How to Be Successful as a Chef

A qualification from a culinary school doesn't automatically give you what it takes to become a successful chef. You'll obviously need to be able to put a decent meal together, but you must also possess a range of other skills if you're going to make it to the top of your chosen profession. Some of these you'll be able to pick up, while others will have to come from within you.

Culinary Skills

Your chances of experiencing a successful career as a chef won't be great if you can't cook. To learn your trade, attend a culinary college or look for a paid or unpaid apprenticeship. Many chefs work their way up from lower-level kitchen positions, such as line cooks or dishwashers, learning their skills from the qualified chefs they work for, according to the Bureau of Labor Statistics. Equip yourself with knife skills, knowledge of how to season food properly and patisserie skills to succeed.

Work Ethic and Stamina

Ensure that you have the stamina to be a chef. If you can't stand the heat, it's best not to enter the kitchen in the first place. Chefs work long hours in what can be a punishing environment. You can expect to regularly put in 12-hour shifts, including weekends, evenings and public holidays, if you choose cooking as a career. Cooks are under constant pressure to deliver food fast without sacrificing quality; stand on their feet for long hours; risk cuts and burns from kitchen equipment; and are exposed to noise, heat, smoke and fumes.

Business Acumen

Head cooks and chefs made a mean annual salary of $46,600 in May 2011, according to the BLS. To earn higher salaries, you must have a head for business and perhaps even some media skills. British restaurateur Gordon Ramsay was crowned Forbes highest-earning chef in July 2012, with annual earnings of $38 million. TV cook Rachael Ray came in second, after earning $25 million in one year. Although few in the profession can hope to reach these dizzying heights, you'll increase your earning potential considerably by opening your own restaurant and finding other creative ways to exploit your skills. Consider signing up for a business course if you're lacking in this area.

Management Skills

As well as creating dishes, ordering ingredients and preparing food, chefs need to be able to manage their kitchen staff. Ensuring each service runs efficiently is no mean feat. Chefs need to make sure each member of their staff is working as part of a team to get meals out on time. This requires good time-management skills. Chefs also need to be able communicate effectively with kitchen workers and front-of-house staff alike, and not be afraid of meting out discipline where it's needed.

Resource: http://work.chron.com/

What Type of Chef Can I Become? Cooking Schools and Careers

Many chefs begin with little more than a love for food, creativity, and a dream to share their creativity through new and innovative combinations of flavors. A chef is an individual who cooks for other people as a profession and is responsible for the creation of new food dishes, but “chef” is not the title of only one job. A commercial kitchen has a hierarchy of duties that must be completed, and there are different variations of chefs that are trained to specialize in these different tasks.

Line Cook

People who enjoy working with one specific menu item, such as salads, meat, or appetizer creation, may be suited to perform as a line cook. A line cook, who may also be called a “station chef”, is the chef designated to take charge of a certain area of food production, such as meat or salad preparation, and is responsible for much of the cooking in a commercial kitchen. Line cooks may have a few assistants to help with food preparation, but in the majority of kitchens, line cooks work independently in their department. In some kitchens, titles like First, Second, or Third Cook are assigned to help clarify the kitchen hierarchy.

• Interview with a Line Cook – Payson Cushman, a line cook at Momofuku Ssäm in New York City, provides answers to some basic questions of what goes on in the day-to-day life of a line cook, and how he began on his career path.
• Bureau of Labor Statistics – The BLS covers average expected wage earnings, required training, and information about the skills necessary to become a chef or food preparation worker.
• Salary Calculator – Not all chef positions are created equal, and there are different components that can influence a chef’s salary. The American Culinary Federation provides a free and comprehensive salary calculator to help gain a ballpark understanding of pay potential.

Pastry Chef

For those who have a sweet tooth, the position of pastry chef may be most desirable. In a traditional commercial kitchen, a pastry chef is the line cook in charge of and trained in the production of desserts, pastries, and breads. Pastry chefs are found everywhere from fine restaurants to small cafés, and spend their time developing recipes, refining the dessert menu, and preparing food for the workday.

• Explore It!: Pastry Chef – This comprehensive site provides a basic description of what’s necessary to become a pastry chef as well as typical education requirements for the position.
• 12 Questions for Ray Works – Ray Works is the executive pastry chef of UCLA, and in this interview, he describes what his day is like, how he got a job as a pastry chef, and what pastry production entails.
• Cake Decorating (and Why It's Tricky) – Decorating cakes may seem glamorous and fun, but according to lead pastry instructor of The International Culinary School, there’s a reality that needs to be addressed before dreams of being the next Cake Boss can begin.

