How to become a chef?

Answer 1

Most chefs do not own restaurants. And, sadly, as a veteran of more than 20 years' experience, I can tell you that the restaurant business is more about Business Administration than about food. Most of the restaurants that are owned by chefs are the upscale, gourmet, four-star type. In fact, if your ultimate ambition is to own a restaurant, becoming a chef is probably not the fastest way to do it, despite what you see on TV and in the movies. The fastest way would be to save/borrow a lot of money and buy a franchise, like TGI Fridays or Bennigans. If you're still determined (good for you), you need to attend a culinary school, preferably CIA, the Culinary Institute of America. It's like Harvard for chefs. Go to work as a line cook, grill cook,etc. at a major restaurant -- 4-star if possible. (Some people have even started as dishwashers to get into a 4-star establishment). After several years you'll be promoted to Sous Chef, and eventually to Executive Chef. Save a LOT of money, and get business loans, to open your own establishment. Somewhere along the way you also need to get front-of-the-house (or service) experience, and learn business management, preferably by getting a BS in Business Administration, or an MBA. Another alternative is to start your restaurants with partners who are knowledgable in service and business. Good Luck, and be sure to invite us to the opening!

Answer 2

Cook as much as you can at home for practice and experience. Apply to culinary school to learn how to be a chef. Start your own restaurant. Or apply at a restaurant for experience.
To start, you need to know how to cook and have a degree of talent for it. It's not essential, but it may also help a chef's career to be a graduate of a culinary school. You not only learn to make all the dishes that will be expected of a chef but you can also make connections in the industry.
Go to chef school or culinary school

If you go to college to get a Cullanary Arts degree, you can choose what it will be based in. for example. I want to be a pastry chef.

Answer 3

The following is written by and according to the U.S. Department of Labor and particular to the education and training required for a chef.

On-the-job training is most common for fast-food cooks, short-order cooks, and food preparation workers. Chefs and others with more advanced cooking duties often attend cooking school. Vocational training programs are available to many high school students, but advanced positions usually require training after high school. Experience, an ability to develop and enhance cooking skills, and a strong desire to cook are the most common requirements for advancement.

Education and training. A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. Most fast-food or short-order cooks and food preparation workers require little education or training to start because most skills are learned on the job. Training generally starts with basic sanitation and workplace safety and continues with instruction on food handling, preparation, and cooking procedures. Training in food handling, sanitation, and health and safety procedures are mandatory in most jurisdictions for all workers. Those who become proficient and who show an interest in learning complicated cooking techniques may advance to more demanding cooking positions or into supervisory positions.
Some high school or vocational school programs offer courses in basic food safety and handling procedures, cooking, and general business and computer classes that can be helpful for those who might someday want to be a chef or to open their own restaurant. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Food service management companies or hotel and restaurant chains, also offer paid internships and summer jobs to those starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs.
When hiring chefs and others in advanced cooking positions, however, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more. Vocational or trade-school programs typically offer basic training in food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling. Longer programs leading to a certificate or a 2- or 4-year degree train chefs for fine-dining or upscale restaurants. They offer a wider array of training specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world.
A growing number of chefs participate in these longer training programs through independent cooking schools, professional culinary institutes, 2- or 4-year college degree programs in hospitality or culinary arts, or in the armed forces. Some large hotels and restaurants also operate their own training and job-placement programs for chefs and cooks. Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience and an intense desire to cook.
Although curricula may vary, students in culinary training programs spend most of their time in kitchens learning to prepare meals by practicing cooking skills. They learn good knife techniques and proper use and care of kitchen equipment. Training programs also include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs. Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program.
Many chefs are trained on the job, receiving real work experience and training from chef-mentors in the restaurants where they work. Professional culinary institutes, industry associations, and trade unions sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor.
The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last 2 years and combine classroom training and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction.

Other qualifications. Chefs, cooks, and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant's clientele.

Certification and advancement. The American Culinary Federation certifies pastry professionals, personal chefs, and culinary educators in addition to various levels of chefs. Certification standards are based primarily on experience and formal training. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions.
Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also move up and be asked to train or supervise lesser skilled kitchen staff. Others may move to larger or more prestigious kitchens and restaurants.
Some chefs and cooks go into business as caterers or personal chefs or open their own restaurant. Others become instructors in culinary training programs. A number of cooks and chefs advance to executive chef positions or food service management positions, particularly in hotels, clubs, or larger, more elegant restaurants.

For the source and more detailed information concerning your request, click on the related links section (U.S. Department of Labor) indicated directly below this answer section.

Answer 4

To start, you need to know how to cook and have a degree of talent for it. It's not essential, but it may also help a chef's career to be a graduate of a culinary school. You not only learn to make all the dishes that will be expected of a chef but you can also make connections in the industry.

Answer 5

Is it your dream to work in the culinary arts field? If your passion for food has given you the dream of becoming a chef and culinary professional, here are the top 3 ways to make that dream a reality.

1. Culinary Arts School

Yes! There are schools specifically dedicated to teaching you the ins and outs of being a culinary professional. This is a great way to pave a way to your dream job. At culinary arts school you will learn from teaching chefs how to taste, prepare, cook, and serve food. You can even choose to learn specifically about baking and pastry if that is more up your alley. You will also learn about both common and exotic ingredients, wine, and regions where food comes from. And that is just the start.

Most culinary arts schools will have a 2 year certificate program that will allow you to get your foot in the door. The skills learned with a 2 year certificate are everything you will need to cook like a pro. But some of the best schools will even offer a full 4 year degree program. This in-depth degree program will take your career to the next level by teaching you how to run a restaurant from the front of house, the kitchen, and even the accounting. This is by far the best option to get you to your goal of being a chef.

The Harvard equivlent of culinary arts schools in North America is the Culinary Institute of America in New York. But you will also find great schools elsewhere in the US and over seas.

2. Apprenticeship

There are still a few great chefs who will take a young food love under their wing to train. Although, you will be hard pressed to find an experienced and noteworthy chef with an apprenticeship program in your area.

It never hurts to visit the chef or restaurant in person to approach them about a possible apprenticeship. Most will take up to 2 years to complete, all that time being spent learning the methods, cooking styles, and recipes that the particular chef or restaurant knows. If your passion for food only extends to certain cuisines, then this is a great option for you.

If you are not sure where to start, there are great resources available online for finding an apprenticeship program. A great place to start is the American Culinary Federation website www.acfchefs.org, where you can get more information about their current apprenticeship program.

3. Work Your Way Up

Although this may seem to be the worst way to get yourself to that chef status, it is still one of the best ways. A lot of people still start off as a dish washer or even potato peeler just to get their foot in the door sooner rather than later. If you don't mind learning the restaurant business from the dish washing sink and up, then this is a great way to go about it.

Just remember to approach the restaurant or chef with your honest intentions. Explain your passion for food and that you are willing to do what it takes to learn the ropes from the ground up. Even if they don't have a place for you in the kitchen yet, they might be able to give you a chance at the good old dish washing sink, just to start you off.

You may also know a family member or friend who can give you a leg up by getting you a job helping out. Whatever you do, if you choose this route, make sure you stick with it and show everyone that you mean business. One slip and this option may see you slipping right out the door!

Answer 6

To become a chef you need to get training in other words culinary training or you can take a six month course.

a GCSE in food, and a food and hygenie certificate.