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What does my journey look like from a student of culinary arts to becoming a Chef or Head Cook?

I'm a very motivated and determined 24 year old with plenty experience in the work force, aspiring to learn more about the hospitality industry, specifically becoming a Chef or Head Cook. #chef #culinary #culinary-arts

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Judith’s Answer

Practicing your products in culinary arts so that you perfect the science with all types of weather conditions and circumstances will help you to obtain consistent and professional outcomes.

Judith recommends the following next steps:

I suggest you look into becoming a line cook and work your way up in an establishment where you are passionate about learning and developing the cuisine.
Learn all the positions in a food establishment. Knowing how to step in and step up makes you an invaluable team member.
Learn management processes, work in inventory, menu planning, pricing, purchasing etc.
Do not feel bad about working long hours. Foods preparation and working in established places takes many hours. Give yourself time to learn and maintain focus even when you become tired.
Develop signature dishes from seasonal fare. When you have the opportunity, show what you can do. Take direction and criticism with calm. This will make you desirable to be on the team.
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Dada’s Answer

Turn your passion for food and cooking into a career! Focusing on classical culinary principles and techniques, our program’s coursework builds your knowledge and skills through a carefully chosen sequence of courses with an emphasis on learning by doing.

Starting as a chef early has become harder to find committed young chefs because everyone wants to be like the ones that they see on TV, while its difficult to find chefs of a decent enough caliber who are willing to put in the work.

It is true that many people seem to have the misconception that the road to becoming a chef is easy, but in the culinary field reality is in fact the complete opposite, “Being a chef is tough and demanding both physically and mentally so if you don’t love it there is no point!” The long hours that are synonymous with the career, makes it absolutely vital that you are passionate and dedicated to the craft.
Chefs certainly agree that being dedicated, passionate and driven is essential if you want to make it in this competitive industry.
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