A chef is a highly skilled cook who is able to prepare delicious meals and also present them as works of art. They tend to have varying degrees of responsibility, depending on their proficiency level and the type of restaurant they work in. Generally speaking, chefs are responsible for preparing a wide variety of creative and high-quality dishes within given cost constraints on a daily/nightly basis. Much of a chef's time is spent stirring and chopping foods in a hot kitchen while at the same time supervising the various duties of the kitchen staff. There are a number of varieties of chef and different types of restaurants might employ one or more of them. Smaller restaurants may employ only one chef, whereas larger restaurants may have several chefs, each with his/her specialized area of responsibility. An 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 in larger restaurants 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 and the most common types are: Sauce Chef (prepares sauces, stews, and does sauteing); Roast Cook (prepares roasted and braised meats and gravies); Pantry Chef (responsible for cold foods, including salads and dressings), and Pastry Chef (prepares pastries and desserts).
Education, Certification, Licensing
Formal training beyond a high-school level is not mandatory but is definitely preferable. When hiring chefs, most employers favor 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. The most advantageous path to take by someone seeking to pursue a career as a chef is to pursue a degree program in culinary arts from an accredited school. Most of these offer training in apprenticeship programs, where students receive hands-on experience in actual restaurants. Formal apprenticeship programs are also offered by industry associations and trade unions in coordination with the U.S. Department of Labor.
The American Culinary Federation (ACF) offers certification to various levels of chefs. Although not a hard and fast requirement, ACF certification can be invaluable in establishing proficiency and accomplishment, and can lead to advancement and higher-paying positions in the field. Certification is based on a combination of experience, formal training, and the ability to pass a certification exam. Advancement within the industry is largely a by-product of a chef's training, work experience, and ability to perform more responsible and sophisticated tasks.
This article on cooking schools and jobs has been provided courtesy of City Town Info.
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