Enjoyable Careers in the Field of Culinary Arts

Categories: Becoming A Chef
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“A good cook is like a sorceress who dispenses happiness.”-Elsa Schiaparelli. A career in culinary arts is an enjoyable and upbeat job that leaves a slacker in the dust. The main information needed to know on becoming a professional chef are job description, referring to the complete definition of a chef, and work hours and salary. Information on educational requirements will also be needed, referring to high school and college. Traits and skills in becoming a chef will be needed.

Finally, workplaces will be needed in becoming a professional chef. A career in culinary arts has many perks such as creating new and unique foods, and working side-by-side other high-skilled chefs, but long hours, hard work, and loads of stress are some of the negatives (“Chef and Culinary Career Information” 6).

Chefs are the most adept cooks in the kitchen. They use their talent and ability to create unique foods for others to enjoy (Occupational Outlook Handbook 424).

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Chefs made a median annual wage at $40,630 in 2010 (“Chef and Culinary Career Information” 4).

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The lowest percentile (lowest 10%) of chefs made an annual wage of $23,260 in 2010 (4). The highest percentile (highest 10%) of chefs made an annual wage of $70,960 in 2010 (4). Chefs usually worked a solid 12 hours a day on this amount of money (Occupational Outlook Handbook 425). There are many types of chefs: an executive chef, sous chef, baker, grill chef, sauté chef, fry chef, pastry chef, vegetable chef, soup chef, and swing cook (“Chef and Culinary Career Information” 4-5). The two most important chefs are the executive chef and the sous chef (Occupational Outlook Handbook 424). An executive chef takes leadership in the directing of food service and administering many kitchens (424). They are also known as head chefs (424). A sous chef, or a sub chef, takes control of the kitchen if the executive chef is elsewhere (424). The educational requirements of being a chef are very straight forward. First off, a high school diploma is needed in becoming a chef (“Chef and Culinary Career Information” 5). Then after that, 2-4 years in college to get a hospitality or a culinary arts degree (6). There are more than 200 academic culinary training programs across the country (Occupational Outlook Handbook 425). The cost range of going to a culinary school is from a few thousand dollars to more than $30,000 (“Chef and Culinary Career Information” 3). Learning from a mentor to help guide and help a chef is one way to become a successful chef (7). Overall, a chef needs to keep up with his or her education to learn skills to become a better chef.

Specific traits and skills are involved when becoming a chef. They help lead a person in becoming an amazing chef. Leadership, problem-solving, communication, teamwork, creativity, and attention to detail are some of the many traits/skills needed to becoming a successful chef (“Chef and Culinary Career Information” 6). Leadership is needed because without it the whole kitchen would be chaos. The head chef needs to stand up and take control of the kitchen. Barking orders and guiding apprentices are great examples of leadership. Problem-solving is needed because if a chef messed up an order or something is wrong with the food, that chef needs to plan out how to solve his or her problem. Communication is needed because chefs need to communicate orders and issues inside the kitchen with confidence. Teamwork is needed because if one chef is left to do multiple chefs’ work, that chef would probably end up messing up. Creativity is needed because food that stands out will draw customers’ attention. Attention to detail is needed because if a chef messes up on a dish, the customer is liable to notice the mistake.

Knowledge of different subjects is crucial in becoming a chef. Business, cultural studies, math, history, science, and art are some of the categories of knowledge needed in becoming a chef (“Chef and Culinary Career Information” 2). Business is needed because of learning how to manage money properly and efficiently to support families at home. Cultural studies are needed for learning different cultures of food and using it in dishes. Math is needed to learn basic units of measurement and simple math. History is needed for learning ways of life and types of food in the past. Science is needed for creating new dishes with a unique a taste for customers to enjoy. Finally, art is needed for the uniqueness of the food created. Without art in food, what is the point of a chef in the first place?

Workplaces for a chef are in very diverse (“Chef and Culinary Career Information” 5). Full service restaurants, hotels, self-employment, bakeries, hospitals and schools, and private homes are the main workplaces for a chef (5). In 2008, 56,496 chefs were employed in full-service restaurants (Occupational Outlook Handbook 428). In 2008, 10,169 chefs were employed to hotels (428). In 2008, 9,039 chefs were self-employed (428). The smaller workplaces are the bakeries, hospitals and schools, and private homes (“Chef and Culinary Career Information” 5). This information about the chef and culinary career has been explained thoroughly, starting with the job description to educational requirements. Then, going onto traits and skills needed to become a chef. After that, knowledge needed to for a career in culinary arts. Finally, information on the popular workplaces for chefs. It is a very hardworking job that requires chefs to think hard and execute what they start. It takes a lot of commitment to fulfilling the dream of becoming a chef. That’s why the slackers are not in the kitchen. The ones who are willing to work and do what they dream of becoming are the ones in the accomplished restaurants, accomplishing their goal. “Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.”-Thomas Jefferson

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Enjoyable Careers in the Field of Culinary Arts. (2022, Feb 26). Retrieved from http://studymoose.com/enjoyable-careers-in-the-field-of-culinary-arts-essay

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