Sous Chef

The Sous Chef is, in essence, the second-in-command of the kitchen. A Sous Chef will act as assistant to the Executive Chef and a replacement or assistant to line cooks as necessary, and is therefore expected to know their way around all areas of food production. In some cases, a Sous Chef will also be in charge of scheduling shifts or other similar managerial duties.

• Day in the Life of a Sous-Chef – This article from Hcareers clarifies what is expected of a Sous Chef, and what roles a Sous Chef is expected to cover in the kitchen.
• Example Job Description – The Milpitas Unified School District provides this sample listing of the expected requirements and responsibilities for a Sous Chef.
• What’s a Sous Chef? – The Learning Channel answers this question and other queries about a position as a Sous Chef in this article by Josh Clark.

Executive Chef

Working as an Executive Chef is an excellent option for those who are managerially-minded, and who are flexible in terms of daily expectations and operations. The Executive Chef is the chef who directs the day-to-day operation of the kitchen. They are often in charge of menu creation, plating design and layout, recipe production, and management of kitchen staff.

• Example Job Description – The Association of College Unions International provides an example Executive Chef job description, which gives a more detailed idea of what is required of an Executive Chef.
• Three Roads to Executive Chef – There are endless possibilities for becoming an executive chef, and Daniel M. Pliska, CEC, helps narrow it down.
• Cooking and Working with Passion – Corporate Executive Chef Steve Floyd offers advice for future culinary students, as well as a timeline of his own path towards becoming a chef.

Personal Chef

For those individuals who find the stress and adrenaline of a commercial kitchen undesirable, there is the option of working as a personal chef. A personal chef is a chef who will prepare meals for a specific client or customer, often in the customer’s private kitchen, in accordance to the client’s dietary needs or preferences. Personal chefs are self-directed, and manage their own hours of work, shopping, food preparation, service throughout the meal, and cleanup. A personal chef may cook for an individual or a dinner party consisting of multiple guests, and may be called upon to provide meal planning for families.

• United States Personal Chef Association – Since a personal chef is self-directed, the USPCA provides a code of ethics that may be followed to ensure professionally guided customer service and excellence.
• Personal Chef to Royalty – Kristianne Uy serves as executive personal chef to the royal family of Saudi Arabia, and discusses her life as a home chef in this interview.
• Personal vs. Professional – This article from Le Cordon Bleu compares the differences between a personal chef and a professional chef.

Resource: bigoven.com

Types of Professional Chefs

There’s more than just a chef in the kitchen. Most professional kitchen staffs have a clear hierarchy, just as any office team would. Whether you need an entry-level job or are experienced enough to be the boss, there are enough types of professional chef positions that you are sure to find one that best suits your skills.

Head Chef

The head chef, also known as the executive chef or chef de cuisine, is the top man on the kitchen totem pole. This position is responsible for overseeing all aspects of the kitchen, including day-to-day food preparation and menu creation. He manages the rest of the kitchen workers, and may even be responsible for hiring them. Head chefs generally have a minimum of one to five years of kitchen experience, and many have graduated from culinary school. According to the Bureau of Labor Statistics, the median pay for this position is roughly $40,000 per year, although that can vary depending on the size of the restaurant and geographic location.

Sous Chef

A sous chef is the head chef’s right-hand man. He is responsible for overseeing the small details of kitchen operations and food preparation, and steps in for the head chef when he is not available. If the size of the kitchen warrants it, a head chef may hire more than one sous chef to be sure everything runs smoothly. A sous chef’s salary is slightly lower than a head chef's, but higher than most other kitchen positions.

Line Chef

Line chefs, also known as line cooks, are the workhorses of the kitchen. While the head chef and sous chef do the planning and managing, line chefs are responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well. In large restaurants, each line chef is responsible for one or more stations, such as the grill or fryer, or they may be responsible for specific sections of the meal, such as salads, garnishes or meat. The median annual salary for a line cook is roughly $20,000 per year.

Personal Chef

Experienced and trained chefs sometimes work as personal chefs. In this role, they plan, shop and prepare meals for an individual, family or employees of non-food-related businesses. They usually prepare the meals on site, and may even travel with the employer when necessary. This position is lucrative, and is considered the highest-paid chef position. Full-time personal chefs often make $55,000 per year, although many make much more than that.

