Culinary Arts program is different and each is unique. The most important thing to learn is “The Basics”. These will be the building blocks to your
new career. When we refer to the
basics, we are describing the basic skills a Chef must learn before they embark
on this new exciting career. Many great Chefs have built their careers by starting at the
bottom as a dishwasher or as an apprentice entry-level cook. We know a lot of
them! This is a good choice for many since you will gain a wide variety of
experiences in every step of your career. Many culinary arts graduates start at
the bottom of the ladder too. This is a great place to start, like any trade
you must first practice before becoming an expert in your work. The “Basics” include learning and perfecting your Cutting
Skills, Cooking Methods, Sanitation and Safety, Nutrition, Recipe Development,
Butchering, Breads, Pastry, Stocks, Soups, Sauces, and many other subjects.
After learning the basics you can then advance into management and may reach
your goal as a Professional Chef. 
Page 1
Copyrighted 2003, Chef Depot Inc.. All Rights Reserved. Legal
Notice and Copyright
Click the green arrow on the right to continue.
