How long does it take to become a chef?

Answer 1

My son is going to The Culinary Institute of America in Hyde Park, New York. He will get his associates degree in just under 2 years. They have a bachelors degree as well that takes 4 years, but the emphasis is on business management and not additional training to cook. An average Master Chef Takes about 1 to 3 years to meet all requirements.

Answer 2

AnswerA year at collage if you want to get a good basic qualification, then expand your knowledge and skill over the next two to three years in a professional kitchen if you want to do well, however on the job training can be done in just a few hours if all you are doing is 'flipping burgers'

Answer 3

The time spent in college or culinary school varies the level qualifications you seek and the focus your career level desired to obtain. It can be two years for basic technique and commercial operation. Common 4 year culinary programs most colleges that extend towards employment commercial restaurant, hotel hospitality management and large commercial institutional operations (Hospital, school, prison and corporate food services).

Then there is the elite discipline culinary and food arts that may exceed a 2 year community or 4 year college very few colleges have a serious high level culinary discipline program that includes internship, travel and rotation amoung a network mentoring program with international culinary schools. It may include language, politics/diplomacy, agriculture, marketing, logistics and public relations minors.

An elite chef's program is beyond technique and may extend up towards 7-12 years obtaining status as master chef in various categories (seeking Micheline status, high star, celeberity and etc):

• The mastery will be in various cultural foods garnering the countries flag embroidered into a chef jacket - Italian, Japanese, French or even American.
• The mastery of courses mat also be included Appertizers, pastery, chocolatier or cheese. The mastery includes selective process of origin production and quality. These may be the medallions awarded a chef per key specified level food production. And hold key experience understanding and ability to judge food & beverage grade qualities per food production industries.
• Gastronomy science the art pairing flavors, textures and range of flavor paltes. This may even include but not necessary a masters degree in winery production and identification. Even plant, fungi & marine Biology identifying wild varieties herbs, fungi, sea kelps and wild mollusks.
• Kitchen management, food safety and quality control management, Import and export laws of perishiable acqusitions, mass food logistics production. Agriculture & Food economic science management (this is the promotion, implementation and registry of local or regional cusine.
• There is even ecology food science that emphasises environment responsible produced foods without depleting resources the use of pesticides, herbicides and humane practices.
• The final is dietary health/ religious sciences more master chefs are leaning toward this field as fulfilling the need to produce foods that comply with religious restrictions, health issues such as Diabetes, food Allergies and variuos forms of ever growing market vegetarianism.

Most think the years invested as master chef excessive or the various supplemental education insane but most are beyond the 4 or 5 star kitchen most serve entire segments of food industry (grade, valuation, designing recipes for the market and developing various food industry economies or create key international high scale restaurants. Even engage food critiques and food publications or televised media.) These individuals will serve presidents, kings and world leaders. Others perform historical culinary preparations towards major national cultural events or advisories in food tourism. Other master chefs are segment key food, corporation, celeb and the salaries vary pending segment niche and location ($56,000 - $108,000,000) per year. Some these yearly payments may include royalty payments while working, or solely royalty payments retired and deceases towards their estates.

Bear in mind however, the culinary art is definately one of the most hardest careers to embark on, what many reputable culinary schools don't emphisize on. Before Chef Ramsey or any other noted chefs of their caliber; have had to travel a very long and arduous road to their success... MANY years infact. Indeed only the elite make it to the status if Mast Chef (CMC) - but not without years of hard work.

Answer 4

A master's degree is not a requirement to become a chef. Read the following according to the U.S. Department of Labor.

A high school diploma is not required for beginning jobs but is recommended for those planning a career in food services. Most fast-food or short-order cooks and food preparation workers learn their skills on the job. Training generally starts with basic sanitation and workplace safety regulations and continues with instruction on food handling, preparation, and cooking procedures.

Although most cooks and food preparation workers learn on the job, students with an interest in food service may be able to take high school or vocational school courses in kitchen basics and food safety and handling procedures. Additional training opportunities are also offered by many State employment services agencies and local job counseling centers. For example, 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.

When hiring restaurant cooks, 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 techniques, such as baking, broiling, and grilling. Longer certificate or degree granting programs, through independent cooking schools, professional culinary institutes, or college degree programs, train cooks who aspire to more responsible positions in 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. Some large hotels, restaurants, and the Armed Forces operate their own training and job-placement programs.

Professional culinary institutes, industry associations, and trade unions may also sponsor formal apprenticeship programs for cooks 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. 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 chefs in different skill levels. For cooks seeking certification and advancement to higher-level chef positions, certification can help to demonstrate accomplishment and lead to higher-paying positions.

Advancement opportunities for 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 or take on more complex food preparation tasks. Cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also advance and be asked to train or supervise lesser skilled kitchen staff. Some may become head cooks, chefs, or food preparation and serving supervisors. (See the section on chefs, head cooks, and food preparation and serving supervisors is found elsewhere in the Handbook.) Others may find it necessary to move to other restaurants, often larger or more prestigious ones, in order to advance.

Answer 5

At any age if you can cook. You can go to a culinary arts school after high school. Le Cordon Bleu, Jonston and Wales, and the CIA are great culinary art schools.

Answer 6

12 years