Other Chef Positions

In larger restaurants, there are positions that are a bit different than your typical chef. A garde manger is responsible for preparation of cold dishes. The job of a boucher is much like a butcher; he is responsible for preparing the meat and poultry before delivering it to the chefs. A patissier, or pastry chef, is in charge of preparing desserts. Some restaurants require chefs that specialize in one area. A senior chef, or chef de partie, is usually responsible for one particular menu specialty. A demi chef is even more specialized, responsible for one type of dish, such as sushi. The main difference between a demi chef and chef de partie is that the chef de partie usually manages a small staff. Many kitchens also have a commis chef, which is basically a paid internship.

Resource: http://work.chron.com/

12 Types of Chefs You Need To Know About

Who Does What In a Restaurant Kitchen?

Just as the teaching profession has a variety of subjects to cover and there are more types of lawyers than most of us can count, becoming a chef comes with different choices. You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the path to get there is filled with jobs like patissier, sous chef, and even saucier – many of which are viable, well-paying careers all on their own.

Executive Chef (Chef de Cuisine)

The executive chef is the boss of the kitchen. There is usually only one per restaurant (or chain), so the competition to get to the top of the field is fierce, and it can take years of formal training at a culinary school as well as decades of experience to land the job of your dream. As executive chef, you rarely worry about the details of food preparation, instead acting as the overseer, keeping the kitchen running smoothly and planning the menu with new dishes that you devise.

Sous Chef

The sous chef is the right hand of the executive chef, and there can be more than one. These professionals do a lot more of the micromanaging in the kitchen, seeing to the details of each dish and working in the trenches to make sure everything is properly prepared.

Pastry Chef (Patissier)

In most cases, becoming a patissier requires a different type of culinary training, usually at a baking school or in a baking program rather than a straightforward culinary school. The bulk of this work is centered around pastries, breads, and desserts, and depending on where you work, you could become the equivalent of an executive chef.

Station Chef (Chef de Partie)

The station chef is usually in charge of just one part of the kitchen: for example, the soups, the salads, or the grill. They work under the sous chef or executive chef to make sure all food prepared and put out of their station is of the highest level for quality and appearance.

Saucier

The saucier’s sole responsibility is to prepare the sauces. Although it might not sound like much, certain types of cuisine (particularly French) are all about the sauce.

Fish Cook (Poissonier)

The poissonier works with seafood, both in preparation and in cooking.

Vegetable Cook (Entremetier)

The entremetier can take on a variety of roles, depending on the type of cuisine. For the most part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes

Meat Cook (Rotisseur)

The rotisseur is the mastermind of meat. From roasting and braising to broiling and grilling, the rotisseur does it all. In many cases, the tasks will overlap with those of the saucier, especially when it comes to gravies.

Fry Cook

When a restaurant has a heavy dependency on a frier (for french fries and many Southern delicacies), a fry cook may be employed to cover the station.

Pantry Chef (Gard Manger)

The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.

Line Cook (Commis)

The line cook is typically an entry-level position in which you work alongside the rest of the kitchen doing what needs to be done. You may cut vegetables one day and plate dishes on another. It is a fast-paced position with plenty of room for upward mobility.

Expediter

The expediter is the bridge between the kitchen and the waitstaff. These individuals are the last line of food preparation before the plate reaches the table, and are responsible for delivering the plate either via their own hands or that of the waiter. This position is often taken over by the executive chef him or herself, especially when it’s vital to ensure that the dish is perfect before it goes out.

No matter where you start out and what your specialty, there is a place for you in the culinary world. And with the right training and dedication, you could be just a few years away from an upper-level position where respect and better pay await your command.

Resource: reluctantgourmet.com

10 Most Famous Chefs in the World

Ever wonder who the most famous chefs in the world are?  You might be surprised!

We summed up the number of people searching Google for specific celebrity chefs. World-renowned French chef andrestaurateur Joël Robuchon didn't even make the top 10 list.  Jamie Oliver, akaThe Naked Chef, was far and away the most searched for chef on the Internet.  

Here's our full list of the 10 most searched for chefs on the Internet.

