3 answers
3
Questions
Asked
592 views
how do people advance in this field?
#Chef # #culinary #cooking
Login to comment
3 answers
Updated
Karen’s Answer
I learned by changing jobs and working at high end restaurants and hotels! Catering companies can teach you many things too! You have to decide what direction you want to take your cooking. Choices would involve Cuisines, Style and / or a title. Banquets, Sous Chef, etc.
Updated
Dada’s Answer
It’s a must to learn & have good culinary techniques, develop all their senses; sight, sound, smell, taste, and touch. A curiosity for how foods taste, and a willingness to try new foods and flavor combinations, will help to expand a chef’s repertoire.
Chefs in training must develop a balanced approach to the culinary profession.
some may become sous-chefs de cuisine, or food production managers while some cooks may train or supervise kitchen staff and advance progressively.
As you develop new cooking skills and once you are well equipped to handle greater responsibility, such as supervising cooking stations, kitchen staff in the absence of a chef, often advance .
PS : When dining out, take the time to evaluate food and remember flavor combinations that makes it a stand out dish :)
Chefs in training must develop a balanced approach to the culinary profession.
some may become sous-chefs de cuisine, or food production managers while some cooks may train or supervise kitchen staff and advance progressively.
As you develop new cooking skills and once you are well equipped to handle greater responsibility, such as supervising cooking stations, kitchen staff in the absence of a chef, often advance .
PS : When dining out, take the time to evaluate food and remember flavor combinations that makes it a stand out dish :)
Updated
Amy’s Answer
Cooks begin in entry-level professions and, through advanced training and work experience, develop their skills (knife skills, palette refinement, customer service, menu/item innovation), add accolades to their resumes (recommendations, reviews, write-ups from critics, awards) and move up to more challenging or prominent positions with better restaurants.
The person working the pass at an Applebee's at the mall today coukd be an Executive Chef at a Michelin-rated restaurant in three years. Build skills, stay ambitious, get results.