The apprenticeship program alone is three years. After this time you are a journyman cook, and still have to earn the right to be called a chef. School does increase your chances of that greatly, but typically you must also earn you're way up the ladder to become an executive chef. There are many other chef positions to go through such as chef de partie, sous chef, and chef de cuisine. With hard hard work and dedication to a job you can climb that ladder very quickly. All in all on average it could take five years or more to go from say dishwasher in a establishment to exectutive chef.
A Chef de Tournade is a Senior Chef that can take-over the duties of any number of Chef positions including: Executive Sous Chef, Chef de Cuisine or Head Chef. Establishments such as large hotel with several restaurants and outlets may have this type of Chef. In the org. chart his position is under any Chef with "Executive" in their title and level or above all other Chefs in the brigade.
Chef de Cuisine - Head ChefSous-Chef de Cuisine - Deputy Head ChefChef de Partie - Senior ChefCuisinier - CookCommis - Junior CookApprenti(e) - ApprenticePlongeur - Dishwasher/Kitchen HandSaucier - Sauce ChefRôtisseur (Grillardin)(Friturier)- Roast Chef (Grill Chef)(Fry Chef)Poisonnier - Fish ChefEntremetier (Potager)(Legumier)- Entree Chef (Soup Chef)(Vegetable Chef)Garde Manger - Food Keeper (Hors d'oeurves & Buffet)Tournant - Jack of all Trades (Fill in/Spare)Pâtissier - Pastry ChefBoucher - ButcherAboyeur - ExpediterBoulanger - BakerYou can take what ever you like from this list, but this is the official list for the Brigade de Cuisine - Kitchen Brigade which was started by Georges Auguste Escoffier.Most kitchen will have a Head Chef, Sous Chef, Commis Chef and a Kitchen Hand.
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