 Jamie Oliver - The Naked Chef

 Gordon Ramsey - Hell's Kitchen

 Rachael Ray - Food Network Queen

 Bobby Flay - BBQ Throw Down

 Wolfgang Puck - Restarant Tycoon

 Giada De Laurentiis - Everyday Italian

 Sandra Lee - Semi Homemade Cooking Author

 Mario Batali - Iron Chef champion

 Emeril Lagasse - "Kick it up a notch"

 Jacques Pepin - Famed French chef

Resource: zimbio.com

Executive Chef Job Description, Salary and Career Information

Essential Information

Executive chefs supervise other kitchen personnel and are responsible for making the administrative decisions for a restaurant. They often work long hours, with 12-hour days being common. Work experience is the most important requirement for executive chef positions, though a bachelor's degree in culinary arts or a related hospitality field is recommended; associate's degree programs are another option. Voluntary certification is available from the American Culinary Federation.

Required Education	None specified, though bachelor's degrees are increasingly common; associate's degrees are also available
Other Requirements	7-8 years of work experience for executive positions
Certification	Voluntary
Projected Job Growth (2012-2022)	5% for all chefs and head cooks*
Median Salary (2014)	$54,881**

Sources: *U.S. Bureau of Labor Statistics, **PayScale.com

Executive Chef Job Description

Executive chefs work for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.

Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales.

Executive Chef Salary and Career Outlook

According to PayScale.com, as of 2014, executive chefs earned median salaries of $54,881. According to the U.S. Bureau of Labor Statistics, the largest number of chefs and head cooks were employed by restaurants, followed by travel companies and special food services. Jobs were predicted to increase by 5% from 2012-2022, due to the increased use of lower-level employees to do a lot of the work.

Executive Chef Career Information

Since executive chefs hold a high position in the culinary industry, they are usually required to have 7-8 years of previous related experience. Valuable work experiences include managing food and labor costs, developing and pricing menus, leading a culinary team and demonstrating food preparation skills.

Ideally, executive chefs should have a bachelor's degree in the culinary arts or in a related area, such as hospitality. Many chefs have only a 2-year degree and rely on additional work experience to improve their career opportunities. Other chefs get their start through on-the-job training or apprenticeship programs and work their way up without completing any formal education.

Personal characteristics that are important for executive chefs to have include good customer service skills, the ability to lead and manage a diverse group of people. They should also be creative and have a keen sense of smell and taste. All chefs should have good personal hygiene since they must work in sanitary conditions and many states require proof that they are free of communicable diseases.

A Certified Executive Chef (CEC) designation is offered by the American Culinary Federation. Although it is not required, certification can help executive chefs move into advanced positions and can lead to higher paying jobs. Those who have at least three years of experience as a chef and a high school diploma or equivalent qualify to test for CEC certification. An aspiring CEC must pass both a written and practical examination. Continuing education is necessary to maintain certification, and recertification is required every five years.

Resource: http://study.com/

20 Tips for How to Be a Better Home Cook

We're never finished honing our craft as cooks, so here are 20 new tips for you to remember.

Do you think Julia Child scoffed at the sound of someone giving her a cooking tip while she worked in her kitchen? Would José Andrés fire his chef de cuisine on the spot for suggesting something new on the menu? Do you think James Beard never had a question about a technique?We don’t think so, and we don’t think that any other legendary culinarian would act in this way, either, because learning the craft of the culinary arts is never complete. With varying opinions, different training, and new techniques and ingredients being introduced every single day, there is never an old tip or suggestion when it comes to cooking, and we as cooks are committed to an unending quest to discover how to be better in the kitchen.

The Cook editors at The Daily Meal never stop asking questions about cooking. In fact, we have contributorstelling us new tricks of the trade on a daily basis. While cooking advice can be narrowed down to the most specific questions (like, say,how do you use a pressure cooker?), we also want to know what those overarching skills and qualities are that make so many talented chefs, cookbook authors, and bloggers as great as they are today.

Want to know how we found out? We just asked them, and now we have a neat and easy list of their thoughts for you to refer to. We didn’t just go to one expert, but to several, from big names like TV personality Sara Moulton and legendary inventors likeNathan Myhrvold to talented and hard-working chefs that are, probably right now in fact, ferociously working away at the stove to create beautiful and delicious masterpieces with food.

These tips range in topic and scope; some are ones you should remember every single time you’re in the kitchen (like salt!), and others are things like roasting a chicken, because if you don’t know how to do it, then you can just forget about being a good cook. Some had us going "right, right…" and others had us raising an eyebrow, but at the end of the day, the tips listed here are things that we think you should know (and pass along to others) if you ever want to join the ranks of Child, Andrés, and Beard. So put your pride aside for a moment and take a look, we think some might surprise you. 

Resource: thedailymeal.com