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Fancy Cookery as a Career?

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Many of us have a Love of Making Great Food and Presenting Stunning Dishes to our Friends and Family. But what comes next? Can you make a Career out of your Cooking Skills? Why YES!, of course.

The Food Industry (Including food service and food retailing) supplies about $1.46 trillion worth of food each year. Everyone’s gotta eat!

Of this total, $731 billion dollars was supplied by Foodservice Facilities (Restaurant and Hospitality).

So there are numerous Jobs, Careers and Business Opportunities that offer a Stable income with room for Opportunities and Advancement.

The most common approach to entering into a Food Career is Culinary Trade School. But what will you get yourself into with this?

You may be dreaming of becoming a Top Chef instantly, but the road to Glory will be a long and arduous one. Most Restaurants and Hotels serve hundreds of meals at each mealtime. That means that the kitchen needs to be dissected into sections. It must run as a well oiled machine in order to produce hot, fresh, fast Gourmet meals.

If you are interested in working your way up and learning the business, you have to start with a niche.

Jobs in Cooking

Head Chef: Or A.K.A Chef de Cuisine or Executive Chef is the main Chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, chef manager, head chef, or master chef. If he/she also owns the restaurant, the term chef patron (feminine chef patronne) is used.

Sous Chef: Sous-Chef de Cuisine (French for “under-chef of the kitchen”) is a Chef who is “the second in command in a kitchen; the person ranking next after the executive chef.” Consequently, the Sous-Chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the Executive Chef.

A Sous-Chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship. The Sous-Chef has many responsibilities, because the Executive Chef has a more overarching role. Sous-Chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new Chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-Chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-Chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-Chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

Saucier – Or Sauté Chef is a position in the classical brigade style kitchen. It can be translated into English as Sauce Cook. In addition to preparing sauces, the Saucier prepares stews, hot hors d’œuvres and sautés food to order. Although it is often considered the highest position of the Station Cooks, the Saucier is typically still tertiary to the Chef and Sous-Chef.

Chef Saucier – Specialty Cook – Meat, poultry and game.

Chef Rotisseur –Specialty Cook – Roasting, grilling and frying meats.

Chef Gardemanger –Specialty Cook – Raw meat, starters and cold dishes.

Chef Entremettier -Specialty Cook – Vegetables, eggs and pasta.

Chef Poissonnier -Specialty Cook – Fish.

Chef Potager –Specialty Cook- Stocks and soups.

Chef Pattissier -Specialty Cook- Pastries, breads and desserts.

Line Cook – A Chef de Partie, Station chef, or Line Cook is a Chef in charge of a particular area of production in a restaurant. In large kitchens, each Chef de Partie might have several Cooks or assistants.  In most kitchens, however, the Chef de Partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with “first cook”, then “second cook”, and so on as needed by the establishment.

All the Cook jobs that you will come across are mainly in Restaurants or Hotels…Be prepared for being on your feet all day, in a hot kitchen – basically focused on your one main area.

Employment of Chefs and Head Cooks is projected to grow 11 percent from 2018 to 2028, much faster than the average for all occupations. Most job opportunities for Chefs and Head Cooks are expected to be in Food Services, including Restaurants, Hotals and Country Clubs. The Restaurant industry alone is a $709 billion dollar industry!

Chefs can make a lot of money, but it is a highly skilled job that requires lots of focus and dedication.

If this sounds like a Career for you, first determine which area of specialty you’d like to focus on and then find a Trade School such as the CIA – that’s the Culinary Institute of America. Or, you can apply for an Apprenticeship in your Favorite Local Restaurant.

If you have a love for Travel, you can work on a Cruise ship. If you are lacking skills and want to start at the bottom, you can become a Short Order Cook in a local Diner. The opportunities are endless.

But what if you are looking for a more cutting edge, trendy or up and coming Position in Cooking and Food?

Well, there are Hundreds of other Opportunities you may not have even thought of. Read our Emerging Job Trends in Food and Cooking HERE



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