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Any words on becoming a chefs and head cooks?

How much time do you think it takes to prepare meals? What tools should I need while studying for chefs and head cooks? Is there anything that you wished you would have known before a chefs and head cooks.

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Sylvia’s Answer

Hi,
I have worked in food service for 20 years and have not received any culinary education. It all started with the family knack of cooking.
I started in fast food and worked my way up. Learning everything I could about all aspects on how to manage a kitchen efficiently.
Working along side of some great chefs, some veterans, some right out of culinary school. I've noticed, culinary school does not teach time management and productivity or organizational skills to their students. These skills are crucial in the food service business.
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Victoria’s Answer

One thing you need to be clear from the start is you won't be a Chef right after school.
A good Chef has to earn his title by working as a cook for many years.
It all depends how fast you can learn and how exposed you are to different cuisines.
You can start as a "stage" or apprentice and work your way up.

Victoria recommends the following next steps:

Basic tools are well sharped knives and an apron. Also a couple of sauté pans and pots. Don't buy gadgets. Professional kitchens don't use many. A good microplane (fine grater)
The time it takes to prepare a meal depends on how elaborate the,dish is.
Make sure you have your "mise". Mise or mise-en-place is a French expression meaning to have everything you need before you start. Measure all your ingredientes ahead of time and have all the tools ready
Work hard
Be passionate and curious. Watch videos on YouTube and follow the best Chefs on social media
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Warren’s Answer

You can easily get a "Prep Cook" job where you will be in the role of learning the basics and getting paid, then work your way up let them know you want to become a line chef are eventually a full fledged chef..
There are many academies and programs for this that include job placement for pay and real learning

https://www.escoffier.edu/blog/culinary-pastry-careers/how-to-become-a-chef/

If you can find a small boutique restaurant where they will give you added personal attention and training this is a big plus..
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